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 toppings until you find a combo you love. It’s a great way to use up ingredients you already have on hand too.
- Healthy option: This recipe is packed full of plant-based protein, vegetables, healthy fats and fibre.
If you’re looking for more high-protein salad inspiration, I’ve rounded up a bunch of my faves. You’ve got to check them out!
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 and enjoy!
The Dressing Everyone Talks About
This dressing is really what makes the salad and honestly, you’ll want it on everything.
- Bold flavour: Lemon juice, red wine vinegar, garlic, and Dijon give it just the right kick
- A little smoky twist: Chili powder and cumin give it that subtle warmth that makes it stand out
- Simple pantry ingredients: Extra virgin olive oil, lemon, vinegar, and spices you likely already have
- So versatile: Not just for quinoa—drizzle it over salads, grain bowls, roasted veggies, or even use it as a quick marinade
- Meal prep friendly: Mix it up once and keep it in the fridge to have on hand all week
Must try quinoa salad variations
The best part of this quinoa salad is you can switch up the ingredients and keep the same dressing. Here are five delicious ideas so you’ll never get bored.
Frequently asked questions
Is quinoa salad healthy?
Yes! Quinoa is a whole grain that’s naturally high in protein and fibre, and when paired with fresh veggies, this salad makes a balanced and satisfying meal or side.
Is quinoa salad gluten-free?
Yes, quinoa is naturally gluten-free. Just be sure to check any added ingredients like dressings or seasonings to keep the recipe fully gluten-free.
Can quinoa salad be eaten hot or cold?
Both! You can serve it warm right after cooking or chilled once it’s had time to sit. It’s great straight from the fridge, which makes it perfect for meal prep. It tastes even better the longer it sits!
What to serve with this dish
This quinoa salad is super versatile and can be served on it’s own or alongside other dishes to round out your meal. Try them with:
- Grilled chicken, steak, salmon or tofu
- Falafel or chickpea patties
- Hard-boiled eggs or tuna
- Roasted veggies
- Mixed greens
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. Perfect for meal prep!
Freeze: Freeze cooked quinoa on its own for up to 2 months. Thaw overnight in the fridge and mix with fresh ingredients before serving.
Best Easy Quinoa Salad Recipe
Equipment
- Rice cooker – Great for cooking quinoa too!
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.