Quinoa Salad Recipe

This Quinoa Salad recipe is quick and easy to make and full of beautiful, fresh flavor! This is a great recipe for make-ahead lunches or to bring to a potluck.

Last week I shared how to cook quinoa. Whether you’ve been cooking quinoa for years, or you’ve just learned the technique, now you need to make this lovely Quinoa Salad. It’s my new favorite quinoa salad–I can’t get enough!

3 Reasons Why I Love this Salad (and you Should Definitely Make It)

1. This quinoa salad is PERFECT for meal prepping lunch. When I first made it, I had it for lunch all week and I looked forward to lunch everyday.
2. Everyone will love you if you bring it to your next potluck or gathering where you’re expected to bring a salad or side dish. Who doesn’t appreciate the healthy option that also tastes fabulous?
3. It’s a nutritional powerhouse!! Along with the cooked quinoa, it has cucumbers, red peppers, fresh herbs, white beans, and sliced almonds. Everything in this salad has great nutritional benefits, as well as contributes to fantastic flavor and texture. It’s a win-win situation.

Recipe Ingredients–What You Need

This recipe is chock full of fresh, flavorful ingredients. These are all simple ingredients that are easy to find.

For the Quinoa Salad

• 3 cups cooked quinoa *
• 1 large seedless cucumber, diced
• 1 large red bell pepper, diced
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 bunch of mint**, finely chopped
• 1 bunch of Italian parsley, finely chopped
• 1/2 cup sliced almonds
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

*Start with 1 cup dry quinoa to get 3 cups cooked.

For the Dressing

The salad is dressed with extra-virgin olive oil, apple cider vinegar, lemon juice, and just a touch of sweetener. It’s a simple and delicious dressing that works perfectly here.

• 1/3 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• 1 tablespoon maple syrup or honey

Customize this Recipe 

There are a few tweaks and customizations you could add here that I think would be amazing! As written, this is a vegan quinoa salad, but it doesn’t have to be. Use this recipe as your baseline, and then have fun and make it your own. Here are some ideas:

• Quinoa Salad with Avocado
• Quinoa Salad with Chicken (make it a meal in itself!)
• Quinoa Salad with dried cranberries
• Quinoa Salad with feta or goat cheese

See how just a little addition can change the salad up? Have fun!

This Quinoa Black Bean Salad looks incredible! I want to try it for sure. For a different flavor profile, try this Mediterranean Quinoa Salad with Chicken or (AND) this Crispy Chickpea and Kale Salad! This Roasted Vegetable Quinoa Salad is excellent if you’re looking for a warm salad.

How to Make Quinoa Salad

You won’t believe how easy this recipe is! It’s ready to no time. Take a look at how simple these instructions are.

1. In a large bowl, mix together all of the ingredients from the “for the quinoa salad” portion of the recipe.
2. In a separate bowl, combine all of the dressing ingredients. Drizzle over the quinoa salad and toss to evenly coat. Enjoy!

This video shows you just how easy it is to whip this up!

I really think you’re going to love all the flavors and textures in this quinoa salad recipe. I hope you try it soon! If you try this Quinoa Salad recipe or any of my other healthy recipes, please let me know! I’d love to see a photo–share it on Instagram and I’ll feature you.

Please leave a comment and star rating below. It really helps other readers know which recipes are tried and true!

Quinoa Salad Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 20 minutes
• Yield: 8 servings 1x

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Description

This is a fresh, bright, and healthy quinoa salad recipe that is wonderful for meal prep lunches or a potluck!

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Ingredients

Units USM Scale 1x2x3x

For the Quinoa Salad

• 3 cups cooked quinoa *
• 1 large seedless cucumber, diced
• 1 large red bell pepper, diced
• 1 (15 ounce) can white kidney beans, drained and rinsed
• 1 bunch of mint**, finely chopped
• 1 bunch of Italian parsley, finely chopped
• 1/2 cup sliced almonds
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the Dressing

1/3 cup extra-virgin olive oil

1/4 cup apple cider vinegar

1 lemon, juiced

1/2 teaspoon lemon zest

1 tablespoon maple syrup or honey

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Instructions

1. In a large bowl, mix together all of the ingredients from the “for the quinoa salad” portion of the recipe.
2. In a separate bowl, combine all of the dressing ingredients. Drizzle over the quinoa salad and toss to evenly coat. Enjoy!

Notes

*1 cup dry quinoa yields approximately 3 cups cooked quinoa

**I used one entire small package of mint, which was just under an ounce.

• Prep Time: 20 minutes
• Cook Time: 0 minutes

Nutrition

• Calories: 384
• Sugar: 4.6 grams
• Fat: 29 grams
• Carbohydrates: 25.5
• Protein: 6.6 grams

You may also love my Warm Quinoa Salad or for a heartier salad try my Mediterranean Quinoa Salad with Chicken!

Healthy Quinoa Recipes

Want more quinoa recipes? Here are a few must-try recipes!

Chicken Quinoa Soup

This is a family favorite recipe. It’s an updated, modern version of classic chicken noodle soup. Ditch the noodles and give quinoa a try!

Quinoa Vegetable Stew

This is a hearty stew that happens to be vegan! It’s perfect to make in the fall and winter.

Pumpkin Banana Quinoa Breakfast

Quinoa is NOT just for lunch or dinner. Quinoa makes a delicious porridge you can enjoy for breakfast, too.