Favorite Quinoa Salad Recipe
A refreshing and protein-packed Favorite Quinoa Salad combining fluffy quinoa, chickpeas, crisp vegetables, and a zesty lemon-garlic dressing. Perfect as a light lunch or as a nutritious side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Salad
- 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)
Dressing
- 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
- Cook the quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered until the quinoa has absorbed all water, about 15 minutes, adjusting heat to maintain the simmer. Remove from heat, cover, and let rest for 5 minutes to fluff.
- Prepare the salad mixture: In a large serving bowl, combine the chickpeas, chopped cucumber, chopped bell pepper, chopped red onion, and chopped parsley. Set aside.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, and sea salt until well blended. Set aside.
- Combine salad and dressing: Once the quinoa is mostly cooled, add it to the large bowl with vegetables and chickpeas. Drizzle the dressing over the salad and toss thoroughly to combine. Season with freshly ground black pepper to taste and add extra salt if needed.
- Rest and serve: Let the salad rest for 5 to 10 minutes to allow flavors to meld. Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.
Notes
- Rinsing quinoa removes its natural bitter coating called saponin, ensuring a better flavor.
- Resting the quinoa after cooking allows the grains to fluff properly for a better texture.
- Feel free to add other fresh vegetables like cherry tomatoes or shredded carrots for variation.
- This salad is perfect for meal prep as it keeps well refrigerated for up to 4 days.
- Adjust the lemon juice and salt in the dressing according to your taste preferences.
Keywords: quinoa salad, healthy salad, chickpea salad, vegan salad, Mediterranean recipe, lemon garlic dressing
Find it online: https://tastewithamy.com/favorite-quinoa-salad-recipe/
