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(316)
Notes: Read community notes

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.

Learn: How to Make Salad

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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

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

316 user ratings

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Private Notes

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Cooking Notes

Felicity Merriman3 months 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 Mora3 months ago

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

Patricia3 months ago

Add pomegranate seeds for extra zing and crunch.

Felicity Merriman3 months ago

Also for a dressing, I use olive oil, red wine vinegar, a couple grated garlic cloves, salt pepper and oregano. Delish and zingy!!

Dave in AZ2 months 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.

Kimber C1 week ago

Really easy and yummy! I’ve made it a few ways- my favorite is quinoa, avocado, sliced baby tomatoes, Persian cucumbers, feta cheese, green bell pepper with salt and vinegar, tossed in green goddess dressing. This is best eaten after being chilled!

note1 week ago

Use 2 bell peppers avocado, sub capers for olives

Wendy1 week ago

This is so fresh-tasting, quick, and delicious. I highly recommend a sprinkle of Maldon or other flakey finishing salt.

JL3 weeks ago

the parsley completely overwhelmed everything. I hate to waste food, but this was tough to get down unless you like parsley as the single, dominating flavor.

Rabble3 weeks ago

To make better quinoa: rinse, rinse, rinse. Warm a minced garlic clove in oil first, then add the water and rinsed quinoa.

Maria3 weeks ago

Needs feta or something else for additional salt/flavor.

Annie W1 month ago

I added chickpeas and feta to this for some extra heft. Delicious!

Annette1 month ago

Just made this recipe earlier today, it is absolutely delicious! I loved it!

Susacraw2 months ago

I added some avocado, sliced pickled red onion and next time plan to add arugula. Agree black olives work better. Very tasty!

Janet2 months ago

Chickpeas would be a wonderful add in, as would jarred roasted red peppers