Quinoa Salad Recipe

Name: Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup cooked quinoa; 1/4 cup olive oil, extra virgin; 1/2 cup either - lemon juice or apple cider vinegar or white balsamic (the best flavor), or more depending on your taste; 1 tbsp fresh parsley chopped; 1 tbsp fresh mint or dried; 2 inch long fresh ginger, finely diced; 1 carrot shredded & diced; 1 red pepper finely diced; 1 English cucumber scooped of seeds & finely diced; 2 celery stalks (if small or 1 lg.) finely diced; 1/2 purple onion finely diced; 1 raisins as many as you like; 1 dried cranberries as many as you like

Servings: persons

2 cup cooked quinoa
1/4 cup olive oil, extra virgin
1/2 cup either - lemon juice or apple cider vinegar or white balsamic (the best flavor), or more depending on your taste
1 tbsp fresh parsley chopped
1 tbsp fresh mint or dried
2 inch long fresh ginger, finely diced
1 carrot shredded & diced
1 red pepper finely diced
1 English cucumber scooped of seeds & finely diced
2 celery stalks (if small or 1 lg.) finely diced
1/2 purple onion finely diced
1 raisins as many as you like
1 dried cranberries as many as you like

1
Cook quinoa as directed and allow to cool.
2
While quinoa is cooling cut up all ingredients.
3
In a REALLY large bowl add cooled quinoa; add oil, stir well, add vinegar, or lemon juice and stir to incorporate.
4
Taste and adjust flavors as needed.
5
You will do this a few times and at the very end as well.
6
Add enough parsley and mint to your liking.
7
I like more mint so I add more.
8
It's absolutely ok to use dried but rub it in between the palms of your hand to release the oils.
9
You will need about a tablespoon of each.
10
By all means, use more if you like - I do!
11
If you want to REALLY wow everyone, use white balsamic vinegar!
12
Add ginger and stir.
13
Taste for flavors.
14
Ginger will be the heat to this dish.
15
If you want more heat, add more.
16
Add ALL the vegetables, raisins and cranberries.
17
Stir really, really well.
18
Taste and add more vinegar, or lemon, to adjust flavors for balance.
19
Place in refrigerator to cool.
20
Before serving taste and adjust if needed.
21
This recipe is very, very versatile.
22
Add more ingredients or change things up.
23
It's all according to your taste.

215

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 13 ingredients. The key ingredients include: 2 cup cooked quinoa, 1/4 cup olive oil, extra virgin, 1/2 cup either - lemon juice or apple cider vinegar or white balsamic (the best flavor), or more depending on your taste, 1 tbsp fresh parsley chopped, and more.

Yes, Quinoa 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 Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions