Best Easy Quinoa Salad Recipe

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.

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.

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
• Dense bean salad
• 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!