This ultimate Quinoa Salad recipe has THE best dressing. It's gluten-free, vegan, protein-packed and the perfect cold lunch or potluck idea.
Quinoa salads are one of my favourite lunches to meal prep as they taste better the longer they sit in the fridge. I love mixing and matching what ingredients I use but I always keep the same dressing – it's super versatile and SO GOOD!
Why you'll love this recipe
- Meal prep friendly: Make this salad for your weekly lunches or a potluck. It lasts for up to 5 days in the fridge!
- Customizable: Try out different dressings and toppings until you find a combo you love.
- Healthy option: This recipe is packed full of plant-based protein, vegetables, healthy fats and fibre.
Ingredients and substitutions
- Quinoa – use white, black or red quinoa.
- Water – try cooking the quinoa in chicken or vegetable broth for added flavour.
Filling
- Black beans – chickpeas or lentils would also be good.
- Edamame – use black-eyed peas or snap peas instead.
- Roasted corn – swap out for another veggie or legume like kidney beans.
- Roasted red peppers – use raw bell pepper instead.
- Pickled red onions – make quick pickled red onions or use plain diced onion.
- Fresh cilantro – use fresh parsley instead.
Dressing
- Olive oil – or another neutral cooking oil like avocado oil.
- Lemon juice – lime juice can be used in a pinch.
- Red wine vinegar – balsamic vinegar will work but has a different taste.
- Dijon mustard – use stone-ground mustard instead.
- Garlic – freshly minced is best, but jarred minced or garlic powder can be used too.
- Chili powder – use a blend of ground cumin, paprika and cayenne pepper instead.
- Cumin – coriander is the best substitute here.
How to make quinoa salad
Step 1: Prep your ingredients.
Cook the quinoa in a rice cooker or on the stovetop. Prep your desired toppings.
Step 2: Make the dressing.
Mix all the dressing ingredients together.
Step 3: Add everything to a bowl.
Add the quinoa and fillings to a bowl.
Step 4: Toss well.
Toss in the dressing to combine.
other recipe variations
The best part of this recipe is you can switch up the ingredients but leave the dressing the same. Here are five other quinoa salad recipes that you can make using the base recipe at the end of this blog post.
- Caprese: Use cherry tomatoes, bocconcini pearls, basil and balsamic vinegar.
- Green Goddess: Use broccoli, edamame, cucumber and herbs of choice.
- Mediterranean: Use kalamata olives, red onion, cucumber and parsley.
- Tex Mex: Use red pepper, corn, black beans and cilantro.
- Curried: Use curry powder, grated carrot, green onions and red pepper.
Frequently asked questions
How do I keep the salad from getting soggy?
Let the quinoa cool completely before adding dressing, and store dressing separately if prepping ahead.
Can I make this vegan or gluten-free?
Quinoa is naturally gluten-free. Just make sure all your toppings and dressings are, too.
How can I add more flavour to the quinoa?
Cook the quinoa in broth instead of water. You can also season with salt, or mix in fresh herbs, lemon juice or spices after cooking.
What to serve with this dish
These quinoa salads are super versatile and can be served on their own or alongside other dishes to round out your meal. Try them with:
- Grilled chicken or salmon
- Falafel or chickpea patties
- Roasted veggies
- Air fryer sweet potato fries
- Hard-boiled eggs or tuna
How to store and reheat
Make ahead: Cook quinoa up to two days ahead for easy prep.
Store: Keep in airtight containers in the fridge for up to 5 days.
Freeze: Freeze cooked quinoa on its own for up to 2 months. Thaw overnight in the fridge and mix with fresh ingredients before serving.
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this salad into meal prep lunches.
- A rice cooker is invaluable for saving time, and it's great at making quinoa, too!
Best Easy Quinoa Salad Recipe
Ingredients
Quinoa
- 1 cup quinoa
- 2 cups water
- 1/2 tsp salt
Filling
- 1 can black beans
- 1 cup edamame deshelled
- 1 cup roasted corn or plain frozen corn
- 1 cup cucumber diced
- 1 cup roasted red peppers diced
- 1/2 cup pickled red onions diced; or plain diced red onion
- 1/4 cup fresh cilantro or parsley, finely chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp each salt & pepper
Instructions
- Add quinoa, water and salt to a large pot on the stove, or to a rice cooker. Cook until liquid has absorbed, about 15 minutes.
- Remove quinoa from heat, then transfer to a large bowl and let cool for at least 30 minutes in the fridge.
- While quinoa is cooking and cooling, prepare the fillings and make the dressing in a small bowl. Once quinoa has cooled slightly, mix in toppings and dressing and toss to combine well. Serve and enjoy!
Comments & Reviews
Shelby says
I love this recipe!! Any idea about how much (either cups or weight) 1 serving is?
Katie Didow says
Thank you so much, Shelby! I haven’t measured the servings but I typically get at least 6 servings out of this recipe – a serving size is at least a cup and a half. Hope this helps!
Kaleb says
How much does this recipe make? Can I make 1 batch and split it into 5 meals or do i need to multiply the batch?
Katie Didow says
Hi Kaleb! This recipe makes anywhere from 4-6 servings depending on how big of a serving you’d like. You should be fine not multiplying the batch.