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6 cups
Prep time:
15 minutes
Cooking time:
15 minutes


1 cup dry quinoa 
2 cups water or low-sodium vegetable broth
2 large carrots, diced
3 large celery stalks, diced
1 large red bell pepper, diced
3 green onions, sliced
3 Tablespoons minced parsley
½ cup rice vinegar
2 Tablespoons water
1 Tablespoon vegetable oil
2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder


  1. Wash hands with soap and water.
  2. Rinse the quinoa in a fine-mesh wire strainer under running water for 1 minute.
  3. Bring the water or broth and quinoa to a boil in a 2 to 3-quart saucepan. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
  4. While quinoa is cooling, combine all the vegetables in a salad bowl.
  5. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients. Add to the vegetables. 
  6. Add quinoa and stir gently to combine.
  7. Refrigerate leftovers within 2 hours.


  • Try adding chopped cilantro or basil instead of parsley.
  • No quinoa? Use bulgur instead.