10 Delicious Quinoa Salad Recipes You Need to Try

Kinoa salad recipes are a fantastic way to enjoy nutritious and delicious meals without a ton of fuss. These versatile salads can be customized to suit your taste and dietary preferences, making them perfect for any occasion. From refreshing summer blends to hearty winter combinations, there’s a kinoa salad recipe that’s sure to satisfy your cravings.

Quinoa Salad with Chickpeas and Avocado

This quinoa salad with chickpeas and avocado is a delightful blend of flavors and textures. It’s fresh, filling, and perfect for any meal of the day. The creamy avocado complements the hearty quinoa and protein-packed chickpeas, making it not only tasty but also nutritious.

Preparing this salad is a breeze. You simply need to cook the quinoa, mix in the chickpeas, and add your favorite veggies. Toss it all together with a zesty dressing, and you’ve got a dish that’s as simple as it is delicious. Great for meal prep or a quick lunch, this salad is a must-try in your collection of quinoa salad recipes.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or broth
• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
2. Prepare the Salad: In a large bowl, combine cooked quinoa, chickpeas, avocado, cherry tomatoes, red onion, and parsley.
3. Make the Dressing: Whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine.
4. Serve: Enjoy immediately, or refrigerate for 30 minutes to allow flavors to meld.

Roasted Vegetable Quinoa Salad

This roasted vegetable quinoa salad is a colorful and nutritious dish that’s perfect for any meal. The combination of tender roasted vegetables and fluffy quinoa creates a delightful texture. Each bite is packed with flavor, making it a satisfying option for lunch or dinner.

You’ll love how simple it is to prepare! With just a few ingredients and minimal cooking time, this salad can be on your table in no time. It’s a great way to enjoy seasonal veggies while keeping your meal light and healthy.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 zucchini, diced
• 1 bell pepper (any color), sliced
• 1 carrot, sliced
• 1 red onion, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Fresh parsley or cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water and then combine it with vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the liquid is absorbed.
3. While the quinoa is cooking, toss the zucchini, bell pepper, carrot, and onion with olive oil, salt, pepper, garlic powder, and oregano on a baking sheet.
4. Roast the vegetables in the oven for 20-25 minutes, or until they are tender and lightly browned.
5. Once the quinoa is cooked, fluff it with a fork. Combine it with the roasted vegetables in a large bowl and mix gently.
6. Garnish with fresh parsley or cilantro before serving. Enjoy your delicious roasted vegetable quinoa salad!

Tropical Quinoa Salad with Mango and Coconut

Tropical Quinoa Salad with Mango and Coconut is a refreshing dish that perfectly balances sweet and savory flavors. This salad combines fluffy quinoa with juicy mangoes, creamy coconut, and a hint of lime for a taste of paradise in every bite. It’s not only delicious but also easy to prepare, making it a great option for a quick lunch or a light dinner.

The vibrant colors and tropical flavors will brighten up your meal and satisfy your cravings. Plus, this salad is packed with nutrients, thanks to the quinoa and fresh ingredients. Whether you’re hosting a summer gathering or just looking for a healthy dish to enjoy, this salad will fit the bill perfectly!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 ripe mango, diced
• 1/2 cup shredded coconut
• 1/4 cup chopped fresh mint
• 2 tablespoons lime juice
• Salt to taste
• 1/2 cup diced red bell pepper (optional)

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
2. Fluff the quinoa with a fork and let it cool.
3. In a large bowl, combine the cooled quinoa, diced mango, shredded coconut, chopped mint, lime juice, and salt. If using, add the diced red bell pepper for an extra crunch.
4. Toss everything gently until well mixed. Adjust seasoning as needed.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving to enhance the flavors.

Mediterranean Quinoa Salad with Feta

This Mediterranean Quinoa Salad with Feta is a delightful and refreshing dish that’s perfect for a light lunch or as a side for dinner. It’s packed with vibrant flavors from fresh vegetables and a tangy dressing, making each bite a burst of taste. Plus, it’s super easy to whip up in no time!

The combination of fluffy quinoa, crunchy cucumbers, juicy tomatoes, and creamy feta cheese creates a satisfying texture. It’s not only delicious but also offers a nutritious kick, thanks to the wholesome ingredients. Whether you’re meal prepping or just looking for a simple salad, this recipe will not disappoint.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes until the quinoa is fluffy and water is absorbed.
2. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, black olives, feta cheese, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for about 30 minutes to let the flavors meld.

Spicy Black Bean and Quinoa Salad

This Spicy Black Bean and Quinoa Salad is a delightful mix of flavors and textures. It’s hearty, refreshing, and packs a spicy kick that will wake up your taste buds. Perfect for a quick lunch, a light dinner, or a potluck dish, this salad is as simple to make as it is satisfying.

Using quinoa as a base gives this salad a protein boost, while the black beans add a creamy texture. Fresh veggies like cucumber, bell pepper, and jalapeños provide crunch and color, making it visually appealing too. Toss it all together with a zesty dressing and you’ve got a meal that’s both healthy and full of flavor!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1/2 cucumber, diced
• 1 jalapeño, sliced
• 1/4 red onion, finely chopped
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy and water is absorbed.
2. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Mix the Salad: In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, bell pepper, cucumber, jalapeño, and red onion. Pour the dressing over the salad and toss to combine.
4. Serve: Top the salad with sliced avocado and sprinkle with fresh cilantro before serving. Enjoy your delicious and vibrant quinoa salad!

Quinoa and Kale Salad with Lemon Vinaigrette

This quinoa and kale salad is a refreshing dish that combines the nutty flavor of quinoa with the earthy taste of kale, all brought together with a zesty lemon vinaigrette. It’s light, nutritious, and perfect for a quick lunch or as a side dish at dinner. Plus, it’s super easy to make, making it a fantastic go-to recipe.

The vibrant colors and fresh ingredients make this salad not only delicious but also visually appealing. Whether you’re meal prepping or entertaining guests, this salad is sure to impress. Let’s get cooking!

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups kale, chopped
• 1 lemon, juiced
• 1/4 cup olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved (optional)
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Prepare the Kale: In a large bowl, massage the chopped kale with a bit of olive oil and a pinch of salt for 2-3 minutes until it softens.
3. Make the Vinaigrette: In a small bowl, whisk together lemon juice, remaining olive oil, minced garlic, salt, and pepper.
4. Combine Ingredients: Add the cooled quinoa to the kale. Pour the lemon vinaigrette over the mixture and toss to combine. Add cherry tomatoes and feta cheese if desired.
5. Serve: Enjoy immediately or let it chill in the fridge for 30 minutes to meld the flavors.

Quinoa Salad with Pomegranate Seeds and Mint

This quinoa salad is a refreshing blend of flavors that is both tasty and easy to prepare. The combination of juicy pomegranate seeds, crisp cucumbers, and fresh mint creates a delightful dish perfect for any occasion. It’s light, nutritious, and brings a pop of color to your plate.

Not only is this salad simple to whip up, but it also makes a great side dish or a light main course. The subtle sweetness of the pomegranate pairs beautifully with the savory quinoa, making every bite a treat!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup pomegranate seeds
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. In a large bowl, combine cooled quinoa, pomegranate seeds, cucumber, cherry tomatoes, red onion, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and mix gently to combine.
4. Serve chilled or at room temperature. Enjoy your refreshing quinoa salad!

Quinoa Salad with Roasted Beetroot and Goat Cheese

This quinoa salad is a delightful mix of earthy roasted beetroot and creamy goat cheese, creating a wonderful balance of flavors. The sweetness of the beets complements the tanginess of the cheese, making each bite a tasty experience. Plus, it’s super easy to whip up, perfect for a quick lunch or a vibrant side dish at dinner.

With its bright colors and fresh ingredients, this salad not only pleases the palate but also makes a stunning presentation. Whether you’re a seasoned cook or just starting out, this recipe fits seamlessly into the category of kinoa salad recipes that are satisfying and nutritious.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 2 medium beetroots, peeled and diced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 4 ounces goat cheese, crumbled
• 1/4 cup walnuts, chopped
• Fresh herbs (like parsley or mint), for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced beetroot with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender.
2. While the beets are roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. Once the beets are done roasting, let them cool slightly. In a large bowl, combine the cooked quinoa, roasted beetroot, crumbled goat cheese, and walnuts. Drizzle with the remaining olive oil and toss gently to mix.
4. Garnish with fresh herbs before serving. Enjoy your delicious quinoa salad!

Asian-Inspired Quinoa Salad with Sesame Dressing

This Asian-inspired quinoa salad is a delightful mix of textures and flavors. It combines the nutty taste of quinoa with crisp vegetables like carrots and cabbage, all drizzled with a tasty sesame dressing. It’s refreshing and satisfying, making it a great option for lunch or as a side dish.

Not only is this salad packed with nutrients, but it’s also super simple to whip up. Perfect for meal prep, you can enjoy it cold or at room temperature. Let’s dive into the details!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts or sesame seeds

Instructions

1. Cook the Quinoa: In a saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
2. Prepare the Vegetables: While the quinoa is cooling, chop and shred the carrots and cabbages. Place them in a large mixing bowl.
3. Mix the Salad: Add the cooled quinoa to the bowl with the vegetables. Toss everything together gently.
4. Make the Dressing: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, and 1 tablespoon rice vinegar. Pour the dressing over the salad and mix well.
5. Serve: Top the salad with chopped green onions and peanuts or sesame seeds. Enjoy immediately or refrigerate for later.

Quinoa Tabbouleh Salad with Parsley and Tomatoes

Quinoa Tabbouleh Salad is a refreshing twist on the traditional tabbouleh. Featuring nutty quinoa paired with fresh parsley, juicy tomatoes, and a zesty lemon dressing, this salad bursts with flavor. It’s a light and nutritious option that’s perfect for any meal or as a side dish. Plus, it’s incredibly easy to prepare, making it a go-to recipe for busy days.

The combination of herbs and vegetables creates a vibrant dish that’s both satisfying and healthy. Each bite is a delightful mix of textures and tastes. Whether you’re serving it at a summer gathering or enjoying it as a weekday lunch, this quinoa salad is sure to please.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup fresh parsley, chopped
• 1 cup ripe tomatoes, diced
• 1/2 cup cucumber, diced
• 1/4 cup green onions, sliced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy.
2. While the quinoa cooks, prepare the vegetables. In a large bowl, mix together chopped parsley, diced tomatoes, cucumber, and green onions.
3. Once the quinoa is finished, fluff it with a fork and allow it to cool slightly. Then add it to the vegetable mixture.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss well to combine.
5. Let the salad sit for about 30 minutes to allow the flavors to meld before serving.