Quinoa Salad

By Ali Slagle

Updated March 4, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(3,144)
Comments
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This bright, crunchy and hearty quinoa salad is inspired by the flavors and textures of tabbouleh and Greek salad. Quinoa, cucumbers, bell pepper, olives, lots of parsley and an assertive lemon-garlic dressing make it a filling and protein-rich vegan lunch, or a great side for grilled chicken, seared fish or spiced chickpeas. Feel free to add other briny, creamy, snappy or herbaceous ingredients, such as feta, avocado, torn romaine leaves or fresh mint. The salad will keep for up to 2 days refrigerated; refresh with salt and lemon juice before eating as flavors may become muted in the fridge.

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Ingredients

Yield:4 servings

  • 1 small garlic clove

  • 2 lemons

  • ¼ cup extra-virgin olive oil, plus more as needed

  • Salt and black pepper

  • 3 cups cooked quinoa, cold or at room temperature

  • 2 mini seedless or Persian cucumbers, cut into bite-sized pieces

  • 1 bell pepper, any color, seeded and cut into bite-sized pieces

  • 1 cup finely chopped parsley leaves and stems (see Tip)

  • ½ cup green olives, such as Castelvetrano or Cerignola, pitted and halved

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

39 grams carbs; 343 calories; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 7 grams fiber; 699 milligrams sodium; 8 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, finely grate the garlic clove. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil, season with salt and pepper and stir to combine.

  2. Step 2

    Stir in the quinoa, cucumbers, bell pepper, parsley and olives. Taste and adjust seasonings with salt (if bland), black pepper (if mild), olive oil (if too puckery) and lemon juice (if it needs a punch).

Tip

  • The quickest way to chop a lot of parsley is to fold a small bunch in half so the leaves are under the stems. Hold onto the bunch with your non-dominant hand and finely slice the leaves and stems. Parsley stems are crunchy and concentrated with flavor; be sure to use them in your salad.

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Ratings

5 out of 5
3,144 user ratings
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Comments

Dave in AZ

I followed this recipe to the letter and it was great. I am 62 and had no idea parsley stems should be used and are full of flavor - I have been throwing them out my whole adult life. I have forever changed the way I cut up parsely after reading this recipe. This recipe makes quite a lot. It definitely will feed more than 4 people as a side. Also - start with one cup quinoa and 2 cups water - bring to a boil, then cover and simmer for 15 to 20 which will yield 3 cups cooked.

Felicity Merriman

Add halved cherry tomatoes, a couple handfuls of arugula, and feta! And some crunched up pita chips on the top give it some additional texture. Kalamata olives were great instead of green, but maybe that's just my preference.

Barbara Mora

I add black beans and sub cilantro for parsley, and fresh lime juice instead of lemon

MsMcK

Made this recipe as written - it’s math my kids like quinoa! It’s endlessly riff-able, depending on the season, or just what’s in your fridge & pantry - my favorite kind of recipe. Will try with chopped mightily dates, feta, cinnamon & eggplant next.

BJ

I made this with celery leaves instead of parsley and Kalamata Olives instead of green olives, because that's what I had. I also added a can of cannellini beans, rinsed, to increase protein and used half lemon juice and half lime juice. I vut the oil by half. Absolutely delicious. Both light and filling for a very hot summer day. This is an infinitely adaptable recipe.

CCS

I like, don't love quinoa but know it's great for us so I'm thrilled at how much we LOVED this salad.

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