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Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It’s vegan, easy to make, and tastes incredible. Whether you already love quinoa or don’t cook it often, this will become your new go-to salad.
We share how to cook quinoa on the stovetop in the recipe, for other methods including cooking quinoa in the microwave or a pressure/rice cooker, see our article: How to Prepare and Cook Quinoa. If you are using leftover cooked quinoa, one cup of uncooked quinoa yields three cups of cooked quinoa.
Makes about 8 cups
YOU WILL NEED
FOR THE SALAD
1 cup uncooked quinoa
2 cups water
1/2 medium English cucumber, diced (1 cup)
1 medium bell pepper, chopped (1 cup)
1 baby bok choy, chopped (2 cups)
1/2 cup (65 grams) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds
1/4 cup (35 grams) dried fruit, blueberries or cranberries
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
FOR THE DRESSING
1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper
Juice from 2 to 3 lemon wedges, optional