Healthy and hearty, this Lemon Quinoa Salad Recipe is the perfect dish for barbecues, meal prep, and more! Wholesome quinoa is the basis for this colorful, summery dish, while fresh tomato, cucumber, parsley, and lemon-garlic dressing make it absolutely irresistible.
The Easiest Quinoa Salad Recipe, Bursting with Flavor!
If you think healthy food is a bit on the boring side, you’re not alone… but this easy quinoa salad recipe will change your mind, guaranteed! Although it is vegan, it’s filled to the brim with amazing flavor and texture, and it’s also very filling. Protein-packed quinoa is the base of the salad, while plenty of healthy fiber gets added from tender, mild-tasting chickpeas.
From there, it’s all about adding color and lots of zesty goodness – think garlic, fresh lemon, parsley, tomato, and cucumber! These basic pantry ingredients combine to make one mouthwatering meal. If you give this lemony salad a try, you’ll find yourself making it again and again.
(Want more quinoa salad recipes? I’ve got you covered! Check out this Mexican Quinoa Salad recipe and this Broccoli Quinoa Lentil Salad, too.)
Reasons to Love This Recipe
- Vegan, Gluten Free, and Nut Free: You’ve never seen such a versatile dish, diet-wise! It’s perfect for bringing along to a get-together.
- Portable: Speaking of which, this salad is super easy to pack and bring with you to work, a barbecue, or wherever. Unlike other salads that might lose some of their “prettiness,” this one won’t – especially if you serve the avocado separately (more on that in the “Tips” section below).
- Nutrient-Rich: Every item in this list adds healthy nutrients to your menu, from the fantastic healthy fats in olive oil and avocado, to the punch of vitamin C from the lemon juice, and all of that great protein from the quinoa. And that’s just scratching the surface!
- Tasty: If you like fresh salads at all, you will love this one. It is savory, tangy, and well-balanced thanks to the grains, legumes, garlic, lemon, and parsley.
- Easy: Nothing could be simpler than chopping up a few basic ingredients and throwing them together in a salad bowl. Anyone can make this quinoa salad recipe – no special techniques needed.
What You’ll Need
The ingredients for this quinoa salad recipe are a colorful medley of healthy, fresh, nutritious foods. Combined, they not only taste great, they truly nourish your body! Here’s what you’ll need:
For the Salad
- Quinoa: Cooked quinoa is the base of the salad – if you need instructions for cooking quinoa, you’ll find them below!
- Cucumber: Dice or chop the cucumber into small pieces.
- Tomatoes: Any tomato variety will work. Cut the tomatoes into small pieces, like the cucumber.
- Chickpeas: Chickpeas and lentils go together so well! I use canned chickpeas, rinsed and drained.
- Parsley: Fresh parsley brings a hit of fresh, herbal goodness to the recipe, and really ups the “wow” factor visually and taste-wise. Don’t skip it!
- Avocado: Peeled and cut into small cubes. This is optional, but very yummy and adds healthy fat.
For the Dressing
- Olive Oil: Use a good-quality olive oil. Extra virgin has the most flavor.
- Lemon Juice: Freshly-squeezed has the best flavor, but bottled will also work.
- Dijon Mustard: Or whole grain mustard.
- Garlic Salt: For a punch of savory, umami flavor and just the right amount of saltiness.
- Fresh Garlic: Fresh garlic ups the flavor even more, but in a brighter, cleaner way that is almost spicy.
How to Cook Quinoa
If you are using dry, raw quinoa, you’ll need to cook it first, of course. Here’s an easy way to do that.
- Combine Quinoa and Water. The ratio for quinoa is about one part quinoa to two parts water. For four cups of cooked quinoa, you will need about 1 1/3 cups quinoa and 2 2/3 cups water. Combine these in a saucepan.
- Boil. Turn the heat up to high, and let the water and quinoa come to a boil.
- Simmer, Covered. Once the quinoa comes to a boil, turn down the heat and cover the saucepan. Let it simmer for about 10 minutes.
- Cool. Finally, turn off the heat and let the saucepan sit for about 5 minutes, so the last bit of water can absorb and dry. After 5 minutes, your quinoa is ready to fluff with a fork and serve.
How to Make This Lemony Quinoa Salad Recipe
Once your quinoa is cooked and ready to go, you are ready to make this lemony quinoa salad recipe. It’s so easy, you don’t really need instructions – just mix it up!
- Combine the Salad Ingredients. In a large bowl, combine your cooked quinoa, cucumber, chickpeas, tomatoes, and parsley. Stir gently to combine.
- Make the Lemon Dressing. Next, in a mason jar, combine all of the dressing ingredients: olive oil, lemon juice, mustard, garlic salt, and garlic. Put the lid on the jar, and shake well to combine. (You could also make this in a bowl, with a whisk.)
- Dress the Salad and Enjoy! Pour the dressing over the salad, and toss well to combine. Taste the dish, and if it needs more salt, pepper, avocado, etc., adjust those ingredients to your liking. Serve at room temperature, or cold.
Can You Eat Quinoa Cold?
Sure! You can definitely chill this salad and serve it cold if that’s your preference – it’s really refreshing that way. Remember, cold is not the same as raw – this salad uses cooked quinoa. Raw quinoa is often ground and added to smoothies, but cooked quinoa is more flexible. Eat it cold, room temperature, hot, whatever you like!
Recipe Notes
- About the Avocado: I’ve already mentioned that you can store and take this lemon quinoa salad recipe with you easily – all you need to do is pack it in an airtight container. But I will admit that the avocado can be a little bit delicate. To avoid browned or bruised avocado pieces, try cutting and adding the avocado just before serving.
- Vegetarian Options: You can boost the protein even more by adding tofu, tuna, hard-boiled eggs, or cheeses like feta, goat cheese, or cubed cheddar.
- Meat: And of course, this recipe would also be delicious with cubed chicken, ham, or even steak. Yum.
What to Serve with Quinoa Salad
Need some serving suggestions? No problem! Somewhat like tabbouleh, this recipe works really well with bread, grilled vegetables, and well-seasoned main courses. Try these recipes for inspiration:
- Grilled Veggies: No cookout is complete without a Grilled Vegetable Plate – so easy, good, and good for you. Use any fresh veggies that you like!
- Steak: This Grilled Tri-Tip with Sicilian Herb Sauce would be amazing! Tri-tip is one of our favorite cuts to grill, and it makes a great partner for quinoa salad.
- Salmon: Try Apricot Glazed Salmon once, and it will be a recipe you make every week. Okay, maybe not that often… but still, it is so good and so easy! Everyone who has tried it has loved this sweet and tangy salmon dish.
Storing the Leftovers
Got leftovers? Lucky you! This recipe is just as good the next day… and maybe even better. Leftover lemon quinoa salad is super easy to store – just put it in your favorite airtight container or a zip-top baggie, and keep it in the fridge. It will stay fresh for up to 3 days, and it’s delicious served cold.
Can I Freeze This Dish?
I do not recommend freezing this lemon quinoa salad recipe, because the fresh veggies tend to become soft, mushy, and watery after freezing and thawing. However, you can cook the quinoa ahead of time and freeze it if you like. Frozen quinoa will stay good in the freezer for up to six months, and can be thawed and added straight to this salad recipe.
Lemon Quinoa Salad
Ingredients
Salad:
- 4 cups cooked quinoa
- 1 cucumber diced
- 1 cup chopped tomatoes
- 1 cup cooked chickpeas drained and rinsed
- 1 cup fresh parsley
- 1 large avocado seeded, peeled and cubed (optional)
Dressing:
- 1/3 cup olive oil
- 3 lemons juiced about 1/3 cup lemon juice
- 1 tablespoon Dijon mustard or whole grain
- 1/4 teaspoon garlic salt
- 1/4 teaspoon freshly ground Black Pepper
- 2 cloves garlic pressed or finely minced
Instructions
- In a large bowl, combine cooked quinoa, chopped cucumber, chickpeas, tomatoes, and parsley. Toss well to combine.
- In a mason jar, add all the dressing ingredients: olive oil, fresh lemon juice, mustard, garlic salt, and garlic. Seal with an airtight lid and shake well to combine.
- Pour dressing over the salad, and toss well.
- Taste and adjust seasoning as needed, adding diced avocado and more salt and pepper if desired.
Notes
-
- Storage: Leftover lemon quinoa salad is super easy to store – just put it in your favorite airtight container or a zip-top baggie, and keep it in the fridge. It will stay fresh for up to 3 days, and it’s delicious served cold.
- About the Avocado: I’ve already mentioned that you can store and take this lemon quinoa salad recipe with you easily – all you need to do is pack it in an airtight container. But I will admit that the avocado can be a little bit delicate. To avoid browned or bruised avocado pieces, try cutting and adding the avocado just before serving.
- Vegetarian Options: You can boost the protein even more by adding tofu, tuna, hard-boiled eggs, or cheeses like feta, goat cheese, or cubed cheddar.
- Meat: And of course, this recipe would also be delicious with cubed chicken, ham, or even steak. Yum.
