Quinoa salad recipes
Introducing my favorite quinoa salad! I’ve published a lot more than a handful of quinoa salads in excess of 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 scrumptious. It’s created just 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 Best Quinoa Salad
3 factors to really like this recipe:
- This quinoa salad recipe is also extremely easy to toss collectively, specifically if you use leftover quinoa (see recipe note). The recipe uses my preferred quinoa cooking approach, which yields fluffy quinoa each and every time.
- This salad packs fantastic for lunch, picnics, road trips and plane rides.
- Deliver this allergy-pleasant salad along to your subsequent potluck—it’s vegan/dairy totally free, gluten totally free, and nut totally free, for all to appreciate.
This recipe doesn’t taste “basic,” but it has a lot of merits that make it a staple recipe in my kitchen. I hope it turns into your go-to quinoa salad recipe, too! Please let me know how it turns out for you in the comments.
Watch How to Make Quinoa Salad
My summer time has been punctuated by enjoyable, casual get-togethers with buddies. Spontaneous afternoons at the pool, walks all around the park, and potlucks—yes to all of the over. It’s wonderful 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 transportable and effortless to grab for an evening picnic at the park. The little boxes are convenient simply because you don’t have to keep in mind to carry a bottle opener, and the empty boxes are light-weight and recyclable. Each 500 mL mini contains 3 glasses of wine, or just in excess of half of a normal wine bottle. I suggest pairing their light, crisp Sauvignon blanc with this refreshing summer season salad.
Please let me know how this recipe turns out for you in the remarks! I enjoy hearing from you and hope this quinoa salad gets to be your favourite, as well.
Craving a lot more fresh and scrumptious salads? Right here are a handful of much more:
Favored Quinoa Salad
- Writer: Cookie and Kate
- Prep Time: twenty minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: eight s > one x
- Class: Salad
- Approach: Stovetop
- Cuisine: Mediterranean
four.9 from 182 critiques
This quinoa salad recipe is the ideal! Everyone loves this healthy quinoa salad produced with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon. It’s vegan and gluten free of charge, too! Recipe yields four medium salads or eight side salads.
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- two cup s water
- 1 can (15 ounces) chickpeas, rinsed and drained, or one cup s cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- cup chopped red onion (from 1 little red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 huge bunch)
- cup olive oil
- cup lemon juice (from two to three lemons)
- 1 tablespoon red wine vinegar
- two cloves garlic, pressed or minced
- teaspoon fine sea salt
- Freshly ground black pepper, to taste
- To cook the quinoa: Mix the rinsed quinoa and the water in a medium saucepan. Carry the mixture to a boil over medium-higher heat, then lower the heat to sustain a gentle simmer. Cook until finally the quinoa has absorbed all of the water, about 15 minutes, lowering heat as time goes on to sustain a gentle simmer. Get rid of from heat, cover, and let the quinoa rest for five minutes, to give it time to fluff up.
- In a huge serving bowl, mix the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, mix the olive oil, lemon juice, vinegar, garlic and salt. Whisk right up until blended, then set aside.
- Once the quinoa is mainly great, include it to the serving bowl, and drizzle the dressing on leading. Toss until the mixture is extensively mixed. Season with black pepper, to taste, and include an additional pinch of salt if needed. For greatest taste, allow the salad rest for 5 to 10 minutes prior to serving.
- This salad keeps effectively in the refrigerator, covered, for about four days. Serve chilled or at area temperature.
Recipe inspired by the outrageous herbaceous chickpea salad in my cookbook (webpage 71) and my quinoa tabbouli.
*Quinoa note: If you come about to have 3 cups of leftover cooked quinoa, you can use it alternatively of cooking far more.
Alter it up: This salad is wonderful as written. You can serve it on fresh greens with an added drizzle of olive oil and squeeze of lemon juice for dressing. Truly feel free of charge to leading it with crumbled feta cheese or a dollop of cashew sour cream (recipe in my cookbook, web page 217).
This post was sponsored by Bota Box and I obtained compensation for my participation. Opinions are my personal, always. Thank you for supporting the sponsors who assistance C+K!