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 tabouleh, an herbed Lebanese salad with tomatoes and bulgur.
The Best Quinoa Salad
Three reasons to love this recipe:
- This quinoa salad recipe is also very easy to toss together, especially if you use leftover quinoa (see recipe note). The recipe uses my preferred quinoa cooking method, which yields fluffy quinoa every time.
- This salad 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.
This recipe 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! Please let me know how it turns out for you in the comments.
Watch How to Make Quinoa Salad
My summer has been punctuated by fun, casual get-togethers with friends. Spontaneous afternoons at the pool, walks around the park, and potlucks—yes to all of the above. It’s nice to have supplies at the ready. My pool bag is packed with magazines and sunscreen, and my fridge is stocked with quinoa salad and Bota Box Wine (thank you, Bota Box!).
The “Bota Mini” size is super portable and easy to grab for an evening picnic at the park. The small boxes are convenient because you don’t have to remember to bring a bottle opener, and the empty boxes are lightweight and recyclable. Each 500 mL mini contains three glasses of wine, or just over half of a standard wine bottle. I recommend pairing their light, crisp Sauvignon blanc with this refreshing summer salad.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this quinoa salad becomes your favorite, too.
Craving more fresh and delicious salads? Here are a few more:
- Quinoa Broccoli Slaw
- Sun-Dried Tomato, Quinoa and Spinach Salad
- Mexican(ish) Kale and Quinoa Salad
- Herbed Quinoa and Chickpea Salad
Favorite Quinoa Salad
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 side salads 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
This quinoa salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon. It’s vegan and gluten free, too! Recipe yields 4 medium salads or 8 side salads.
Ingredients
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- ¾ cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
- ¼ cup olive oil
- ¼ cup lemon juice (from 2 to 3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
- This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Notes
Recipe inspired by the outrageous herbaceous chickpea salad in my cookbook (page 71) and my quinoa tabbouli.
*Quinoa note: If you happen to have 3 cups of leftover cooked quinoa, you can use it instead of cooking more.
Change it up: This salad is awesome as written. You can serve it on fresh greens with an extra drizzle of olive oil and squeeze of lemon juice for dressing. Feel free to top it with crumbled feta cheese or a dollop of cashew sour cream (recipe in my cookbook, page 217).
▸ Nutrition Information
This post was sponsored by Bota Box and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Eve K.
I followed the recipe as given and it turned out really well. However, following a friend’s suggestion, I added about a cup of crumbled feta cheese and it tasted even better. She had made one adding olives as well, but I thought the olives might be a bit overpowering so I skipped them. Very happy with the final product. Thank you for the great recipe.
Kate
Thank you for sharing how you made this, Eve! I appreciate your review.
Eve K.
I followed the recipe as given and it turned out really well. However, following a friend’s suggestion, I added about a cup of crumbled feta cheese and it tasted even better. I understand adding feta is not vegan, but I made it for a party, and obviously not everyone is vegan, so it worked well for that purpose. My friend had made one adding olives as well, but I thought the olives might be a bit overpowering so I skipped them. Very happy with the final product. Thank you for the great recipe.
Jessica Drew
Delicious and is similar to but different from my Israeli salad w cous-cous v quinoa, tom v red pepper and mint v parsley. I love the dressing and wish I’d made 2 servings now, won’t last long!
Kate
Great to hear, Jessica! Thank you for your review.
Gabriella
Absolutely delicious & with every mouthful my body said thankyou ❤️ I added feta, cranberries, fresh basil & mint.
Kate
Thank you for sharing how you made this, Gabriella!
Hasan Jaffer
This quinoa salad is a burst of freshness and flavors! A symphony of textures and colors that makes every bite a delight. It’s not just a salad; it’s a culinary masterpiece!
Sheila
I made this recipe because I had leftover cooked quinoa. I loved it and added some feta cheese, but didn’t need to; it was super as is. This is going to be one of my new go-to lunch salads.
Lesley
Best salad – just keep on making it whether for a crowd or sit in the fridge and choose for a tasty lunch with feta. I soak and cook chickpeas separately
Sharin
How many ppl would you say this serves?
Kate
Hi! The serving information is in the recipe card. This makes 8 side salad.
Fay
I LOVE LOVE LOVE this recipe – I make it all the time. I follow the instructions exactly as it is written. My family absolutely love it. Always a hit. Thank you
Kate
You’re welcome, Fay!
Rose Lunsford
Do canned chickpeas need to be cooked?
Kate
No need to cook them, Rose. I hope you enjoy this salad!
Arianne
No. Best canned chickpeas ever are at Aldi. Dakota Pride.
Déborah Alondra Pérez
Super tasty! I had extra quinoa leftover and thankfully all these ingredients! I substituted cilantro instead of parsley. Added avocado and cherry tomatoes. Perfect for a quick I don’t know what to eat dinner!
Tanya
This is really good! I found the dressing a little lemon heavy but I added 1-2 tsp of honey!! Yumm! I also got 1/4 c of lemon juice from 1 med lemon!! Thanks for the recipe it’s delicious
Kate
You’re welcome, Tanya!
Diana Hill
Just made this for our office’s holiday potluck! So lovely and easy, and a big crowd pleaser. Added some vegan feta crumbles, but made no other changes.
Sure this will be going into my recipe rotation.
Kate
That’s great to hear, Diana! Thank you for sharing.
Emily Hillier
This is one of my most favorite recipes, and there’s so many variations. One of them is with cilantro instead of parsley and adding black beans, corn, and avocado. However, my very favorite is sticking to the recipe just as listed here yet adding toasted sesame oil, with toasted sesame seeds, some shelled edamame. Then I top with Sriracha to taste. SO GOOD.
Kate
Thank you for sharing, Emily!
Wendy
I love this quinoa salad! I’ve made this so many times and it’s always fresh, crunchy, easy & delicious. Thanks for the recipe.
Kate
You’re welcome, Wendy!
Cheryl Herder
I love this salad! Sometimes I will add edemame and halved cherry tomatoes just to expand the amount of servings, but I love it as it is! Thanks for the recipe!
JBF
Best Quinoa Salad
I make it at least once a month and have it for lunch everyday. So healthy and delicious! Sometimes add cilantro instead of parsley. Thanks for another great recipe!
Kate
I’m glad you loved it, JBF!
Robyn
I absolutely love this recipe. I just made it for the first time and my 4 year old daughter and I are loving it and there’s plenty left over! I did substitute out the onions for kalamata olives (to give it the punch of flavor that an onion would give) and also I used kale instead of parsley. This was delicious and the quinoa came out perfectly (for the first time in my life lol). I’d probably do a little less olive oil next time and also add some feta but all in all this is absolutely a 10/10 most definitely recommend! Thank you, Kate! This was exactly what I was looking for!
Sarah
It’s lemon season where I live, so instead of juice I finely chopped slices of lemon, used a little spicy olive oil, and left out the red onions because I’ve read in the past that raw onions left unrefrigerated can be unhealthy, and I also added a few chopped green olives.
Kate
Thank you for sharing, Sarah!
Liljana
Delicious salads and so healthy I really like your recipes. Thank you.
Kate
You’re welcome, Liljana!
Hannah Mackay
Delicious and a hit at Christmas time with the extended family!
Sarah
Just had this for my lunch and wow so delicious. I added feta and a hard boiled egg. It was my first time making quinoa so I messed it up and it was mushy but the flavour was so good it didn’t matter. Thank you for sharing. So glad I have the rest for my lunches for the week
Chumima Walton
Delicious! The only thing I added was some corn which added another dimension to it. But would still eat it without the corn. Will definitely be making it again and again
Kate
Hooray! That’s great to hear, Chumima.
Janine Bailey
Delicious and a go to salad. I used parsley but added some fresh dill it was still delicious. Next I think I’ll try some chopped kale – Janine
Cathleen Dohrn
It’s very good and I bet will be better tomorrow! I was lazy and used garlic powder. Also halved the recipe. I might add feta to the leftovers to see how that is!
Kate
Thank you for sharing, Cathleen!
Kirsty
So good! I didn’t have any chick peas so substituted roasted sweet potato.
Dani
I made this salad today and it is delicious!! I love the dressing and salads chrunch veggies. I left out onions because I don’t like them and added a small scoop of Better Than Bouillon Vegetable Base when I cooked the quinoa. I will make this again, thank you!
Kate
You’re welcome, Dani!
Dani
I made this salad today and it is delicious!! I love the dressing and salads chrunch veggies. I left out onions because I don’t like them and added a small scoop of Better Than Bouillon Vegetable Base when I cooked the quinoa. And added pistachios! I will make this again, thank you!
Kate
You’re welcome, Dani!
Helen
Have made this recipe before. Each time a winner. How much preparation time does it usually take? It took me hours and I wonder what I’m doing wrong?
Kate
It depends on how efficient you are on preparing the vegetables. I try to provide as accurate of an estimated time in the recipe card that I can.
Heidi
So good! Tried this tonight after cooking quinoa for the first time. This is a big salad so I’ll be enjoying leftovers for a couple days! Great recipe!
Coral
Excellent! We decided to incorporate some vegetarian dishes to cut down on meat consumption. This was our first dish and it was a winner. I roasted the chick peas before adding to the salad. But everything else was as written.
claire
Hi,
the serving size says 8 side salad. How many cups would you say each serving is. About a half? I am just trying to calculate portions.
Thank you!
Kate
1/2/- 1 cup for a serving size.
Vanessa Gomez
Hi! I’m going to make this tonight How would you recommend adding more protein to it? Thank you! This looks so yummy
Kate
Hi Vanessa, You could add more chickpeas if you prefer.
Hannah
Hi! When I make this salad (which is often!) I always add a half a can of drained black beans! Adds some protein!
Vanessa Gomez
Hi! i just made this and am wondering if I should add the dressing to the salad prior to storing it or should I add the dressing before eating it? Thank you!
Kate
This is fine to add to be stored.
Marilyn
This recipe is the best! I love the dressing, and I add the veggies I have on hand. It always works beautifully! My common additions: cherry tomatoes, mini mozzarella balls.
Michke
My daughter made this today. It is delicious! Love it and I highly recommend.
Kate
Great to hear, Michke!
Regina
When I am looking for a recipe on the internet and see one from Cookie & Kate, I always pick that one. I know I can rely on it to be delicious. Like all other Cookie & Kate recipes, this one is a real crowd pleaser. Thanks for making the world a better place to eat!!!
Fiona Gray
This salad is easy to make and taste great I always use this recipe whenever I make a salad
Kate
Great to hear, Fiona! I appreciate your review.
Veena
Hi Kate! This has become my new favourite salad! I have made it a couple of times now, and shared it with all my friends. I also tried it with avocado, and it tasted great. Thank you so much.
VB
Heather
This recipe was good and crunchy but I thought it would be more flavorful. I added some feta cheese and more salt which helped but I felt like I couldn’t taste the dressing much. Any advice would be great.
Thank you for sharing
Kate
You’re welcome, Heather!
Rhonda
Love this salad! My husband doesn’t like quinoa but, loves this salad.
Kate
Great to hear, Rhonda!
Carla
This recipe is so good!! The only quinoa salad i made because simply nothing can beat it. I love adding a bit of mint too, adds a nice little touch!
Shannon
Your dog is adorable.
Cynthia Fetty
Excellent salad! Added some sliced cherry tomatoes and feta cheese as well as more salt and honey to the dressing. Also used shallot and yellow bell pepper as that’s what I had.
Christopher
I followed the recipe precisely as written and all I can say is absolutely delicious. My mom asked for the recipe. I will be making this again. Thqnk you so much for sharing this recipe.
Kate
You’re welcome, Christoper! I appreciate your review.
Katrina Crosby
I made this today – so delicious! Especially with a bit of crumbled feta!
Leah
AMAZING salad! I roasted the chickpeas with olive oil, salt, and pepper for about 20 mins at 425° and it gave the salad a little crunch! I also added feta which made it even more delicious.
Such a light and delicious meal. Also perfect for meal prepping! Go make this!
Kate
Great to hear, Leah! Thank you for your review.
Kyle
Flip with all the good comments I had to give it a go and oh my goodness this is too good really
Nisa
As usual another great recipe by you. This quinoa has really clean taste and it’s good even though it’s cold.
Libby
Easy, delicious and refreshing salad. It’s a winner!!! I didn’t have chickpeas so just added red kidney beans which went really well. I will definitely make this again thanks for the great recipe!
Kate
Great to hear, Libby! Thank you for your review.
Susan
I love this recipe and I add 1/2 tsp of dill weed
Phyllis
WOW! What a delicious quinoa salad! I used what I had available- yellow onion instead of red, balsamic vinegar instead of red wine vinegar and freshly squeezed limes instead of lemons. This recipe is a keeper! Bright, tangy, fresh, with a little bit of crunch…just perfect! Thanks for sharing it.
Kate
You’re welcome, Phyllis! I appreciate your review.
Shiree
This is a great recipe. I have made it several times since I found it in 2020 during Covid. Do you have the macro breakdown? Thanks.
Kate
I have the nutritional information, but don’t provide other breakdowns. Sorry!
Teri S.
Just made this and it is wonderful! I imagine it will be even better after it sits a little longer. I didn’t have red onion so left it out, but that works for me as raw onion doesn’t agree with me. Thanks for a great tasting healthy recipe!
Lynda H Genovese
Do u have a simple quinoa recipe ?
Kate
Hi Lynda, Is this what you are looking for: How to Cook Perfect Quinoa & 10 Quinoa Recipes
Lior Bloom
I tripled the recipe for an event and everyone loved it! I cooked the quinoa like I always do with a dash of soy sauce, salt and cumin, and added lots of crumbled feta cheese. Turned out wonderful and kept well for several days. Thank you!
Siobhan
Omg. Just made this and it was amazing. I was always disappointed with quinoa, but this recipe totally brought it to life. I’d love to try it with lime and cilantro as an alternative to lemon and parsley . Thank you for the amazing recipe.
Jessica
So delicious!! Added feta and it took it to another level! Thank you for this recipe!
Kate
You’re welcome, Jessica!
Matt
I’ve made this salad 5 times now. It always turns out great. Today I someone come over who is gluten intolerant so I put a bowl aside without the quinoa and mixed in some gluten free pasta. Worked perfectly. It’s a great summer dish. Thanks! Really kind of hard to go wrong with this recipe.
Tess Fitzgerald
My kids ate this up! I LOVE this recipe and have already made it a few times. It’s so good, I need to double-up on the recipe because it doesn’t last! Thanks, Kate!
Kate
You’re welcome, Tess!
Karen L Szall
Delicious! This will become a staple in our house.
Kate
That’s great to hear, Karen! I appreciate your review.
Leslie
I’ve made this recipe so many times I don’t need the recipe. Tonight I had the brilliant idea of putting it into bell peppers to make an awesome stuffed bell peppers. It worked! I love a great versatile recipe!
Kate
That’s great to hear, Leslie!
Robert Edwards
This is a great recipe! Really tasty and a great gluten-free alternative to traditional tabouli. My modifications:
1. Mince the garlic and cover with the olive oil. Let stand while the quinoa cooks to infuse the oil.
2. I added the zest of two lemons for extra lemon flavor.
3. Mine needed a bit more more dressing, so I added few more tablespoons of lemon juice and another drizzle of olive oil.
4. In total, I added another 1/2 teaspoon of salt.
Maria M
Sooo goood!! I made this with chicken thighs and chimichurri sauce, BUT if you’re a garlic lover, like myself, don’t add more than the garlic recommended. I added 4 more and it overclouds the rest of the ingredients. So sad.
Christine
This was outstanding! Recipe was perfect as written. I wouldn’t change a thing!! Thank you so much!
Kate
You’re welcome, Christine!
Susan Waters
I love, love, love this salad. I can make it Saturday and have it for lunch and dinner for the weekend. Dinner I add shrimp. It’s a perfect healthy meal. I did add feta to mine as well.
I’d like to know the nutrition info please. I’m county cholesterol and calories.
Thanks.
Susan
Kate
Hi Susan! The nutrition information is below the notes section of the blog. You will need to click to expand.
Margaret
I am grateful for your recipe. I didn’t plan ahead, and had no chickpeas except those in a store bought jar of 3-bean salad so used that. And no fresh garlic. And couldn’t find the sea salt at home, with a messy kitchen. But I just used what I had and used garlic salt instead of sea salt. Threw in black olives for color. Used tomatoes for red because I had yellow pepper instead of red. No problem. Everyone loved it! You cannot go wrong with quinoa and this dressing, I think!
Kate
I’m excited you loved it, Margaret! I appreciate your review.
Loree
I don’t have red wine vinegar. Can I substitute something else?
Kate
You could sub white wine vinegar, balsamic vinegar or something similar. Let me know what you think!
Ben Hirsh
Mostly followed the recipe, I added a can of black beans. The dressing is awesome. I just made this and its delicious, I am looking forward to trying some more for dinner after it melds in the frige for a few hours.
Patricia
I made this recipe today and used half of the quinoa stated in the recipe. Just a personal choice. I did not use all of the dressing, since there is less quinoa. The recipe is delicious and I will definitely make it again. The flavours meld when you make it a few hours before serving
Patricia
Deb
Could you replace the red bell pepper with sugar snap peas?
Kate
You could try it! Let me know what you think, Deb!
KDM
Kate, this was superb! I made it tonight – added lemon zest to the dressing too for extra zing and had left over fresh basil and chives that I added to the salad. It was awesome. My husband said he could eat that every night (and he gets tired of salad easily). Another win for me in the healthy food can be tasty too dinner prep.
Chi-Miigwech! Kim
Nazy
Hi Kate. I made this recipe and everybody loved it! I just became a vegetarian and wanted to add this salad to some of my meals. So I have a few questions –
How much protein does it have?
How long does it last in the fridge?
Does it have iron if so how much?
And any other nutritional facts
I think you had added a nutritional facts label but it only saw it for a split second when reloaded the page.
Thank you for the recipe.
Kate
Hi Nazy, All the nutritional information can be found below the notes section. It can take a second to load depending on your connection. You can click to expand if it disappears.
Lisa
I love this recipe! I jazz it up a bit by adding drained and washed black beans, cilantro instead of parsley and feta cheese. Delicious!
Azam Khan
I have been searching for a quinoa salad recipe now that I have found one I’ll try it out. Many Thanks.
Eileen
Hi Eve, I just made this quinoa salad. It’s delicious, also added pomegranate seeds. Thank you. Eileen
Perfect summer salad!
Such a delicious salad, and so versatile! I ended up substituting a few things to use what I had on-hand, and it was perfect. I omitted the beans, and used cilantro, apple cider vinegar, and veggie broth to cook the quinoa. SO GOOD!
Jacqueline
So clean and fresh tasting. Didn’t change a thing in the recipe. Will enjoy grating for days. Glass of white wine, sourdough w/kerrygold
Kate Westphal
This was my first time making quinoa and it turned out delicious following your tips! I used avocado oil instead of olive oil, and added kalamata olives, feta cheese and avocado. Very light and healthy summertime salad!.
Gabrielle
This is a Perfect recipe! It’s creamy, crunchy, satisfying, HEALTHY with no lack for flavor❤️ I could eat it everyday! Thank You for Sharing
Marc Cohen
Made today very nice used zucchini instead
David Busse
Kate , I love your recipe for Quinoa Salad ! I’ve made it twice now ! All protein and minerals ! It’s power food …sustains me for my swimming ! I want to try the Sun Dried Tomato’s and Spinach next ! I am so, curious about your cookbook …such passion, enthusiasm and zest for creating delicious healthy cuisine ! You can be proud of yourself !
Kate
I’m glad you love it, David! Thank you for your review.
Janis
Just yum!! So fresh tasting. I wish I had read the reviews first because I think it would be great with feta too! Next time. I always love your recipes.
Kate
Thank you, Janis!
Marianne
Delicious. Definitely a “keeper” recipe. Flavors are so fresh!
Kate
Happy to hear you enjoyed it, Marianne!
Alexandra Jeffers
Yummeee. My new go quinoa salad recipe!!!I did add some chopped tomatoe !
Kate
That’s great to hear, Alexandra!
Carol Ann
Is this freezable, if can’t eat up fast enough.
Kate
This doesn’t make a great freezer option, sorry!
Mary Waechter
Can I sub cauliflower for the chickpeas? Or should I sub in cubed sweet potato? What do you think would be better?
Kate
You can omit them or add another vegetable instead. I think that is based on your preference.
Dana Morgan
Excellent warm weather salad, and great to have in the fridge! Only change was adding a little maple syrup to lemon juice. Made it for a lunch, but it is so good I ate it for breakfast. Will make it again. Thank you.
Kate
Thank you for sharing, Dana!
Judi Bryskiewicz
This is an amazing salad. I have made it often and it is always a hit! Thank you for sharing with us!!! 5 stars!!
Kate
You’re welcome, Judi!
Chantal
Wow delicious salad. I did not have chickpeas but the salad is truly delicious without it. I will make this again for sure. Thank you for sharing.
Kate
Great to hear, Chantal! I appreciate your review.
Jeanne
I’ve made this several times and neglected to thank you for it. It’s a lovely recipe as is, and sweetly accepts modifications to accommodate what’s in the refrigerator. So if you’re shy of sufficient parsley but do have cilantro to make up the shortfall, great! Have some avocado? Go for it. Out of lemons, but lots of limes? Same deal. It’s just that perfect kind of recipe.
Kate
Thank you for sharing! I appreciate your review, Jeanne.
Susi
So good! Thank you for the great instructions. I had never made quinoa before. I did add 1TBSP of maple syrup. It did not make it too sweet but balance it as I think I overdid the lemon. So fresh and delicious. Perfect for summer and these 98degree days! Thank you!
Sarah
I enjoyed this salad! I did not like the parsley, but that is a personal preference. Next time I’ll use cilantro or mint instead. Red bell peppers are not available where I live, so I substituted corn and peas. Overall, I really enjoyed this salad and will definitely make it again! It had a really good ratio of chickpeas to quinoa, etc.
Muffy
This was so delcious and fresh! Everyone loved it! I did add a little feta and I doubled everything in the dressing accept the oil.
Mz. V
Absolutely amazing! I added some Thai basil for more depth of flavor & WOW! This recipe is definitely a keeper.
Nunaruaq Cookie
Would extra virgin olive oil be good also for the dressing? I’m excited to try this recipe out! Thanks
Kate
I recommend this best as written. You can try to add a dressing you would like.
Jean Schuh
I used less parsley, added feta, cherry tomatoes and avocado. I soaked the quinoa. Added a bit more red wine vinegar. It turned out great.
Trang
This is a perfect building block. Do you have other travel-friendly recipes?
Grace
Hubby found this recipe for me to try and it came out well… thank you!
Kate
You’re welcome, Grace! Thank you for your review.
Roisin Cox Jago
This is my go to recipe for any group events. Everyone loves it. I’m asked to make it it all the time. My only alternation is that I use fresh coriander instead of parsley. But that’s because I love coriander.
Karen
I didn’t have any red pepper or parsley, but it was fine without them. I can’t stop eating it!
Sandra
So light and delicious! This is a keeper for sure.