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A white bowl filled with quinoa salad, featuring chickpeas, diced tomatoes, cucumber, parsley, and herbs, sits on a wooden surface with a blue napkin and wooden utensils nearby. This vibrant quinoa salad is perfect for a fresh meal.
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Quinoa Salad Recipe

This Quinoa Salad is a favorite healthy salad, packed with vegetables and herbs, and perfect for lunches, picnics, and sides.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 272kcal
Author: Stephanie Wilson

Ingredients

  • 1 1/2 cups uncooked quinoa rinsed
  • 2 cups diced cucumber
  • 1 (15-oz) can chickpeas drained and rinsed
  • 1 large tomato chopped
  • 1 red bell pepper chopped
  • 1 cup baby spinach leaves chopped
  • 1/2 cup fresh parsley chopped

Lemon Vinaigrette Dressing

  • 1/4 cup olive oil
  • 1 lemon juiced and zested
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons sugar or honey for a natural sweetener (optional)
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic minced or pressed
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Instructions

  • Cook the quinoa according to package instructions. If you have an Instant Pot or pressure cooker, you can cook it in as little as 1 minute.
  • In a large bowl add the cucumber, tomatoes, bell pepper, spinach, and parsley; toss to combine.

Make the Dressing

  • Combine the olive oil, lemon juice, lemon zest, vinegar, sugar, cumin, garlic, salt, and pepper in a small bowl or lidded jar. Whisk or shake until completely combined and the sugar is dissolved.
  • Pour the dressing over the salad ingredients; toss to combine. Refrigerate until ready to serve.

Notes

Additions You Might Like:

  • Feta
  • Red pepper flakes
  • Chopped Avocado

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 35g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 558mg | Fiber: 5g | Sugar: 4g