Quinoa Salad
Nothing beats a delicious salad that’s easy to make! This quinoa salad uses simple fresh ingredients for the perfect lunch or dinner side dish.
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Servings: 8 servings
Ingredients
- 1 cup uncooked quinoa - or 2 cups cooked quinoa
- 15 oz chickpeas - drained and rinsed
- 1 cup chopped red onion
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1 cup chopped baby spinach - or chopped salad greens
- 1 cup flat leaf parsley - chopped
- 1 large carrot - chopped
Salad Dressing
- ½ cup olive oil
- 3 tablespoon lemon juice
- 3 tablespoon white vinegar - or apple cider vinegar
- 1 tablespoon maple syrup - or honey
- 3 garlic cloves - minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook 1 cup of uncooked quinoa according to the package instructions (see our tips on how to cook quinoa). This should make about 2 cups of cooked quinoa. Let cool completely before making the salad.
- Chop 1 cup red onion, 1 cup cucumber, 1 cup tomatoes into small pieces. The smaller the better! Roughly chop the 1 cup spinach and 1 cup parsley as well.
- Prep the Salad Dressing: Add ½ cup olive oil, 3 tablespoon lemon juice, 3 tablespoon white vinegar, 1 tablespoon maple syrup, 3 minced garlic cloves, ½ teaspoon salt and ¼ teaspoon ground black pepper to a bowl. Whisk together.
- Add the cooled 2 cups cooked quinoa, 15 oz canned drained chickpeas, 1 cup spinach, 1 cup parsley, 1 cup chopped cucumbers, 1 cup tomatoes, 1 cup red onion, and 1 large chopped carrot to a large salad bowl. Toss together.Pour the salad dressing overtop and mix into the salad until evenly coated. Serve immediately or store in the fridge until ready to serve.
Recipe Notes:
- Store the salad in an airtight container for up to 2-3 days. This salad tastes best served cold. Keep it in the fridge until you’re ready to serve.
- Let quinoa cool completely before adding it to the salad, otherwise the greens might wilt. Try cooking the quinoa the night before and store it in the fridge to chill overnight. It'll be perfectly cold for the salad!
- Avoid mushy quinoa by following the package instructions or using my how to cook quinoa tips.
- Rinse and drain the chickpeas in a strainer. Use a paper towel to blot the chickpeas and absorb excess moisture.
- Chop all of the vegetables small. This is the key to the salad presentation! It may take a bit longer to do this, but it is definitely worth it.
Nutrition Info
Calories: 277kcal | Carbohydrates: 28g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 352mg | Potassium: 408mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2316IU | Vitamin C: 19mg | Calcium: 67mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
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