Super Easy Quinoa Salad Recipe (Top 14 Free)
GLUTEN FREE II NUT FREE II DAIRY FREE II VEGAN II SESAME FREE II TOP 14 FREE II EGG FREE II SHELLFISH FREE II FISH FREE II SUGAR FREE
This quinoa salad recipe feels light and refreshing, perfect as a main dish or a simple side. It works well for meal prep, making it a smart choice for a packed lunch. The ingredients are naturally gluten-free and vegan, making it a suitable option for many diets. You can keep it plant-based or add tuna or chicken for extra protein if you like.
I enjoy recipes that offer this kind of flexibility, letting you adjust to what you need. Try this quinoa salad recipe and see how it fits into your routine.
I hope you enjoy every bite.
Notes on ingredients for quinoa salad
Cannelini beans
I grabbed a can of beans, like I always do when time is tight. This is what I call my version of fast food—quick, filling, and no hassle. There’s no need to spend hours at the stove when a healthy meal comes together in minutes. However, feel free to use dried beans and boil them, I always find that too time-consuming, I’m a big fan of tinned beans and pulses for convenience. Feel free to swap for chickpeas or haricot beans instead.
Quinoa
Quinoa makes an ideal base for this quinoa salad recipe. Though it’s a seed, most people treat it like a whole grain. Quinoa is loaded with plant-based protein and fibre, and it’s naturally gluten-free, which is perfect if you need to avoid gluten.
What makes quinoa stand out is its balanced mix of essential amino acids. That’s why so many vegans keep it stocked in their kitchens. Each cooked cup offers almost 8 grams of protein and 5 grams of fibre. It’s one of the best plant foods you can use for a satisfying, nourishing meal.
Feel free to swap quinoa with either, amaranth, millet, or buckwheat groats.
Vegetables
Feel free to swap out any of the veggies for your preference. Great options would be: peppers, sweetcorn, kale, and celery.
Ingredients
Why I love this quinoa salad recipe
It's super simple and quick to put together, which I love even as a chef.
It's easily customisable, add tuna, salmon, prawns or chicken to this quinoa salad recipe for added protein.
It's a perfect work lunch option. I love salads that are chopped into small, bite-sized pieces, especially for work. There's nothing I hate more than shovelling down large pieces of lettuce and food; it ruins my lipstick, lol.
Quinoa is so super healthy too, so you know you are eating something really nourishing, plus it’s gluten-free, vegan and tastes really delicious.
FAQ’s
Is quinoa salad gluten-free?
Yes, quinoa is naturally gluten-free, so the salad is safe unless you add ingredients that contain gluten.
Can I make quinoa salad ahead of time?
Yes, quinoa salad holds up well for 2-3 days in the fridge. Store it in an airtight container and toss again before serving.
How can I add protein to quinoa salad?
Add chickpeas, black beans, grilled chicken, prawns, or even tofu.
How do you cook quinoa for salad?
Rinse 1 cup of quinoa under cold water, then combine with 2 cups of water in a pot. Bring to a boil, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and let it cool before adding to your salad.
Does quinoa need to be rinsed before cooking?
Yes, rinsing removes its bitter coating called saponin. This keeps your salad from tasting soapy.
What herbs add good flavour?
Fresh mint, parsley, coriander, dill, or basil all work great. Add them right before serving for a burst of flavour.
How long does quinoa salad last in the fridge?
It will keep up to 3 days in an airtight container. Stir before serving and check for freshness.
Can I add a dressing to this salad?
You absolutely can; however, it's quite flavorful with the addition of herbs and seasoning that I used. Try my dressing recipes:
Lime, ginger & sesame dressing
Feeds 2 - 25 min prep & cooking time
Step by step
Recipe
100 g cooked quinoa (follow packet instructions)
2 cloves garlic, chopped
65 g broccoli, roughly chopped
6 spears of asparagus chopped
1/2 courgette diced
250 g cannellini beans drained and rinsed
salt/pepper to taste
50 g olives
1 red onion chopped
80 g red cabbage, sliced
1/4 cucumber, deseeded and chopped
30 g of a bunch of basil, chopped
Method
Follow instructions on the packet to cook the quinoa, once cooked, rinse with cold water and set aside.
In a saucepan or wok ,sweat the garlic and then add the broccoli, asparagus and courgette and stir fry for a few minutes till soft.
Then add the beans, salt & pepper and basil and stir fry for a couple of minutes.
Take off the heat and add the quinoa, red onion, red cabbage, cucumber & olives.
Serve and enjoy hot or cold!
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