Introducing my favorite quinoa salad! I’ve published more than a few quinoa salads over the years and I genuinely love all of them, but this recipe is officially my favorite.
This quinoa salad is refreshing, crisp and delicious. It’s made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley and a garlicky olive oil and lemon dressing. The salad sort of reminds me of taboulleh, an herbed Lebanese salad with tomatoes and bulgur.
This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa. It packs great for lunch, picnics, road trips and plane rides. Bring this allergy-friendly salad along to your next potluck—it’s vegan/dairy free, gluten free, and nut free, for all to enjoy.
Basically, it’s perfect for all everyday occasions. It doesn’t taste “basic,” but it has a lot of merits that make it a staple recipe in my kitchen. I hope it becomes your go-to quinoa salad recipe, too!