Quinoa Salad
Add Preferred SourceQuinoa Salad is one of those recipes that’s fresh and filling without being heavy. You get the hearty base of protein-rich quinoa, a bright kick from lemon juice, and plenty of texture from crunchy cucumbers, creamy chickpeas, and roasted pistachios. Fresh parsley and mint bring a herby punch that really takes it up a notch, and if you’re looking for something truly refreshing, you’ll want to make room for this in your weekly meal rotation.
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I usually make this quinoa salad when I need something that works for just about everyone, whether I’m feeding a crowd or pulling together a weekday dinner. I’ve brought it to potlucks, picnics, packed it for lunches, and even used it as a side dish when we’re grilling. It’s easy to prep ahead, and since it keeps well in the fridge, you can make it a few days before and just pull it out when it’s time to eat.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Quinoa Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find this salad comes together quickly and easily—just a few steps and it’s ready to go.
Cook the Quinoa
Start by rinsing your quinoa thoroughly under cold water to remove any bitterness. I use this strainer, and it does the job really well. Then, combine it with water in a pot or a medium saucepan, bring to a boil, and reduce the heat to a simmer. I always use my Dutch oven, I’ve had it for ages now, it gets the job done, and I love the different colors it comes in.
Let it cook covered with a lid to trap the steam inside and to evenly cook the quinoa for about 15 minutes, or until the water is absorbed. After that, remove it from the heat, fluff it with a fork, and let it cool for a few minutes so it doesn’t steam the other ingredients.
Prep the Quinoa Salad Ingredients
While the quinoa cools, chop your cucumber, parsley, mint, and red onion. Chop the pistachios so they stay crunchy and give a nice texture in every bite, then rinse and drain the chickpeas so it doesn’t make your salad watery.
Mix the Salad
In a large bowl, combine the cooked and cooled quinoa with all the prepped ingredients. Pour the lemon juice and olive oil over the top, then sprinkle with sea salt and freshly ground black pepper.
Toss everything together until they’re well-coated and evenly mixed.
Chill or Serve Right Away
Once it’s done, you can chill it for a more refreshing bite or serve it right away. Either way, it tastes fresh and feels like an easy win. Enjoy!
And if you’ve got leftovers (or if you’re packing this up for lunches), I highly recommend using these airtight glass containers. They keep everything fresh for days and you can see exactly what’s inside without popping the lid every time.
Recipe Notes and Expert Tips
I’ve made this quinoa salad recipe lots of times, and here are my best tips to help yours turn out just right:
- Rinse the quinoa well: It only takes a minute, but it really helps remove that slightly bitter taste.
- Cool before mixing: Letting the quinoa cool slightly helps keep the fresh herbs and veggies from wilting.
- Use fresh herbs: Parsley and mint make a big difference here—dried versions just don’t give the same lift or flavour. You can also use cilantro for more tang or a citrusy aroma.
- Don’t skip the pistachios: The salty crunch adds a lot of texture and contrast, especially next to the chickpeas. If you don’t have pistachios, try crushed almonds.
- Try different add-ins: You can stir in feta cheese, bell pepper, kalamata olives, cherry tomatoes, or even swap pepitas or sunflower seeds for nuts if you want it nut-free.
- Taste and adjust: Start with the full amount of lemon juice and olive oil, then tweak the salt and pepper to your liking. Add red pepper flakes if you want some heat.
- Toss just before serving: If you’re prepping ahead, keep everything separate and mix right before you’re ready to eat.
- Double the batch: This salad keeps well, so it’s great for meal prep—make extra and enjoy it for lunches all week.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for up to 3 days. In fact, the flavor gets even better as it sits. It’s perfect as a lunchtime salad. I pop it in my lunch container (which comes in some amazing colors), and it stays perfectly. It’s even dishwasher-proof, making it super easy.
This salad isn’t the best candidate for the freezer—the cucumber and herbs don’t hold up well once thawed, and you’ll lose that crisp, fresh bite. So, it’s always best to eat it fresh or chilled straight from the fridge.
What to Serve With Quinoa Salad
This salad works as a light meal on its own, but you can also make it more filling. Serve it with roasted vegetables, vegan egg rolls, or crispy tofu, or toss it into a pita with some hummus or baba ganoush.
A small bowl of spiced nuts, falafel, or grilled mushrooms adds a nice touch, too. You can also pair it with baked sweet potatoes, lentils, or cauliflower steaks if you’re keeping your diet gluten-free.
More Easy Recipes for You to Try at Home
I’ve got plenty more fresh, flavor-packed salad recipes that you’ll love, whether you’re a long-time vegan, just starting out, or not vegan at all.
Equipment
- Salad lunch container
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 cup cucumber diced
- ½ cup fresh parsley chopped
- ⅓ cup red onion diced
- ½ cup fresh mint chopped
- ½ cup salted and roasted pistachios roughly chopped
- 1 cup can chickpeas rinsed and drained
- 2 lemons juiced
- ¼ cup olive oil
- A pinch of sea salt adjusted to taste
- Freshly ground black pepper added to taste
Video
Instructions
- Rinse quinoa thoroughly under cold water. In a pot, combine with water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat, fluff with a fork, and let cool for 5–10 minutes.1 cup quinoa uncooked, 2 cups water
- In a large bowl, combine the cooled quinoa with diced cucumber, chopped parsley and mint, red onion, pistachios, and chickpeas.1 cup cucumber, ½ cup fresh parsley, ⅓ cup red onion, ½ cup fresh mint, ½ cup salted and roasted pistachios, 1 cup can chickpeas
- Drizzle with fresh lemon juice and olive oil. Season with sea salt and black pepper to taste. Toss everything together until well mixed.2 lemons, ¼ cup olive oil, A pinch of sea salt, Freshly ground black pepper
- Enjoy immediately, or chill for a more refreshing bite!
Notes
- Rinse the quinoa well: It only takes a minute, but it really helps remove that slightly bitter taste.
- Cool before mixing: Letting the quinoa cool slightly helps keep the fresh herbs and veggies from wilting.
- Use fresh herbs: Parsley and mint make a big difference here—dried versions just don’t give the same lift or flavour. You can also use cilantro for more tang or a citrusy aroma.
- Don’t skip the pistachios: The salty crunch adds a lot of texture and contrast, especially next to the chickpeas. If you don’t have pistachios, try crushed almonds.
- Try different add-ins: You can stir in feta cheese, bell pepper, kalamata olives, cherry tomatoes, or even swap pepitas or sunflower seeds for nuts if you want it nut-free.
- Taste and adjust: Start with the full amount of lemon juice and olive oil, then tweak the salt and pepper to your liking. Add red pepper flakes if you want some heat.
- Toss just before serving: If you’re prepping ahead, keep everything separate and mix right before you’re ready to eat.
- Double the batch: This salad keeps well, so it’s great for meal prep—make extra and enjoy it for lunches all week.
