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!
I just made this yesterday for the 4th of July barbecue. It was an easy recipe to follow. I used a mixed quinoa (red and plain) Everyone enjoyed it very much. the dressing was perfect for this salad. I will definitely make it again. It was a nice change from the usual mixed green salad. A nice complement to great burgers
Thank you for sharing, Polly! I’m glad it was a hit.
I never leave comments for recipes but this quinoa salad was very good! I made this a few times in 2 weeks & already thinking about the next time. It’s simple, crunchy, fresh and easy to make.
I’m so glad you did, Wendy! Thank you for taking the time to review.
How much is a serving size in cups?
Hi Mary, it’s roughly 1.5-2 cups.
So good! Made a side of pesto chicken breast and added feta.
This recipe was so good I switched out the chickpeas cause I’m allergic. But I used avocado instead and oh my god it was so good
I’m glad you loved it, Bri! Thank you for your review.
Refreshing for a summer side dish! Made just as stated.
I’m excited you loved it, Catherine!
I am a lifetime vegetarian and sometimes vegan. Right now, I am really trying to clean up my diet so looking for fresh ingredient recipes that still pack in the flavor. I added extra “sauce” some toasted pecan pieces and a tiny bit of dried cranberries. The nuts added some crunch and protein and the cranberries just a tiny bit of sweet. I liked this recipe okay, but I have LOVED some of your other recipes – like your stuffed Acorn Squash – insane good. Flavor bomb! (I also bought your cookbook for one of my closest friends birthday after making the Squash recipe for 12 people – dinner party! So THANK YOU!)
I am making this for an outdoor function tomorrow; any suggestions on how advance I can make this? Thanks!
This is great leftover, Monica. What did you decide to do?
this is my favorite way to make Quinoa, and also my favorite salad.
Thank you
You’re welcome, Mimi!
Please do you have the Nutritional information to this
quinoa chickpea salad
Thank you
Hi Laurena, the nutritional information is below the notes section of the recipe.
Oh my Goodness…..love love love this recipe!!! It is summer and I am making some lemon pepper chicken and picked up some quinoa at the market ….looked up a recipe, yours was the first I saw. I love tabuli, but am not a huge fan of the mint. I was a bit concerned about my husband liking it, he adored it (encouraged me to add lime juice) YUM!! THANK YOU for an easy yummy recipe I will use forever!!
I love to hear that, Joanne!
This is absolutely delicious!!I I’m going to make this for every potluck I go to since it makes a hearty 8 servings. Thank you for a quick, healthy and delicious recipe!
You’re welcome, Maureen!
Awesome recipe ! I added some feta and black olives.
Love this recipe! Absolutely delicious!
Thank you for sharing, Judy!
I enjoyed this recipe very much. Thank you greatly. I will bookmark this one for the future to share!
You’re welcome, Ashley!
If I am making this the night before it is to be eaten, do I add the dressing and toss through or omit it and add it when I’m about to eat it? Thanks
Amazing recipe… made it today for my husband to take for lunch next week and we both can’t stop eating it , so looks like I’ll be making more tomorrow… Very delicious and fresh tasting.
I love to hear that, Tricia!
Very good and fresh – only complaint is it feels like there’s too much parsley and it’s a bit overpowering. I’d make it again with less parsley!
Made this for a party of ten and not a tablespoon left! Everyone absolutely loved it and wanted the recipe- served it with a mixed grill and it made for easy entertaining! Added kalmata olives!
Sounds delicious, Sharon! Thank you for your review.
I made a half recipe, added chopped turkey breast, and served over salad mix. Amazing! Great for weekly meal prepping.
So fresh and delicious. easy to make. I did it on two separate occasions and everybody loved it.
I LOVE this salad and have made it numerous times! Since it’s just two of us, unless I’m taking it to a party, I cut the quinoa in half, but basically add all the veggies! One question, since I’m trying to track my food on My Fitness Pal; what is considered a side salad serving? I’m assuming a 1/2 cup, but I don’t see it anywhere. Thanks so much.
THIS WAS A BANGER
I’ve made this salad several times now it’s always a hit! Thank You
You’re welcome, Nina!
Mmm mm! There is not Cookie and Kate recipe that I don’t love. This one is so delicious and flavorful and SUPER fresh!
I just finished making this delicious salad. I followed all the directions and used things I already had in the house. The only thing I changed was green bell pepper instead of red. I love your recipes. I often make your caponata recipe, too!
Can I add avocado ?
Sure, but it won’t store quite as well so you may want to just do per serving.
This recipe was easy and delicious. The quinoa came out perfectly. I added the zest of one lemon for a little pop of flavor.
I’ve love the Quinoa recipe, I’m usually on the golf course around lunch time and works well to take on the course, delicious and refreshing.
P.S. I add feta cheese…yum
Thank you
You’re welcome, Jen!
Does anyone have a calorie count for this?
The nutritional information is below the notes section for the blog.
Love this salad, especially the dressing being a combination of lemon juice and vinegar – perfect. I served it on a big lettuce lined platter with sliced tomatoes on one end and salad on the other. Gorgeous and super healthy.
Thank you for your review, Mary!
This is amazing. Adding it to my meal prep rotation. Had it with chicken today. Thank you
Loved it! Drizzled some hot honey over it for some
Very good. I added a good pinch of fresh rosemary and put feta on top each serving. I think I might do without the full amount of oil so I’ll cut that back by 20-30% (I like my dressings light, calorie and mouth feel wise.) but otherwise it was very good! Thank you
Amazing recipe. I added a tomatoe and avacado for a littke extra kick. Will make again!!
This is delicious…refreshing, light but filling and healthy!
Great to hear, Stacie! I appreciate your review.
I juste made this, but instead of the chickpeas, i had cooked lentils…..wow, it is amasing.
Fresh and delicious!
Do you think tomatoes would be good in the salad?
Let me know if you try it!
I LOVE this recipe!! My kids ask me to make it. I have it bookmarked in my phone. Since I make it often I thought it’s only fair I leave a review. It’s refreshing and lite, yet filling. It’s great to have in the fridge to grab something quick to eat that’s healthy.
Great to hear, Andrea!
Hi!Have made this delicious quinoa salad and loved it. Would like to make it for a reception of 150 people as a side to sandwiches, pasta salad, chips and fruit and wondering how many batches to make. Just need a scoop each I would think.
Any input greatly appreciated!
Thank you and keep those yummy recipes coming!
Yvonne
Hi Yvonne, I don’t cook for that may people. But I would suggest making as much for a side for that many people. This has and up to 3x scale. You could start there.
What would quantity of salad be for 100 people? Love it! How many batches?
I’m not sure, sorry! The serving size is listed in the recipe.
I followed this recipe ALMOST precisely except I used apple cider vinegar. And I had made the quinoa the night before. I used all organic ingredients. I grew my own parsley and tomatoes. OUTSTANDING!!!! I will be making this for the rest of my life! Thank you♡
While traveling, we found a restaurant that made a delicious quinoa/chickpea salad.Yours is even better. Thank you!
You’re welcome, Andrea!
Absolutely DELICIOUS. Was looking for a filling, yet healthy lunch option and THIS. IS. IT. Thank you!
Excellent
Its great – I make this all the time.
I’ve been using your recipes for years, and this one in particular for a long time. This is my favourite salad. It’s so simple but so good. Everyone I make it for loves it. I make a big huge bowl of it and eat it for days. As a student it’s so nice to have a recipe that’s healthy and easy to take with me to campus. I always add feta cheese, pepitas if i have them, sundried tomatoes, or for something different ill use black beans instead of chickpeas and limes instead of lemons in the dressing with a bit of cumin, and cilantro in place of parsley. You can really customize it any way you like, and it goes perfect as a side with some protein (fried halloumi is good, or as a pescatarian i like to have it with some salmon.) It’s perfect on its own too, I can eat bowl after bowl of it and not feel heavy or bloated afterwards. I love this recipe and I just keep coming back to it. I can’t imagine getting sick of it. Just good. Real good.