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–+ servings
Quinoa Salad

Quinoa Salad

A refreshing Quinoa Salad packed with vegetables and a zesty dressing, perfect for a healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 277 kcal

Equipment

  • pot
  • bowl
  • whisk
  • Strainer

Ingredients
  

Salad Ingredients

  • 1 cup uncooked quinoa or 2 cups cooked quinoa
  • 15 oz chickpeas drained and rinsed
  • 1 cup chopped red onion
  • 1 cup chopped cucumber
  • 1 cup chopped tomatoes
  • 1 cup chopped baby spinach or chopped salad greens
  • 1 cup flat leaf parsley chopped
  • 1 large carrot chopped

Salad Dressing

  • ½ cup olive oil
  • 3 tablespoon lemon juice
  • 3 tablespoon white vinegar or apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

Preparation Steps

  • Cook 1 cup of uncooked quinoa according to the package instructions. This should make about 2 cups of cooked quinoa. Let cool completely before making the salad.
  • Chop 1 cup red onion, 1 cup cucumber, and 1 cup tomatoes into small pieces. Roughly chop the 1 cup spinach and 1 cup parsley as well.
  • Prep the Salad Dressing: Add ½ cup olive oil, 3 tablespoon lemon juice, 3 tablespoon white vinegar, 1 tablespoon maple syrup, 3 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon ground black pepper to a bowl. Whisk together.
  • Add the cooled 2 cups cooked quinoa, 15 oz canned drained chickpeas, 1 cup spinach, 1 cup parsley, 1 cup chopped cucumbers, 1 cup tomatoes, 1 cup red onion, and 1 large chopped carrot to a large salad bowl. Toss together.
  • Pour the salad dressing overtop and mix into the salad until evenly coated. Serve immediately or store in the fridge until ready to serve.

Notes

Store the salad in an airtight container for up to 2-3 days. This salad tastes best served cold. Keep it in the fridge until you're ready to serve. Let quinoa cool completely before adding it to the salad, otherwise, the greens might wilt. Try cooking the quinoa the night before and store it in the fridge to chill overnight. It'll be perfectly cold for the salad! Avoid mushy quinoa by following the package instructions. Rinse and drain the chickpeas in a strainer. Chop all of the vegetables small for the best presentation.

Nutrition

Serving: 1servingCalories: 277kcalCarbohydrates: 28gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 352mgPotassium: 408mgFiber: 5gSugar: 4gVitamin A: 2316IUVitamin C: 19mgCalcium: 67mgIron: 3mg
Keyword easy salad recipe, gluten-free salad, healthy salad, meal prep, quinoa salad, vegetarian salad
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