quinoa salad recipe

This Mexican-style Quinoa Salad is loaded with black beans, corn, tomatoes, avocados, red onion, and cilantro. Simple, healthy, and incredibly delicious, you’ll want to make it over and over again!

Tex Mex Quinoa Salad

quinoa*

black beans,

avocados

cherry tomatoes, chopped

red onion, diced

cilantro

limes, juiced

olive oil

salt (or

pepper

cumin powder (or

cayenne (optional)

Place the cooked and cooled quinoa into a large bowl. Add the black beans, corn, onion, tomatoes, avocados, and cilantro.

Squeeze the limes, grizzle with olive oil, and season the salad with salt, pepper, and cumin powder. Add a pinch of cayenne pepper, if preferred. Mix everything well.

https://content.jwplatform.com/videos/Lt54hODo.mp4

This Mexican-style Quinoa Salad is loaded with black beans, corn, tomatoes, avocados, red onion, and cilantro. Simple, healthy, and incredibly delicious, you’ll want to make it over and over again!

Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It&#8217;s easy to make and tastes incredible. Whether you already love quinoa or don&#8217;t cook it often, this will become your new go-to salad. We share how to cook quinoa on the stovetop in the recipe, for other methods including cooking quinoa in the microwave or a pressure/rice cooker, see our article: How to Prepare and Cook Quinoa. If you are using leftover cooked quinoa, one cup of uncooked quinoa yields three cups of cooked quinoa.

Seriously Good Quinoa Salad

quinoa

water

medium English cucumber, diced (1 cup)

medium bell pepper, chopped (1 cup)

baby bok choy, chopped (2 cups)

(65 grams) nuts and seeds

(35 grams) dried fruit, blueberries or cranberries

chickpeas cooked chickpeas

(60 ml) extra-virgin olive oil

(60 ml) apple cider vinegar

Dijon mustard

honey

fine sea salt,

black pepper

lemon

What a beautiful salad! Loved it!! You might want to add the word 'drained' after can chickpeas in case you have a beginning cook :) Thank you.

It wasn't over the top but healthy ingredients

Absolutely delicious! It was a huge hit! Will definitely make it again. Thank you!

This was really good ! I am not a fan of dried fruit in salads so I left it out. I got the salad and dressing ready while the quinoa cooked, so it's a pretty quick dish to assemble. I did choose to add the advised amount of lemon and this was the perfect addition. I used untoasted pine nuts, which I reckon are the best choice as they have a very distinct flavour. Will definitely make this again, thanks !

Definitely seriously good.  Quick and easy to make and was enjoyed by all.  Also keeps really well for work lunches during the week.  Have shared the link and will be making again.

Absolutely delicious!  And so filling, in a satisfying way!  Thank you for a wonderful dish.

Made this last night, it is yummy.  I used kale instead of bok choy.  Will definitely make again. Thank you.

Loved it! Thank you.  Brightened up our Christmas table.

https://www.youtube.com/watch?v=JHC9k0OWnHQ

Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It can easily be made vegan, is easy to make, and tastes incredible.

*Oh, and I used dried currants I plumped up in hot water.

This quinoa salad is amazing!!! The best I have ever had! I literally added every veggie I had and added green apple for the crunch amazing!!! This will definitely be a weekly staple thank you so much for the recipe!!!!

I made this last night. What makes this recipe special is how customizable it is. It was so fresh, so delicious, and so filling--and, it makes a ton! We ate it as a whole meal with sliced avocado. I am hooked. When I taste-tested it for salt before plating, I could not stop taste-testing! I was eating serving-spoon bites 😭 I couldn't stop. The only thing i did differently was I made my quinoa in the microwave because that's just a thing I do now. Now excuse me while I go eat more standing at the refrigerator...

Picnics and barbecues just got so much sweeter with this perfect fresh and flavorful quinoa salad!

Mango Edamame Quinoa Salad

Bob's Red Mill Red Quinoa

mango, chopped

edamame

green onion, chopped

red bell pepper, chopped

coconut

raisins

almonds, roasted and chopped

basil,

sea salt,

Prepare quinoa according to package instructions. Allow quinoa...

Prepare quinoa according to package instructions. Allow quinoa to cool completely.

Add all ingredients for the quinoa salad to...

Add all ingredients for the quinoa salad to a mixing bowl and toss to combine. Sprinkle in sea salt to taste. Taste the salad for flavor and if desired, add some olive oil and lemon juice to boost the flavor. Serve alongside your favorite main entree or add to a green salad.

Quinoa Southwest Salad with Creamy Chipotle Dressing is a protein-packed, make ahead-friendly lunch or dinner. Filled with nutritious ingredients, gluten free, vegetarian, and only 30 minutes to make.

Quinoa Southwest Salad with Creamy Chipotle Dressing

dry (uncooked) quinoa

vegetable broth ((sub chicken broth))

Tbsp. adobo sauce (from canned chipotle chiles

chili powder

cumin

garlic powder

onion powder

kosher salt

frozen/thawed (or canned) fire-roasted corn ((sub sweet corn))

cherry tomatoes, halved

avocado,

pumpkin seeds (pepitas)

plain whole-milk Greek yogurt

mayonnaise oil

Tbsp. olive oil

lime juice

Combine quinoa, broth, adobo sauce, chili powder, cumin, garlic powder, onion powder, and salt in a medium saucepan. Bring the mixture to a boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy, about 12 to 15 minutes. Transfer to a large bowl and let quinoa cool for 10 minutes.

Meanwhile, prepare Creamy Chipotle Dressing by combining all dressing ingredients in a medium bowl; stir with a whisk to combine.

To the bowl with quinoa, add black beans, corn, tomatoes, avocado, cilantro, and pumpkin seeds; toss to combine. Add dressing and stir well to coat. Enjoy warm, chilled, or closer to room temperature.

This Actually Good Quinoa Salad is no ordinary quinoa salad. Featuring toasted quinoa tossed with marinated chickpeas and seasonal vegetables, it’s a textural feat with layers of complex, mouth-watering flavors! It’s still quick and easy to make, and perfect for lunches, weeknight dinners, picnics, and potlucks.

Actually Good Quinoa Salad

(180 grams) uncooked quinoa

extra virgin olive oil, (divided)

Spring: asparagus, snap peas, fennel (early spring)

Summer: sweet cherry/grape tomatoes, (halved)

Fall: any winter squash

broccoli sprouts

(15-ounce 425 grams) can chickpeas, (drained and rinsed)

pomegranate molasses ((or aged balsamic vinegar, see Note 2))

garlic cloves, (crushed

salt

red pepper flake ((optional

(70 grams) roasted almonds

(60 grams) vegan feta, (crumbled)

Something pickled, onions

sweet cherry tomatoes, (halved or quartered)

Bring 1 ¼ cups of water (300 mL) to a boil. Meanwhile, rinse the quinoa in a fine mesh sieve under cool running water.

Once the water is boiling, add the rinsed quinoa and a pinch of salt. Reduce the heat to low and cook, covered, until the liquid has evaporated and quinoa is tender, about 12 minutes. Open the pot and fluff with a fork. Transfer quinoa to a sheet pan and spread out in an even layer. Allow to cool somewhat.

Preheat the oven to 425ºF/218ºC. Arrange a rack in the bottommost and in the top third of the oven.

Meanwhile, slice your vegetables (see Note 1).

Spread the vegetables out on a sheet pan in a single layer as much as possible. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper to taste.a. If the quinoa is not done yet, start on the chickpeas (step 8).

To the cooked quinoa on the other sheet pan, toss with 1 ½ tablespoons oil and ½ teaspoon kosher salt. Mix with your hands to coat. Spread out with as little overlap as possible.

Roast the quinoa and veggies: Transfer the vegetables to the bottom rack and quinoa to the upper rack. After 15 minutes, toss the quinoa (no need to toss veggies). Continue baking, checking the quinoa every 5 minutes until the quinoa is crispy and golden brown in spots and the vegetables are tender and browned in spots (they both should take about 25 minutes).

Meanwhile, in a large bowl, combine the chickpeas, shallot, 1 ½ tablespoons olive oil, lemon zest and 2 tablespoons juice, pomegranate molasses, herbs, garlic, salt, pepper to taste, and red pepper flakes if using. Toss well and set aside to marinate for 10 minutes or longer. Toss a few times.

Add the roasted vegetables, toasted quinoa, and toasted nuts to the marinated chickpeas. Gently toss. Crumble in the feta if using and sprinkle with a pinch of salt and pepper to taste. Before serving, squeeze a little lemon juice on top if you have leftover lemon from the marinated chickpeas.

https://content.jwplatform.com/videos/5SQm7TM1.mp4

This is no ordinary quinoa salad. Featuring toasted quinoa tossed with marinated chickpeas and seasonal vegetables, it’s a textural feat with layers of complex, mouth-watering flavors! It’s still quick and easy to make, and perfect for lunches, weeknight dinners, picnics, and potlucks.

Top 6 quinoa salad recipe recipes from across the web

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Tex Mex Quinoa Salad

Seriously Good Quinoa Salad

Seriously Good Quinoa Salad

Mango Edamame Quinoa Salad

Quinoa Southwest Salad with Creamy ...

Actually Good Quinoa Salad

Top 6 quinoa salad recipe recipes from across the web

The most viewed quinoa salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tex Mex Quinoa Salad

Seriously Good Quinoa Salad

Seriously Good Quinoa Salad

Mango Edamame Quinoa Salad

Quinoa Southwest Salad with Creamy ...

Actually Good Quinoa Salad

The most viewed quinoa salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine