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Quinoa Salad Recipe for Every Occasion
Youssef Hb

Quinoa Salad Recipe for Every Occasion

A versatile and flavorful Mediterranean quinoa salad featuring chickpeas, cucumber, red bell pepper, and a zesty dressing. This easy, make-ahead dish is perfect for family gatherings, work dinners, or picnics.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: LUNCH
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup rinsed quinoa
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 medium cucumber, seeded and chopped
  • 1 medium red bell pepper, chopped
  • ¾ cup chopped red onion
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon vinegar
  • Fresh herbs (e.g., parsley or cilantro), chopped (optional)
  • Salt and pepper to taste

Method
 

  1. Rinse quinoa thoroughly under cold water using a fine-mesh strainer.
  2. Seed and chop cucumber, red bell pepper, and red onion.
  3. Chop fresh herbs if using.
  4. In a small bowl, whisk together olive oil, lemon juice, and vinegar to make the dressing.
  5. In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water and bring to a boil.
  6. Reduce heat to a gentle simmer, cover, and cook until all liquid is absorbed, about 15 minutes.
  7. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red bell pepper, and red onion.
  8. Pour the dressing over the salad and toss gently to combine.
  9. Season with salt and pepper, and add herbs if using.
  10. Let cool to room temperature before serving, or refrigerate for at least 30 minutes for enhanced flavor.

Notes

This recipe is flexible—add any chopped vegetables such as cherry tomatoes, carrots, or zucchini for more variety.
For a protein boost, add feta or vegan cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days.