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!
I haven’t made the recipe yet, but I will gladly give you some feedback on your website. Please provide a way to print the recipe right away if that’s what someone would like to do. It took me about 10 minutes to work my way thru the clever tunes, videos, etc. to find the recipe to print out. Thanks for asking for feedback. Kay Clark (Looking forward to making the salad, looks delish!)
Hi Kay, Thank you for your feedback! There is a jump to recipe at the top of each post, that should help you navigate faster.
Just made this. So light, refreshing and tasty. Will be adding this our new household menu. Thank you x
You’re welcome, Sue & Larry!
What do you think the calories would be for this?
Hi Jamison! Great question. The nutrition information is below the notes section. I hope this helps!
This is one of my favorite make ahead lunch recipes. So easy to put together. It makes a healthy, filling lunch. After mixing it, I put it into individual serving containers so it’s all ready to grab and go. I’ve also made this for a summer potluck with my Zumba group and it was a clear hit!
Glad it was a hit, Andrea!
Hi Kate , this recipe is amazing. tasty and fresh. does this recipe have a serving size? it is hard to keep track of the calorie count not knowing the serving size?? all the nutritional information is great but will be out with out a serving a size amount?
Hi Jessica, so glad you’re enjoying the salad! I don’t recall exactly how much is a serving, but it yields 8 servings. So, if you visually divide the salad into 8 (or 4, if that’s easier, and then divide those by 2), then there’s one serving. Hope that helps.
This was actually quite delicious!!
I’m glad you liked it!
This recipe looks great, I would love to make it. Unfortunately I may be intolerant to lemon, do you have a suggestion as to what I can use instead?
I haven’t tried it, but you could try white vinegar. Can you do orange? That could be a possible option too.
Just happened across your quinoa salad; have been curious about ‘what is quinoa and how do I use it’? You answered my questions in a fantastic manner. I made this salad today…..AWESOME taste. Also used your method of cooking quinoa and it turned out perfect. I’ve never cooked it before and am very happy to have found your recipe, along with your advice. Thank you so much. p.s. Love your lil cookie!
This turned out great and thanks for the instructions to make the quinoa just right not too mushy and not too chewy and the loads of parsley and dressing made all the difference. Thank you for a wonderful recipe.
Love your favorite quinoa salad recipe! I followed your recipe exactly as written. This recipe is a new go to for me and my husband who normally won’t eat healthy food! Thank you!
You’re welcome! I’m glad you love it.
I made this for a team lunch. It was gobbled up quickly and most people went for seconds :) Thank you !
You’re welcome, Cate!
I have never made quinoa before, but have often enjoyed it, so I thought I would try to make a salad for our friends dinner. After much research I settled on your recipe and was so confident with the ingredients that I made a double batch. Our dinner is tonight, but I have been sneaking bites all day. I had celery at home so I added some, but other than that made it just like the recipe. I’m excited to see how everyone else likes it. I think its delicious!
I love to hear that! Thanks so much, Karen!
Superb recipe, thank you for sharing, Kate.
You’re welcome!
I brought this to Easter dinner and everybody loved it. It’s perfect. My daughter has never enjoyed quinoa and asked me to make this for school lunches. Thank you!
I’m happy to hear that, Karin! Thanks for your review.
Love this recipe. I’ve swapped the chickpeas with chopped savoy cabbage. And top with pomegranate to serve. Super fresh, delicious and healthy. It lasts well for a few days too.
Sounds delicious, Jenny! Thanks for sharing.
I tried this recipe out last year and it was a huge hit with everyone. So much so that when I asked my grandchildren who are visiting from overseas this week, if there was anything special they wanted this salad was one of the meals they requested! I can’t think of a single recipe of yours that we haven’t loved. Awesome Kate. Thank you!
Have fun with your grandchildren! I love that they really liked this recipe. Thanks for your review, Tina!
Delicious! I’ve made this recipe many times and it’s one of my favourite lunches to take to work. It’s light but filling and always makes me feel like I’m nourishing my body. Highly recommend!! P.S. Cookie is absolutely adorable!
I want to make this recipie today! But I don’t have parsley. I do have fresh cilantro, mint and basil. Do you suggest using one of those? Also I just have a yellow onion, not red. Thank you!
Either or both could work, depending on your taste preference! Sometimes basil browns a little once chopped. But would taste good here, too.
I made this twice in the past week. The first time I didn’t love the raw red onion, so I used sliced green onion the second time. Love this; the dressing is awesome!
This dish is in the rotation at our house, especially in warmer months. It’s light, but the garbanzo beans give it some heft. It’s great to pack for lunch, too. I usually serve it on a bed of greens. My stepdaughter loves it!
I love that, Caroline!
This was delicious I added part of a zucchini and a few artichoke hearts. I didn’t have fresh parsley so I used a little dry and chopped up some mixed baby greens. Will definitely make again. Thanks for sharing.
Thanks for sharing! I’m glad subbing dried worked well, Kim.
Wow!! Absolutely love it! Bursting with flavours! I’ve been hoping to find a nice recipe for quinoa, and this is perfect!
Thanks for your review, Nicole!
I didn’t have cucumber or parsley so I substituted zucchini, cilantro and spinach and it was so yummy. I made this for my son’s 10th Birthday Party and it was a sensation even kids were gobbling it up. Parents were asking for the recipe. Thank you for such a fantastic recipe and healthy too!
Thank you for sharing, Natalie!
I love this recipe! I’ve made it 3 times already. It’s a keeper. Your tip on making the perfect quinoa IS perfect. Thanks for sharing.
You’re welcome, Andrea! I love you have made it so much already.
Maybe because I’m southeast Asian and am not used to this blend but man, I’m gagging over this recipe. I was eating this for lunch and shivers literally crawled up my back from eating this. I’m sorry, the blend of garlic with lemons and vinegar gives me a seizure.
I’m sorry you didn’t love this recipe. This may not be the combination for you. I appreciate your feedback, Michelle.
Hi! I’m excited about trying this… I don’t have red onion (or red peppers) in the house right now… so will substitute the green onions, add some cubed (small) daikon radish… and think about adding some chopped fresh tomatoes (not sure yet about this last…) But I know even without making it yet that this salad will be AWESOME! Thank you, thank you!
How did it turn out?
Hi Kate!
This sounds amazing! I am all set to make it… Admittedly I am not a great cooker, lol. But I’ve mastered the Instapot. Any advice on cooking it that way?
Thank you for any help!
Hi Kate! I don’t have this for an instant pot, but I believe there is a standard recipe for the insta pot when it comes to quinoa. But, I think my stovetop method works really well! The other components need to be chopped/mixed.
This is delicious! I’ve made several times, and everyone has raved – even people who say they don’t like quinoa. Thank you!
You’re welcome, Kathleen!
This was delicious! I made it for my lunches this week! I can’t wait for tomorrow!
A great salad for lunches! Thanks for your review, Donna.
I know this sounds completely lazy, but I’d like to substitute a store-bought dressing. Is there a particular flavor or brand you’d recommend?
I don’t have one off the top of my head, sorry! I would recommend a light vinaigrette.
Lovely. Needed to add quite a lot of salt at the table, however and more dressing next time. Great, healthy salad. I toasted the quinoa before cooking.
Thank you for your feedback, Liz! I appreciate it.
I was wondering if there was any substitution for the olive oil, thanks!
Olive oil is a primary ingredient for the dressing. You could substitute another oil. Possibly avocado oil?
I’ve made this many times now. And every time it comes out so beautiful and tasty. Thank you for this recipe.
You’re welcome, Gayatri!
Loved it. Making it for the second time. Great for lunch or dinner.
Agreed, Diane!
This salad blew me away! Relatively simple and quick, but packed full of flavour. I will make this again and again for sure. Highly recommend :D
I’m happy to hear that, Caitie! Thanks for your review.
I found this recipe the beginning of last summer and couldn’t stop eating it. I took it to several cookouts and it was a great hit. My vegan friend said this was her new favorite salad. I can’t wait to make it again this summer for all of our get togethers.
Thanks for sharing, Shelana!
Just made a batch of this for supper on my late shift at work. I added some chopped fresh coriander to the parsley and a small drained can of tuna. There was enough for lunch before work too, it is delicious mmm!
Thanks for sharing your variation, Janine!
Oh my! I’m eating this right now and it’s delicious! I will be making plenty this summer! Thank you for the recipe x
You’re welcome, Natalie!
I liked it. I Only did half the parsley and replaced the other half with celery leaves. I also added a scallion as I didn’t have enough onion. It turned out well. Good flavour.
Thanks for sharing, Candice!
Omg!!! On my fitness journey and stumbled upon this salad. It is so fresh, tasty, refreshing but hearty. I added some avocado to the top and don’t even miss the meat. Thank you!!!!!!
You’re welcome, Monica! I appreciate your review.
I love this recipe! I increased the dressing by half and added a 1/2 tsp of sugar (or honey) to balance out the acid. I’ve made this several times and it’s healthy and delicious!
I’m glad you love it! Thanks for your review, Robbin!
Amazing salad, thank you Kate! I googled “quinoa salad” and this came up, exactly what I was looking for as a healthy lunch to take to work. I swapped cilantro for the parsley and added a packet of feta cheese – now I can’t wait for my lunch tomorrow. Will be making this A LOT over the summer.
You’re welcome! I’m happy you were able to find it so easily.
This was absolutely delicious! I used shallots instead of red onion because some was left over from another recipe.
Thanks for sharing, Diane!
Made it tonight for my mid afternoon snack this week and just a taste was delicious. My husband hates bell peppers yet tasted a little and was impressed so it looks like he will be stealing some for lunch. So far so good. I didn’t have red wine vinegar so I put a little white mixed with balsamic and I think it was fine. Thanks for the recipe!
You’re welcome, Rebekah!
Any suggestions for substitution of garlic (other than leaving it out), for someone who is intolerant? This recipe sounds yum!
I would leave it out, and possibly add more onion if you like!
This recipe was delicious. Despite being British and having no idea what a cup measurement means I just guessed amounts and it turned out brilliantly. Now making it for a summer party for 70. I also used a mixture or red/white quinoa and bulgar wheat which works well.
Thank you, Nicky!
Most delicious salad ever! I could eat this every day. The dressing was light and fresh complementing the ingredients. I look forward to adding chopped avocado and feta to make it a complete meal.
Thanks, Diane!
I’ve made this salad several times now and I just love it to pieces! I do add feta and avocado to the salad just because I love feta and avocado! Love, love, love this salad!!! Thanks so much for sharing your fabulous recipes with us all Kate!
You’re welcome! :) Feta and avocado sounds amazing with this!
Great salad , I added marinated peppers,baby grilled mushrooms,roasted tinned chickpeas and chopped radishes otherwise all the same . Delicious
Thanks for sharing, Arlene!
I didn’t have any quinoa so I made it with brown rice. I added a variety of fresh herbs that I had in my garden. It was delicious!!
I’m glad you loved it! Great substitution.