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.
Updated by Kathryne Taylor on September 5, 2024
Introducing my favorite quinoa salad! I’ve published more than a few quinoa salads over the years and I genuinely love all of them, but this recipe is officially my favorite.
This quinoa salad is refreshing, crisp and delicious. It’s made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley and a garlicky olive oil and lemon dressing. The salad sort of reminds me of tabouleh, an herbed Lebanese salad with tomatoes and bulgur.
The Best Quinoa Salad
Three reasons to love this recipe:
- This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa (see recipe note). The recipe uses my preferred quinoa cooking method, which yields fluffy quinoa every time.
- This salad packs great for lunch, picnics, road trips and plane rides.
- Bring this allergy-friendly salad along to your next potluck—it’s vegan/dairy free, gluten free, and nut free, for all to enjoy.
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 becomes 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 has been punctuated by fun, casual get-togethers with friends. Spontaneous afternoons at the pool, walks around the park, and potlucks—yes to all of the above. It’s nice 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 portable and easy to grab for an evening picnic at the park. The small boxes are convenient because you don’t have to remember to bring a bottle opener, and the empty boxes are lightweight and recyclable. Each 500 mL mini contains three glasses of wine, or just over half of a standard wine bottle. I recommend pairing their light, crisp Sauvignon blanc with this refreshing summer salad.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this quinoa salad becomes your favorite, too.
Craving more fresh and delicious salads? Here are a few more:
- Quinoa Broccoli Slaw
- Sun-Dried Tomato, Quinoa and Spinach Salad
- Mexican(ish) Kale and Quinoa Salad
- Herbed Quinoa and Chickpea Salad
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.
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
- ¾ cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
- ¼ cup olive oil
- ¼ cup lemon juice (from 2 to 3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- 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.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- 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.
- This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Notes
Recipe inspired by the outrageous herbaceous chickpea salad in my cookbook (page 71) and my quinoa tabbouli.
*Quinoa note: If you happen to have 3 cups of leftover cooked quinoa, you can use it instead of cooking 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. Feel free to top it with crumbled feta cheese or a dollop of cashew sour cream (recipe in my cookbook, page 217).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This post was sponsored by Bota Box and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Amazing recipe!!!! So much of freshness!!! I didnot have parsley so added mint, spinach and some mixed dried herbs! Substituted red wine vinegar with ACV! Super taste will keep making it!
That’s great! Thank you for sharing, Akanchha.
This quinoa is not right. I followed the recipe EXACTLY. The consistency was like cement. Other recipes that I consulted did not have a 2:1 ratio. This is not 5 stars!
Hi Bree, I’m sorry to hear that. Did you allow it to simmer? Was your quinoa older?
Hi Bree! I had the same issue, I think?, quinoa mushy and sticky/slimy like. I’ve made this before with no issue and have surmised it’s due to the quinoa. Golden quinoa binds together more than other varieties, I sadly learned today, and more like sticky rice (even recipe directions are different than traditional, where it asks you to strain quinoa after boiling). In this recipe golden quinoa is apparently no good. Maybe that was your issue too…
Maybe Kate can specify which variety quinoa to use in her recipe? :)
Hi Miranda, I used white quinoa and I have used multi-colored in the past without issue. Be sure it’s not simmering too high and that the pot is large enough.
The recipe doesn’t say whether to cook the quinoa covered – or uncovered. I imagine that would make a big difference.
Hi T, Thank you for your mention. Yes, cooked uncovered. I am adding clarification.
Love this! Although I do now add grilled marinated chicken breasts, extra garlic (no such thing as too much garlic I say) and feta cheese! Man that’s great! Thank you
LOVE this recipe! I doubled it for my large family. We all love it, even my 6 yr old! I added a tbsp of cumin and used cilantro instead of parsley, as that’s all I had. Will make with parsley next time!
That’s great! Thank you for your review, AJ.
Just made it for a party tomorrow. I added a little raw honey to the dressing and it was so delicious. Thanks for teaching me how to make quinoa and my husband loved the salad. He said we are having it with our salmon fir dinner!
This is a great fool proof recipe I’ve made several times. My latest favorite variation replaces parsley with basil, orange zest and juice in place of lemon, and chèvre cheese. Oh and a tsp of honey added to the dressing. Thanks Kate, I’m a quinoa fan thanks to you ❤️
I’m glad you love it, Diane! Thank you for your review.
Made exactly as written. (Cookie) and Kate, I must comment that I now truly trust your tastebuds. Thought would be too tangy but was just right with the rest of these ingredients. Bravo.
I’m happy you trust my recipes, Amy! Thank you for your review.
Made this today. Great ingredients. Very bland tasting. I doubled the dressing and added lemon pepper. Much improved taste. Will make it again.
I’m sorry you didn’t love it as is, Bernadette. You can adjust it by adding more of the spice or flavor you want from the dressing.
Made this for the first time. Added 3T finely chopped coconut flakes and 1 chopped mango (it was ripe and I needed to use it). Turned out amazing. Thanks for sharing.
I don’t know if I already made a comment, but this is a fabulous recipe. I have made it numerous times. It is so satisfying! Fresh, while filling. This time I am going to try adding some lemon zest. Your blog is a treasure trove, as all your recipes have been carried to perfection! Thank you!
I appreciate you leaving another one if you already did, Regine. Thank you for sharing!
Made this to take to work for my lunch. Had been planning on having it for 3 days, but came home on Monday to find that my family had eaten the rest! Including my very fussy adult brother. I followed pretty much to the letter, substituted parsley for basil and added a couple of tsp of honey *chef’s kiss*. Absolutely delicious and I’ll definitely be making it again (and hiding it from everyone else)
I’m glad it was such a hit, Christy! I appreciate your review.
I made this yesterday for the 4th and it was soooo good. Even my 12 year old wanted more and more and more….the only thing I did differently was make the quinoa the night before so it was cold and just fluffed it up before mixing (oh and added feta cheese). This is a keeper! Thank you!
You’re welcome, KT!
Great recipe! I used 1 and 1/4 cup white whole wheat flour and 3/4 cup oat flour, extra 1/2 tsp baking powder. I like my muffins lighter in texture and tall. Added a bit more blueberries. The cinnamon added nice warmth. Sugar on top gave muffins a nice golden color. Not overly sweet just perfect. These will be on regular rotation in my house.
Was so good! Served at our july 4th bbq and everyone loved it.
That’s great, Kathy! Thank you for sharing.
This is so good! I have made it several times, and it went over well each time. I brought it for a dinner side to a friend’s house. I will be doubling it from now on because it’s great as leftovers too. I made the quinoa in my Instant Pot so it’s super hands-off.
Made this exactly as stated except skipped the chickpeas. A nice light salad using one of my favorite grains. We will make this again!
That’s great to hear, Linda! Thank you for your review.
Your sun-dried tomato/spinach quinoa recipe is so delicious and easy. Every time I take it to a party, people rave about it and say they didn’t even know they liked quinoa. They always request the recipe. Thank you for all your fresh, colorful dishes.
That’s great! You’re welcome, M.
This salad is perfect as is. It became a staple of ours on a 6 month long camper van trip. Of course we ended up with many iterations depending on availability (freshly gathered pine nuts or local s sourced venison sausage) With your foundation, we were able to let our “freak flag” fly. Thanks AGAIN for another super recipe.
I love that, Liz! Thank you for your review.
I have been making this recipe for years, it’s about time i can back to thank you! This is one of our absolute favorites in our house. I put it on a bed of lettuce with extra oil as suggested. I also add avocado, kalamata olives, feta and hemp hearts. It is so refreshing and filling. My 4 year old eats this and loves it too! Thank you so much!
I love that you have been making this salad for so long, Christianna! Thank you for your review.
I boiled the canned chickpeas as I learned a while ago to get the skins off. (from PBS America’s Test Kitchen) I used most of a English cucumber, I took some skin and seed out. Walmart didn’t have the parsley bunch when I ordered, only organic and a cup is a LOT. I had a little in my yard that was usable. I might have added a little extra minced garlic. Everything else went in the pot. I stirred. It tasted pretty good. So, I happened to have a block of feta cheese left in my fridge. I broke it up and stirred in and it tasted great! Because lemon and vinegar is like a pickling liquid, I’m thinking this will taste better the next time I eat it, out of the fridge.
I can’t have red peppers or red onions. Can you recommend a substitute? Your recipe looks amazing so I’d love to make it work!
Hi, you can substitute your favorite vegetables if you like.
I used white wine vinegar and Meyer lemon olive oil instead. I also substituted the parsley for cilantro. It was absolutely fabulous! This recipe is a keeper!
THIS REALLY LIVE UP TO ITS RECIPE NAME. This was so yummy, the dressing was even tasty! I replace my bell peppers with cherry tomatoes instead. Gonna try your other recipes soon!
Wonderful, Lava! Thank you for your review.
Love thw Calorie count.
I made this last night and had such high hopes. I wish i hadnt used all the dressing it was just too saucy for my taste but if i had used about half of what the recipe calls for i think it wouldve been perfect!
I don’t understand how the nutrition label can be so precise when the serving size just says 1 side salad. How do you measure that?
Excellent! Im a little embarrassed to admit it but my poor husband only got 1/4 of the recipe because I couldn’t stop myself from eating the rest.
I love that! Thank you for sharing, Joan.
Ive made this every week for about two months!!! So easy and delicious. Only thing I added was a couple chopped up radishes! Thanks for the recipe.
Christine
Love the salad ingredients! Incredibly healthy and satisfying. I thought the dressing was bland however. So…I would definitely make again, but do either a homemade balsamic dressing, or do the dressing with more vinegar and less oil. I wound up adding feta to the salad to give it more flavor and probably would do that again as well.
I’m sorry you didn’t love the dressing. Thank you for your feedback and I’m glad you enjoyed the rest.
Each time I make quinoa I seem to fail so was a little hesitant to try this. Followed instructions exactly and it turned out perfectly! Was such a hit! Definitely will be making it again!!
A new favorite and often requested!
That’s great to hear! Thank you for your review, Maria.
Love the flavor of fresh lemon and olive oil! I traded out black beans for garbanzo, Cilantro in place of parsley, yellow peppers in place of bell pepper, and added tiny tomatoes!
It’s heavenly ❤️
I’m glad you enjoyed it, Nikki! Thank you for your review.
Amazing recipe. Cooked for friends and everyone loved it. Replaced red wine vinegar with white wine vinegar and red onion with shallots and the end result was spectacular.
That’s great, Laura! Thank you for your review.
Great Recipe!! You have the mini version of #hazeltheaussiedork :-)
Love this meal. Made it a few times. Thank you!
You’re welcome, Larry!
Fabulous – thank you – perfect instructions on cooking the quinoa – cooked uncovered then covered -followed instructions – came out perfect- the fluffiness evolves as it sits when the cover is off the pot and fluffed with a fork – used mint, left out beans and added fresh chopped spinach which I got from one of your other recipes – thanks so much – doubled it for a large group – big hit
That’s great! Thank you for your review, Susan.
Excellent salad ! Followed the recipe exactly. Great fresh flavours….will be my new go to. Thanks for this wonderful , healthy recipe!
You’re welcome, Mary! Thank you for your comment and review.
I’ve been making this salad for weeks & I love how easy it is to whip up a meal using leftovers! it’s so delicious!
Just curious as to how many cups is considered a “side salad” serving of this dish in regards to the nutritional information given? Thankyou!
Hi Caitlin, a serving is roughly 1-1.5 cups.
Made this twice so far. My husband loved it. Would not change a thing. It was excellent.
Wonderful, Janice!
This was my first time making quinoa and it was absolutely delicious! I added dried cranberries, walnuts for crunch, parsley, mint and basil and topped with feta. Really filling, but still nice on a hot summer day! A definite keeper.
Wonderful! It was a fabulous counterpoint to a bowl of your Vegetable Chili on this cool autumn evening. The fragrant and sharp lemon parsley of the quinoa with summer vegetables against the smoky spice of the chili. Yuuuummm!
My wife asked me this evening where this recipe came from, but she should know by now. Cookie + Kate are my spiritual guides to culinary nirvana.
Thank you for this great recipe! I have already made it 4 or 5 times this summer and my family loves it. Delicious!
Delicious quinoa salad – I substituted cooked corn for the beans.
My vegan daughter is coming over tomorrow for dinner and I am so glad to have come across your wonderful recipe!! It is predicted to be very hot tomorrow so this will be perfect. Hubby said he does not like quinoa but after reading the comments, he may change his mind. I just bought all the ingredients, and plan to add some vegan feta. Do you think lentils would blend well in this?
Hi! You could try adding lentils. I hope you loved it!
Good, but basic, flavors as you say. I only used about half the dressing and it was great.
I make my quinoa in a tiny rice cooker that has been my companion for years. 1 cup rinsed quinoa and not quite 2 cups water. I put it on in the morning and forget about it (rice cooker turns itself off) It comes out a perfect consistency and ready for me when I am assembling the salad later that day.
I love the Mexican version of the salad too.
I tried an “asian” version with edamane (I keep a bag of frozen edamane in my freeze)as the protein source instead of the beans. Roasted peanuts instead of the sun flower seeds and used roasted sesame oil to drizzle over the salad. I could not figure out an acid in place of the lime juice but it still was delicious with just the oil as dressing.
The veg was cucumber and red bell pepper as per your recipe and I also chopped up sugar snap peas which are sweet and crunchy in the salad.
Mirin, rice wine vinegar for Asian flavor would do nicely and apple cider vinegar too.
This is really lovely and I’ve made it for a second time. I halved the ingredients and this worked perfectly well to produce two good portions. I used black chickpeas instead of white for a change. Recommended.
That’s great!
I love this recipe! I’ve made it a bunch of times and add feta, no other substitutions. Great way to get healthy veggies into my diet!
I’m glad you love it! Thank you for your review.
Love this recipe. Quinoa turned out perfect. I did add a tsp of sugar to dressing because found it a little too sour for our taste.
Hi! This salad looks great, I see that it makes 8 side salads, what is the exact serving size? A cup, half a cup?
How long does the salad keep in the fridge? Can it be frozen?
It keeps well for 3-4 days. I don’t recommend freezing it as some of the components will get mushy when thawed.
I’ve made this several times and love it! I always halve the oil; my olive oil is low quality and adds a funny taste if I use the full amount. The texture is still perfect with reduced oil.