Quinoa Garden Salad Recipe

Name: Quinoa Garden Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Red Quinoa; 1 whole Cucumber, Diced; 1 whole Carrot, Peeled And Diced; 2 stalks Celery, Diced; 1/2 whole Red Onion, Diced; 2 cloves Garlic, Minced; 1 bunch Flat-leaf Parsley, Coarsely Chopped; 1 whole Lemon, Zest And Juice; 1 Tablespoon Dijon Mustard; 1 Tablespoon Red Wine Vinegar; 1 teaspoon Kosher Salt; 1 teaspoon Pepper; ⅛ teaspoons Cayenne Pepper; 3 Tablespoons Olive Oil

Servings: persons

1 cup Red Quinoa
1 whole Cucumber, Diced
1 whole Carrot, Peeled And Diced
2 stalks Celery, Diced
1/2 whole Red Onion, Diced
2 cloves Garlic, Minced
1 bunch Flat-leaf Parsley, Coarsely Chopped
1 whole Lemon, Zest And Juice
1 Tablespoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
1 teaspoon Kosher Salt
1 teaspoon Pepper
⅛ teaspoons Cayenne Pepper
3 Tablespoons Olive Oil

1
Note: Prep, cooking and getting acquainted time is 2 hours.
2
Recipe can be made ahead (see below).
3
Soak your quinoa in cold water for 15 minutes.
4
Meanwhile make the vinaigrette.
5
In a large bowl, mix together the lemon juice and zest, Dijon, vinegar, salt, pepper and cayenne pepper.
6
After combined, slowly stir in the olive oil and set aside.
7
Drain the quinoa in a fine mesh colander and add to a pot with 1 1/2 cups cold water.
8
Bring to a boil, cover and reduce to simmer.
9
Cook 30 minutes until you start to see the tails or germ releasing.
10
Drain and rinse with cold water in the colander for a couple minutes then add to the bowl with the vinaigrette.
11
Its ok if its still a little warm; it will soak up the vinaigrette better.
12
Add all of the prepared vegetables and give it a stir.
13
Let sit in the fridge uncovered for an hour so all of the flavors can get acquainted.
14
Taste for seasoning before serving.
15
Enjoy.
16
Notes: If the quinoa soaked up too much of the vinaigrette after sitting in the fridge, add another splash of vinegar or lemon juice and a splash of olive oil just to get things moving again.
17
Make sure to taste for seasoning.
18
If making the day before, store the vinaigrette and veggies in separate containers and the cooked and completely cooled quinoa (add a splash of olive oil just so it doesnt stick) in a separate container as well in the fridge.
19
Stir all together and let sit in fridge for 1 hour before serving.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Red Quinoa, 1 whole Cucumber, Diced, 1 whole Carrot, Peeled And Diced, 2 stalks Celery, Diced, and more.

Yes, Quinoa Garden Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Garden Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions