This quinoa salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon. It's vegan and gluten free, too! Recipe yields 4 medium salads or 8 side salads.
Recipe by Cookie and Kate on August 18, 2017
Prep time: PT20M
Cook time: PT20M
Total time: PT40M
Rating
4.9 stars ( reviews)
Keywords
Quinoa salad
Ingredients
1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion (from 1 small red onion)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
Categories
Salad
Cuisine
Mediterranean
Steps
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Nutitrion
Serving Size: 1 side salad
Calories: 205 calories
Carbohydrates: 25.9 g
Protein: 6.1 g
Fat: 9.4 g
Saturated Fat: 1.3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 217.9 mg
Sugar: 3.4 g
Reviews
Eve on 2026-01-19 (5 stars): I don’t usually leave comments but I have made this salad several times now and it’s my favourite. I now double the recipe so I can eat it all week long. I never get tired of it. Super delicious. Thanks.
Melanie C. on 2026-02-24 (5 stars): This was easy and so good! It will definitely be on my favorite salad list.
José on 2026-01-21 (5 stars): This recipe is so easy to make and it’s full of freshness. We really adore it! And we brought it to social gatherings as well.
Karla on 2026-01-24 (5 stars): This was so tasty! I added cherry tomatoes and added to the dressing garlic & onion powder and 1/2 teaspoon of maple syrup.
sheanne on 2026-01-27 (5 stars): Tried this as a side for a Salmon dinner. Loved it . Tastes fresh and its very light. Was super easy to prepare as well .
Lydia on 2026-01-28 (5 stars): It’s summer in a bowl! Love it! So refreshing and tasty. It’s fabulous as is - but one could definitely add other ingredients to change it up.
Janice on 2026-02-25 (5 stars): What a fantastic and easy recipe! I had to get dinner going fast and this was the solution. Served it with baked tilapia. I added cut up tomatoes and have enough for another mealtime.
Laura on 2026-02-28 (5 stars): I often make this quinoa salad for my book group get-togethers because I can make it ahead of time. Then I add mango or mandarin oranges as well as the dressing when I arrive. It is always appreciated!
KAAin PA on 2026-03-04 (5 stars): This is fantastic. It is my goto for potluck events because people always ask me for the recipe. I make this recipe with all the ingredients and mesurements as written. Then I always add feta cheese.
This last time I was out of fresh parsley so I used dried parsley, but I wanted that deep green health benefits. I had fresh spinach. I chopped the spinach up finely, just as called for the parsley. It was great.
Thanks for sharing this healthy and super tasty recipe that is so satifying!!!
Ann Bernard on 2026-03-04 (5 stars): I love this salad and make it at least every week. When I am hungry and need a quick snack, it is perfect. It keeps me away from the something sweet quick grab.
Donna Pitner on 2026-03-07 (5 stars): This is wonderful! I made it for a family gathering and everyone wanted the recipe! It’s so fresh and healthy!
Sidney Sturman on 2026-03-17 (5 stars): really good. doubled the recipe and did more bell pepper and cucumber, less parsley and red onion.
Jeannie F on 2026-03-19 (5 stars): This salad is so delicious and full of flavor! You would never believe it is so good for you. I love that it is adaptable and easy to make. I put cilantro instead of parsley because it was what I had on hand. We make it all the time to have for lunch or just a snack anytime. Thank you so much for this wonderful recipe!
Gabriele on 2026-03-20 (5 stars): I never comment on recipes but I keep coming back to this one! I first had quinoa salad at a spa in NY and I loved it so much I had to figure out how to make it, this is the first recipe I tried and it’s almost identical to what I had there. Sometimes I add anchovies for a little more saltiness, but it’s perfect as is, and has enough protein to keep me satiated which I love.
Kathy on 2026-03-22 (5 stars): My husband and I love this salad, especially to take to work for lunch and add some ground turkey to it for more protein. Just curious as to how much an actual serving comes to…a cup, 1/2 cup? Would love to know as I am starting to track macros and calorie intake. Thanks.
Rhonda Laird on 2026-03-22 (5 stars): I made this tonight. It is a beautiful recipe. Fresh, tangy and healthy but so tasty. I wanted to include a picture cause it looks just like the one provided but I couldn't figure it out. Thanks for sharing!
Anita on 2026-03-28 (5 stars): This is fantastic! I didn't have fresh parsley so used cilantro and it really worked well. Also toasted the quinoa before cooking it. The flavor profile is so delicious! Thank you for sharing this recipe.
