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My Favorite Quinoa Salad Recipe

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  • Author: Elizabeth Rider
  • Prep Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This quinoa salad recipe is full of flavor, packed with plenty of protein and fiber, and only needs a few minutes of prep work!


Ingredients

Units Scale
  • 1/2 cup uncooked quinoa (or 1 1/2 cups cooked quinoa)
  • 1 (15-ounce) can of chickpeas, drained and rinsed
  • 1/2 large English cucumber, seeded and diced
  • 1 medium red bell pepper, diced
  • 1 medium carrot, grated or diced
  • 1/3 cup minced red onion
  • 1/2 cup sunflower seeds
  • 1/4 cup roughly chopped parsley
  • 1/4 cup roughly chopped mint

For the dressing:

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, smashed open
  • 1/2 teaspoon sea salt (I use Redmond’s Real Salt)

Instructions

  1. Make the dressing in the bottom of a large bowl. Let the smashed garlic sit in the dressing while you prepare the ingredients to infuse the dressing, and discard it before adding the rest of the ingredients.
  2. Cook the quinoa and prepare (chop, slice, grate) the rest of the ingredients. Allow the quinoa to cool for at least 15 minutes before adding it to the bowl.
  3. Toss it all together and refrigerate it for at least 30 minutes to allow the quinoa to absorb all the flavors.