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Tagged:

  • bell pepper
  • carrots
  • chick peas
  • cilantro
  • cucumber
  • garlic
  • lemons
  • parsley
  • quinoa
  • red onion
  • tomatoes
Quinoa Salad in a large serving bowl with wooden tongs on the side. - 1

Quinoa Salad

Ingredients

  • 3 1/2 cups leftover cooked quinoa* (chilled)
  • 1 large red bell pepper
  • 2 cups diced English cucumber
  • 1 1/2 cups grape tomatoes, halved
  • 1 medium carrot, shredded (1/2 cup)
  • 1/2 cup chopped red onion, rinsed under cold water in a sieve and drained
  • 1 (14.5 oz) can chick peas, drained and rinsed

Dressing

  • 1/3 cup olive oil
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp red wine vinegar
  • 1/3 cup chopped fresh parsley (chop somewhat fine)
  • 1/4 cup chopped fresh cilantro (chop somewhat fine)
  • 2 garlic cloves, minced (2 tsp)
  • Salt, to taste

Instructions

  • Roast red pepper directly over the flame of a gas stove or under broiler, turning occasionally using metal tongs, until charred all over. Transfer to a container and cover and let rest 10 minutes, then peel**, core and seed and chop pepper.
  • Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day.
  • In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Serve within about 4 hours for best results. Keep salad chilled.

Notes

  • *To make 3 1/2 cups cooked quinoa you’ll start with 1 1/4 cups dry quinoa, rinse and drain well first, then cook according to directions listed on package.
  • **Pepper doesn’t need to be perfectly peeled. Mostly you just want to be sure to remove most of the charred skin.

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