This easy quinoa salad is a versatile, protein-packed, and vibrant dish that works perfectly as a healthy lunch, meal prep option, or a side for gatherings. With a flavorful dressing that ties all the ingredients together, it’s gluten-free, vegan, and fully customizable to your taste.
An overhead shot of quinoa salad with fresh vegetables and herbs in a large bowl.
Quinoa salads are ideal for meal prepping because they often taste even better after sitting in the fridge for a day or two. The beauty of this recipe is that while the toppings can vary, the dressing remains the same—rich, tangy, and incredibly satisfying.
Why This Quinoa Salad is So Good
Meal Prep Friendly: Make this salad in advance for a week of healthy lunches or for a potluck. Stored in airtight containers, it keeps well for up to five days in the fridge.
Customizable: Swap in your favorite vegetables, legumes, or herbs to create a version that fits your tastes.
Healthy and Filling: Packed with plant-based protein, fiber, and essential nutrients, this salad is both nourishing and satisfying.
If you’re looking to explore more high-protein, plant-based salads, this recipe serves as a great foundation to experiment with new ingredients and flavor combinations.
Ingredients and Substitutions
You can adjust the ingredients based on what you have on hand or your dietary preferences. Here’s a breakdown:
Quinoa: Use white, red, or black quinoa. For extra flavor, cook it in vegetable or chicken broth.
Filling Options:
- Legumes: Black beans are classic, but chickpeas or lentils work well too.
- Veggies: Edamame, corn, cucumber, roasted red peppers, or snap peas.
- Herbs: Fresh cilantro is traditional, but parsley is a good alternative.
- Onions: Pickled red onions add a tangy flavor, or you can simply use diced raw onions.
Dressing:
- Olive oil: Substitute with avocado oil or another neutral oil.
- Acid: Lemon juice can be replaced with lime juice; red wine vinegar can be swapped for balsamic vinegar for a sweeter note.
- Flavor boosters: Dijon mustard adds a nice tang; garlic can be fresh or jarred. Spices like chili powder and cumin provide warmth, but you can use coriander or paprika blends as alternatives.
Ingredients for making the quinoa salad: quinoa, water, salt, black beans, edamame, roasted corn, cucumber, roasted red peppers, pickled red onions, fresh cilantro, olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, chili powder, cumin, salt, pepper.
How to Make This Quinoa Salad
Step 1: Prep Ingredients
Cook the quinoa on the stovetop or in a rice cooker according to package instructions. While it cooks, chop vegetables, prepare beans, and get your herbs ready. Let the quinoa cool completely before adding any dressing to prevent sogginess.
Step 2: Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, chili powder, cumin, salt, and pepper until smooth.
Step 3: Combine Salad Ingredients
Add cooled quinoa to a large mixing bowl along with beans, edamame, corn, cucumber, roasted peppers, onions, and herbs.
Step 4: Toss and Serve
Pour the dressing over the quinoa and vegetables, then toss well until everything is evenly coated. Serve immediately or refrigerate for later.
Five Delicious Variations
One of the best things about this quinoa salad is its flexibility. Swap out the base toppings to create entirely new flavor profiles while keeping the same dressing.
- Caprese: Cherry tomatoes, bocconcini pearls, fresh basil, and a drizzle of balsamic vinegar.
- Green Goddess: Broccoli, edamame, cucumber, and a mix of fresh herbs.
- Mediterranean: Kalamata olives, cucumber, red onion, and parsley.
- Tex Mex: Red pepper, corn, black beans, and cilantro for a southwestern twist.
- Curried: Add curry powder, grated carrot, green onions, and red pepper for a fragrant variation.
FAQs About Quinoa Salad
How can I keep the salad from getting soggy?
Allow the quinoa to cool completely before adding the dressing, or store the dressing separately until ready to serve.
Is this salad vegan and gluten-free?
Yes. Quinoa is naturally gluten-free, and the ingredients listed here are vegan-friendly. Always double-check any store-bought toppings or dressings to ensure they meet your dietary needs.
How can I enhance the quinoa’s flavor?
Cook quinoa in broth instead of water, and season with salt or fresh herbs after cooking. A squeeze of lemon juice or a pinch of spices can elevate the base flavor even more.
Serving Suggestions
This quinoa salad can be enjoyed on its own or paired with protein or side dishes:
- Grilled chicken or salmon
- Falafel or chickpea patties
- Roasted seasonal vegetables
- Hard-boiled eggs or tuna
Ultimate Easy Quinoa Salad Recipe
- Total Time: 1 hr 30 min
Ingredients
Quinoa:
1 cup quinoa
2 cups water or vegetable/chicken broth
1/2 tsp salt
Filling:
1 can black beans, drained and rinsed
1 cup shelled edamame
1 cup roasted corn or plain frozen corn
1 cup cucumber, diced
1 cup roasted red peppers, diced
1/2 cup pickled red onions, diced (or plain diced red onion)
1/4 cup fresh cilantro or parsley, finely chopped
Dressing:
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
Instructions
-
Cook the Quinoa:
Combine quinoa, water (or broth), and salt in a pot or rice cooker. Cook until liquid is absorbed, about 15 minutes. Transfer to a large bowl and let cool in the fridge for at least 30 minutes. -
Prepare Fillings and Dressing:
While quinoa cools, chop vegetables and herbs. In a small bowl, whisk together dressing ingredients until smooth. -
Combine Ingredients:
Add cooled quinoa to a large bowl with beans, edamame, corn, cucumber, peppers, onions, and cilantro. -
Toss and Serve:
Pour the dressing over the salad and toss thoroughly. Serve immediately or store for later.
Notes
- Cook quinoa up to 2 days in advance for quick meal prep.
- Customize ingredients: chickpeas, spinach, kale, avocado, or feta work wonderfully.
- Salad stays fresh for up to 5 days in the fridge; keep dressing separate for best results.
- Freeze cooked quinoa (not the salad) for up to 3 months. Thaw 24 hours in the fridge before using.
- Prep Time: 20 g
- Cook Time: 20 g
