Quinoa Salad
Say hello to your new favorite salad! This quinoa recipe is easy, tasty, and versatile, ideal for meal prep, lunch, or dinner.
Published: January 14, 2025 · Modified: January 14, 2025 by Jennifer Ryan

When I think of quinoa salad, I think of a little nutritional powerhouse. Packed with protein, fiber, and essential nutrients, it’s the perfect base for a healthy salad. Pair it with crunchy cucumbers, sweet bell peppers, and the zesty kick of lemon, and you’ve got a dish that’s as good for your body as it is for your taste buds.
This recipe combines tender, fluffy quinoa with hearty chickpeas and fresh veggies, all tied together with a tangy lemon and olive oil dressing. The parsley adds a bright, herby freshness that I adore. I promise, even if you’re new to quinoa, this dish will make you fall in love with it.
How I Make It Easy
I keep this recipe simple with everyday ingredients that are easy to find. The trick to perfect quinoa is rinsing it well and cooking it with just the right amount of water, don’t skip the resting step, as it fluffs up beautifully during this time.
Once the quinoa is cooked, it’s all about assembling. I mix in vibrant, chopped veggies and a bold dressing made from olive oil, fresh lemon juice, and garlic. It’s such a quick process, and I love how it feels like you’re creating something special with minimal effort.
Key Ingredients
- Quinoa: The hearty base of this salad, quinoa is fluffy, nutty, and packed with protein, making it a perfect foundation for a nutritious meal.
- Chickpeas: These protein-rich legumes add substance and a creamy texture, making the salad more filling and satisfying.
- Cucumber: Fresh and crisp, cucumber brings a cooling crunch to every bite, balancing the bold flavors of the dressing.
- Red Bell Pepper: Sweet and slightly tangy, the red bell pepper adds vibrant color and a fresh, juicy crunch.
- Red Onion: A touch of sharpness from finely chopped red onion gives the salad depth and a mild zing.
- Parsley: This finely chopped herb adds a fresh, earthy flavor and bright green color that ties the whole salad together.
- Dressing (Olive Oil, Lemon Juice, Red Wine Vinegar, Garlic, Salt, and Pepper): The zesty, tangy dressing is a perfect blend of richness and acidity, bringing out the best in every ingredient and adding a flavorful punch to the salad.
Versatility at Its Best
What I really love about this Quinoa Salad Recipe is its versatility. You can serve it as a stand-alone meal, or pair it with baked chicken or fish. It’s also fantastic for meal prep, it holds up beautifully in the fridge for a few days and tastes even better as the flavors meld together.
If you’re feeling creative, you can easily customize this recipe. Add some crumbled feta for a salty kick, toss in some cherry tomatoes for extra sweetness, or sprinkle it with toasted nuts for crunch. The possibilities are endless!
Storage and Meal Prep Tips
This salad is a meal prepper’s dream. Make a big batch, store it in an airtight container, and enjoy it for up to four days. It’s equally delicious served cold or at room temperature, so it’s perfect for work lunches or picnics.
Quinoa Salad
Ingredients
- 200 Grams Quinoa (uncooked and rinsed)
- 500 Milliliters Water
- 1 Can Chickpeas (rinsed and drained) (425Grams)
- 1 Medium Cucumber seeded and chopped
- 1 Medium Red bell pepper chopped
- 1 Small red onion chopped
- 1 Large Bunch Flat-leaf parsley finely chopped
- 60 Milliliters Olive oil
- 1 Tablespoon Red wine vinegar
- 60 Milliliters Lemon juice
- 2 Cloves garlic finely chopped
- ½ Teaspoon fine sea salt
- 1 Pinch Ground black pepper
Instructions
- Rinse 200g of quinoa thoroughly and place it in a medium saucepan with 500ml of water.200 Grams Quinoa, 500 Milliliters Water
- Cook the quinoa following pack instructions, it should be tender but with a little bite, (it should take about 15 minutes).
- Once done, remove from heat, cover, and let it rest for 5 minutes to fluff.
- In a large bowl, combine the chickpeas, cucumber, bell pepper, onion, and parsley.1 Can Chickpeas, 1 Medium Cucumber, 1 Medium Red bell pepper, 1 Small red onion, 1 Large Bunch Flat-leaf parsley
- Whisk together the olive oil, lemon juice, red wine vinegar, garlic, and sea salt in a small measuring jug with a fork until well combined.60 Milliliters Olive oil, 1 Tablespoon Red wine vinegar, 60 Milliliters Lemon juice, 2 Cloves garlic, ½ Teaspoon fine sea salt, 1 Pinch Ground black pepper
- When the quinoa has cooled slightly, add it to the bowl with the vegetables. Pour the dressing over the top and toss until everything is evenly coated. Taste and season with freshly ground black pepper and additional salt if needed.
- Serve as it is for a light meal or serve as a side salad.
Notes
- Fluffy Quinoa: Letting the quinoa rest covered after cooking helps achieve a fluffy texture.
- Custom Veggies: Feel free to add or swap vegetables like cherry tomatoes or grated carrots.
- Make Ahead: This salad is perfect for meal prep and tastes even better the next day!
- Extra Zing: Add a pinch of crushed red pepper flakes or a sprinkle of feta for added flavor.
Nutrition
2 thoughts on “Quinoa Salad”
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This Quinoa Salad Recipe is one of my go-to dishes for a healthy, flavorful meal that’s quick and easy to prepare. I hope you give it a try and fall in love with it just like I did! If you’re looking to mix things up, I highly recommend trying some of my other healthy recipes. You’ll love my Avocado Toast, perfect for a quick breakfast or snack. Or try my refreshing Watermelon Salad, ideal for hot days when you want something light and hydrating. For something heartier, my Pesto Pasta is full of flavor and makes for an amazing lunch or dinner. These dishes, along with the Quinoa Salad, are all part of my personal collection of meals that I turn to for balance, flavor, and satisfaction. Follow us on social media for all our new recipes as they come out. Enjoy!
How long does this salad stay fresh in the fridge? Thinking of making it for meal prep.
Great idea! This salad holds up well for about 3 days refrigerated in an airtight container. If you’re meal prepping, I’d suggest keeping the dressing separate and adding it just before serving to keep everything crisp and fresh.