Quinoa Salad Recipe

Favorite Quinoa Salad

This quinoa salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon. It’s vegan and gluten free, too! Recipe yields 4 medium salads or 8 side salads.

Prep: 20min

Total: 40min

Yield: 8

Serving Size: 1 side salad

Nutrition Facts: servingSize 1 side salad, calories 205 calories, Sugar 3.4 g, Sodium 217.9 mg, Fat 9.4 g, Saturated Fat 1.3 g, Trans Fat 0 g, Carbohydrate 25.9 g, Fiber 4.6 g, Protein 6.1 g, Cholesterol 0 mg

Ingredients:

• 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
• 3/4 cup chopped red onion (from 1 small red onion)
• 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
• 1/4 cup olive oil
• 1/4 cup lemon juice (from 2 to 3 lemons)
• 1 tablespoon red wine vinegar
• 2 cloves garlic, pressed or minced
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper, to taste

Instruction:

1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

Easy Quinoa Salad

This fresh and healthy quinoa salad makes a great lunch or dinner. It is also a great side dish to any meal.

Prep: 10min

Total: 10min

Serving Size: 6 g

Nutrition Facts: servingSize 6 g, calories 225 kcal, Carbohydrate 19 g, Protein 4 g, Fat 15 g, Saturated Fat 2 g, Sodium 19 mg, Fiber 4 g, Sugar 3 g

Ingredients:

• 1/4 cup olive oil
• 1 clove minced garlic
• 2 tablespoons lemon juice (1 large lemon)
• 1 tablespoon golden balsamic vinegar or champagne vinegar
• 1 teaspoon pure maple syrup or honey
• Kosher salt and black pepper (to taste)
• 2 cups cold cooked quinoa
• 2 cups fresh spinach leaves (chopped)
• 1 cup chopped cucumber
• 1 cup halved grape or cherry tomatoes
• 1 large avocado (pitted, peeled, and chopped)
• 2 green onions (sliced)
• Kosher salt and black pepper (to taste)

Instruction:

1. First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.
2. In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions.
3. Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.

Quinoa Recipes | Best Quinoa Salad | A&A Homemade

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