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A bowl of Quinoa Salad with chickpeas, chopped red onion, cucumber, parsley, and mint sits on a wooden surface.

Quinoa Salad Recipe

This Quinoa Salad will become your new go-to if you need something quick, refreshing, and crowd-friendly. It’s packed with hearty ingredients like quinoa and chickpeas, tossed with fresh herbs, and finished with a zesty lemon-olive oil dressing that keeps things light. You can serve it at family dinners, pack it for weekday lunches, and even bring it to potlucks—it fits right in. You can also make it ahead and stash it in the fridge, so it’s ready whenever you are.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: quinoa salad
Servings: 6
Calories: 287kcal
Author: Mandy Applegate

Equipment

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="eLPiiE0H" upload-date="2025-11-27T03:50:53+00:00" name="Fresh Quinoa Salad" description="Light, refreshing grains mixed with crisp veggies for a simple nutrient-packed dish." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 287kcal | Carbohydrates: 30g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 87mg | Potassium: 446mg | Fiber: 6g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 3mg
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