Quinoa Salad

Name: Quinoa Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 small garlic clove; 2 lemons; 1/4 cup extra-virgin olive oil, plus more as needed; Salt and black pepper; 3 cups cooked quinoa, cold or at room temperature; 2 mini seedless or Persian cucumbers, cut into bite-sized pieces; 1 bell pepper, any color, seeded and cut into bite-sized pieces; 1 cup finely chopped parsley leaves and stems (see Tip); 1/2 cup green olives, such as Castelvetrano or Cerignola, pitted and halved

By Ali Slagle

Updated March 5, 2024

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Rating: 5(1,984)
Comments: Read comments

This bright, crunchy and hearty quinoa salad is inspired by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, lots of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or a great side for grilled chicken, seared fish or spiced chickpeas. Feel free to add other briny, creamy, snappy or herbaceous ingredients, such as feta, avocado, torn romaine leaves or fresh mint. The salad will keep for up to 2 days refrigerated; refresh with salt and lemon juice before eating as flavors may become muted in the fridge.

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Ingredients

Yield:4 servings

1small garlic clove
2lemons
¼cup extra-virgin olive oil, plus more as needed
Salt and black pepper
3cups cooked quinoa, cold or at room temperature
2mini seedless or Persian cucumbers, cut into bite-sized pieces
1bell pepper, any color, seeded and cut into bite-sized pieces
1cup finely chopped parsley leaves and stems (see Tip)
½cup green olives, such as Castelvetrano or Cerignola, pitted and halved

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, finely grate the garlic clove. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil, season with salt and pepper and stir to combine.
Step 2
Stir in the quinoa, cucumbers, bell pepper, parsley and olives. Taste and adjust seasonings with salt (if bland), black pepper (if mild), olive oil (if too puckery) and lemon juice (if it needs a punch).

Tip

The quickest way to chop a lot of parsley is to fold a small bunch in half so the leaves are under the stems. Hold onto the bunch with your non-dominant hand and finely slice the leaves and stems. Parsley stems are crunchy and concentrated with flavor; be sure to use them in your salad.

Ratings

5 out of 5

1,984 user ratings

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Comments

Dave in AZ1 year ago

I followed this recipe to the letter and it was great. I am 62 and had no idea parsley stems should be used and are full of flavor - I have been throwing them out my whole adult life. I have forever changed the way I cut up parsely after reading this recipe. This recipe makes quite a lot. It definitely will feed more than 4 people as a side. Also - start with one cup quinoa and 2 cups water - bring to a boil, then cover and simmer for 15 to 20 which will yield 3 cups cooked.

Felicity Merriman1 year ago

Add halved cherry tomatoes, a couple handfuls of arugula, and feta! And some crunched up pita chips on the top give it some additional texture. Kalamata olives were great instead of green, but maybe that's just my preference.

Barbara Mora1 year ago

I add black beans and sub cilantro for parsley, and fresh lime juice instead of lemon

Judy1 day ago

Loved this. Cooked quinoa (after I toasted it in dry skillet) in carrot juice ; 1/2 c parsley plus 3/4 c basil. Tasty and colorful.

AA1 day ago

Double the quantity of olives and you’ll be even happier with this excellent salad, which only improves with sitting.

Aline Libassi1 week ago

Can you make this ahead of time? Put it in fridge for tomorrow?

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