Easy Quinoa Salad Recipe

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I’ve always loved how quinoa adds something special to my everyday meals. As someone who packs lunches for my family, I’m always on the lookout for dishes that taste just as good the next day. When I discovered this quinoa salad recipe, it quickly became my go-to for busy weekdays and weekend gatherings alike.

This salad is what I call a “prep once, eat twice” kind of meal. I usually make a big batch on Sunday evening while I’m getting ready for the week ahead. The best part? It’s really hard to mess up. You can toss in whatever vegetables you have in your fridge, and it still turns out great. Plus, it’s one of those rare dishes that actually gets better after sitting in the fridge for a day, when all the flavors have had time to mix together.

Sometimes I’ll pack it for my kids’ lunch boxes, other times I’ll bring it to potlucks. Either way, it’s always one of the first dishes to disappear. And trust me, even folks who think they don’t like quinoa end up asking for the recipe.

What Kind of Quinoa Should I Use?

You’ll find three main types of quinoa at the store – white, red, and black – and any of them will work great in this salad. White quinoa is the most common and has the mildest flavor, making it a good choice if you’re new to this ingredient. Red and black quinoa have a slightly nuttier taste and hold their shape a bit better in salads, but they can take a few extra minutes to cook. No matter which color you pick, always give your quinoa a good rinse in a fine-mesh strainer before cooking – this removes the natural coating called saponin that can make quinoa taste bitter. Most quinoa sold today is pre-rinsed, but it’s still worth taking this extra step just to be sure.

Options for Substitutions

This fresh salad is super adaptable and you can make several swaps based on what you have in your kitchen:

• Quinoa: While quinoa gives this salad its signature texture and protein boost, you can use other grains like couscous, bulgur wheat, or even brown rice. Just cook according to package instructions for each grain.
• Chickpeas: Feel free to swap chickpeas with other beans like white beans, black beans, or even lentils. You’ll still get that nice protein punch!
• Red bell pepper: Any color bell pepper works great here, or try using chopped tomatoes or carrots for a different crunch.
• Red onion: If red onion is too strong, try green onions or shallots. You can also soak your diced red onion in cold water for 10 minutes to make it milder.
• Parsley: Mint, cilantro, or a mix of fresh herbs can replace parsley. Just remember that cilantro has a stronger taste, so you might want to use less.
• Red wine vinegar: Apple cider vinegar or white wine vinegar work just as well. You could even skip it and add extra lemon juice instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing quinoa salad is not rinsing the quinoa thoroughly before cooking, which can leave a bitter, soapy taste from its natural coating called saponin – use a fine-mesh strainer and rinse until the water runs clear. Another common error is lifting the lid while the quinoa cooks; keep it covered until all the water is absorbed and you see tiny spirals separating from the seeds, indicating it’s perfectly done. If you’re rushing to serve the salad immediately after cooking, you’ll end up with a warm, mushy mixture – instead, let the quinoa cool completely and fluff it with a fork before mixing with other ingredients. For the crispest texture, chop your vegetables uniformly and add the dressing just before serving to prevent the cucumber and herbs from becoming soggy.

What to Serve With Quinoa Salad?

This fresh and filling quinoa salad works great as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside grilled chicken breast or baked salmon for a protein boost – the lemony dressing in the salad goes really well with both. For a vegetarian option, a warm pita bread and some hummus on the side make perfect companions to the Mediterranean flavors in this dish. You can also serve it over a bed of fresh spinach or arugula to add even more greens to your meal.

Storage Instructions

Keep Fresh: This quinoa salad is perfect for meal prep! Pop it in an airtight container in the fridge, and it’ll stay fresh for up to 5 days. The flavors actually get better after a day or two as everything mingles together. Just give it a quick stir before serving.

Make Ahead: Want to prep this in advance? Cook the quinoa and chop all the veggies up to 2 days ahead. Store them separately in the fridge, then toss everything together with the dressing when you’re ready to serve. This keeps all the ingredients at their best texture.

Pack for Lunch: This salad travels really well! Pack it in a leak-proof container, and it’ll stay fresh in your lunch bag until noon. If you’re packing it for several days, you might want to add a fresh squeeze of lemon juice before eating to wake up the flavors.

Preparation Time	10-15 minutes
Cooking Time	15 minutes
Total Time	25-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 30-35 g
• Fat: 50-55 g
• Carbohydrates: 90-100 g

Ingredients

• 1 cup raw quinoa, rinsed using a fine-mesh strainer
• 2 cups water
• 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 medium cucumber, deseeded and diced
• 1 medium red bell pepper, diced
• 3/4 cup chopped red onion (about 1 small onion)
• 1 cup finely chopped flat-leaf parsley (from a large bunch)
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced or pressed
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper to taste

Step 1: Cook the Quinoa

Start by combining the rinsed quinoa and water in a medium saucepan.

Place the saucepan over medium-high heat and bring the mixture to a boil.

Once boiling, reduce the heat to maintain a gentle simmer.

Cook the quinoa uncovered for about 15 minutes, adjusting the heat as needed to keep a gentle simmer, until all the water is absorbed.

Remove the saucepan from heat, cover it, and let the quinoa rest for 5 minutes.

This will allow it to fluff up nicely.

Step 2: Prepare the Salad Ingredients

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion, and parsley.

Mix these ingredients gently to ensure they are evenly distributed throughout the bowl.

Set the mixture aside while you prepare the salad dressing.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, and salt until the ingredients are well blended.

This simple dressing will add a bright and flavorful taste to your salad.

Once the dressing is ready, set it aside until you are ready to assemble the salad.

Step 4: Assemble the Salad

Once the quinoa has mostly cooled, add it to the bowl with the chickpeas and vegetables.

Drizzle the prepared dressing over the top, and toss the salad until all the ingredients are thoroughly combined.

Taste the salad and season with black pepper and an additional pinch of salt if needed.

Step 5: Rest and Serve

For the best flavor, let the salad rest for 5 to 10 minutes before serving to allow the flavors to meld.

This salad can be kept in the refrigerator, covered, for about 4 days.

You can serve it chilled or at room temperature, depending on your preference.

Enjoy your fresh and vibrant quinoa salad!