Quinoa Salad



Quinoa salad is one of my favorite poor woman’s meals for lunch or dinner. And you don’t even need a recipe. Just put everything in a giant bowl and season to your liking. You can make a million variation of a quinoa salad, but here’s a good and reliable basic quinoa recipe to start with. You can use a salad dressing you have around the house or make your own with ingredients you already have. I use whatever veggies I have and need to eat up. So, use whatever you have and like.


I also add fruits, fresh or dried, and nuts to make it more nutritious, and sometimes, I add granola for flavor, crunch, and to bulk up the salad. Sometimes, I make the salad spicy with some hot sauce, chili flakes, and jalapenos. I put everything but the kitchen sink in this salad! I make a giant batch and eat it throughout the week. It’s economical, healthy, vegan, gluten free, and delicious.



6 servings


  • 1 cup organic red or white or both quinoa
  • 1 small red or white onion, chopped
  • 1 can organic chickpeas or back beans, rinsed and drained
  • 1 medium organic cucumber, chopped
  • 1 medium red bell pepper, chopped
  • 1 cup organic Italian parsley, organic basil or chives, chopped
  • 1/4 cup organic olive oil or avocado oil
  • 1 tablespoon red wine vinegar or any wine vinegar
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste


Diced organic apple
Organic greens
a handful of any dried fruits like raisins, cranberries, apricot, etc.
pomegranate seeds
Organic berries
Pumpkin seeds, any nuts like cashew, walnuts, peanuts, etc.
Sliced olives
Hot sauce or red chili flakes



  1. Cook the quinoa by following the instructions on the packet. I actually use a rice cooker since I don’t have a stove and it works great.
  2. After the quinoa is cooked, let it rest and cool to warm temperature.
  1. Place the quinoa in a large mixing bowl, add all the veggies, fruits (if you’re using), herbs, and the dressing, and toss gently.
  2. Add salt and pepper to taste.
  3. You can eat this right away or let it marinate for 10-15 minutes.


You can serve on a bed of organic greens or lettuce, and/or with tortilla or any kind of chips.