healthy quinoa salad

Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It&#8217;s easy to make and tastes incredible. Whether you already love quinoa or don&#8217;t cook it often, this will become your new go-to salad. We share how to cook quinoa on the stovetop in the recipe, for other methods including cooking quinoa in the microwave or a pressure/rice cooker, see our article: How to Prepare and Cook Quinoa. If you are using leftover cooked quinoa, one cup of uncooked quinoa yields three cups of cooked quinoa.

Seriously Good Quinoa Salad

quinoa

water

medium English cucumber, diced (1 cup)

medium bell pepper, chopped (1 cup)

baby bok choy, chopped (2 cups)

(65 grams) nuts and seeds

(35 grams) dried fruit, blueberries or cranberries

chickpeas cooked chickpeas

(60 ml) extra-virgin olive oil

(60 ml) apple cider vinegar

Dijon mustard

honey

fine sea salt,

black pepper

lemon

What a beautiful salad! Loved it!! You might want to add the word 'drained' after can chickpeas in case you have a beginning cook :) Thank you.

It wasn't over the top but healthy ingredients

Absolutely delicious! It was a huge hit! Will definitely make it again. Thank you!

This was really good ! I am not a fan of dried fruit in salads so I left it out. I got the salad and dressing ready while the quinoa cooked, so it's a pretty quick dish to assemble. I did choose to add the advised amount of lemon and this was the perfect addition. I used untoasted pine nuts, which I reckon are the best choice as they have a very distinct flavour. Will definitely make this again, thanks !

Definitely seriously good.  Quick and easy to make and was enjoyed by all.  Also keeps really well for work lunches during the week.  Have shared the link and will be making again.

Absolutely delicious!  And so filling, in a satisfying way!  Thank you for a wonderful dish.

Made this last night, it is yummy.  I used kale instead of bok choy.  Will definitely make again. Thank you.

Loved it! Thank you.  Brightened up our Christmas table.

https://www.youtube.com/watch?v=JHC9k0OWnHQ

Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It can easily be made vegan, is easy to make, and tastes incredible.

*Oh, and I used dried currants I plumped up in hot water.

This quinoa salad is amazing!!! The best I have ever had! I literally added every veggie I had and added green apple for the crunch amazing!!! This will definitely be a weekly staple thank you so much for the recipe!!!!

I made this last night. What makes this recipe special is how customizable it is. It was so fresh, so delicious, and so filling--and, it makes a ton! We ate it as a whole meal with sliced avocado. I am hooked. When I taste-tested it for salt before plating, I could not stop taste-testing! I was eating serving-spoon bites 😭 I couldn't stop. The only thing i did differently was I made my quinoa in the microwave because that's just a thing I do now. Now excuse me while I go eat more standing at the refrigerator...

Everyone always loves this Thai Quinoa Salad recipe that perfectly balances fresh, crunchy vegetables and quinoa, drizzled with a delicious peanut sauce.

Thai Quinoa Salad

quinoa (, uncooked)

red cabbage (, shredded)

red bell pepper (, diced)

red onion (, chopped)

carrots (, shredded)

edamame (, shelled)

cilantro (, chopped)

green onions (, chopped)

cashews (, halves)

peanut butter (, crunchy or smooth)

ginger

Tablespoons low-sodium soy sauce

Tablespoon honey

Tablespoon red wine vinegar

sesame oil

olive oil

Sriracha hot sauce

(if necessary)

Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.

Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired. Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.

Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro. 

Add quinoa and as much of the remaining dressing as you&#39;d like, to taste. Add cashews and garnish with green onions. Enjoy.

https://content.jwplatform.com/videos/2awDrbuK.mp4

This healthy Vegan Quinoa Salad with Fresh Dill &amp; Lime Vinaigrette is light and refreshing, yet high in protein. It&#039;s perfect for a light lunch or a side dish for BBQs and picnics. Ready in under 20 minutes!

Vegan Quinoa Salad

dry white quinoa

green peas

English cucumber

green grapes

celery

green onions (sliced)

dill

lime

lime juice (about 2 limes)

apple cider vinegar

extra virgin olive oil

salt (or

pepper (or

Rinse the quinoa in a fine mesh strainer under cold water. Drain.

Place the quinoa and water in a small pot on the stove. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.

Take the quinoa off of the heat, add the peas, and replace the cover to steam the peas.

Add the diced cucumber, halved green grapes, diced celery, and sliced green onions to a large mixing bowl. Set aside.

In a small bowl or jar, whisk the chopped dill, lime zest, lime juice, apple cider vinegar, oil, salt, and pepper.

Add the quinoa to the bowl of vegetables &amp; grapes. Drizzle as much or as little of the dressing onto the salad as you like. Taste and adjust seasonings as necessary.&nbsp;

Serve immediately or store tightly covered in the fridge until ready to serve.&nbsp;

Big hug for you, Jen
Your kindness to share got far, far away, in Romania and we send back to you loving thoughts.
Fabulous dish, fresh, elegant, easy to make...
5 stars

just made this for a summer party I'm attending. It's fabulous! I doubled the recipe but reduced the scallion amount because I find that onions overpower every dish. Excited to share it later with friends. Thank you, this is exactly what I was looking for!

Serves six?!?! Not likely!!! 

Not when I'm the only one home, am having this as a main course, and have my feet up in front of the TV. :D

The sweetness of the grapes and baby peas, crunch of the fresh cucumber and celery, and the balance with those green onions. Yum! Only made better with that scrummy lime and dill dressing!

I thought the dressing was a little polarizing at first and added a little stevia. That wasn't necessary once incorporated with the salad; luckily I didn't add much. My Bad!

The only other thing I might consider adding is some toasted flaked almonds.

I love anything quinoa so this looks fab! I don't think I've ever put grapes in a savory salad before though, definitely have to try it!

I would never have thought of adding grapes to a salad like this, it sounds so delicious!

I adore grapes in savory salads -- definitely need to try this!

Full of fall flavors and vibrant colors, this harvest fall quinoa salad with apples, Brussels sprouts, and butternut squash is perfect for your fall/holiday table!

Fall Quinoa Salad

Brussels sprouts (trimmed and halved)

butternut squash

onion

garlic (cut ½ inch from the top)

Italian seasoning

pumpkin spice

tsp kosher salt

quinoa (washed)

low-sodium bouillon cube

baby kale

apple (diced)

pumpkin seeds

orange juice

Salt and pepper (to taste)

Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper or a silicon mat. Set aside.

Place the Brussels sprouts, butternut squash, onion, and head of garlic on the baking sheet. Do not mix them together – keep each ingredient in a section of the baking sheet.

Sprinkle the Italian seasoning on top of the Brussels sprouts, and sprinkle the pumpkin spice on top of the butternut squash. Sprinkle salt and drizzle the olive oil all over the Brussels sprouts, butternut squash, onions, and garlic. Make sure to drizzle olive oil right into the cut part of the garlic head.

Mix the spices and oil into the veggies, but still keep them separate on the baking sheet.

Roast them for 25 minutes.

While the veggies are in the oven, cook the quinoa.

Place the quinoa in a medium saucepan with a lid. Add the water and bouillon cube. Bring to a boil, cover with the lid, lower the heat to a simmer, and cook undisturbed for 15 minutes. Turn off the heat, leave it covered, and allow it to rest for 10 minutes undisturbed.

In the meantime make the dressing. In a large bowl mix the olive oil, dijon mustard, orange juice, water, salt, and pepper. Mix well and transfer the mixture into a jar with a lid.

Once the roasted veggies are done, remove the garlic head and set it aside to cool. Once it is cooled to the touch, squeeze it until the garlic cloves begin to pop out. They will be soft and creamy. Using a fork, mash them until they become a paste.

Place the quinoa into the salad bowl, and mix it well to absorb some of the leftover salad dressing and the garlic paste. Add the kale and mix well. The heat of the quinoa will slightly wilt the kale.

Add half of the roasted vegetables and half of the diced apple. Toss well.

Top with the remaining roasted vegetables, apples, and sprinkle some pumpkin seeds.

Serve with the dressing on the side.

This vibrant, nutrient-dense salad combines raw shredded beets, fluffy quinoa, beet greens, fresh herbs, and crunchy walnuts, all tossed in a tangy balsamic vinaigrette. A wholesome, plant-based dish perfect for lunch, potlucks, or meal prep.

Beet &amp; Quinoa Salad

quinoa, uncooked (rinsed well)

water (or vegetable broth

salt

beets

beet greens

parsley (chopped)

mint (chopped)

onions

walnuts (chopped)

extra virgin olive oil (for vinaigrette)

balsamic vinegar

garlic (minced

½ teaspoon kosher salt (for vinaigrette)

black pepper (to taste)

Rinse the quinoa thoroughly under cold water using a fine mesh strainer.

In a saucepan, combine quinoa, water (or broth), and salt. Bring to a boil, then cover and simmer for 15 minutes.

Turn off the heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and allow to cool completely.

While quinoa is cooking, scrub and shred the raw beets using a box grater or food processor.

In a large mixing bowl, combine the cooled quinoa and shredded beets.

Add chopped beet greens (or spinach), parsley, mint, green onions, and walnuts. Gently toss to combine.

In a small jar, combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper. Shake well until emulsified.

Pour the dressing over the salad and toss gently until everything is evenly coated.

Taste and adjust seasoning as needed. Serve chilled or at room temperature.

Top 6 healthy quinoa salad recipes from across the web

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Seriously Good Quinoa Salad

Seriously Good Quinoa Salad

Thai Quinoa Salad

Vegan Quinoa Salad

Fall Quinoa Salad

Beet & Quinoa Salad

Top 6 healthy quinoa salad recipes from across the web

The most viewed healthy quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seriously Good Quinoa Salad

Seriously Good Quinoa Salad

Thai Quinoa Salad

Vegan Quinoa Salad

Fall Quinoa Salad

Beet &amp; Quinoa Salad

The most viewed healthy quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Beet & Quinoa Salad