Easy Quinoa Salad
Easy homemade quinoa salad recipe with fresh vegetables, chickpeas, and lemon vinaigrette. Perfect for meal prep and packed with protein and fiber.
Ingredients
- 1.5 cups quinoa, uncooked
- 3 cups vegetable broth
- 2 medium bell peppers, finely diced
- 1 English cucumber, chopped into bite-sized pieces
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 0.75 cup fresh parsley, chopped
- 0.5 cup fresh mint leaves, torn
- 0.25 cup sliced green onions
- 0.33 cup extra-virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- 1 tsp ground cumin
- Pinch of red pepper flakes
Instructions
- 1
Rinse the quinoa under cold running water in a fine-mesh strainer for about 1 minute to remove any bitter coating.
- 2
Bring the vegetable broth to a boil in a medium saucepan over medium-high heat.
- 3
Add the rinsed quinoa to the boiling broth, stir well, then reduce heat to low and cover with a lid.
- 4
Simmer the quinoa for 15 minutes until the liquid is completely absorbed and the grains appear fluffy with visible white sprouts.
- 5
Remove from heat and let the cooked quinoa sit covered for 5 minutes, then fluff with a fork and spread on a plate to cool for 10 minutes.
- 6
Combine the diced bell peppers, chopped cucumber, halved cherry tomatoes, sliced red onion, and drained chickpeas in a large mixing bowl.
- 7
Add the cooled quinoa to the vegetable mixture and toss gently to distribute all ingredients evenly.
- 8
Whisk together the olive oil, fresh lemon juice, minced garlic, Dijon mustard, ground cumin, and red pepper flakes in a small bowl until well combined.
- 9
Season the dressing with a pinch of salt and black pepper, then taste and adjust seasonings as needed.
- 10
Pour the prepared dressing over the quinoa mixture and toss thoroughly to coat all ingredients.
- 11
Fold in the fresh parsley, torn mint leaves, and sliced green onions just before serving to preserve their bright color and fresh flavor.
- 12
Divide the salad among serving bowls and serve immediately at room temperature, or cover and refrigerate for up to 3 days for meal prep.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| vegetable broth | low-sodium vegetable broth or homemade bone broth | Reduces sodium intake while adding additional minerals and collagen for gut health |
| extra-virgin olive oil | avocado oil or walnut oil | Avocado oil has a higher smoke point and anti-inflammatory properties; walnut oil adds omega-3 fatty acids |
| canned chickpeas | cooked dried chickpeas or white beans | Dried beans cooked fresh have lower sodium and better digestive properties; white beans offer a creamier texture |
| regular salt | sea salt or Himalayan pink salt | These contain trace minerals like magnesium and potassium that support electrolyte balance and gut health |
| fresh mint and parsley | fresh cilantro and dill | Cilantro supports natural detoxification and dill aids digestive enzyme production |
| red onion | shallots or scallions | Shallots are sweeter and easier to digest; scallions provide milder onion flavor for sensitive digestive systems |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 370 |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 280mg |
| Carbohydrates | 47g |
| Fiber | 10g |
| Sugar | 5g |
| Protein | 15g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
