Seriously Good Quinoa Salad: Fresh, Crunchy & Healthy
This protein-packed quinoa salad balances nutty grains with crunchy veggies, herbs, nuts, and a bright apple cider vinaigrette. Naturally gluten‑free, perfect for meal prep, and anything but boring.
Equipment
- Fine mesh strainer
- Saucepan with lid
- Cutting Board & Knife
- Large Mixing Bowl
- Small bowl or jar (for dressing)
- Whisk or Fork
- Measuring Cups & Spoons
Ingredients
Grains & Legumes
- 1 cup dried quinoa, rinsed
- 1 can (15 oz) chickpeas, rinsed & drained or 1½ cups cooked
Vegetables & Add‑Ins
- 1 cup English cucumber, diced (½ medium) skin on for crunch
- 1 cup bell pepper, chopped red or orange for sweetness
- 2 cups baby bok choy, chopped
- 1 cup extra veggies (optional) grated carrots or chopped broccoli stems
- 1/2 cup nuts &/or seeds walnuts, pine nuts, pepitas, or sunflower seeds
- 1/4 cup dried fruit cranberries, cherries, or blueberries
- 1/2 cup fresh herbs, chopped parsley, cilantro, basil, mint, or dill
Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tsp Dijon mustard helps emulsify
- 1/2 tsp honey or maple syrup to balance acidity
- 1/2 tsp fine sea salt plus more to taste
- 1/4 tsp black pepper, freshly ground
- 2-3 wedges lemon optional, to finish
Instructions
- Rinse & cook quinoa: Rinse 1 cup quinoa under cool water in a fine‑mesh strainer. Combine with 2 cups water in a saucepan; bring to a boil, then simmer uncovered until water is absorbed (10–15 minutes).
- Rest, fluff & cool: Off heat, cover for 5 minutes. Fluff with a fork and spread in a wide bowl or sheet pan to cool slightly.
- Make vinaigrette: Whisk olive oil, apple cider vinegar, Dijon, honey/maple, salt, and pepper until emulsified.
- Assemble salad: In a large bowl, combine cooled quinoa, chickpeas, cucumber, bell pepper, bok choy, optional extra veggies, nuts/seeds, dried fruit, and herbs. Toss with vinaigrette until well coated.
- Season & serve: Taste and adjust with more salt/pepper or a squeeze of lemon. Serve immediately or chill for meal prep (keeps 3–4 days).
Notes
Make it yours: add feta (not vegan), avocado, roasted sweet potato, or grilled chicken. For nut‑free, use pumpkin or sunflower seeds. Quinoa cooks fluffiest after a quick 5‑minute covered rest.