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
- Author: Cookie and Kate
- 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.
*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!
Grace Doumani
I absolutely love this quinoa salad! I’ve made it several times and still crave it. It travels and keeps in a cooler very well. Thanks for making and sharing this delicious salad! Grace
Kate
Thanks for sharing, Grace! I’m happy you loved it.
Betina
Your recipe for cooking quinoa is spot on, not soggy and perfect. I’m adlibbing slightly from your recipe and putting in diced tomatoes, cilantro,and red cabbage.
I took out red pepper, parsley and onions..
It was great and thank you for sharing your recipes
Lori DiPaola
Loved this!!! Changed it up a bit with finely chopped kale, black beans, roasted slivered almonds and a little bit of crushed macadamia nuts . Super good ! Thank you …
Miriam Arocho
Absolutely delicious and easy to make. My 14 year old daughter tried this and said “you need to make this more often!”.
Thank you for the fabulous recipe!
Kate
You’re welcome! Thank you for your review, Miriam!
Kari Johnson
Delicious! Can’t wait to share with my friends and family. I will make this over and over again.
Kate
Wonderful, Kari!
joan
OMG I just made this and it is perfect. I didn’t have parsley so I omitted it otherwise made as is and LOVE it. Definitely a keeper.
Kate
Thank you for your review, Joan!
Pooja
Looks great! What can I sub red wine vinegar with?
Kate
Hello! Balsamic vinegar, white wine vinegar, apple cider vinegar, rice vinegar can all be a good substitute.
Marlena
Love this recipe! Have made it for so many people, loved by many, and super healthy!
Kate
Thank you for sharing, Marlena!
LuAnn
This is delish!! The perfect light salad for a gathering or for lunch or a snack. I really like the lemon dressing – very fresh. I didn’t change a thing. Gracias! Lu
Kate
Thank you, LuAnn!
Ros
I tried your method for cooking the quinoa as I too am fed up with the slushy mess I normally get. I have to say I got great results from your method and the recipe was delicious too!
Kate
I’m happy it worked for you, Ros!
JaneR
wondering if I could substitute black beans for chickpeas? Thanks!!
Kate
You can. It will change the flavor, but would still work.
Sushmita Dutt
Very delicious salad… Thanks for sharing the recipe
Kate
You’re welcome, Sushmita!
Julie Diroll
Made this recipe yesterday for a cookout. I omitted the red onion, but followed the recipe otherwise. Great non-pasta salad that can be prepped in advance and travels well! I ate again for lunch today. Great for a crowd with various food allergies.
Kate
Thank you for sharing, Julie!
Brenda
Hi, Kate – I am new to your site, but just made this lovely salad to take to work for lunch the rest of the week. Our son stopped by for dinner, helped me make it and took half of it home for himself! I’ll definitely be back for more Cookie and Kate!
Kate
You’re welcome, Brenda! I’m happy you liked this one.
Anita Albrewczynski
Going to make this. Looks yummy! Perfect for summer!
I am a person who makes WAY TOO MUCH OF EVERYTHING. Can this salad be frozen or will everything be soggy? Thank you for sharing this recipe!
Kate
This one wouldn’t be great frozen, sorry! It does make great leftovers for the week.
Barb scheibe
I made this receipt as directed but added 2ears fresh cooked corn and when serving added chopped tomato and little sour cream. Very good, thank you for the receipt.first time using Quinoa
Kate
Thank you for your review, Barb!
Roopali
This has been my go to salad this summer. I make it on the weekend and take it for lunch, sometimes eating it for breakfast too! I love it!
Kate
I’m glad you loved it, Roopali!
Lindsay
Amazing salad! Only change was I added some baby spinach! So yummy!
Kate
You’re welcome, Lindsay!
Sophie
Thankyou for this recipe Kate! So so good! Wanted to scoff the entire lot!
Kate
I love it! You’re welcome, Sophie.
Mary
Wow! Very delicious salad! Love it and that it keeps for several days. Definitely a winner!
Kate
Great to hear, Mary!
Nina Rogoff
The Favorite Quinoa Salad recipe sounds great! I’d love to serve it for a large group event. Do you have an idea approximately the measurement that you are allowing for the side salad, ie: half a cup. Thank you very much!
Nina
Kate
Hi Nina, That sounds about right!
Sars
I found the dressing a bit acetic so added some honey….delicious.
Kate
Thank you for sharing, Sars.
Yoges
Thank you for sharing this recipe. This was my first time cooking quinoa and I followed your recipe which resulted in such perfectly cooked quinoa. This recipe resulted in very delicious quinoa salad. I topped it with crumbled feta cheese as suggested. Thank you again for this recipe which is a sure keeper.
Kate
You’re welcome! Thank you for your review, Yoges.
Zee
The best salad I have made for myself so far! So delicious! Thank you for sharing @
Kate
You’re welcome, Zee!
Darlene
I love this salad! Very fresh and satisfying!
Kate
Thank you for sharing, Darlene!
Colleen Ens
This is one of the best quinoa recipes I have made. It is absolutely delicious and lasts a long time. No deviations from the recipe just as it is. Thank you!
Kate
You’re welcome, Colleen!
Lynn Saavedra
This quinoa salad is so delicious! It’s light and refreshing. I doubled the recipe and added arugula as a garnish. It was a hit. I will be making this often! Thank you!!
Kate
You’re welcome, Lynn!
Donna M Corrigan
***** Best quinoa salad ever!! Love it. Made with all the ingredients. I peeled cucumbers but I see from picture you don’t need to. thanks for a great recipe. It’s a keeper!!
Kate
Happy to hear it, Donna!
Beth
Hello! I made this & followed your recipe to the T! It’s just so light & delicious! I had never made anything with quinoa before so your recipe was just perfect! The only thing I did different was to use tri-colored quinoa! Wow! Is that ever amazing! I used more lemon juice, too just cuz we love the tartness! Thank you again! I will check out some of your other recipes as well
Kate
I’m glad you love it, Beth!
Sharon Heil
My husband and I just love this salad. i just shared it with a couple of my vegetarian friends and they love it too! thank you for this wonderful recipe!
Kate
Thank you for sharing the recipe, Sharon! I’m happy you all enjoyed it.
Rebecca
Absolutely amazing! I did add a little dill and oregano and added some kalamata olives to my serving – so good as original and with the adds. Thank you! Taking some more recipes with me.
Kate
You’re welcome, Rebecca! Thank you for your review. I like your additions.
Louise
Made this salad twice and it’s so easy and tasty! Really enjoyed by all!
Thank you Kate!
Kate
You’re welcome, Louise!
Sandra Cooper
I have made this quinoa salad several times this summer and it has been a hit every time! We are spending next weekend with our cooking group and this will be one of my contributions. This is quite adaptable, I have added in a variety of fresh vegetables which changes the taste somewhat but always in a good way! And I love the quinoa cooking technique!
Kate
Thank you, Sandra! I appreciate your review.
Ann Hall
I usually hesitate to make a recipe I’ve never made before to take to someone but I needed a vegetarian meal and I thought this would hit the spot. I was so right. This was delicious. I also added feta cheese. I will definitely make this again.
Kate
I’m glad you made it and loved it, Ann!
Maureen
Just made your recipe. So delicious! Actually letting it rest for 10 minutes right now, and my tummy is rumbling. I found the dressing a little tart so I added about a teaspoon of sesame oil to tone it down and it works better for me. Going to sprinkle a few sunflower seeds on top once the timer goes off and enjoy. Have always enjoyed quinoa salad but this is the first time I’ve made it. (Silly, I know.) I like this better than any other I have tasted. Thank you!
Kate
Thanks for sharing, Maureen. I’m glad you were able to make it work for you.
Denise Brewer
Can the nutritional information be posted or sent to me please.
Thank you!
Kate
Hi Denise! Be sure to allow cookies in your browser so you can see it. It’s a plug-in on my blog. Let me know if you are still having issues!
ELIZABETH AULSEBROOK
I made this for a meal train dinner alongside cold roasted chicken for a friend. I provided a separate bag of baby romaine leaves. I made a double batch for my family and this is a winner! The salad is colorful and it was beautiful when my friendʻs mother unpacked it. Thank you so much. I am loving the leftovers.
Kate
You’re welcome!
Sarah
Delicious! I followed the recipe exactly, except for I used balsamic vinegar since I didn’t have red wine vinegar, and I added a little bit extra salt at the end. I ate this for lunch at work and am SO happy to have enough leftover for the next couple days of lunches. Thank you for another wonderful recipe!
Kate
Thank you for sharing! I’m happy you have leftovers. I appreciate your review, Sarah.
Melissa Heath
I just made this salad and it was so good, it brought tears to my eyes. I added black olives and a sprinkle of goat cheese on top. This is going into meal prep rotation for me and the BF.
Kate
I’m glad you thought it was just that good, Melissa! Thanks for your review.
Olyn
This is a great salad! As my husband said, “the dressing makes it”. If you’re not vegan or vegetarian and you’re having this as a main dish, topping it with grilled chicken (seasoned with lemon pepper and garlic powder) would be great!
Kate
Thank you for your review, Olyn!
Tonya
Yum Yum Yum! My husband loved it!! He said he felt like he was eating a garden haha! So delicious!
Kate
Thanks for sharing, Tonya!
Hannah Yeo Hui En
Great recipe thank you!! Didn’t have peppers so swapped out for tomatoes. Added some lemon pulp just because & substituted w apple cider vinegar :) definitely making again
Kate
You’re welcome!
Carlpfeifer
I had my older.brother that.got.mix.for.recpie.it.turned.out.great.time we.where.watching Stanley cup playoffs it.was.a.woundrful.turn out.
Kate
Thank you for sharing!
Deborah
I loved this recipe. I made a couple of small changes, though: I added a handful of cherry tomatoes, cut in half, and I lightly sauteed the red onion in olive oil so it was still crisp but had a slightly milder flavor. I’ll definitely add this salad to my repertoire!
Kate
Thank you for sharing, Deborah!
Edith Goldman
Really liked this. I treated it as more of a method than a recipe, except for the dressing, which I followed exactly.
Suggestion: if you’re using standard cucumbers, slice lengthwise and remove the seeds before slicing, this helps prevent your salad from becoming soggy. Or, do as I do and use Persian cucumbers. If using cranberries, soak them in hot (but not boiling) water while doing all the other prep. Squeeze as much water out as possible and then add to the salad.
Laura
Hi Kate,
Do you think I could cool the chickpeas first so they are crunchy?
Thanks :)
Kate
Hey Laura! Do you mean cook the chickpeas first? Sure I think that would work!
Laura Beaty
Lol whoops yes cook not cool! Thanks :)
Angela
Love this! My husband loved it. We didn’t have parsley so we substituted cilantro and it’s really yummy and refreshing ! Thank you.
Lynn
I made this for a potluck at work (tripled the recipe) and received raves about the flavor! I will definitely make it again, perfect side dish, very refreshing!
Trish thomas
Made exactly as directed. My husband added goat cheese. This was easy and delicious. A keeper
Alicia
Very yummy as always. I’ll try the left overs with feta tomorrow thanks for the recipe.
Shruti
This was great! Chickpeas definitely give it a little more stick-to-your-ribs-ness. Can’t wait to try the one with lemon tahini dressing next!
Kari
Love this! Perfect recipe to make in bulk and take for lunches. I usually add some chopped spinach and sprinkle pepitas on top for some crunch. I also sometimes add some white cheddar for some extra protein. Thanks again, so delicious!
Magdalena Blazevska
This was so yummy. I toasted my capsicum and toasted the chickpeas to make it a bit warmer and tasted amazing…
Berit Dietrich
Greetings from Ireland. I have just made this salad for the second time. Why? Because I love it. So tasty and filling. Thanks for a great recipe ☺️
Anita Teague
This recipe tastes SO fresh! It was a big hit at our community picnic♡
Thank you!
Melinda
My kids even liked this one, thank you!
Pam
This is such a yummy and versatile salad! I’ve made it often this summer for overnight trips – it travels well packed in the cooler and it’s filling and healthy!
Sarah Silvester
I’ve made this for my meal prep three weeks in a row now! So delicious. I subbed the red onion for white onion since that’s what I had on hand and have subbed the parsley for cilantro as well. It’s nice and wholesome, yet refreshing!
Carolyn
We have a chickpea allergy. What can I substitute the chick peas with? Thanks
Kate
You could add your favorite bean or just leave out.
Marcus Reis
When using the salad in the course of 2-3 days do you recommend to put the dressing in a separate bowl to avoid the salads to get soggy? Thanks
Kate
I recommend mixing it all together as the flavors really have a chance to meld.
Melanie
Omg I thought I had chickpeas in my pantry and came home to realize NO CHICKPEAS )): would black beans work alright? Or what would be a good substitute ?
Kate
Oh no! You can omit, or use a northern bean or light bean could be nice.
Cecilia Janicata
Good morning Cookie and Kate,
Greetings from San Angelo Texas. I made the “Favorite Quinoa” salad over the weekend. I love it! I made a few changes to satisfied my taste. I added 1/2 cup of dried cranberries and 1/2 cup of toasted slivered almonds. I am all about the crunch. I think next time I will add sunflower seeds. I am going to make the Quinoa Posole next weekend.. I had gastric bypass 4 years ago and have lost 93 pounds. With that said I am always looking for foods with protein and love the Quinoa with chick peas. I am so happy I found your blog. Give that pretty fur baby a hug for me! Thank you, Cecilia
Kate
Hi Cecilia! Thanks for sharing your changes and I’m happy you loved it!
emily
This has become a favorite for portable lunches! I eat pretty low carb (I have type 1 diabetes) so I love adding a full bunch of massaged kale to up the ratio of greens to grains. :) Thank you for being my numero uno source for healthy dinner and lunch ideas!
Kevin H
Followed your exact recipe and it’s absolutely delicious!!! Perfecto!!!! Well done I’m not changing a single thing!!!
toni
making tonight for a luncheon tomorrow. Should I bring the dressing and toss right before serving?
Thank you
Kate
This one is actually really great as it marinates, altogether.
Gwena
Great salad. Thanks for the cooking instructions for the quinoa. I like it, but have never had it work out correctly for me befor tonight.
Jamie
This is my favorite quinoa salad, too! It’s now a staple in the rotation of meals I use. I started making it over the summer, and it makes a perfect lunch for the beach! I use 1/3 to 1/2 the amount of parsley and about 1/2 the amount of onion. I also add in about 1/2 can of cut up black olives. I use a double serving size as a meal instead of as a side so the recipe gives me 4 full meals. I’m eating it right now with some guacamole and cassava chips and it’s so delicious! My family loved it, too! Thanks for the recipe!
Tonya
Yummy. Plus, I have been hunting for recipes that are higher in iron. This one is great. I put in a whole bunch of curly parsley, maybe about 1.5-2 cups when chopped. Parsley is a good source of iron. Delicious.
Terry C.
HI,
I made this salad and we love it! And the fact it stays for several days in the fridge is great for meal prepping.
My question is, the serving size says “1side salad”. What do you say that is in cups? Maybe 1cup? That is what I had tonight and it seemed like a good size portion, but I want to know that a cup of the salad equals the 205 calories you say.
Thank you very much, a fabulous recipe!!
Kate
Roughly 1-1.5 cups. Thanks for your review, Terry!
Terry C.
Oh great. I kept it to a cup not knowing for sure but will definitely be claiming that extra 1/2 cup! Delicious AND healthy! A win-win!!
Diane G
Plan on making this for my workweek lunches. I try not to use any oil. Any suggestions for substituting the oil?
Kate
You could try a little more citrus. It will be hard for the dressing to really mix well without the oil. Let me know what you decide to do!
Joanne Heidkamp
Hi Kate: I’m a registered dietitian for Hannaford Supermarkets.
I’m going to demo this Quinoa recipe for 50 church ladies in Essex, Vermont tomorrow, as a way to introduce them to this easy, high protein, fiber-rich and delicious grain. The chickpeas are a bonus! I’ll be giving full credit to you, and encouraging them to visit you online. I’ll report back on how they liked it.
I was introduced to your site by a friend who is a cancer survivor in her 20’s. She attended an outdoor adventure week for young people in remission from cancer, and said the chef used your recipes almost exclusively, and praised you to the skies. Nice work!
Kate
Good luck! Thanks for sharing my work, Joanne. I hope your demo goes well.
Jon
I want to try this recipe, but I have never used chickpeas in a recipe before. I am a bit confused by the ingredient list. Are the chickpeas supposed to be cooked? or just use them straight from the can (do they come in a can??)?
Monika
This is a really fabulous recipe! What struck me as cute is I hadn’t even been thinking about it: I was chopping ingredients at the kitchen table with -my- Australian Cattle Dog (possibly mix; she’s a rescue, so no papers; fairly healthy at 16) hanging out by the table looking for goodies. She didn’t get any red pepper (it was a small one) but she got some cucumber and then she sampled the finished product too. Conclusion: yum!
My rendition was with no vinegar, but I scored a lemon with more than 1/4 cup of juice.
Feedback other than that: the ad mayhem on this site sadly really jams up my viewing so I had to shut down the page and reload to even prepare the recipe and this..
fairly, 5 stars for the recipe,
irked.. regarding the site :(
Rosemarie Smith
I made it several times for my family, as well as one time my church family and everyone loves it!!!
Jenn Hayden
Excellent recipe. Added warm goat cheese when served and it was a huge hit. Now asked to make this at least twice a week. Guaranteed favourite at any potluck
Kate
Thank you!
Tyler Lawrence
Made this several times over the past few months and it is a growing hit for out family. Even my kids are eating it!! It is a GREAT accompaniment for anything off the grill. I usually add 50% to the dressing recipe to ensure good coverage (plus I usually have larger volumes of the veggie components. Delish!
Kimberly
I made this recipe for the first time, I love eating healthy. I have to tell you this recipe was amazing, I substituted fresh basil instead of parsley because that’s all I had. It was so good. Definitely going to make it again !!!
Becca
Great recipe! However, a 1/4 cup of lemon juice was WAY too sour for me. Maybe because I used bottled lemon juice instead of fresh? Will use Less Lemon and add some sugar to the dressing next time. I will definitely make this again! Thanks for all your great recipes Kate! God bless!
Kate
Thank you for your feedback! I prefer fresh lemon juice.
Shakerra Joseph
My favourite recipe, I make it almost monthly! Hmm, so good and healthy! <3
Barbara HAAS
Since I am low carbing it. I used riced cauliflower (cooled in ice water bath)instead of Quinoa. It came out delicious!
Kate
Thanks for your feedback, Barbara!
Joanna Martin
Great recipe and great cooking technique for the quinoa! I love this recipe cause you can kind of throw whatever veggies are in the fridge if you need to use stuff up. Dressing is so fresh and yummy!
Kate
Thank you, Joanna!
Kathryn Cordero
I’ve been vegan for two weeks going on life. I feel great! So glad I found this GREAT quinoa salad recipe! I will make this over and over again.
Donna S
I’ve made this several times now, and usually take it to events where I tend to be the only person who eats WFPBNO. I add a pomegranate to the salad if I can get one, then omit the oil and add the zest of 1 lemon to the dressing. My favourite way to eat it (when I’m not just digging straight in with a spoon) is in a wrap with hummus and baby spinach. I love that this recipe is so versatile and delicious, and it keeps for several days in the fridge. Thanks!
S. C.
I made this for my boyfriends mom who now thinks I’m a culinary genius. I followed it EXACTLY and I’m about to make it again right now for myself and I’m changing NOTHING.
Kate
Hooray! Thanks for your review, S.C.
Lucie
I made this recipe today – amazing!!! I can totally see where this would be the perfect summer dish, but here I am in cold, snowy Chicago enjoying a bowl of quinoa salad in November! It tastes so fresh and bright – just what I needed for a dreary winter day.
I followed the recipe exactly as is. I did use a bag of frozen microwaveable quinoa from Whole Foods – it makes 3 cups so it’s a perfect, convenient sub in place of uncooked quinoa as noted in the recipe “notes.” Thanks for the great recipe!
Jill Rossler
Hi!
Can I serve this salad with prawns?. Thank you
Kate
I’m a vegetarian, so not an expert there. But I do think this salad is complementary to a lot of dishes!
Diane
I used red quinoa for a nuttier flavor. Also sometimes add leftover cooked chicken.
Bernice C
I made this salad and drizzled a bit of maple syrup, it is the best salad I’ve ever tasted!!! Thank you for the recipe and inspiration!
Kate
You’re welcome! Thanks for letting me know your thoughts, Bernice.
Traci
This turned out to be delicious!!! Thank you so much. Refreshing and healthy. My husband and I kept going back for more and didn’t feel bad about it!
Kate
You’re welcome, Traci! I appreciate your review.
Luis
Amazing salad , I love it , I used cilantro instead of parsley
Saúl
I love this salad! It’s my go-to for any potluck-style event. It tastes so fresh, but also has a nutty flavor from the quinoa.
I always add a little bit of pomegranate molasses to the dressing along with some slivered almonds. The pomegranate molasses adds some additional sweetness/acidity and brightens up all the flavors of the salad.
Jeanette
I’ve just made your Quinoa Salad and it turned out beautiful! I’m going to make this to add to our table on Christmas Day.
Kate
A great salad to have at Christmas! Thanks for your review, Jeanette.
Mary Schopper
I made this recipe exactly as instructed. Loved it! As soon as I ate it all up, I made it again. The second time, there was a ripe avocado just sitting on the counter, so I diced it and added it. I loved it even more!
Kate
Avocado would be great in this! Thank you for sharing, Mary.
Elizabeth
This was so good! I don’t cook much but was craving a healthy quinoa salad and this was perfect for a beginner like me! I don’t like parsley so I substituted with cilantro instead. It was awesome. Thank you so much!
Kate
You’re welcome, Elizabeth!
Monika
Just fabulous! In summer I wanted a gf tabbouleh-style quinoa salad to enjoy the lovely parsley from my garden, and this, with the chickpeas, is even better! I made it exactly (but sans vinegar), and then with variations over the summer and fall.. with tomatoes since I had them, often with a broth rather than water for the quinoa, and now, still works.. without parsley. It keeps well in the fridge for a snack when I’m hungry, alone or on salad with whatever veggies are around. Thank you!
Beverly Higgins
Kate, Your Quinoa Salad is absolutely wonderful. I will be trying all recipes. Thank You!!!
Kate
You’re welcome, Beverly!
Rebecca Fox
I literally make this salad every time we entertain! People always comment on how good it is! Question for you! How long would you say it keeps for in the fridge a week or so?
Kate
Hi Rebecca! This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Rebecca
Delish! The dressing is yum and the taste is fresh and satisfying. A keeper!!
Eileen
Is there something other than chickpeas I can add? I want to make this for my boyfriend for his lunch on the go since he works outdoors but he has gout so the chickpeas might not be good for him, LOL. Otherwise can’t wait to try this recipe!
Kate
Hi Eileen, you could try another bean, maybe white bean.
Terry
I made this for Christmas and it was a huge hit!! Didn’t change anything! Great way to cook quinoa btw. I just made it again today and forgot to add the vinegar to the dressing ♀️. It’s still absolutely delicious!!! Thank you for sharing. I will be making this again and again…
Kate
That’s great to hear, Terry! Thank you for sharing.
Lori
I stumbled across this recipe and boy am I glad I did! This was my first time cooking quinoa and it came out perfect per your method. Super easy and absolutely delicious! I used less red onion and a bit more garlic and red wine vinegar, to suit my taste. OMG I can’t stop eating this straight from the mixing bowl. Thanks for this easy and healthy recipe!
Marcy
So fresh, healthy, and delicious!
Kate
Thank you, Marcy!
Stephanie Metzger
This is amazing I added kalamata olives which adds just alittle extra zest that I enjoy!
Adam
I couldn’t help myself. I added chopped fresh mint and pine nuts! Great basic recipe, thanks!
Kate
Thank you for sharing, Adam!