Introducing my favourite quinoa salad! I’ve published far more than a handful of quinoa salads over the many years and I genuinely really like all of them, but this recipe is officially my favorite.
This quinoa salad is refreshing, crisp and delicious. It’s produced merely with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley and a garlicky olive oil and lemon dressing. The salad kind of reminds me of tabouleh, an herbed Lebanese salad with tomatoes and bulgur.
The Ideal Quinoa Salad
Three factors to really like this recipe:
- This quinoa salad recipe is also quite effortless to toss collectively, specially if you use leftover quinoa (see recipe note). The recipe makes use of my favored quinoa cooking method, which yields fluffy quinoa every time.
- This salad packs great for lunch, picnics, road trips and plane rides.
- Carry this allergy-friendly salad along to your up coming potluck—it’s vegan/dairy totally free, gluten free, and nut free of charge, for all to take pleasure in.
This recipe doesn’t taste “basic,” but it has a whole lot of merits that make it a staple recipe in my kitchen. I hope it becomes your go-to quinoa salad recipe, as well! Please allow me know how it turns out for you in the comments.
Watch How to Make Quinoa Salad
My summertime has been punctuated by exciting, casual get-togethers with pals. Spontaneous afternoons at the pool, walks all around the park, and potlucks—yes to all of the above. It’s great to have supplies at the ready. My pool bag is packed with magazines and sunscreen, and my fridge is stocked with quinoa salad and Bota Box Wine (thank you, Bota Box!).
The “Bota Mini” size is super moveable and effortless to grab for an evening picnic at the park. The modest boxes are practical since you don’t have to don’t forget to deliver a bottle opener, and the empty boxes are lightweight and recyclable. Every 500 mL mini consists of 3 glasses of wine, or just above half of a common wine bottle. I recommend pairing their light, crisp Sauvignon blanc with this refreshing summer time salad.
Please allow me know how this recipe turns out for you in the remarks! I enjoy hearing from you and hope this quinoa salad gets your favored, too.
Craving more fresh and scrumptious salads? Right here are a few a lot more:
Favorite Quinoa Salad
four.9 from 181 evaluations
This quinoa salad recipe is the ideal! Every person loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon. It’s vegan and gluten free, as well! Recipe yields 4 medium salads or 8 side salads.
- To cook the quinoa: Mix the rinsed quinoa and the water in a medium saucepan. Deliver the mixture to a boil above medium-substantial heat, then lower the heat to keep a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, minimizing heat as time goes on to keep a gentle simmer. Get rid of from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- In a massive serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a tiny bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the quinoa is largely awesome, add it to the serving bowl, and drizzle the dressing on best. Toss until finally the mixture is completely combined. Season with black pepper, to taste, and add an added pinch of salt if essential. For greatest taste, let the salad rest for five to ten minutes prior to serving.
- This salad keeps effectively in the fridge, covered, for about 4 days. Serve chilled or at room temperature.
Recipe inspired by the outrageous herbaceous chickpea salad in my cookbook (page 71) and my quinoa tabbouli.
*Quinoa note: If you take place to have three cups of leftover cooked quinoa, you can use it instead of cooking much more.
Change it up: This salad is awesome as written. You can serve it on fresh greens with an extra drizzle of olive oil and squeeze of lemon juice for dressing. Come to feel free to best it with crumbled feta cheese or a dollop of cashew sour cream (recipe in my cookbook, page 217).
This post was sponsored by Bota Box and I obtained compensation for my participation. Opinions are my very own, always. Thank you for supporting the sponsors who assistance C+K!