This is partly because it’s always a hit — with all those fresh veggies and herbs, this salad is a total flavor bomb. But also, I love eating the leftovers for lunch. Side dishes that double as awesome lunches are the best, and hearty salads are great for that. Noodle salad, farro salad, pasta salad and quinoa salads are all delicious and hearty enough to make a meal of.
Uncooked quinoa. You can also use leftover cooked quinoa if you happen to have some hanging around. You’ll need 4 cups. Water. Olive oil. You could technically sub another type of oil here, but olive will give your salad the best flavor. Lemon juice. Please use fresh squeezed! Red wine vinegar. White vinegar will work in a pinch. Garlic. Salt. Cucumber. Tomato. Chickpeas. Your chickpeas need to be canned or precooked. Kalamata olives. You can substitute another variety of olive if you’d like. Fresh herbs. We’re using parsley, mint, and scallions.
Serve your quinoa salad immediately, or cover it up and chill it for later. Tip: Chilling your salad for a bit will give the flavors a chance to meld.
More Quinoa Recipes
Tex-Mex Quinoa Burgers Quinoa Lentil Tacos Curried Quinoa Fried Rice Vegan Stuffed Zucchini One-Pot Quinoa Chili
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