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!
Made this quinoa a bunch of times and I love it! I recently tried it with 2 cups of vegetable broth instead of water and it is delicious. Thanks for the recipes and keep up the good work!
Thanks for trying (a bunch of times!). I appreciate the review, Max.
Loved the light lemon flavor with the quinoa. Delicious and healthy. My significant other loved it!!
It’s a nice compliment, isn’t it. :) Thank you, Diane!
Hi Kate,
This is one of my favorite recipes. It has become my standard dish when I go to parties, that way I know there will always be at least one thing I can eat!
When asked for the recipe, I send everyone to your blog. I explain that I have made dozens of your recipes. Each one has been accurate, easy to follow, and the results are always delicious. We had your vegetable and black bean enchiladas tonight, and are having your quinoa soup tomorrow. (Both are new favorites too.)
You are such an inspiration, thank you.
Pam
P.S. – I just gave another one of your cookbooks as a gift today. ;-)
I love to hear that! Thanks so much for your support. It’s always nice to hear from you on the success you have and hearing you spread the love. And you’re spreading a lot of it! I really appreciate it, Pam.
Just made this delicious salad for lunch. So easy and healthy. Love it!
Great to hear you think so, Ariel! I really appreciate the review.
Hi Kate, I’m a bit late to the party (new reader), but I made your quinoa salad tonight and it was absolutely delicious! I left out the chickpeas as I am not a fan of them (except for in hummus) but it was spot on and my SO loved it too. And I have the leftovers for lunch tomorrow. Thanks for the recipes!
Welcome, Katie! As you try more recipes, I would love to hear what you think. Thanks for the review.
This is delicious!! I omitted the chickpeas because I’m breastfeeding and they bother my son’s GI system. But even with the other ingredients, it’s light, healthy and really tasty. Thank you!!
I’m glad you were able to make it work for you! Thank you, Stacy. Congrats on the little guy too. :)
Oh, this is indeed one of the best quinoa salads I’ve had !
I am making this salad just as written for the 2nd time and LOVE it. Thank you for sharing!
Amazing!!! I used half the onion as a personal preference and followed the rest of the recipe to a T!! Ive made it every week now!!! Thanks so much!
Great! I used Quinoa with brown rice mix and added tomatoes and feta that had basil and tomato. Even my picky husband liked it thanks so much for sharing!
Winning over a picky significant other is awesome! Thanks for commenting, Ashley.
Awesome!
I made this for an office party, because I wanted to provide something those with food sensitivities could enjoy, it was a huge hit!
Thanks for the awesome recipe!
-from a professor in Lawrence,KS :)
Great! Waving from KC :)
Your dog looks so much like mine that my kids were 100% fooled. Great recipe by the way.
I will let Cookie know she has a twin!
Just made this and it turned out so delicious! Thank you so much!
You’re welcome, Cheryl!
I sort of made this and it was amazing. My husband hates lemon so I took the base of this salad with the dressing from your greek chopped salad. I then tossed it all with a bunch of kale and it was a huge hit. I will be making this all spring and summer…and forever. Thanks!
You’re welcome!
Another recipe that is pure gold! I’ve been eating this for three days and can’t get enough. Tonight I sprinkled feta on top and it’s spectacular!! My tastebuds are dancing they’re so happy. Thanks Kate x
Well, thank you! Dancing taste buds, that’s great Bel!
I just made this wonderful recipe. It is absolutely delicious. I have two quinoa haters in my house and even they are enjoying it. Looking forward to bringing it to work for lunch this week. Love it when things are both healthy and delicious.
Winning over quinoa haters, yes! That’s great Lori. Thanks for sharing.
Absolutely delicious! Going to be a favorite for summer picnics! Thank you!
Perfect! Thank you, Debbie for the review.
I tasted this salad at a friend’s house. It’s so refreshing and yummy! I asked for the recipe immediately. Would be great for a weekday or weekend meal, or a picnic as you suggested! Will definitely make it myself and would love to check out your other recipes. Thank you for sharing!
Love to hear that! Thank you for your review.
Absolutely love this recipe. Make either this salad or your asian quinoa salad almost every week! Your blog is fabulous and inspires many of the veggie meals I make. Thanks for sharing
Thank you, Leigh! I’m so happy you love this recipe and I can provide some inspiration. I appreciate your review.
Hey Kate, thanks so much for this! I’ve also made quinoa before with disastrous results, because of cooking it covered—like it directs on packages and in many recipes! Tonight, I followed your directions and recipe—awesome results, thanks! 20 min cook for me before covering.
I’m so glad you were successful with this recipe, Jon! Thank you, for commenting and for your review.
This is delicious! I’ve made it in bulk for my husband and I since we both work and I don’t like making lunches first thing on a morning! I added some tomato to mine as well plus some feta cheese crumbled on top. I think next time I’ll add a bit of spinach or romaine too. Thank you for sharing, I’m looking forwards to seeing what else you have on here :)
This is a great salad to do that with! I love adding additional greens to it. Thanks, Emma!
Hi! This recipe looks really awesome but, I’m a poor college student and was wondering is there a substitute for red wine vinegar, so I don’t have to go out and buy some? Could I use balsamic instead and get a similar flavor?
It will be a little stronger, and not as subtle. But it would work!
Just made this! Yum!
Great to hear! Thanks for the review, Sylvia.
This is still my go to recipe for Quinoa salad! I am a cook for a daycare and majority of my kids love this as a side! It’s a pretty flexible salad!
That’s wonderful, Kate! Thanks for your review.
Can you do this a day before I serve it?
Absolutely! It sometimes tastes better the second day even.
This salad was a huge hit at our Mother’s Day lunch gathering at my sister’s house. Everyone loved it and came back for seconds. Thank goodness I was clever enough to double the recipe. The only thing I did different was adding sundried tomatoes. It was a total hit!
That’s great! You know it’s a keeper when people come back for seconds. Thanks, Maria for sharing!
Our 12 yr. old was just diagnosed with super high cholesterol – (get your kiddos checked!). She is my vegimaniac – so I made this salad. Her first experience with quinoa and chickpeas – was a huge hit. I did add some low salt rinsed corn kernels (for sweetness). She ate it for snack, took it for lunch and her younger brother loved it too. I can’t wait to try more vegie meals for her – have my eye on the carrot chickpea and radish one. I am so grateful that I found your website!
I’m so sorry to hear that! I’m glad you have found success with the blog and your families dietary needs. I appreciate the review, Jeanne!
Made this today. I added grilled artichoke hearts and used the olive oil from the jar. Soooo good!
Thank you, Lori!
So the flavor was great with this recipe but the texture of the quinoa turned out terrible and mushy. I followed the directions to a T. It ruined the whole salad. Had the quinoa been dry with seperate grains this would have been a phenomenal side dish. Cook the quinoa with a different method making sure it is as dry, fluffy, and grains are as seperate as possible and this will be a hit.
Hi Marissa, I’m sorry to hear that! That is interesting. What type of quinoa was it? Multicolor, white, etc.
I absolutely love this recipe! Could you tell me the calories by either per cup or grams please ? :-)
The nutrition information is below the notes! :) Roughly 8 side salads, which is close to a cup per salad. Hope this helps!
I enjoyed the recipe and found it really easy to make. I did find that the parsley was too over powering, so it made it hard to taste the other ingredients. I think I will omit the parsley the next time I make it. Thank you!
I’m sorry you felt that way! That is the type of salad this is. You can omit if you just aren’t a fan of parsley, or decrease it.
I made the salad with ‘crisped chick peas’ – add 1/8 tsp kosher salt, 1 TB olive oil, 1/4 tsp paprika* to rinsed, drained chick peas. Roast in 350 degree oven 30 minutes, shaking as necessary. Keep crisped peas separate in jar and add to salad when ready to serve.
*Will try it with smoked paprika next.
Tasty! Thanks for sharing, Lucy.
Hi
Do you think cilantro would go with this combo of ingredients rather than parsley…(prefer the taste of cilantro).
With this one, I really recommend parsley for the dressing that accompanies it. But, if you try it with cilantro, let me know what you think!
I am glad to see this post. all the details are awesome and good in this post
I’m glad you liked it, Robin!
I made this and added feta, golden raisins, and slivered almonds and omg so delicious and fresh! Thank you Kate, I make a lot of your recipes and love this blog!
Absolutely delicious ! A keeper !
Great! Thank you, May.
Love this. Seems simple but tastes amazing.
Thanks!
Hi Kate,
I LOVE this salad and make it frequently. I plan to bring it to a July 4th party and wondered if I should dress it just before serving? Or make it all ahead of time and just take out of the fridge an hour or so before eating? Wondered what your recommendations are making it ahead of time and serving? Thank you so much!
I think this salad is great too, after it has set for awhile. Make it ahead and pull it out when you need it works well!
Thank you, it was a bit hit at the party and 3 people asked for the recipe!
This salad looks delicious! I am not a fan of raw onion. Would it drastically affect the flavor of the salad if I left it out? Or is there an alternative that you would suggest?
You can leave it out, and increase another ingredient of your liking. I really like the onion in here, but if you aren’t a fan than you would likely not miss it.
I just make it for lunch and I’ve never found quinoa yummy as this time! its really good and healthy!=D
Thxx for sharing Kate!
You’re welcome, Aysha! Thanks for your review.
I made this and it’s DELICIOUS!! Thank you so much!
You’re welcome, Sophie!
Made this yesterday and had no leftovers! Will surely double this nexct time. Such a quick and easy recipe and simply delish!!
That’s a great problem to have! But yet, this doubles great. Thanks for sharing and for your review!
I stumbled upon this recipe and so glad I did. Made it today and it turned out delicious, thank you. No wonder you call it favorite quinoa salad for it will be for me too haha haha.
I’m glad you did too! Thank you for your kind comment and review.
This is absolutely delicious!
Thank you, Michelle!
A+ recipe -great for leaving in the fridge for a snack, quick lunch, etc. You should make this!
Yes! Thank you, Roxy.
This salad is awesome! Super filling and delicious. I’m always on the lookout for great vegan recipes and this one definitely hit the spot. Thanks!
I’m glad you enjoyed it, Jennifer! Thanks for the review.
I planned to add feta and olives to this, but the recipe was perfect as-is. I think you could sub any chopped veggie you like/have on hand and it would be equally delicious Great base recipe!
I’m glad you liked it, Candice! I agree, you can add-in some of your favorites. I appreciate the review.
Hi!
I am looking forward to trying this recipe to bring to a dinner tonight!
I was wondering what I could replace the onions with as many in my family don’t like the taste of raw onions… Thanks!
You could omit if you like and increase another vegetable.
I made this two days ago and love it. Best ever! I just joined your mailing list and am excited to try many of your recipes and will also tell my daughter about you. I am trying your blueberry smoothie next.
Sybille
Thank you! Let me know what you think about the smoothie too, Sybille.
Made the smoothie today and it was super good and thick. I used homemade cashew milk instead of the almond because I had to use it up before it went bad. I am so excited to try a lot of your recipes and will tell my daughter about your blog. I am having the last of the quinoa salad today for dinner!
Such simple, clean ingredients- definitely my new favorite quinoa salad!
Thank you, Alyssa!