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:
- 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 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!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
bugoutgirl
Great recipe. I use lentils instead of chick peas. I also add chia seeds and lemon zest. For the dressing I use apple cider vinegar instead of red wine vinegar. I use equal portions of vinegar to olive oil, then add the lemon juice to it. I use all other ingredients listed in this recipe but I don’t really measure any of it, just whip it together and it is slightly different every time. I make a batch every Sunday and store in individual air tight containers to take to work. Perfect lunch!
★★★★★
Kate
Thank you for sharing your variation!
Judy
Followed the recipe, no changes needed! Delicious. Definitely make it again….and again…
★★★★★
Judy
Hi, didn’t try this yet, but here’s some comments:
(1) Would you believe, i searched hi & low for non-spicy quinoa salad, and also for less-spicy quinoa salad, but i guess the world doesn’t consider such categories important, similar to the way low-sodium isn’t. I think it would require the millenial generation to become middle-aged for that to happen (though that generation and younger would probably fight for stemcells-etc.etc., in which case they might not become middle-aged anyway! And at the rate this world is going, nothing in the near future is predictable anyway!
(2) Secondly, i’ve never used wine-vinegar in my life, as i consider that an exotic ingredient & i’m very simple. So if i’d make this, i’d probably just leave it out.
(3) i may look up some tabouli recipes as well, since you were inspired by same!
Kate
Hi Judy, I hope you try my version and like it!
Christopher E Cahill
Just tried your version Kate. Amazing! Simple and an extreme crowd pleaser. That dressing!!!! Thank you
Debbie
Hi Kate. This is my favorite new salad! I’m taking it to my daughters tonight, where my sister is giving a yoga class! Which yoga is new to me, but looking forward to seeing my troop! Anyways Thank You
Kate
I hope you love it, Debbie!
Collin
By itself I find quinoa to be pretty lackluster. In this recipe it’s Superstar! Small dicing of the vegetables is key and the fresh lemon vinagrette with plenty of garlic adds bright flavor. Delicious, whole, and healthful. <3
★★★★★
Paula
I use an “as seen on TV” Vidalia Chop Wizard. Makes chopping a breeze!
★★★★★
Beverley
Hi. I’ve never cooked Quinoa but your method worked perfectly. We’ve just eaten your quinoa salad for lunch. It was delicious and I’ve been asked to make it a regular. I swopped chickpeas for some cooked borlotti beans and added some broken up walnuts to the mix as well. Then whisked up olive oil, lemon and honey for the dressing. Looking forward to trying many more variations, thank you!
★★★★★
Kate
That’s great, Beverly! Than you for sharing.
Kate Hancock
Do you keep the dressing seperate and add dressing each time you use it or it keeps for 4 days in fridge with dressing on?
★★★★★
Kate
It keeps well with the dressing on, Kate. I hope this helps!
Rasha
What is an alternative to the red wine vinegar.
Kate
Hi Rash, balsamic or apple cider will work!
Yasmeen
This recipe was a huge hit at our place! My meat-lover husband went for seconds (=success!). I cooked the quinoa with onions + garlic and used vegetable broth instead of water.
★★★★★
Christine
OMG!! I love this salad. I can’t stop eating it! Will make again and again. Followed the recipe exactly but I also added a “salad topper” that has cranberries, pepitas and sunflower seeds. Looking for nutritional information now that I have made short work of a container of what should have been 2 medium salads!!
★★★★★
Kate
Hooray! I’m glad you love it.
Punita Bhansali
I have made this before and it was a hit! Question though: I love parsley, but I don’t have any on hand. I have dried parsley and fresh basil and mint. Do you think it would taste as good with any combination of these three?
Kate
Hi! You could do a combination of fresh basil! You could try a little mint, but it could get a little overpowering. Let me know what you think!
Lynn
Does it matter what color quinoa I use? I have red on hand.
Kate
Hi Lynn! It should work just fine :)
Nutrageous!
This is an amazing party dish or potluck. It travels incredibly well because the red comes from red pepper, not tomatoes which can get mushy. The flavor is bright and it’s such a great fit for a barbeque spread – healthy, colorful and delicious! Have made it twice with rave reviews. Thanks Kate!
★★★★★
Kate
Thanks for sharing!
kehler
I’m making this later today! I am using leftover quinoa from another recipe. Do you know how much cooked quinoa is equivalent to the 1 cup uncooked? Thanks!
Kate
One cup dry is roughly 3 cups cooked. I hope that helps!
Jacqui Sahin
Fabulous thank you so much this is the first time I have made quinoa which pops when you eat it
Great recipe
★★★★★
Eliana
Another huge hit! I’m in love with your site, it has made my usual boring menu 100 times more tasty and healthy! Thanks!!
★★★★★
Fredrick
Hi…..av tried your recipe and all is yummy thanks….. kindly send me more recipe thanks again and again (Fred from Africa Kenya)
★★★★★
Courtney
How much is a in a serving? I see it says “side salad” but how many cups would you say is in a serving?
Kate
Hi Courtney! I would say 1.5-2 cups roughly.
Cheryl Fox
I make this salad all the time for bag lunches. I vary it depending on what’s in the fridge, but I love the lemony dressing. We alternate between this one and the peanut quinoa slaw. Love it and I thought I would share.
★★★★★
Kate
Thank you, Cheryl! I do appreciate you sharing. :)
Sara
Wow! This salad is absolutely delicious! I made it last night and my husband said it was the best quinoa salad he ever had! I didn’t put as much garlic (just one small clove). Thanks for sharing this recipe. I’ll definitely make it again :)
★★★★★
Kate
Thank you for sharing, Sara!
Simon Nightingale
Kate this made my day! Thanks for making me look good in the kitchen. Used lentils instead of chickpeas & put in a couple of tomatoes, delicious! Then did some crispy tofu & threw that in with some vegan ranch dressing. Feeds 4 you say? Lucky to feed 2 when it tastes this good. Thanks for the recipe it’s a definite keeper.
Kate
Hooray! So happy to hear you enjoyed the salad, Simon.
Rosemarie Green
I make quinoa all the time since I found the recipe on your site! Love your recipes all of them!! I also put chopped pecans into the tri-color quinoa and chop green onions, tomatoes, parsley, garlic, arugula, and S&P, after it fluffs up I fold in scoop of Vegannaise and while it’s still warm it creates a beautiful warm healthy side dish, or main dish with a salad! This is my husbands favorite dish!! The next day it is good cold!! Thank you for sharing. We must have some genes in common because we love your recipes!
juraspark
Thanks for a great recipe!
I’ve been looking for a good salad that doesn’t involve store bought dressing and a ton of cilantro.
This has very good flavor and I’m looking forward to bringing to my next potluck with my girlfriends!
I have to admit that I did tweak it more to my taste like some other readers in that I cheated on the onion and only used 1/4 cup diced fine as I hate onion but know it contributes to the flavor. Also I added a green pepper as I have an abundance of green at the moment.
I don’t think that these changes were too far off of your fantastic recipe that they made much difference other than I didn’t spend 20 minutes picking onion out of my salad.
Again thank you and I will check out more of your recipes as this was spot on :)
★★★★★
Gail
Recipe is great! The whole family ate it. Thanks for the idea!
Julie Morrison
I have made this recipe quite a few times & absolutely love it! My family love it & better still it’s a very healthy salad to have & will keep as left overs for lunch. I add a bit extra of lemon juice but only because I love it. Would highly recommend this salad!
★★★★★
Hayley
I’ve made this salad around 5 times and enjoy it every time. I cook the quinoa in vegetable broth or stock to give it a saltier taste.
★★★★★
Jamie
This was my first time making a quinoa salad. I’ve been buying it but decided to try to make it myself this time. There are so many different recipes out there. I have to say this was exactly the taste we were looking for and will be enjoying for the next few days!
Steph
Healthy, delicious, unbelievable recipe! A few months ago, I had bought a bunch of quinoa in bulk, but it has been sitting in a jar for a while now. I was discouraged from continuing to eat quinoa because I didn’t enjoy the taste, but this recipe changed everything! In just one week, I’ve made this recipe twice. The first time was to bring to a pot luck and people raved about it. The second time was for my family and me to enjoy.
The first time I made this, I added a bunch of salt to taste. Then the second time, I actually cooked the quinoa in a chicken broth to add more flavor. I also chose to leave out the chickpeas. So those were my alterations to the recipe.
Overall, highly recommend. In my opinion, the correct ratio and amount of dressing is what really makes the salad, so be accurate! Can’t wait to make this a third time!
★★★★★
Jennifer
This is delicious with feta ontop! It is great on the summer to use up fresh garden produce and herbs. But I have gone to the store in the winter to buy the stuff because it is so good! I have never used the whole cup of parsley since my plant hasn’t produced that much but it is still good.
★★★★★
Katherine
This looks great – perfect packed lunch for my husband to take to work.. hopefully he’ll actually eat it instead of bringing home his usual boring sandwiches!
I have to add though, as great as this looks the dog looks even better. Sending e-cuddles to your dog!
★★★★★
Laura
I made this and all I can taste is onion and olive oil. Waste of time.
★
Kiran
This has become my go to recipe for quinoa salad. It is immensely liked by everyone who has tried it. Lol, only downside is now I have requests from all my family & friends to make & bring it to their events!
★★★★★
Leah Horton
I have had quinoa salad before not quite like this before, it so full of flavors and it was so fresh. I absolutely loved this salad. It was healthy and also easy to make thank you very much for this.
★★★★★
Kate
You’re welcome!
Deana Graham
Sooooo yummy! I’ve never made a Quinoa salad, but had some leftover quinoa. Found this recipe and had everything except the cucumber. So I substituted diced Fuji apple as a substitute and it paired perfectly. This will be a go to… Thanks!!
★★★★★
Kate
Thanks for sharing how you were able to substitute this, Deana!
Jordana
This recipe it’s delicious!! I made it a couple of times adjusting the salt, pepper and lemon to my own taste and it’s great everytime. I normally have cooked quinoa on the fridge as well as pre cut vegetables so I put it together in a blink of an eye. It’s my go to when making falafel or shawarma sandwiches!
★★★★★
Dyan
Working with the produce that is in the house as unnecessary trips to the grocery store are a no-go right now. I have everything except fresh parsley. Would substituting with either arugula or cilantro work? Suggestions?
Kate
Cilantro is typically a good substitute for parsley!
Anne
How long do you think this would last in the refrigerator? Looks delicious!!
Kate
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Anne
Thank you! Can wait to try!
Daria
I’ve probably made this recipe close to a dozen times since it is so highly requested by the hubby! This recipe is hands down my favorite quinoa salad recipe, and is far better than any pasta salad I’ve had too (and it’s way healthier)! It keeps well in the fridge for days and makes a great side dish with lunch and dinner.
★★★★★
Wayne Whitaker
This salad is a hit! One of my finicky grandchildren’s new favorites!
★★★★★
Kate
That’s wonderful, Wayne. I’m happy it’s a new favorite for them.
Hannah
This was delicious! I made a big batch of it and have it in store for my lunches for the next couple of days.
I made a couple of adjustments for my own taste: I added an extra can of chickpeas, to give it an extra protein punch. I also roasted some fresh cherry tomatoes in olive oil and balsamic and tossed them in with the rest of the veggies. This made the salad a bit more indulgent!
I’m totally gonna make this salad again for summer potlucks and picnics. Thanks!
★★★★★
Christine Townes
I don’t remember the first time I made this, but it has become a fam favorite. We often add feta, but have found that it is just as good without.
My 18 year old literally gets giddy when I say we are making this for lunch or dinner. He has volunteered to help make it, been bitter sweet to bond with him before he gets off to University this fall.
This recipe has become a special one to me simply because it has brought us closer together and given us opportunities to just talk as we prepare it. Sorry to sound so corny, but I cook all the time, make all sorts of stuff, but this, this recipe is the kind where we all gather, cutting stuff up, washing things, throwing them in the bowl. Together. Thank u.
★★★★★
Kate
This is a good favorite and regular to have! Thank you for sharing, Christine. I love when food brings people together!
Danny Johnson
Very good, fresh and crisp snap. I added two teaspoons of sugar and used Pigeon peas instead of my missing chickpeas.
Second time for this one.
DJ
★★★★★
Maninder
Absolutely delicious salad. The only extra addition we made was a small chopped avocado as it needed eating. The dressing was perfect for it. Will definitely be making it again!
★★★★★
Angela
I made this last week and it was awesome!
I served mine on spring greens and also had falafels with tzatziki sauce, so good!! Thank you for sharing!
★★★★★
Sue
Oh, this salad is SO GOOD! I do like tabouli, but I like this so much more! I did add 1/2 pint of cherry tomatoes and sprinkled my serving with gorgonzola cheese–yum! Kudos to you for this dish–it will be a staple in my summer salad repertoire!
Couple things:
I made the dressing exactly and felt it too sparse. I drizzled Brianna’s Blush Wine Vinaigrette dressing over my serving–wow!. It REALLY adds to the overall flavor! Try it!
From now on I will also add at least 1/2 tsp of salt when cooking the quinoa; it really needs a little salt at cooking time to bring out the subtle nuttiness.
★★★★★
Geetha Murthy
I have made this several times, a very satisfying and tasty meal. I have grilled broccoli and it was great!
★★★★★
Lindsey
Hi I’ve tried other quinoa salads in the past but this one is by far my new favorite!! It was so fresh and delicious
★★★★★
AB
Great recipe! Super easy to make and delicious to eat. I added some tuna and turned out pretty good. Scrolling through your page realized you have all vegetarian recipes . Will post on Instagram with #cookieandkate
★★★★★
Kate
That’s great to hear, AB! I appreciate you taking the time to review.
Judy
My daughter told me about your website last year when she decided to change the way she and her family ate adding more veggies and less meat. She loved this salad so much I decided to try it, and I’m glad I did! This has been a go to lunch for my husband (who sometimes adds shrimp) and myself since stay at home was ordered. It has such a fresh taste, and it’s so easy to make. Great to have on hand for a quick meal. I made it for a healthy “virtual luncheon” with 12 girlfriends today, and everyone wanted the recipe because it sounded so good. I make the recipe exactly as you recommend.
★★★★★
Meghan Wolfe
I should’ve left a review a year ago when I first started making this. I can’t imagine making a different quinoa salad! I go light on the red onion and leave out the vinegar for personal preference, but this recipe is dang near perfection!
★★★★★
Rachel
This was so delicious. Thank you for creating yummy recipes! I had book marked this for a long time and finally made it. My dad really liked it too and he’s not one to eat a lot of veggies or quinoa. This is a very dad friendly side dish =)
★★★★★
Jikke
This is my go to recipe for quick and healthy. All family members love it. I always substitute parsley for cilantro. So good, thank you for the recipe!
★★★★★
Bren
The best dressing I ever made. Thank you!
★★★★★
Tracy Morrell
Wow!!! I’ve cooked many quinoa salads too over the years but this is seriously delicious and SO easy and adaptable – so many possible variations (pomegranate seeds, toasted pine nuts, fresh mint etc etc). Great method to cook it too. Was 100% perfect and now my new fav quinoa salad.
★★★★★
Susan
Best quinoa recipe!
Made this today and it was really tasty it turned out perfectly! I’m glad I found the tip about simmering it with the cover off thank you! Planning on making it again during summer!
Susan from Snellville Ga
★★★★★
Kelly
Can I used rice wine vinegar or even white vinegar in the dressing? I also wonder if I can add sweet potato as I just roasted some last night and would like to use it up. I can’t add a few of the ingredients as I do not have them on hand and hope that it still turns out well. Thanks for sharing the recipe. I will keep you posted with my results following your reply.
Kate
Hi! I would suggest white instead of rice. Sweet potato might be interesting, but worth trying!
charity
I enjoy the freshness of this salad, and the vinaigrette heightens the flavors. It is a staple for me. I’d have to say learning to cook your recipes has helped me solidify healthy eating habits and transition happily AND tastefully into whole foods. Thanks so much Kate. I really appreciate your blog.
★★★★★
Kelly
I followed the recipe exactly and it turned out great! I love the simple ingredients and it came together so easily. I had some with feta and some without and it’s fantastic either way. I can see why it’s a favorite:) Next time I’ll be making a double batch. Thanks for another great recipe!
★★★★★
Ellen Blair
Delicious! My family who do not love quinoa ate it up!
★★★★★
Kate
Winning! Thank you for sharing, Ellen.
Liliana docekal
Love this salad ! I added some chopped kale to avoid it going bad and it was awesome . I encourage you all reading this to try it. It’s healthy and delicious :)
★★★★★
Isabelle
Delicious! Followed the recipe exactly with no modifications, perfect blend of herbs, veggies and flavorings. I for sure will be making it again in the near future. Thank you!
★★★★★
Kate
You’re welcome, Isabelle!
Jenn Matheson
Just made this. I live how tangy it is! I added a few raisins and a spring onions instead of red.
Ranita
Thanks for sharing this recipe. I just found for my particular taste it was a little bitter so I added 2 tbs of sugar.
★★★★
TJ Love
Is it 205 calories for the whole salad?
How can 1 cup of quinoa serve 8 people?
Kate
Hi TJ! This is a side salad, so smaller portion. One cup dried cooks up to be quite a lot, plus adding in the other vegetables. I hope this helps!
Sanjay
Good simple recipe – many thanks. I would suggest some value additions as below:
1. omit the garlic as onions are already in the mix.
2. add either a finely cut green apple or pineapple to balance the taste.
3. the salad tastes better when served cold. Suggest keep in the fridge for 30 minutes before serving.
Ons
In love with this recipe. So simple, fresh and tasty. it became one of my favourite salads recipes <3
★★★★★
Audrey
Recipe looks delicious, and I’m making it as a side for dinner tonight. Can I put Realemon juice in instead of fresh lemons?
Kate
Sure! How did it turnout?
Ellen
This is delicious! And your method of cooking the quinoa is SO much better than the typical way.
★★★★★
Sarah
Another Cookie and Kate recipe I loved! When I make quinoa, I use vegetable broth instead of water–the only change I made!
★★★★★
Kate
Love to hear that, Sarah! Thank you for your comment.
Terrie
Loved your recipe! Thanks so much.Tomatoes are in season, so I added some fresh tomatoes and some sun dried tomatoes. Yum!
★★★★★
Carol
Made this today! Very good and couldn’t be easier! Thanks for sharing.
★★★★★
Jean Ivan
I made this for a small event I attended and it was a hit!!!!!The ladies loved it …. just the right amount of ingredients they said! I followed the exact recipe!!! And the best part is that I have some leftovers for a few days!!!
Alison
I love this recipe and many thanks for showing me a successful way of cooking quinoa!
★★★★★
Margaret Hardin
I made this quinoa salad, I did a yellow bell pepper and a red bell pepper instead of just a red bell pepper, and I tripled the recipe, it was wonderful! Kept it in the fridge and ate it for five days. It was colorful and very appealing. All of my children loved it and there’s five of them. I also cooked the quinoa and chicken broth instead of water.
★★★★★
Kate
Thank you for sharing! I’m happy you enjoyed it with your changes, Margaret.
Joanna
This is one of my favorite recipes – the dressing and the fresh ingredients make it work really well. A smaller portion is also filling. One of my go-tos for meals each week. Sometimes I will add some shredded chicken along with it.
★★★★★
Anna
hi i’m 14 and made this for my family and we usually don’t eat healthy foods like this but they all loved it! even my brother who’s the pickiest person ever. it makes a perfect side to a good dinner. we also added chicken one time we made it and it was also good. ty for the great recipe!! 64710/10.
★★★★★
K
I made this recipe last night and it was super delicious!!! I’m planning on adding some tomatoes, olives, oregano, and feta to it today to make it a little greek-y to change it up for today’s dinner. Thanks so much for the wonderful recipe, Kate! I will definitely be making this again!
★★★★★
Kate
I love the sound of that combination! I’m all about that combination. Let me know how it turns out for you, K!
Pat Crunden
Made this salad last week as I had all the ingredients in the cupboard and it’s one of the tastiest ones I’ve made plus it’s very easy to throw together.
In fact it’s so lovely, I’m making it again today for this weeks lunch, yum.
Thank you :)
★★★★★
Maximus
I modified it a bit, but the original principle still remains. A simple and healthy recipe. Really good.
★★★★★
Kate
Thank you for your review, Maximus!
Thuy
Very good recipe! Thank you for sharing it. We didn’t have all the ingredients your recipe calls for and we didn’t want to wait till our next strip to the store. So we use our already cooked mixture: quinoa and steel cut oats (our kind of cereal), balsamic vinegar. Turned out pretty good. We’ll try again when we get the missing ingredients.
★★★★
Kate
I’m glad you were able to make it with what you had on hand and enjoy it! I appreciate your review, Thuy.
Brooke
I LOVED this recipe!! I added honey to my dressing and it added a nice little sweetness. I also cooked my garlic for 2 minutes in olive oil because raw garlic is a no-no in my family. However, this is so simple and amazing for a family event!!
★★★★★
Beth
Wow! This salad is superb. I’ve tried to concoct a quinoa salad before with, at best, lackluster results. Eating healthy never tasted better!!!
This will be my go to for summer salads. Thanks!
★★★★★
Kate
I’m happy to hear that, Beth! Thank you for sharing.
Rachel
Hi,
I just wanted to say thank you so much for this recipe. I have made it over and over and it’s so healthy, fresh and filling. I feel better about myself after eating such a fiber nutrient dense meal. Thank you for sharing on the internet.
★★★★★
Sheila
Delicious!!! Made it exactly as written, it was a huge hit and will definitely be on repeat all summer!
★★★★★
Katie S
Made this for a party and was such a hit. Had several people tell me it was delicious and had someone ask if I could bring it to the next party we are going to.
★★★★★
Kate
That’s great, Katie! Thank you for sharing.
Katie
I don’t have fresh lemons, but I do have lemon juice. Is that okay to use? Thanks!
Kate
Hi Katie! I like fresh lemons, but you can use lemon juice.
Celia
This sounds really good, except for the chickpeas which is one of the few foods I can’t stand. Any suggestions what I could substitute?
Kate
Hi Celia! You could simply omit or add your favorite bean instead. Let me know what you decide!
Melissa Hayes
I have made this salad twice now and I just love it for summer. It is light and refreshing and easy to throw together.
★★★★★
Rae
This recipe was amazing! I now use this at least once a week. Thank you so much for posting this delicious salad!
★★★★★
Jules
DELICIOUS! Pinned and look forward to making it again.
Larissa Lee
My teenage sons already informed me they hate quinoa. But last night I served this salad (with some substitutions because I wanted to use what I had on hand) and they not only ate it enthusiastically, but took it out of the fridge to eat today for lunch. Major win! Thanks for sharing.
★★★★★
Lorraine
It seems that every time I look for a new vegetarian recipe idea, I end up using and greatly enjoying a recipe by Cookie+Kate. Thank you for your wonderful recipes! I’ve used too many to note them all here, but for the moment, this quinoa salad recipe is delicious and also very simple to make…and that’s a perfect combination. ;-)
I just glanced to see a few other recipes of yours that I’ve enjoyed and on the list is your Thai Red Curry with Vegetables and Perfect Stovetop Popcorn. Thank you for sharing!
★★★★★
Leah
This salad is delicious! So glad I found another use for all my quinoa. I didn’t have everything on hand so I substituted parsley for arugula (highly recommended) and balsamic for red wine vinegar like you suggested. I also didn’t have red peppers so I added a tomato because it needed a pop of color. It was amazing! The dressing is sooooo good. I could’ve eaten the whole bowl!
★★★★★
Debra
My 11 year old loves this!! I already had seasoned brown rice on hand so I used it in place of quinoa. Also used great norther white beans instead of chickpeas. So delicious!! Will be making this often. Thank you!
★★★★★
Yafa
Im obsessed with your site!!! Your recipes are incredible everyone I have tried my family and I have loved! Thank you so much! We absolutely love this salad. Super easy to make and delicious
★★★★★
Kate
Thank you! I’m happy you are enjoying the recipes.
Laura Jewer
Just made this. I was so hungry I couldn’t wait for the quinoa to entirely cool down or let it sit for 10-15 minutes before I dug right in. Let me tell you, THIS DOES NOT DISAPPOINT!!! Absolutely amazing. I added corn from a leftover cob, chopped broccoli and some cauliflower-tasted superb. Thank you for sharing!
★★★★★
Kate
Love it! Thank you for sharing, Laura.
Danielle
Awesome salad! I had some extra boiled potatoes and tomato so I added them along with gluten-free crisp bread.
★★★★★
Bethany
It’s been FOREVER since I made this but was craving the fresh taste so had to search the recipe again. Glad I found it! I used to make this salad all the time for any get-togethers we had. (I sometimes even double the batch.) Everywhere I took it I hardly had leftovers when we were done. A fun and “light” addition for Thanksgiving and Christmas. My quinoa despising friends and family tried this and they were impressed they enjoyed it!
I do change it slightly – I’m a huge cilantro fan and I add that along with the parsley. I often use green onions because my kids like those. I also add cayenne to the dressing for a little kick. I’ve even made it with ginger instead of garlic (friend is allergic). Love it!
★★★★★
Manny
Can extra-virgin olive oil be used instead of olive oil?
Kate
Yes! Let me know what you think.
Michelle
I’m not sure if this is just a problem with my computer, but I’m not able to click on any of your nutrition information sections of any of your recipes.
Carrie
Do you think this would taste good with black beans instead of chickpeas?
Kate
You could try it! Let me know what you think.
Julie
Absolutely love this salad! I just finished making it and couldn’t wait the five minutes to let it rest I’m sure it’ll get even better with age as it chills. Thanks for the recipe!
★★★★★
Kate
I love it! Thanks for your review, Julie.