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featured quinoa salad recipe

Quinoa Salad Recipe

Course: Salad, Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 335kcal
Wonderfully fresh and flavor and dressed in a honey vinaigrette, this quinoa salad is one delicious side dish. Simple to make it's a great side salad to serve with all your favorite mains.
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For the Dressing:

  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon honey
  • 2 teaspoons white wine vinegar
  • 2 teaspoons lime juice
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon dried basil

For the Salad:

  • 2 tablespoon salted butter
  • 1 cup uncooked quinoa
  • 2 ½ cups water
  • 15 ounces chickpeas drained
  • 7.5 ounces black beans half can, rinsed and drained
  • 1 avocado peeled, pit removed, and chopped
  • 1 cup grape tomatoes halved
  • ¾ cup cucumber peeled, chopped (~½ cucumber)
  • ½ cup carrot shredded (~1 medium carrot)
  • ½ cup red onion chopped (~½ red onion)
  • ¼ cup parsley chopped


  • In a bowl, mix together the extra virgin olive oil, honey, white wine vinegar, lime juice, salt, garlic powder, and dried basil. Whisk until everything is combined. Set aside.
  • Take a large saucepan over medium heat and sauté the quinoa in the 2 tablespoons of butter. Sauté for 3-5 minutes.
  • Add the 3 ¼ cups of water to the saucepan and let boil with the quinoa for 20 minutes or until quinoa is completely softened and cooked.
  • Set aside quinoa in the refrigerator to cool.
  • Once the quinoa has completely cooled, place it in a bowl with the chickpeas, black beans, avocado, grape tomatoes, cucumber, carrot, red onion, and parsley.
  • Mix together and then add in the dressing.
  • Toss the salad again to make sure the dressing is evenly coated and then plate and serve.


  • Feel free to add in any other favorite veggies to this recipe. Bell peppers and shredded cabbage works great!
  • You can make double the amount of quinoa and freeze it for later use. It keeps well for up to 6 months.
  • Store in an airtight container to keep the salad fresh.


Calories: 335kcal | Carbohydrates: 42g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 335mg | Potassium: 613mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1803IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 4mg