Garden-Fresh Lemon Quinoa Salad

Garden-Fresh Lemon Quinoa Salad

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A super salad with a fabulous combination of flavor and textures!MORE+LESS-

Updated September 18, 2017


cups cooked quinoa (a little less than 1 cup uncooked—be sure to thoroughly rinse and drain the quinoa before cooking or it will taste very bitter)


can (14 oz.) white beans, drained and rinsed


cup diced cucumber, seeds removed


cup diced red bell pepper


tablespoons chopped fresh parsley


tablespoons chopped fresh cilantro

For the Lemon Vinaigrette:


cup extra virgin olive oil


tablespoons freshly squeezed lemon juice


tablespoons white wine vinegar


teaspoon fresh lemon zest


clove garlic, finely minced


teaspoon black pepper, freshly ground

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    Combine ingredients in a large salad bowl. Add vinaigrette and toss, or allow each person to add their own dressing.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
2 1/2g
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • We’ve all heard it before: Quinoa is crazy healthy.Still, here’s the thing. As inanely healthy as quinoa is, it’s not my favorite thing to eat. There, I said it. Try not to be mortally offended. And give me a chance to finish!That said… there are ways of preparing quinoa that not only make eating it tolerable, but actually enjoyable.This Garden-Fresh Lemon Quinoa Salad is a great example. It has a lot of great textures happening with the chewy quinoa, crunchy vegetables and soft white beans. Laced with the tangy flavor of lemon in an olive oil and garlic vinaigrette, this is not only an insanely healthy salad, it’s really yummy!Serve for lunch, as a light dinner with some crusty bread or a leafy green salad, or as a side dish for a larger meal.

Lemony Kale and Quinoa Salad

Especially when making a salad. It makes this veg so much easier to chew and digest.

The beauty of this kale and quinoa salad is that it will absorb the flavor of the lemon vinaigrette over time, tasting even better the next day!

The Best Quinoa Salad

Three reasons to love this recipe:

  1. This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa (see recipe note). The recipe uses my preferred quinoa cooking method, which yields fluffy quinoa every time.
  2. This salad packs great for lunch, picnics, road trips and plane rides.
  3. Bring this allergy-friendly salad along to your next potluck—it’s vegan/dairy free, gluten free, and nut free, for all to enjoy.

This recipe doesn’t taste “basic,” but it has a lot of merits that make it a staple recipe in my kitchen. I hope it becomes your go-to quinoa salad recipe, too! Please let me know how it turns out for you in the comments.

Watch How to Make Quinoa Salad

My summer has been punctuated by fun, casual get-togethers with friends. Spontaneous afternoons at the pool, walks around the park, and potlucks—yes to all of the above. It’s nice to have supplies at the ready. My pool bag is packed with magazines and sunscreen, and my fridge is stocked with quinoa salad and Bota Box Wine (thank you, Bota Box!).

The “Bota Mini” size is super portable and easy to grab for an evening picnic at the park. The small boxes are convenient because you don’t have to remember to bring a bottle opener, and the empty boxes are lightweight and recyclable. Each 500 mL mini contains three glasses of wine, or just over half of a standard wine bottle. I recommend pairing their light, crisp Sauvignon blanc with this refreshing summer salad.

Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this quinoa salad becomes your favorite, too.

Craving more fresh and delicious salads? Here are a few more:

Recipe Summary

  • ¼ cup pine nuts
  • 1 cup quinoa
  • 2 cups water
  • sea salt to taste
  • ¼ cup fresh lemon juice
  • 2 stalks celery, chopped
  • ¼ red onion, chopped
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • 1 bunch fresh parsley, chopped

Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.

In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.

Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Planning a dinner party and need some inspiration?

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