Best Quinoa Salad

This is the Best Quinoa Salad recipe to make when you’re craving a big bowl of healthy! It’s my favorite quinoa salad to make because it has a great assortment of ingredients like tri color quinoa, broccoli, brussels sprouts, carrots and cucumber.

This is the best recipe for quinoa salad, because it crowded with filling ingredients and makes a nice healthy lunch or light dinner. It’s also delicious, nutritious and completely satisfying. And, it’s also really pretty!

This Best Quinoa Salad Recipe is many things, but most importantly, it’s loaded with flavor. It packs perfect for work, potlucks and backyard barbecues. It’s filling enough on its own, or serve it as a side with grilled chicken or fish. I’m glad this salad is healthy, because I am completely hooked on it and I make it at least once a week.

Best Quinoa Salad Recipe

Here’s the run-down of ingredients we’re building this beautiful salad with. It’s a really great combo of ingredients all tossed in an equally healthy vinaigrette.

• Quinoa.  We use tri color quinoa for this recipe. Quinoa is rich with antioxidants and ant-inflammatory compounds (quercetin and kaempfero). It’s a complete source of protein, providing 8-9 grams of protein per cooked cup. It’s one of the most protein-rich foods we can eat, making it an excellent source of protein for vegetarians and vegans, weight loss diets or anyone wanting to add more plant protein to their diet. It’s also a good source of complex carbohydrates, fiber, iron, manganese and magnesium. Click here to read more about the benefits of quinoa.
• Broccoli.  Broccoli is nutrient rich and known for promoting cardiovascular health, supporting immune function and reducing inflammation. It’s a good source of vitamin C which supports the immune system.. It’s also a good source of lutein, zeaxanthin and beta-carotene, which all promotes good eye health. Broccoli is also high in fiber.  (1) (2) (3)
• Brussels Sprouts.  Like other cruciferous vegetables (including broccoli and cauliflower) Brussels sproutsare also an excellent detox food.  They’re a rich source of antioxidants that have been shown to reduce chronic inflammation. They’re also a good source of fiber and contains sulfur compounds which help the body fight against toxins. 
• Carrots. They’re a rich source of vitamins (vitamin A, B6, Biotin and vitamin K), minerals (potassium) and antioxidants beta carotene and lutein which promotes good eye health, and lycopene which is a powerful antioxidant (found in many red fruits and vegetables) and may help decrease risk of certain types of cancer and heart disease. Carrots are rich with vitamin A which aids the liver with flushing out toxins from the body.  (4)(5)
• Celery. Celery and celery seeds have approximately 25 anti-inflammatory compounds that offer protection against inflammation. It’s also rich with antioxidants. Celery is almost 95 percent water and provides both soluble and insoluble fiber which supports the digestive tract.  It’s also rich with magnesium and iron that may help to balance the body’s pH levels.  (6)
• Cucumber.  Cucumbers are actually a fruit, not a vegetable. They’re made up of 96% water. They’re rich with antioxidants, promote hydration and aid weight-loss. Peeling cucumbers removes fiber and nutrients. I like to use Persian cucumbers if I’m leaving the peel on. The peel is thinner and the cucumbers have a nice crunch.
• Cherry Tomatoes. High in fiber and low in calories, cherry tomatoes are rich with vitamins A, C  and E. They’re also rich with the antioxidants lycopene and beta carotene (both which may help reduce risk of heart disease) and lutein which helps to promote eye function and brain health. Cherry tomatoes have a higher concentration of antioxidants than other tomato varieties. They’re also a good source of folate, calcium and magnesium. (7) (8) (9) (10)
• Onions.  Onions are a rich source of  Quercetin, a powerful antioxidant with anti-inflammatory properties that may help fight chronic diseases such as heart disease and it is beneficial for eliminating free radicals in the body.  It may also prevent the release of histamine, making onions a natural antihistamine. They are a rich source of both vitamin C and phytochemicals which helps to strengthen our immune systems.  Vitamin C is an essential water-soluble vitamin that our bodies need to make collagen.  Collagen is a type of protein that plays a role in wound healing and immunity support. Eaten raw, they also promotes production of HDL, which is the good cholesterol that’s needed for optimal health, and reducing the risk of heart attack and stroke.Good source of sulfur which acts as a natural blood thinner and it prevents blood platelets from clotting, which may help to lower blood pressure and the risk of heart attack or stroke.  Rich source of the powerful antioxidant Quercetin which may also help to reduce the risk of  heart attack and stroke by preventing  plaque buildup in our arteries and enhancing elasticity of blood vessels. (11) (12)  (13)
• Kalamata Olives. Rich with antioxidants, kalamata olives are high in oleic acid (a heart-healthy monounsaturated fatty acid), which may help prevent heart disease. They’re also a good source of vitamins A and E, which helps promote eye health and cardiovascular health. (14) (15) (16)
• Pistashios. Pistachios are one of the most vitamin B6-rich foods there is.  They’re rich with antioxidants and potassium, and they’re low in calories and high in protein. They are also high in fiber and help promote healthy gut bacteria.
• Golden Raisins. Raisins are high in soluble fiber, iron, calcium and they’re rich with antioxidants and phytochemicals that promote healthy teeth and gums.
• Dressing. We use a delicious light lemon mustard vinaigrette for this salad.

Find the printable recipe with measurements below.

How to Make My Favorite Quinoa Salad

The first time I made this quinoa salad (before it became my favorite quinoa salad), I just pulled out whatever I had in my refrigerator, tossed it with one of my favorite homemade salad dressings and it’s been a family favorite ever since.  I absolutely love this quinoa salad! So let’s get making my favorite quinoa salad!

1. Whisk Dressing. Add all the ingredients in a mason jar. Seal the lid and vigorously shake to blend ingredients.
2. Cook Tri Color Quinoa. This is my go-to recipe for how to make quinoa. I always use 1 cup dried tri color quinoa (rinsed) to 2 cups water. Bring to a boil, then put lid on pot and reduce heat to low simmer. Cook for 15-20 minutes then remove from heat. Set aside for 20 minutes for all of the liquid to evaporate before fluffing quinoa. This waiting for 20 minutes after cooking quinoa will give you light fluffy quinoa.
3. Prep Ingredients. Rinse cruciferous veggies, celery, carrot, onion and tomatoes under cold water and pat dry.  Chop cruciferous veggies, slice celery, grate carrot, slice tomatoes in quarters and slice onions. You can soak the sliced onions in a little jar covering them with water for about 15 minutes before tossing them in the salad. This mellows the bite of onion quite a bit.
4. Toss Ingredients. Add the tri color quinoa, vegetables, kalamata olives, pistachios and golden raisins in a large bowl. 
5. Dress Salad . Drizzle dressing over the salad and toss to lightly coat the ingredients. 

Variations

• Sprinkle in some Feta or Parmesan cheese
• Toss in some chickpeas 
• Add chopped kale or spinach 

Tips

• This Best Quinoa Salad can be stored in an airtight container in the refrigerator for up to 5 days. It stores best if it hasn’t been tossed with the dressing already.
• The tri color quinoa can be prepped ahead of time and kept plain until you’re ready to assemble the salad.
• The salad can also be prepped ahead of time and kept in the refrigerator until you’re ready to serve the salad.

Looking for More Quinoa Salad Recipes?

• Mediterranean Quinoa Salad
• Southwest Quinoa Salad
• Beet Kale Quinoa Salad
• Spinach Quinoa Salad
• Quinoa Black Bean Salad

Still want more ideas? Check out all my healthy salad recipes.

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Yield: 6-8 servings

Best Quinoa Salad

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 15 minutes

Total Time 50 minutes

This is the Best Quinoa Salad recipe to make when you're craving a big bowl of healthy! It's my favorite quinoa salad to make because it has a great assortment of ingredients like tri color quinoa, broccoli, brussels sprouts, carrots and cucumber.

Ingredients

• 2 cups cooked quinoa
• 1 cup broccoli, cut into small pieces
• 1 cup brussels sprouts, sliced thin (shaved)
• 1 cup carrots, peeled and grated
• 1 cup celery, sliced
• 1 cup Persian cucumber, sliced
• 1 cup cherry tomatoes, cut in half and quarters
• 1/4 cup red onion, peeled and sliced
• 2-3 green onions, sliced
• 1/2 cup Kalamata olives
• 1/4 cup pistachio nuts

Lemon Mustard Vinaigrette

• 1-1/2 tablespoons Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon apple cider vinegar
• 2 teaspoons honey or pure maple syrup
• 2 small cloves garlic, finely minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 3/4 cup extra virgin olive oil
• ½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Add 1 cup quinoa to 2 cups water in a pot . Bring to a boil, then reduce heat to a simmer. Place lid on pot and simmer on low for 15-20 minutes. Remove from heat and set aside for 20 minutes before fluffing with a fork.
2. Add the cooked quinoa and the rest of the quinoa salad ingredients to a large bowl and toss.
3. Drizzle the salad with dressing and toss. You want all the ingredients to be lightly coasted.

Lemon Mustard Vinaigrette

1. Add all of the ingredients (except the salt and pepper) to a mason jar. 
2. Seal the lid tightly and give a good shake. 
3. Season with salt and freshly ground black pepper to taste.

Notes

Variations

• Sprinkle in some Feta or Parmesan cheese
• Toss in some chickpeas 
• Add chopped kale or spinach 

Tips

• This Best Quinoa Salad can be stored in an airtight container in the refrigerator for up to 5 days. It stores best if it hasn't been tossed with the dressing already.
• The tri color quinoa can be prepped ahead of time and kept plain until you're ready to assemble the salad.
• The salad can also be prepped ahead of time and kept in the refrigerator until you're ready to serve the salad.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 429Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 0mgSodium: 386mgCarbohydrates: 30gFiber: 6gSugar: 8gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.