Quinoa Salad

This great one-dish-meal salad is loaded with protein and vegetables. The nutty, earthy flavor of the quinoa combines well with the chickpeas and the zesty dressing to satisfy your taste buds.

Nutritional info
per serving

Calories 468
Fat 22g
Saturated fat 3g
Carbohydrates 58g
Sodium 758mg
Fiber 10g
Protein 12g
Cholesterol 0mg

Quinoa Salad

6 cups
Prep time: Cook time: Total time:


  • 2 cups red quinoa
  • 4 cups water
  • 1 (15-oz.) can chickpeas, drained
  • 1 medium red onion, chopped ([1/2] cup)
  • 3 TB. fresh mint leaves, finely chopped
  • [1/4] cup extra-virgin olive oil
  • 3 TB. fresh lemon juice
  • [1/2] tsp. salt
  • [1/2] tsp. fresh ground black pepper


In a medium saucepan over medium-high heat, bring red quinoa and water to a boil. Cover, reduce heat to low, and cook for 20 minutes or until water is absorbed and quinoa is tender. Let cool.

In a large bowl, add quinoa, chickpeas, red onion, and mint.

In a small bowl, whisk together extra-virgin olive oil, lemon juice, salt, and black pepper.

Pour dressing over quinoa mixture, and stir well to combine.

Serve immediately, or refrigerate and enjoy for up to 2 or 3 days.

Tasty Tip
Unlike salads with a leafy base, this quinoa-based salad holds up to a citrus dressing. I like making the salad ahead of time and then enjoying it for a few days later. Just keep it covered and refrigerated, and the flavor will continue to get better over time.

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