Favorite Quinoa Salad
This quinoa salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon.
Updated by Kathryne Taylor on September 5, 2024
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
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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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!
This was amazing. I didn’t have any capsicum so substitued grilled yellow squash, haloumi and pomegranate. Went perfectly with your baba ganoushe.
I’ve made this several times and it is delicious and refreshing, the perfect addition to our Labor Day picnic.
I’m glad it was a hit, Pam! Thank you for sharing.
Hi! What can I use instead of red wine vinegar?
Hi, you could try apple cider vinegar. I hope you love it!
Very informative
nice post
Amazing post
good information
Love this salad! It’s a definite make-again.
That’s great to hear, Alison!
Amazing recipe, thank you!!
I️ have made it at least 5 times and everyone always asks for the recipe.
Wouldn’t change a thing.
I love that, Allison! Thank you for your review.
What a delicious salad! Made it as written exactly, and it was amazing as a summer dinner with a little pita bread on the side. Definitely going to keep making this. Thank you so much!
You’re welcome, Natalie!
Made a double batch today. This is a favorite of my husband’s. I only had a half of a red bell pepper, so added green bell pepper. Just as good!
So good!! This is actually my very first meal homemade to start eating clean. The flavors are perfect and very satisfying. I’m so glad I made this! Thank you for the recipe. I’m excited for my new healthy adventure.
You’re welcome, Brittany! I appreciate your review.
This is a great recipe! I accidentally forgot the parsley because I added some kale which I massage with some dressing. This is definitely a recipe that is going into my meal prep rotation!
Thank you for sharing, Edel!
Hi recipe is great! I accidentally left out the parsley because I added kale which I massaged with some of the dressing. I will definitely be adding this to my meal prep rotation.
I made this last night and having for lunch today it’s amazing. Added 1tsp of honey as suggested and sprinkle feta on the single serving. It’s fantastic!
Thank you for sharing how you made it, Katie!
Absolutely love this recipe. I double it and make with black beans, cilantro and lime.
Thank you for sharing, Gina!
This sounds amazing. I wonder if using an already cooked pouch of quinoa would work? We use a lot of Uncle Ben’s ready rice for convenience sake so I wondered if the same – but quinoa would work.with this recipe. Thank you!
Hi, you can try it. Although, I don’t find this method takes that long. Let me know what you think!
I made this salad and it was phenomenal. I added a little honey to the dressing, and tossed in some cut up tomatoes for added sweetness/balance and it was perfect. Took the recommendation of crumbling feta cheese on top. Already planning on making it again, maybe adding greens this time but i dont know. So versatile!!
I’m glad you loved it, Opal! Thank you for your review.
Your quinoa salad is so delicious! I went out on a limb and purchased a pouch of pre-cooked HEB Central Market red & white quinoa due to time constraints. It worked wonderfully! The only other changes I made was to add 2 tbs of honey & used an English cucumber. The salad is so refreshing. Everyone loved it!
Such a delicious, light recipe! It’s been a hit with everyone!
That’s great to hear, Jenny! Thank you for your review.
Any thoughts on wild rice as a sub for the quinoa? I’m on isolation and my delivery brought me jasmine rice with quinoa (I’m not sorting…lol). But I’ve got some wild rice on hand?
I haven’t tried it, but it may be nice. Let me know what you think!
I love, love this recipe. I’ve made it almost as is–without the onion. I’ve made it with chopped tomatoes and now always do. I’ve substituted the quinoa with farro. I’ve switched out the chickpeas with kidney beans or mixed beans. I’ve added small pieces of blanched broccoli and cauliflower. I’ve added lemon zest and honey to the dressing. It’s an ever-changing salad that wouldn’t exist without its excellent base recipe. I don’t measure much of anything except for the dressing, which I usually end up having to double. This keeps well for a few days, so I have it as is, or add a side of good tuna, or a piece of chicken breast, or falafel drizzled with tahini dressing. This is one of the most versatile recipe I’ve ever used–and I’ve been cooking for 6 decades. Thanks for this, Kate.
I’m glad you have enjoyed it several times with other variations. I appreciate your review, Marie.
Can I use curly parsley instead?
That can work fine as a substitute.
I love this recipe …made it with fresh chopped Kale instead of parsley…it was soooo good….I especially like the light dressing…..I am making it again with Kale AND parsley…
Linda
So yummy! I did not have red bell pepper. Still, it came out very good. I will be making it again. Thank you so much!!!
My boyfriend and I are TOTALLY OBSESSED with this Quinoa Salad! We added crisp diced Apples and homemade pickled shallots (OMG!) and also AVOCADO on top! Last night we also added a good shredded Pecorino cheese! IT WAS one of the best meals we ever had! THANK YOU so much!
You’re welcome! I’m delighted you both love it.
I made this recipe twice now. It is absolutely great! I followed the instructions for cooking quinoa exactly as in the recipe and it came out fluffy and very tasty. All the ingredients go really well together. Thanks Kate!
You’re welcome! Thank you for sharing, Snezana.
Made this salad today and my husband and I both love it!
Very pleasant balanced flavors. Cool and refreshing.
I can’t make tabbouleh because my husband can’t eat mint; this gives the same satisfaction and is similar to eating tabbouleh.
I am making this salad for the third time. We love it. I don’t like the parsley part cuz I always forget to buy it. So I use chopped washed curly kale instead. It is a go-to in our house. Some day I will add chicken or some other protein but for now, I just make it with fresh kale and all the rest….
I’m glad you are making it again, Linda! Thank you for sharing.
Can I freeze this?
With the vegetables, I don’t think this is the best option to freeze.
This is so incredible!! I’ve been making it at least a few times a month – thank you!!
You’re welcome, Amber! I’m glad you are making it often.
First attempt turned out great!
Second attempt turned out terrible! My own fault of course. Lol.
Mistake #1 – Didn’t cook the quinoa quite right, to much liquid leftover… I am not an experienced cook. The quinoa turned out much better by adding it to the cool water, then bringing it up to a boil. So in other words, follow the directions in this recipe and not the Quinoa package. Lol.
Mistake #2 – I did not seed the cucumber… I bought seedless cucumbers… lmao. Which still have seeds that need to be removed as they contain too much liquid.
Mistake #3 – Not really a mistake I suppose, but my red peppers were pretty juicy, so I now put them into a salad spinner to get that excess juice off.
This all added up to a very nasty quinoa soup. Of course I actually did the 3 X large batch, I had to toss the entire thing!
I learned from my mistakes and attempt number 3 is top notch!
I think I just got lucky on the first attempt as it turned out really good.
Thanks for the recipe!
Absolutely fantastic!
Thank you for your review, MO!
Could u reccomend best quinoa
Companyj
Hi! I usually buy organic when I can. I don’t have a go-to company. I would check the best used by.
This will be part of our usual salad rotation now. Thank you for this recipe :)
You’re welcome, Jean! Thank you for your review.
Hi!! I love this recipe. I use a rice cooker for perfect quinoa every time. Thank you!!! It is a family favorite.
Too tart. I added a pear
I’m sorry to hear you didn’t enjoy it as written. I appreciate your review.
Perfect just as-is! My daughter inhaled this! So thankful for this healthy recipe for her lunch!
Turned out perfect great recipe !! Thanks
I’m glad you loved it, Ed! Thank you for your review.
Very good! Light and healthy! Great taste will make again!
That’s great to hear, Tina!
Wonderful recipe, however it had a bit too much lemon juice for my liking. I added copious amounts of honey to it and found it delicious with the honey added. Will make again. Thank you for the revipe
My quinoa has always been perfect- followed your directions for preparing! Outstanding salad.
Love this! I added feta and used fresh dill instead of parsley. I also added some mustard to the dressing. So yummy!!
Absolutely delicious! I substituted arugula for parsley (can’t get my husband to eat parsley) but boy did we both gobble up this salad! So delicious…can’t wait for lunch tomorrow!
I’m glad you loved it, Judith! I appreciate your review.
It’s so delicious salad. My madam and family love tomuch. Thank you Miss Kate. Awesome!
I LOVED the favorite quinoa salad, so much so that I’ve already made it 3 times. I like it just the way it is, as a side dish, a main dish, and a snack that keeps me away from the sweets. Sometimes I add salmon on top which looks beautiful and tastes great. I’ve added diced avocado and or mango, also delicious and colorful.
My doctor recently put me on a plant based diet and your website has been more than helpful as I work my way through your recipes. Also loved quinoa with sundried tomato, spinach, and almonds. The dressings are great and so are you! Thank you!
You’re welcome, Happy! Thank you for sharing.
Hi Kate,
You are my go-to person for vegan recipes and they are always excellent! I have made this quinoa salad many times. It’s everyone’s favorite. I’m wondering how long it will keep in the fridge and if I can freeze it.
Hi Donna, I’m glad you enjoy this salad! I’m not sure this is the best option to freeze.
Thank you! I guess I’ll just need to eat it fast!!!
My daughter and I were recently talking about eating healthier, and she mentioned that she use to make quite often a Quinoa salad with garbanzo beans and cucumbers. I came across your recipe and just finished making it. It is delicious!
Thanks so much!
Nancy
I’m glad it was just what you were looking for, Nancy! Thank you for your review.
I’m lazy so I always just make quinoa in the rice cooker — but this particular combo of flavors is an absolute favorite of mine. I make this ahead of time for lunches a couple of times per month. Thank you for the staple.
This was OUTSTANDING! Added about 2 tsp honey and forgot the chickpeas, but otherwise made as written and absolutely loved it!
Wonderful to hear, Sarah! Thank you for sharing.
I finally got around to making this salad and wow! So yummy!! I changed the dressing a little, omitting the red wine vinegar, and using lime juice instead of lemon juice. This salad will be great for hot summer days, crisp and fresh!
Excellent recipe! Tastes just like the Costco quinoa salad. Saving this for future use.
Thank you, Tiffany! I’m glad you enjoyed it.
This salad is awesome! Made exactly as directed and even people new to quinoa loved it! Definitely going to be added to my rotation! Thanks for the great recipe
You’re welcome, Carol!