Name: Favorite Quinoa Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
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

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Introduction

This Favorite Quinoa Salad is a fresh, vibrant dish packed with wholesome ingredients and zesty flavors. It makes a perfect light lunch or a colorful side that’s both nutritious and satisfying.

A white bowl filled with a colorful quinoa salad sitting on a white marbled surface, showing a mix of three layers: the base of light tan and white quinoa grains scattered throughout, the middle layer consisting of small bright red pepper pieces and chopped green cucumber, and the top layer of green parsley leaves and beige chickpeas all mixed together with a fresh, textured look. A silver spoon with a wooden handle rests in the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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 reduce the heat to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 15 minutes, lowering the heat as needed. Remove from heat, cover, and let it rest for 5 minutes to fluff up.
Step 2: In a large serving bowl, mix together the chickpeas, cucumber, red bell pepper, red onion, and parsley. Set aside.
Step 3: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, and sea salt until well blended. Set the dressing aside.
Step 4: Once the quinoa has cooled to room temperature, add it to the serving bowl with the vegetables. Drizzle the dressing over and toss until everything is thoroughly combined. Season with freshly ground black pepper and additional salt if needed. For the best flavor, let the salad rest for 5 to 10 minutes before serving.
Step 5: Serve chilled or at room temperature as desired.

Tips & Variations

For extra protein, add crumbled feta cheese or chopped grilled chicken.
Use fresh herbs like mint or cilantro in place of parsley for a different flavor profile.
To make this salad vegan, simply omit any cheese or animal-based additions.
Toast the quinoa lightly before cooking for a nuttier taste.

Storage

Store the quinoa salad in an airtight container in the refrigerator for up to 4 days. Enjoy it chilled or bring it to room temperature before serving. Give it a gentle toss before eating for the best texture.

How to Serve

A white bowl contains a colorful salad layered with small green cucumber cubes on the upper left, vibrant chopped parsley on the lower left, bright red bell pepper pieces in the center right, and finely chopped purple red onion on the lower right, resting on a white marbled surface. A light yellow dressing is being poured from a glass container onto the salad, slightly covering the vegetables near the middle. A wooden-handled knife is partially visible resting inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or farro, but cooking times and water ratios will vary accordingly.

How do I keep the salad from getting soggy?

Make sure the quinoa is fully cooled before mixing with the dressing and vegetables. Also, add the dressing just before serving or refrigerate separately and toss when ready to eat.