This is one of the best quinoa salad recipes I’ve made! It’s packed with fresh veggies, texture, and flavor. Our easy homemade dressing makes the quinoa taste incredible!
Everyone I’ve made this quinoa salad for loved it (even those who don’t typically like quinoa). I’m not surprised, though. We pack in so much texture and flavor. It’s hard not to love this easy quinoa salad.
Our homemade quinoa salad dressing calls for honey, but if you wish to make a vegan quinoa salad, swap for maple syrup, and you are all set!
Key Ingredients
This is one of the best quinoa salad recipes because it is packed with goodies. I add lots of colorful and crunchy vegetables, nuts, seeds, dried fruit, and chickpeas for sticking power.
- Quinoa: We’ve shared an entire article guiding you on how to cook quinoa, but here are the main takeaways: Rinse quinoa before you cook it to cut down on the bitter flavor. For perfectly fluffy quinoa, use 2 cups of water for 1 cup of dried quinoa.
- Veggies: I use fresh cucumber, bok choy, grated carrots, and bell pepper, but any fresh, crispy veggie or roasted veggies work in this salad. I especially love the bok choy, which adds a mild and crunchy texture.
- Nuts and seeds: I love buttery pine nuts and pepitas. Walnuts, pistachios, almonds, or seeds like sunflower seeds are also excellent options.
- Dried fruit: In the photos, we’ve added dried wild blueberries. Cranberries or raisins will also work. If they are in season, fresh fruit will work, too. I cannot wait until summer, so I can add a handful of fresh blueberries to this salad.
- Fresh herbs: Add color and flavor. I love stirring in a generous amount of parsley and mint.
- Chickpeas: Make our quinoa salad even more hearty and satisfying. You can use canned or home-cooked chickpeas (here’s how to cook dried chickpeas).
- Quinoa salad dressing: I keep things simple with apple cider vinegar, Dijon mustard, honey, and extra-virgin olive oil. For a vegan dressing, swap the honey for maple syrup. Add an extra spritz of fresh lemon juice if you have it. It brightens everything up even more.
How to Make Quinoa Salad
To make quinoa salad, you’ll want to cook your quinoa first. Rinse your quinoa under cold water to remove saponin, which makes unrinsed quinoa taste bitter. Then, add the rinsed quinoa to a saucepan and water (I use 2 parts water to 1 part quinoa to cook it). Cook the quinoa uncovered until the liquid is absorbed, 10 to 15 minutes.
Set aside the saucepan, and let the quinoa steam and fluff up. Then, fluff it with a fork and allow it to cool a bit.
While the quinoa cools, prepare the rest of the salad. I make the salad dressing in a small bowl and whisk everything together. It takes a couple of minutes. Then, I add the cooled quinoa and all of the remaining salad ingredients to a big bowl. Drizzle the dressing over everything and give it all a good toss. Easy!
Storing Quinoa Salad
This quinoa salad lasts in an airtight container in the refrigerator for 3 to 5 days. After 3 days, the salad might wilt slightly, but it will still taste great! I do not recommend freezing the salad. For tips on preparing and freezing cooked quinoa by itself, see this guide for cooking quinoa.
More Quinoa Recipes
- How to Cook Quinoa
- Black Bean and Quinoa Salad
- Tahini Lemon Quinoa Bowls
- Easy Vegetarian Chili (made with sweet potatoes and quinoa)
The Best Quinoa Salad
- PREP
- COOK
- TOTAL
This incredible quinoa salad recipe is packed with superfoods. It’s easy to make and makes a great make-ahead salad.
Watch Us Make the Recipe
You Will Need
For the Salad1 cup dried quinoa
1 (15-ounce) can chickpeas or 1 ½ cups cooked chickpeas
1/2 medium English cucumber, diced (1 cup)
1 medium bell pepper, chopped (1 cup)
1 baby bok choy, chopped (2 cups)
1 cup additional grated or chopped veggies like carrots or broccoli stems, optional
1/2 cup (65g) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds
1/4 cup (35g) dried fruit, blueberries or cranberries
1/2 cup coarsely chopped fresh herbs like fresh parsley, cilantro, basil, dill or mint
For the Dressing1/4 cup (60ml) extra-virgin olive oil
1/4 cup (60ml) apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper
Juice from 2 to 3 lemon wedges, optional
Directions
- Cook Quinoa
1Place quinoa in a fine mesh strainer and rinse thoroughly under cool running water for 30 seconds to a minute. Or, add quinoa to a bowl. Cover with cool water, swirl the quinoa around, then drain. Repeat this rinsing process once more.
2Gently shake the quinoa to remove any extra water after rinsing.
3Add the rinsed quinoa and 2 cups of water to a medium saucepan.
4Place the saucepan over medium-high heat and bring to a boil. Reduce heat to low, so it’s at a gentle simmer, and cook uncovered until the quinoa absorbs all the liquid, 10 to 15.
5Remove the pan from heat, cover, and let it rest for 5 minutes. Then, uncover and fluff the quinoa with a fork. Allow the quinoa to cool slightly before using in your salad.
- Make Quinoa Salad
1In a small bowl, whisk together olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until well combined.
2Mix the cooled quinoa, chickpeas, cucumber, bell pepper, bok choy, extra veggies, nuts, seeds, dried fruit, and herbs in a large bowl.
3Pour the dressing over the salad and toss until everything is well coated. Taste the salad and add more salt and pepper if needed. For more fresh flavor, squeeze some fresh lemon juice over the top.
Adam and Joanne's Tips
- The quinoa salad will keep, tightly covered, in the refrigerator for 3 to 5 days.
- As a substitute for the dried fruit, consider adding 1/2 to 1 cup of fresh fruit like blueberries, diced apple or chopped mango.
- For a vegan friendly quinoa salad, substitute the honey with maple syrup.
- The nutrition facts provided below are estimates.
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Made this salad to bring to family Thanksgiving. I’m a seasoned vegetarian cook, but apparently not seasoned enough, because as I read through the ingredient list I didn’t notice that it’s missing something important – a salty component, like olives, feta, sundried tomatoes..I made it as is and it tasted bland to me. If I make it again I’ll add something salty to it.
Thanks for giving the salad a try! You make a great point about the salty component. While I love the fresh, bright flavors as is, I can see how adding something salty could enhance it for some palates. Olives, feta, or sundried tomatoes would all be delicious additions! I appreciate your feedback, and I’m glad you have ideas for customizing it to your liking.
This salad is delicious! I have made several variations using different, fruits, veggies and beans. Everyone I have shared this with sends me beautiful pictures of their unique version. I love using fresh mint, cilantro and parsley. Along with fresh squeezed lemon and lime. I used a good quality, white balsamic peach vinegar that is amazing. Thanks for sharing! Keep up the great recipes.!
absolutely delicious!!
I’ve been making this wonderful salad for a couple of years now and it’s my families favorite!!!!!