This easy quinoa salad recipe is light and refreshing. It’s perfect as a side dish or add in your favorite protein to make this an entree. This is a great recipe for summer!
Easy Quinoa Salad Recipe
This recipe will take less than 30 minutes to make! We like to top the quinoa salad with pan-seared scallops, grilled salmon, or chicken breast to make it an entree dish.
Measurements with easy to follow printable directions are at the end of the post.
Here’s what you’ll need:
Ingredients for Salad:
1 cup dry quinoa
2 cups water
1 bell pepper diced
3/4 small red onion diced
5 celery stalks with leaves sliced
1 English cucumber diced
1/3 cup parsley
1 (15.5 oz) garbanzo beans reduced sodium, drain beans
Ingredients for dressing:
1/4 cup olive oil
1/3 cup fresh lemon juice
1 tbsp red wine vinegar
3 cloves garlic minced
1 tsp cumin
1 tsp coriander
1 tsp kosher salt
1/2 tsp ground black pepper
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Directions:
- Add the rinsed quinoa and water to a medium saucepan. Cover with lid and bring it to a boil over medium-high heat, then lower the heat to a simmer. Cook for approximately 15 minutes; until the quinoa has absorbed all of the water. Turn off heat and let quinoa rest, after 5-10 mins remove lid so it can cool.
- While quinoa is cooking start the veggies. In a large bowl, add the bell pepper, red onion, celery, cucumber, parsley, and garbanzo beans. Set aside.
- In a small bowl, add the olive oil, lemon juice, red wine vinegar, minced garlic, cumin, coriander, salt, and pepper. Whisk until ingredients are well blended. Set aside.
- Mix the veggies in a large bowl, then add the cooked quinoa, stir. Next, add the dressing and combine all ingredients together. Add more salt and pepper, if needed.
- Put the quinoa salad in a Tupperware bowl with lid and place in the refrigerator. For best results, let the flavors mingle for at least an hour before serving.
Print the Quinoa Salad Recipe below!
Quinoa Salad
This easy quinoa salad recipe is light and refreshing. It’s perfect as a side dish or add in your favorite protein to make this an entree.
Ingredients
Ingredients for Salad: 1 cup dry quinoa, 2 cups water, 1 bell pepper diced, 3/4 small red onion diced, 5 celery stalks with leaves sliced, 1 english cucumber diced, 1/3 cup parsley, 1 (15.5 oz) garbanzo beans reduced sodium, drain beans
Ingredients for dressing: 1/4 cup olive oil, 1/3 cup fresh lemon juice, 1 tbsp red wine vinegar, 3 cloves garlic minced, 1 tsp cumin, 1 tsp coriander, 1 tsp kosher salt, 1/2 tsp ground black pepper
Instructions
Add the rinsed quinoa and water to a medium saucepan. Cover with lid and bring it to a boil over medium-high heat, then lower the heat to a simmer. Cook for approximately 15 minutes; until the quinoa has absorbed all of the water. Turn off heat and let quinoa rest, after 5-10 mins remove lid so it can cool. While quinoa is cooking start the veggies. In a large bowl, add the bell pepper, red onion, celery, cucumber, parsley, and garbanzo beans. Set aside. In a small bowl, add the olive oil, lemon juice, red wine vinegar, minced garlic, cumin, coriander, salt, and pepper. Whisk until ingredients are well blended. Set aside. Mix the veggies in a large bowl, then add the cooked quinoa, stir. Next, add the dressing and combine all ingredients together. Add more salt and pepper, if needed. Put the quinoa salad in a Tupperware bowl with lid and place in the refrigerator. For best results, let the flavors mingle for at least an hour before serving.
Recipe Notes
Tip: We like to top the quinoa salad with pan-seared scallops, grilled salmon, or chicken breast to make it an entree.
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sheila ressel says
This looks yummy. I am trying to add quinoa to my diet so I will definitely be trying this recipe.
heather says
I haven’t had this in years and it is so perfect for summer time thanks for sharing this one I need to make it.
Shelly Peterson says
I have never tried Quinoa before but this looks pretty good.