This quinoa salad recipe is the best! Everyone loves this healthy quinoa salad made with chickpeas, red bell pepper, cucumber, parsley, and lemon.
Introducing my favorite quinoa salad! I’ve published more than a few quinoa salads over the years, and I genuinely love all of them, but this recipe is officially my favorite.
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This quinoa salad is refreshing, crisp, and delicious. It’s made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley, garlicky olive oil, and lemon dressing. The salad sort of reminds me of tabouleh, an herbed Lebanese salad with tomatoes and bulgur.
Instructions:
Cook quinoa and let it cool.
In a large bowl, mix quinoa, chickpeas, cucumber, and tomatoes.
Drizzle olive oil and lemon juice.
Add salt, pepper, and parsley.
Mix well and serve cold.
The best quinoa salad
Three reasons to love this recipe:
This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa (see recipe note). The recipe uses my preferred quinoa cooking method, which yields fluffy quinoa every time.
This salad is great for lunch, picnics, road trips, and plane rides.
Bring this allergy-friendly salad along to your next potluck—it’s vegan/dairy free, gluten free, and nut free, for all to enjoy.
This recipe doesn’t taste “basic,” but it has a lot of merits that make it a staple recipe in my kitchen. I hope it becomes your go-to quinoa salad recipe, too!
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Organic white quinoa
High-protein, gluten-free grain for salads & bowls
Olive oil extra virgin – cold pressed
Perfect for dressings and sautéing
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Citrus juicer – manual or electric
Extracts every drop for lemon vinaigrette
Glass meal prep containers (BPA-free)
Great for storing quinoa salad or lunch portions
Spice grinder/herb chopper
Chop parsley, herbs, and grind spices freshly
Salad mixing bowl set with lids
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Avocado slicer tool
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