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Favorite Quinoa Salad Recipe

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3.8 from 11 reviews

A vibrant and refreshing quinoa salad packed with chickpeas, fresh vegetables, and a zesty lemon vinaigrette. This nutritious and easy-to-make salad is perfect as a light lunch or a healthy side dish, offering a great balance of protein, fiber, and flavor.

Ingredients

Salad

  • 1 cup uncooked quinoa, rinsed in a fine-mesh colander
  • 2 cups water
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 medium cucumber, seeded and chopped
  • 1 medium red bell pepper, chopped
  • ¾ cup chopped red onion (from 1 small red onion)
  • 1 cup finely chopped flat-leaf parsley (from 1 large bunch)

Dressing

  • ¼ cup olive oil
  • ¼ cup lemon juice (from 2 to 3 lemons)
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook uncovered until all water is absorbed, about 15 minutes. Remove from heat, cover, and let quinoa rest for 5 minutes to fluff up.
  2. Prepare the salad base: In a large serving bowl, add chickpeas, chopped cucumber, red bell pepper, red onion, and parsley. Mix gently and set aside.
  3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, and sea salt until well blended. Set aside.
  4. Combine salad and dressing: When the quinoa is mostly cool, add it to the serving bowl with the vegetables. Drizzle the dressing over the mixture and toss thoroughly to combine all ingredients evenly. Season with freshly ground black pepper to taste, and add extra salt if needed. Allow salad to rest 5 to 10 minutes for flavors to meld.
  5. Serve and store: Serve the salad chilled or at room temperature. Keep any leftovers covered in the refrigerator for up to 4 days.

Notes

  • Rinsing quinoa before cooking helps remove its natural bitterness.
  • The salad flavor improves after resting, so allow the salad to sit for a few minutes before serving.
  • Feel free to add other fresh herbs like mint or dill for variation.
  • You can substitute canned chickpeas with freshly cooked chickpeas if preferred.
  • This salad is great for meal prep since it keeps well for several days.

Find it online: https://cookedbysarah.com/favorite-quinoa-salad-recipe/