Quinoa Salad

The BEST Quinoa Salad – made with nutritious quinoa and an abundance of fresh ingredients like cucumber, tomatoes and bell pepper. Plus it’s all finished with a delicious, bright lemon herb vinaigrette.

Quinoa Salad

Quinoa Salad

Servings: 5
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Ingredients

  • 3 1/2 cups leftover cooked quinoa* (chilled)
  • 1 large red bell pepper
  • 2 cups diced English cucumber
  • 1 1/2 cups grape tomatoes, halved
  • 1 medium carrot, shredded (1/2 cup)
  • 1/2 cup chopped red onion, rinsed under cold water in a sieve and drained
  • 1 (14.5 oz) can chick peas, drained and rinsed

Dressing

  • 1/3 cup olive oil
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp red wine vinegar
  • 1/3 cup chopped fresh parsley (chop somewhat fine)
  • 1/4 cup chopped fresh cilantro (chop somewhat fine)
  • 2 garlic cloves, minced (2 tsp)
  • Salt, to taste

Instructions

  1. Roast red pepper directly over the flame of a gas stove or under broiler, turning occasionally using metal tongs, until charred all over. Transfer to a container and cover and let rest 10 minutes, then peel**, core and seed and chop pepper.

  2. Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day.

  3. In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Serve within about 4 hours for best results. Keep salad chilled.

Recipe Notes

  • *To make 3 1/2 cups cooked quinoa you'll start with 1 1/4 cups dry quinoa, rinse and drain well first, then cook according to directions listed on package.
  • **Pepper doesn't need to be perfectly peeled. Mostly you just want to be sure to remove most of the charred skin.

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