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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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