With a gorgeous combination of colors and textures, this fluffy Quinoa Salad is a feast for the eyes as well as the taste buds. It's the perfect holiday or potluck side dish.
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❤️ Why You'll Love This Quinoa Salad Recipe
- Fluffy, nutritious and easy to make quinoa
- Mix of healthy, colorful veggies
- Tossed in an easy homemade citrus dressing
- Great contrast in textures
- Perfect for potlucks, BBQs or lunch meal prepping
This easy recipe for quinoa salad has the most wonderful combination of flavors and textures. Tender and fluffy quinoa is adorned with a colorful array of ingredients, from protein-packed chickpeas and edamame to the juicy burst of pomegranate seeds.
Tossed in a zesty homemade citrus dressing, this salad gives you a satisfying crunch from sweet corn kernels and pine nuts. Diced red onion and a little fresh parsley add a refreshing kick, making it a nutritious and well-rounded dish that's perfect for a light meal or a flavorful side.
Ruby red pomegranate seeds make such an eye-catching addition to any dish. They are beautiful in these Power Abundance Bowls, Roasted Brussels Sprouts, and this Roasted Salmon Pomegranate Rice and Quinoa Salad.
🛒 Ingredients for Quinoa Salad
- Quinoa
- Water
- Chickpeas
- Edamame
- Corn
- Pomegranate seeds
- Red onion
- Pine nuts
- Fresh parsley
- Olive oil
- Lemon juice
- Lime juice
- Apple cider vinegar
- Honey (or Agave, if Vegan)
- Dijon mustard
- Garlic
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Quinoa Salad
How to Cook Quinoa
Add the water to a saucepan and bring it to a boil.
Take the quinoa and rinse it under cold water for a few minutes. You’re rinsing off the saponin, which takes the bitterness out of the quinoa. Then pour it into boiling water and add the salt.
Turn the heat down to a simmer and cover. Cook for about 15 minutes, or until the water has been absorbed and is cooked through. You’ll know it’s done when the germ has separated from the seed.
Remove it from the heat and let it sit for 10 minutes, covered, while you prepare the dressing and other ingredients.
To Make the Citrus Dressing
Add all of the dressing ingredients into a bullet blender or small mixing bowl.
Whisk until well combined, then set aside. Get the rest of your salad ingredients ready to add to the quinoa.
To Assemble the Quinoa Salad
Remove the lid from the saucepan and fluff it up using a fork. Transfer the quinoa to a large serving bowl.
Add the drained and rinsed chickpeas, corn, red onion, edamame, pomegranate, pine nuts, and parsley over the top of the quinoa.
Pour the dressing over the top, toss, and serve.
💡 Tips
- Don’t forget to rinse: Before cooking, rinse quinoa under cold water to remove its natural bitter coating called saponin.
- Fluff it: After quinoa is cooked, it will settle and stick together. Before adding the other ingredients, take a second to fluff it with a fork.
- Pomegranate tip: To easily remove pomegranate seeds, cut the fruit in half and gently tap the back with a wooden spoon over a bowl. For a shortcut, you can also buy pomegranate seeds in a container from the grocery store's produce department.
- Precooked quinoa: While not quite as good as freshly cooked quinoa, you can use pre-cooked quinoa available in many grocery stores if you’re short on time.
- Batch cooking: Prepare a large batch of quinoa and freeze it in portions for future salads and meals.
☑️ Storage Instructions
The quinoa salad should be stored in an airtight container in the refrigerator for up to 3-4 days.
When it comes to freezing, I just do not recommend it. You can easily freeze most of these ingredients separately for different amounts of time. But when they are all mixed, some of the ingredients may not retain their texture.
🔄 Variations and Additions
- Feta cheese: Add crumbled feta cheese for a creamy and tangy element.
- Avocado: Diced, ripe avocado adds a creamy, buttery texture.
- Extra protein: Toss in grilled shrimp or sliced chicken breast for extra protein.
- Mango: Add diced mango for added sweetness and a fun tropical twist.
- Craisins: If you aren’t a fan of pomegranate, you can get a pop of red color from dried cranberries.
- Spinach: Serve it over or add a handful of fresh baby spinach leaves for added nutrients.
- Black beans: Include drained and rinsed black beans for an extra boost of fiber.
- Roasted sweet potatoes: Roast sweet potato cubes and let them cool completely before adding them to a salad.
Is This a Gluten-Free Quinoa Salad?
The ingredients in this recipe are gluten-free. However, it's important to always check the ingredient label, especially with vinegar or condiments, just to be sure.
What Can I Use Instead of Quinoa?
Not a fan of quinoa? No worries. You can use grains like bulgur wheat, couscous, or farro. Depending on your dietary goals, you can also use brown rice, white rice, or even pasta for a different texture.
Can I Eat Quinoa Salad Cold?
Sure! A cold quinoa salad is so refreshing, especially on warm summer days.
Is Quinoa Good for You?
There are several healthy aspects to quinoa. Here are a few highlights:
- Protein: Quinoa is a complete protein source. That means it contains all nine essential amino acids. This makes it an excellent option for vegetarians and vegans.
- Fiber: Quinoa is higher in dietary fiber than white rice.
- Nutrients: Quinoa is a good source of vitamins and minerals, including magnesium, manganese, phosphorus, and folate.
- Lower glycemic Index: It has a lower glycemic index compared to white rice. This means it may have a smaller impact on blood sugar levels.
🍽️ More Quinoa Recipes
If you love quinoa, you'll love reading about impressive ways to use it in this article as well as trying it in these recipes:
Best Quinoa Salad
Ingredients
For the Salad
- 1 ½ cups uncooked quinoa
- 2 ¾ cups water
- 15 ounce can chickpeas, drained and rinsed
- 1 cup edamame
- 1 cup cooked corn
- ½ cup pomegranate seeds
- ⅓ cup red onion, diced
- ⅓ cup pine nuts, toasted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
For the Dressing
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey, or Agave, if Vegan
- 1 teaspoon dijon mustard
- 1 garlic clove
- pinch of salt and pepper
Instructions
To Make the Quinoa
- Add the water to a saucepan and bring it to a boil.
- Take the quinoa and rinse it under cold water for a few minutes. You’re rinsing off the saponin, which takes the bitterness out of the quinoa. Then pour it into boiling water and add the salt. Turn the heat down to a simmer and cover. Cook for about 15 minutes or until the water has been absorbed and is cooked through. You’ll know it’s done when the germ has separated from the seed.
- Remove it from the heat and let it sit for 10 minutes, covered, while you prepare the dressing and other ingredients.
To Make the Dressing
- Add all of the dressing ingredients in to a bullet blender or small mixing bowl.
- Either blend (if using bullet blender) or whisk until well combined, then set aside. Get the rest of your salad ingredients ready to add to the quinoa.
To Assemble the Quinoa Salad
- Remove the lid from the saucepan and fluff it up using a fork.
- Transfer the quinoa to a large serving bowl.
- Add the drained and rinsed chickpeas, corn, red onion, edamame, pomegranate, pine nuts and parsley over the top of the quinoa.
- Pour the dressing over the top, toss and serve.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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