Best Easy Quinoa Salad Recipe

Introduction

This easy quinoa salad is a vibrant, protein-packed dish perfect for meal prep or a light lunch. With a colorful mix of fresh veggies, beans, and a zesty dressing, it’s both nutritious and delicious.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 tsp salt
• 1 can black beans
• 1 cup edamame (deshelled)
• 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)
• 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 pepper

Instructions

1. Step 1: Add the quinoa, water, and 1/2 teaspoon salt to a large pot or a rice cooker. Cook on medium heat until the water is absorbed and the quinoa is tender, about 15 minutes.
2. Step 2: Remove the cooked quinoa from heat and transfer it to a large bowl. Let it cool in the fridge for at least 30 minutes.
3. Step 3: While the quinoa cooks and cools, prepare the fillings: drain and rinse the black beans, dice the cucumber, roasted red peppers, and pickled red onions, and chop the cilantro (or parsley).
4. Step 4: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dijon mustard, minced garlic, chili powder, cumin, salt, and pepper to make the dressing.
5. Step 5: Once the quinoa is cool, combine it with the black beans, edamame, corn, cucumber, roasted red peppers, pickled onions, and cilantro in the large bowl.
6. Step 6: Pour the dressing over the salad and toss everything thoroughly to combine. Serve immediately or chill before serving.

Tips & Variations

• Use fresh corn when in season for extra sweetness and crunch.
• Add avocado slices or feta cheese for creaminess and extra flavor.
• Swap black beans for chickpeas or kidney beans based on your preference.
• Make it vegan by omitting any cheese or creamy additions.
• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the dressing.

Storage

Store the quinoa salad in an airtight container in the refrigerator for up to 4 days. The flavors will develop more after resting overnight. If the salad thickens, stir in a little extra olive oil or lemon juice before serving. It’s best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this quinoa salad keeps well for several days and actually tastes better after the flavors meld overnight. Just keep it refrigerated and toss before serving.

Can I use quinoa that’s already cooked?

Absolutely! If you have leftover cooked quinoa, simply skip the cooking step and proceed with mixing in the other ingredients and dressing.

Best Easy Quinoa Salad Recipe

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★★★★★

4.4 from 136 reviews

• Author: Charlotte
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Best Easy Quinoa Salad recipe is a vibrant and nutritious dish packed with wholesome ingredients like black beans, edamame, roasted corn, and fresh vegetables tossed in a tangy lemon and red wine vinegar dressing. Perfect for meal prep or a light, protein-rich lunch, this salad is simple to make and full of fresh flavors.

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Ingredients

Scale 1x2x3x

Quinoa Base

• 1 cup quinoa
• 2 cups water
• 1/2 tsp salt

Salad Fillings

• 1 can black beans
• 1 cup edamame (deshelled)
• 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 pepper

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Instructions

1. Cook the Quinoa: Add quinoa, water, and 1/2 teaspoon salt to a large pot on the stovetop or use a rice cooker. Cook until all the liquid is absorbed, approximately 15 minutes.
2. Cool the Quinoa: Remove the cooked quinoa from heat and transfer it to a large bowl. Place the bowl in the refrigerator and let it cool for at least 30 minutes.
3. Prepare Fillings and Dressing: While the quinoa cooks and cools, prepare the salad fillings by rinsing and draining the black beans, deshelling edamame if necessary, and dicing the cucumber, roasted red peppers, and red onions. Then, in a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, chili powder, cumin, salt, and pepper to make the dressing.
4. Assemble the Salad: Once the quinoa has cooled, combine it with the prepared fillings and fresh cilantro or parsley in a large bowl. Pour the dressing over the salad and toss everything together thoroughly to evenly coat all ingredients.
5. Serve and Enjoy: The salad is ready to serve immediately or can be chilled further for enhanced flavors. Enjoy as a nutritious main dish or side.

Notes

• Chilling the quinoa before mixing prevents the salad from becoming soggy and helps the flavors meld together.
• Use fresh roasted corn for a smoky flavor or frozen corn as an easy alternative.
• Pickled red onions add a tangy bite; substitute with plain red onions if preferred.
• Store leftovers covered in the refrigerator for up to 3 days.
• Feel free to customize with your favorite herbs or add diced avocado for extra creaminess.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: quinoa salad, easy quinoa recipe, healthy salad, high protein salad, vegetarian quinoa salad, gluten free salad, meal prep salad