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!
We have a 4 hour road trip coming up Tuesday. This will be great for the toddler- Thank you perfect timing!!!!
Hooray, I’m glad I published it in time! Enjoy and safe travels. :)
This sounds and looks great. Unfortunately, I don’t like chickpeas. Any suggestions on a good substitute?
How about edamame as a sub for chick peas?
Hi E! You could simply omit them or add an extra cucumber or bell pepper. If there’s another variety of white bean that you do like, you could use that instead.
Thanks, Kate, can’t wait to make it! And thanks, Carol, for the edamame idea.
Hello Kate;
It all started in 2015 when a friend of mine printed a copy of your ‘Spiced Lentil Soup’ for me that she had tasted at a friends house at a dinner party. She simply raved about it. I ended up making it myself, and it knocked my socks off! In fact, it has become a regular on my rotating menu. Since then, over the last couple of years I have quietly followed your website, tried many of the delicious recipes I receive in my inbox, and most recently purchased two copies of your wonderful book ‘Love Real Food’ for myself and my mom. It is simply wonderful visually, and in its content. Congratulations …
This is really the first time I feel there is someone out there writing recipes who speaks to my taste and experience as to what constitutes good food and good recipes – uncomplicated, tasty, fresh, and fun.
And as a working woman, I really appreciate the ability to separate and pre-pack lunches ie. salads for the week, or freeze the recipes you mention can be frozen.
I have never left a comment – I am a little shy – but I wanted to say how much I appreciate your new book, as well as the recipes that come to me via email weekly. I made the Tzatziki last week and it was delicious. I now look forward to making this quinoa salad this weekend. (In this case, will substitute the bell pepper for cherry tomatoes … simply for ease of digestion).
Keep up the wonderful work, it seems to be a labour of love. And your sous chef ‘Cookie’ is simply adorable! (I have one too :)
Continued success, Kate.
Regards,
Jules in Montreal, Canada
Jules, thank you so much for your note. Today has been stressful and your words truly brightened my day. :) I’m delighted to hear that you have been enjoying my recipes over the years. Thank you so much for buying not one but two copies of my book—amazing! Cookie sends her best to you and your pup.
this definitely looks very refreshing and has all my fav ingredients!
Salad looks great; I can’t wait to try it. However, Cookie looks better!
Ha, ha for a second I thought you meant the wine would be good for your toddler :)
Haha, no way! :)
So colorful!!
Thanks for a fabulous recipe. I’ve got to make this. I recently purchased some Quinoa and then let it sit in the cupboard as I wasn’t sure where to start/how to use it. The photograph of the finished salad has inspired me to open that packet!
Congratulations on the release of your cookbook!
I have a question relating to your cookbook (please try to answer) as I cannot find any other way to contact you on your website other than through a comment like this.
I would like to order your cookbook (Amazon UK) however, I have to avoid all coconut products. When I clicked on the ‘look inside’ facility. The first breakfast recipes include coconut oil. Do you give susbsitutions for coconut oil? If susbsitutions are suggested have the recipes been tested?
Does your cook book contain a lot of coconut throughout? If so it may sadly not be for me.
Many thanks, I hope to hear back from you.
Now to get opening that bag of Quinoa…….
Hi Nina! Only five of the recipes call specifically for coconut oil, because it works better than others. About 10 more call for coconut oil or a tested/approved alternative, such as olive oil. And a few more call for grated coconut, but you can omit it from those recipes—I just added the coconut because I like the flavor. Hope that answers your question!
Hi Kate, BIG thanks for that information and for replying so quickly, very much appreciated.
If your cookbook has 5 recipes that cannot be substituted that is not too bad at all and if the other 10 recipe have tested substitutions then I am sure it will be a fabulous book that I should definetely add to my extensive collection!
Kate do you think I could use Rapeseed Oil (think this is same as Canola) in the Muesli /Granola Recipes?
To be honest I am quite fed up of every cookbook featuring coconut oil. My foodie friends agree too. I don’t mind if the recipe has substitutions and have been tested they work with the same quantity of coconut oil etc., but everything is coconut oil, coconut, coconut milk….. there are quite a few of us bypassing cookbooks that feature it heavily these days.
I love your dog Cookie (so cute) he reminds me of a dog we had as a child. I picked him, his name was ‘Jasper’ he was such a character!
Best of luck with everything. I can’t wait to get your book now and also to try the salad you have just featured here in your blog.
Thanks again!
Wow.. It looks delicious. Thanks for sharing, must try to make it at my home.
Mint and artichoke hearts can be added. I would prefer cherry tomatoes to red peppers. Feta cheese topping is a must.
Sorry, did you actually make this?
I was surprised to read this recipe and realize that I happen to have all of the ingredients in my kitchen! I whipped it up today and it is so delicious. Definitely going to make this again!
Awesome! I’m so glad you enjoyed it, Jenna.
This was different from the quinoa salad I usually make. I made it for a family picnic and everyone loved it. People commented on the chic peas as a nice addition. I made it as written and was content to leave it vegan but at the last minute added feta. Delicious. Thanks Kate!
You’re welcome, Ruth! I love those chickpeas, too. They make it nice and filling.
This looks like the perfect quinoa salad! I make something similar all the time for lunch!
Yes! I hope you try it, Cassie.
Delicious recipe, Kate. I’ve been crazing something light and refreshing and this quinoa salad hit the spot. This is definitely one of the best quinoa salads I’ve made. Your recipes never disappoint. Thank you!
Awesome! I’m so glad it lived up to its name. Thanks, Allison!
This is an amazing recipe! So glad to have this new way to make quinoa delicious. Thank you!
You’re welcome, Hayuta! I hope you love it.
This quinoa was SO delicious! I am a huge fan of quinoa salads, so I was super excited to try this one. I doubled it, so we have leftovers to use for lunches this week. All the flavors went together so well! Thanks for the fantastic recipe.
Awesome! This one packs great, too, so happy lunching!
School just started in St. Louis, and this is the perfect dish for a teacher on the go! I added some feta and corn that was in the fridge, and now I’m looking forward to lunch even more!
Oh, a fellow Missourian! I’m so glad you enjoyed this. I hope you have a great school year!
Just had this dinner, and it was incredible! I see why it is your favorite. I added some dill and mint that I happened to have, and it was lovely. Can’t wait to have leftovers for lunch tomorrow :)
That sounds extra-flavorful and delicious, Arianna. Thanks!
My favorite now, too! I tossed a little feta on the top, but it still would have been excellent. Thank you!
You’re welcome, Melanie!
Could I sue Basil instead of parsley? Its all I have on hand. Im in the process of making this right now. It sounds perfect for my husbands lunch.
Thank you for such lovely recipes! :)
I think so, yes!
Oh Kate, It was delicious. I worked with what I had on hand:)
I used fresh out of my garden red cabbage(didn’t have red bell pepper)
tiny baby carrots thinly sliced
chopped cashews and tomatoes on top with black sesame seeds.
It was just delicious Kate. Thank you for such a delicious and fresh recipe! Riced cauliflower would also be great in this dish! Don’t you think?
I hope your day is beautiful :)
Made this today. Delicious! We love garlic in my house so I will just add more next time. Thanks.
For sure! Take the garlic up a couple notches.
Oh, and I also added black beans.
Yum!
This is AMAZING! It’s so easy to put together, and it’s so light and refreshing. I made a huge batch so my boyfriend and I could have it for lunch for a few days. I just started following your blog, and you have some wonderful and tasty recipes. I love seeing your newsletter in my inbox. Thanks for making such amazing meals! :)
I’m so glad you enjoyed this, Gabby! Welcome to the blog. Let me know what other recipes you try and how they go!
Long time lurker, first time commenter here. This salad was delicious! I added a package of Trader Joe’s teriyaki-flavored marinated tofu, and it was extremely filling. I have a VERY large appetite and need a lot of protein to stay full, so whenever I make your recipes I tend to add another protein source. The quinoa + chickpeas + tofu did the trick, and the teriyaki flavor worked with the dressing (also, I doubled the garlic and it tasted amazing — what a flavor profile!). Thank you for posting!
Yum! Your version sounds excellent, Irene. I’ll have to pick that up next time I’m at TJ’s!
Hi Kate,
This salad is wonderful. This has been portioned for work lunches this week with a side of cherry tomatoes and some corn on the cob. I am so excited for lunch everyday :) I am also working my way through your beautiful book – so far, I have made your favourite granola, spinach artichoke lasagna and cherry almond crisp. All delicious. Thank you for your creativity and healthy recipes.
Oh, I’m so glad you loved this, and that you’ve been enjoying the book! Thanks so much, Caterina.
I made this last night and it truly tastes like summer. I added some feta and spinach and the whole family loved it! Thanks!
Thank you, Kate! So glad you enjoyed it.
I like to make a grain or bean salad on Sundays so that I can pack it up for my work lunches during the week. Cookie+Kate has become my go-to source for these lunch sides. I made this recipe this week and totally enjoying it. Nice fresh flavors with a variety of textures. The lemon really brightens everything up. And it’s vegan without feeling sad. Keep these salads coming.
Hooray! That’s so great to hear. Thank you, Rachel!
So fresh and delicious!! Added fresh char grilled corn kernels to take advantage of the last of the summer corn. I’ll make this again and again!!!
This was my first experience with quinoa. Using what I had on hand I changed things up a bit. No chick peas. So I used yellow squash, avacado, spinach and then the other ingredients and I used my white wine vingargrette. Absolutely wonderful. Thank you.
Husband and I love it. Kids not so much, but they are very picky. Will make again for us adults to have for lunch.
Delicious recipe! I left out the chickpeas just because I didn’t have them on hand and it was still wonderful and filling. Flavorful and easy to make. Lindsey
This looks amazing!!! Can’t wait to try this!
Dear Kate, your Quinoa salad was beautiful, everyone loved it. We think Cookie is gorgeous, we have a dog called Cookie as well. Kind regards Anne
This is a great recipe: simple, fresh, tasty and filling, with the right balance of ingredients, and all the right notes. I use millet by mistake instead of quinoa, and I am not a big fan of millet, to say the least. However, the salad turned out delicious. The only things I would change next time:
1. Add some salt to the quinoa (yes, next time it will be quinoa) as it cooks.
2. Make more dressing (but maybe millet expands much more than quinoa?).
Thanks for sharing :-)
Even with the mistake, I am happy to hear you still liked it! Quinoa and millet will taste and act differently for sure. I think you will be even more excited about this recipe next time with quinoa!
Oops! I had forgotten to rate the recipe…
Thank you!
Can I substitute the onion with the sweet onion and the red wine vinegar with white wine vinegar?
Yes you can substitute, but the flavor profile will be a little different.
This was my first time making quinoa salad and it was delicious!! Thank you.
I made it 2 days ago and just added the last of it with egg and cheese and made a fantastic omelette out of it…so yummy:)
That is great! Thank you, for your comment Brandy. I love having quinoa in a salad.
This salad is really delicious. Makes a good quantity that the kids took for lunches over the week.
I was getting bored of all my quinoa salad recipes, so I was delighted to have found this one! It was such a hit with all my guests and I’m excited to make it again!
Great! I am happy it went over so well. Thank you for your review, Becky!
Could I add sweet potato in this recipe? Trying to look for some recipes to start including in my week for my family that are Healthy and hearty. Haven’t made this yet but going to store now and get all the ingredients! Looks beautiful and delicious! Thanks!
Sure! I recommend roasting it in some olive oil and salt/pepper. Enjoy!
Thank you for this recipe! The salad was delicious! Didn’t have chick peas so swapped with roasted butternut squash. Yum!
You are welcome, Kelli!
This recipe looks delicious and I can’t wait to make it!! I don’t have red wine vinegar. I only have Apple cider vinegar and pickling white vinegar (7% acetic acid). Would any of those substitutions work or do you think I should go pick up some red wine vinegar?
Let me know what you think of it when you do, Jas! I would recommend apple cider vinegar if you don’t have red wine. I prefer red wine for the richer/tangy taste for the dressing. Hope this helps!
This is on the menu for our Aussie Christmas! Thanks Kate
Let me know what you think, Sarah!
Great food advise… this quinoa salad is awesome … inspirational blogging and recipe. Will certainly try this out. i love good vegetarian ideas to try and share. Thanks
Thank you!
Your financial disclosure needs to come at the beginning of your recipe post, not hidden at the bottom. It’s deceptive and not clear that the wine company is paying you. The FTC is watching….
Thank you, Joey for your comment and review!
It was ok. 3/4 cup for onions was too much. I would only use 1/3 cup for next time as it wasn’t needed to have the whole thing taste “spicy” because of the onions
I’m sorry to hear that! I think onions add such nice flavor and crunch. But yes, if you aren’t as big of a fan- cut them back slightly. Thank you, Steph for sharing.
Hi Kate
I made the Quinoa salad today for lunch. It was AWESOME!! THANK YOU. My family really enjoyed it
I have to purchase your book on my next visit to the bookstore
That’s great! And that would be wonderful if you did. I promise, the book won’t disappoint. Great tips and recipes!
Dressing was not good we modified it and it was better then. Definitely don’t recommend it.
I’m sorry you didn’t like it, Mackenzie. What did you not like about it? What did you modify in it?
I just made this today. It’s scrumptious! I’ve been trying to find new recipes that are healthy for my family… this is a definite hit! Even my kids like it!
(I was tickled to see you live in KC. We live 45 minutes south east of KC, MO).
I’m glad you liked it! Thank you, for your review.
I take this recipe every time I go to a potluck or dinner because it is so easy and nutritious. I am vegan and I never know what other people are going to have for me to eat. This can me my main meal and it is always a hit with everyone. I like to add a little raw sugar to my dressing and any vegetable in my frig that sounds good. Thank you for the wonderful recipes you create. Looking forward to getting you book.
You’re sweet! Thank you, Lori. Let me know what you think of the cookbook. I appreciate the support!