Quinoa Salad

Prep time: 15 minutes
Cooking time: 20 minutes
Yield: 10 servings
Serving Size 2/3 cup
Nutrition Facts: View Label(s)


1 cup
quinoa (dry)
2 cups
water or low-sodium vegetable broth
2 large carrots, peeled and diced
3 large celery stalks, diced
1 large red bell pepper, seeded and diced
3 green onion's, sliced
3 tablespoons
minced parsley
1⁄2 cup
rice vinegar
2 tablespoons
1 tablespoon
vegetable oil
2 cloves
garlic, finely chopped or 1/2 teaspoon garlic powder


  1. Rinse the quinoa in a fine-mesh wire strainer under running water for 1 minute.
  2. Bring the water or broth to a boil in a 2-3 quart saucepan. Slowly add the quinoa and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
  3. Meanwhile, prepare all the vegetables and place them in a salad bowl.
  4. Blend together the dressing ingredients and set aside.
  5. Add quinoa to the vegetables. Add the dressing and toss well.
  6. Refrigerate leftovers within 2 hours.
Last updated: 07/02/15

5 Comments for "Quinoa Salad"

I really liked this salad.

This is one of my favorite recipes on this site. It is oh so good and healthy!

This is a great recipe if you are already a quinoa fan. We sampled this at a food bank and it wasn't their favorite. Many of the folks at one of our sites have a lot of dental issues so the really firm fresh carrots, celery, and peppers were a source of complaint. You can partially steam them ahead of time to make them softer. I make a similar salad at home and add fresh mango and black beans to the recipe and it is a family favorite.

This is a great recipe IF you cut the amount of vinegar in half!  I made it just like the recipe calls for, and it was waaaaay to liquidy & tart.  I used half the amount the next time and it was perfect!

This is a wonderful recipe!!  My family loves it as do guests...we make it often!  And it makes great leftovers.

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