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:Â
- 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
- Author:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 side salads 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
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.Â
*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 Information
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!
K
We have a 4 hour road trip coming up Tuesday. This will be great for the toddler- Thank you perfect timing!!!!
Kate
Hooray, I’m glad I published it in time! Enjoy and safe travels. :)
E
This sounds and looks great. Unfortunately, I don’t like chickpeas. Any suggestions on a good substitute?
Carol
How about edamame as a sub for chick peas?
Kate
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.
E
Thanks, Kate, can’t wait to make it! And thanks, Carol, for the edamame idea.
Jules
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
Kate
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.
dixya @food, pleasure, and health
this definitely looks very refreshing and has all my fav ingredients!
Marni
Salad looks great; I can’t wait to try it. However, Cookie looks better!
Cami
Ha, ha for a second I thought you meant the wine would be good for your toddler :)
Kate
Haha, no way! :)
Gaby Dalkin
So colorful!!
Nina
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…….
Kate
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!
Nina
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!
Yuriy Nutsa Photography
Wow.. It looks delicious. Thanks for sharing, must try to make it at my home.
Hakan Tunc
Mint and artichoke hearts can be added. I would prefer cherry tomatoes to red peppers. Feta cheese topping is a must.
Kate
Sorry, did you actually make this?
Jenna Walls
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!
Kate
Awesome! I’m so glad you enjoyed it, Jenna.
Ruth
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!
Kate
You’re welcome, Ruth! I love those chickpeas, too. They make it nice and filling.
Cassie Autumn Tran
This looks like the perfect quinoa salad! I make something similar all the time for lunch!
Kate
Yes! I hope you try it, Cassie.
Allison Chan
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!
Kate
Awesome! I’m so glad it lived up to its name. Thanks, Allison!
Hayuta Jain
This is an amazing recipe! So glad to have this new way to make quinoa delicious. Thank you!
Kate
You’re welcome, Hayuta! I hope you love it.
Kiara
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.
Kate
Awesome! This one packs great, too, so happy lunching!
Morgan
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!
Kate
Oh, a fellow Missourian! I’m so glad you enjoyed this. I hope you have a great school year!
Arianna
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 :)
Kate
That sounds extra-flavorful and delicious, Arianna. Thanks!
Melanie
My favorite now, too! I tossed a little feta on the top, but it still would have been excellent. Thank you!
Kate
You’re welcome, Melanie!
Tootsie
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! :)
Kate
I think so, yes!
Tootsie
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 :)
eunice
Made this today. Delicious! We love garlic in my house so I will just add more next time. Thanks.
Kate
For sure! Take the garlic up a couple notches.
Tootsie
Oh, and I also added black beans.
Kate
Yum!
Gabby
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! :)
Kate
I’m so glad you enjoyed this, Gabby! Welcome to the blog. Let me know what other recipes you try and how they go!
Irene
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!
Kate
Yum! Your version sounds excellent, Irene. I’ll have to pick that up next time I’m at TJ’s!
Caterina
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.
Kate
Oh, I’m so glad you loved this, and that you’ve been enjoying the book! Thanks so much, Caterina.
Kate Sullivan
I made this last night and it truly tastes like summer. I added some feta and spinach and the whole family loved it! Thanks!
Kate
Thank you, Kate! So glad you enjoyed it.
Rachel
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.
Kate
Hooray! That’s so great to hear. Thank you, Rachel!
Barb McGlinn
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!!!
Sheila
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.
Chantel
Husband and I love it. Kids not so much, but they are very picky. Will make again for us adults to have for lunch.
Lindsey
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
@dishingupgrace
This looks amazing!!! Can’t wait to try this!
Anne O'Keeffe
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
Régine Bohar
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 :-)
Kate
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!
Régine Bohar
Oops! I had forgotten to rate the recipe…
Kate
Thank you!
Patricia
Can I substitute the onion with the sweet onion and the red wine vinegar with white wine vinegar?
Kate
Yes you can substitute, but the flavor profile will be a little different.
Brandy Schmidtz
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:)
Kate
That is great! Thank you, for your comment Brandy. I love having quinoa in a salad.
Kathy
This salad is really delicious. Makes a good quantity that the kids took for lunches over the week.
Becky
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!
Kate
Great! I am happy it went over so well. Thank you for your review, Becky!
Stacey
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!
Kate
Sure! I recommend roasting it in some olive oil and salt/pepper. Enjoy!
Kelli
Thank you for this recipe! The salad was delicious! Didn’t have chick peas so swapped with roasted butternut squash. Yum!
Kate
You are welcome, Kelli!
Jas
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?
Kate
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!
Sarah
This is on the menu for our Aussie Christmas! Thanks Kate
Kate
Let me know what you think, Sarah!
VeggyMalta
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
Kate
Thank you!
Joey Dee
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….
Kate
Thank you, Joey for your comment and review!
Steph
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
Kate
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.
Sabrina
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
Kate
That’s great! And that would be wonderful if you did. I promise, the book won’t disappoint. Great tips and recipes!
Mackenzie
Dressing was not good we modified it and it was better then. Definitely don’t recommend it.
Kate
I’m sorry you didn’t like it, Mackenzie. What did you not like about it? What did you modify in it?
Simcha
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).
Kate
I’m glad you liked it! Thank you, for your review.
Lori L O'Neal
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.
Kate
You’re sweet! Thank you, Lori. Let me know what you think of the cookbook. I appreciate the support!
Max
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!
Kate
Thanks for trying (a bunch of times!). I appreciate the review, Max.
Diane
Loved the light lemon flavor with the quinoa. Delicious and healthy. My significant other loved it!!
Kate
It’s a nice compliment, isn’t it. :) Thank you, Diane!
Pam Edmondson
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. ;-)
Kate
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.
Ariel
Just made this delicious salad for lunch. So easy and healthy. Love it!
Kate
Great to hear you think so, Ariel! I really appreciate the review.
Katie
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!
Kate
Welcome, Katie! As you try more recipes, I would love to hear what you think. Thanks for the review.
Stacy
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!!
Kate
I’m glad you were able to make it work for you! Thank you, Stacy. Congrats on the little guy too. :)
Dorotka
Oh, this is indeed one of the best quinoa salads I’ve had !
Barbara
I am making this salad just as written for the 2nd time and LOVE it. Thank you for sharing!
Vanessa
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!
Ashley
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!
Kate
Winning over a picky significant other is awesome! Thanks for commenting, Ashley.
Sylvie
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 :)
Kate
Great! Waving from KC :)
Chance
Your dog looks so much like mine that my kids were 100% fooled. Great recipe by the way.
Kate
I will let Cookie know she has a twin!
Cheryl
Just made this and it turned out so delicious! Thank you so much!
Kate
You’re welcome, Cheryl!
Jess
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!
Kate
You’re welcome!
Bel
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
Kate
Well, thank you! Dancing taste buds, that’s great Bel!
Lori
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.
Kate
Winning over quinoa haters, yes! That’s great Lori. Thanks for sharing.
Debbie
Absolutely delicious! Going to be a favorite for summer picnics! Thank you!
Kate
Perfect! Thank you, Debbie for the review.
Pengling
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!
Kate
Love to hear that! Thank you for your review.
Leigh
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
Kate
Thank you, Leigh! I’m so happy you love this recipe and I can provide some inspiration. I appreciate your review.
Jon Mall
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.
Kate
I’m so glad you were successful with this recipe, Jon! Thank you, for commenting and for your review.
Emma Rhys
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 :)
Kate
This is a great salad to do that with! I love adding additional greens to it. Thanks, Emma!
Katri
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?
Kate
It will be a little stronger, and not as subtle. But it would work!
Sylvia Johnston
Just made this! Yum!
Kate
Great to hear! Thanks for the review, Sylvia.
Kate
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!
Kate
That’s wonderful, Kate! Thanks for your review.
Maria E Palacio
Can you do this a day before I serve it?
Kate
Absolutely! It sometimes tastes better the second day even.
Maria
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!
Kate
That’s great! You know it’s a keeper when people come back for seconds. Thanks, Maria for sharing!
Jeanne
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!
Kate
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!
Lori
Made this today. I added grilled artichoke hearts and used the olive oil from the jar. Soooo good!
Kate
Thank you, Lori!
Marissa E.
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.
Kate
Hi Marissa, I’m sorry to hear that! That is interesting. What type of quinoa was it? Multicolor, white, etc.
Lol
I absolutely love this recipe! Could you tell me the calories by either per cup or grams please ? :-)
Kate
The nutrition information is below the notes! :) Roughly 8 side salads, which is close to a cup per salad. Hope this helps!
Tina
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!
Kate
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.
Luci the Cat
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.
Kate
Tasty! Thanks for sharing, Lucy.
RB
Hi
Do you think cilantro would go with this combo of ingredients rather than parsley…(prefer the taste of cilantro).
Kate
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!
Robin
I am glad to see this post. all the details are awesome and good in this post
Kate
I’m glad you liked it, Robin!
Nicole Singstock
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!
May Kathleen Mary
Absolutely delicious ! A keeper !
Kate
Great! Thank you, May.
Christine
Love this. Seems simple but tastes amazing.
Kate
Thanks!
Paula V. McKeough
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!
Kate
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!
Paula McKeough
Thank you, it was a bit hit at the party and 3 people asked for the recipe!
Lara DeSantis
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?
Kate
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.
Aysha
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!
Kate
You’re welcome, Aysha! Thanks for your review.
Sophie Sion Byde
I made this and it’s DELICIOUS!! Thank you so much!
Kate
You’re welcome, Sophie!
Satie Ritraj
Made this yesterday and had no leftovers! Will surely double this nexct time. Such a quick and easy recipe and simply delish!!
Kate
That’s a great problem to have! But yet, this doubles great. Thanks for sharing and for your review!
No L
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.
Kate
I’m glad you did too! Thank you for your kind comment and review.
Michelle
This is absolutely delicious!
Kate
Thank you, Michelle!
Roxy
A+ recipe -great for leaving in the fridge for a snack, quick lunch, etc. You should make this!
Kate
Yes! Thank you, Roxy.
Jennifer
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!
Kate
I’m glad you enjoyed it, Jennifer! Thanks for the review.
Candice
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!
Kate
I’m glad you liked it, Candice! I agree, you can add-in some of your favorites. I appreciate the review.
Alex
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!
Kate
You could omit if you like and increase another vegetable.
Sybille Linn
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
Kate
Thank you! Let me know what you think about the smoothie too, Sybille.
Sybille Linn
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!
Alyssa
Such simple, clean ingredients- definitely my new favorite quinoa salad!
Kate
Thank you, Alyssa!