20 Quinoa Salad Recipes You Don’t Want to Miss

People are finally discovering how tasty quinoa is. It can be used so many ways, but the best way to prepare it is to use broth instead of water to bring out all the delicious flavor!

1. Spiced Chicken Quinoa Salad

Spiced Chicken Quinoa Salad
© kochabamba, AdobeStock

This quinoa salad has a nice kick to it.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

  • 1 cup chicken broth
  • ½ cup quinoa
  • 1 tsp. taco seasoning, divided
  • 2 cubed cooked chicken breasts – use rotisserie chicken
  • 1 chopped avocado
  • 3 chopped celery stalks
  • 1 chopped red bell pepper
  • 1 sliced small cucumber
  • 1 chopped jalapeno
  • ½ cup salsa
  • 2 cups spinach
  • ½ cup chopped cilantro

Directions:

  1. Transfer the chicken broth and quinoa and ½ tsp. taco seasoning to a pan and bring to a boil.
  2. Reduce the heat to a simmer and cook for 20 minutes.
  3. Combine the cubed chicken and remaining taco seasoning in a bowl and set aside for 10 minutes.
  4. Stir the cooked chicken into the quinoa.
  5. In another bowl, combine the avocado, celery stalks, bell pepper, cucumber, and jalapeno pepper.
  6. Stir the quinoa mixture and the salsa into the vegetables.
  7. Place the spinach on a platter and top with the quinoa salad.
  8. Drizzle with chopped cilantro.

2. Quinoa Salad with Cranberries and Nuts

Quinoa Salad with Cranberries and Nuts
© fahrwasser, AdobeStock

To toast the sunflower seeds, place them on a baking sheet and bake at 350 degrees for 10 minutes.

Cooking Time: 20 minutes.
Yield: 10 servings.

Ingredients:

  • 1 cup quinoa
  • Salt to taste
  • 2 cups vegetable broth
  • 3 tbsp. chopped scallions
  • ½ tsp. garlic powder
  • 3 chopped celery stalks
  • 1 cup cranberries
  • 1/8 tsp. Tabasco sauce – or to taste
  • 2 tsp. olive oil
  • 2 tsp. balsamic vinegar
  • 1 tbsp. lemon juice
  • 1 tbsp. sesame oil
  • 1/3 cup chopped fresh cilantro
  • ½ cup chopped walnut
  • 3 tbsp. toasted sunflower seeds

Directions:

  1. Add the quinoa, salt, and vegetable broth to a small pan.
  2. Bring the liquid to a boil and then simmer for 20 minutes.
  3. Transfer the quinoa to a bowl and set aside for 20 minutes.
  4. Add the scallions, celery, cranberries, Tabasco sauce, olive oil, balsamic vinegar, lemon juice, and sesame oil.
  5. Combine well and let sit for 1 hour.
  6. Top with cilantro, walnuts, and toasted sunflower seeds.

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3. Southwestern Quinoa Salad

Southwestern Quinoa Salad
© Brent Hofacker, AdobeStock

This is a hearty salad and certainly is a meal on its own.

Cooking Time: 20 minutes.
Yield: 6 servings.

Ingredients:

  • 2 cups vegetable broth
  • 1 cup uncooked quinoa
  • Salt to taste
  • 1 15-oz. drained canned corn
  • 2 tsp. lime juice
  • 1 tsp. apple cider vinegar
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • 2 tbsp. olive oil
  • 2 cups of drained black beans
  • 1 chopped red bell pepper
  • 1 chopped onion
  • 2 minced garlic cloves
  • Salt and pepper to taste
  • 1 chopped avocado

Directions:

  1. Add the vegetable broth, quinoa, and salt to a pan.
  2. Bring the liquid to a boil, then simmer for 20 minutes.
  3. Remove the pan from the heat and stir in the corn.
  4. Cover the pan and let sit for 5 minutes.
  5. Use a bowl and combine the lime juice, vinegar, cumin, chili powder, and olive oil.
  6. Add the beans, bell pepper, onion, garlic, salt, and pepper.
  7. Gently stir in the quinoa/corn mixture.
  8. Top with the avocado.

4. Zesty Quinoa Salad

Zesty Quinoa Salad
© lblinova, AdobeStock

This salad is delightfully citrusy.

Cooking Time: 20 minutes.
Yield: 6 servings.

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • Salt to taste
  • 3 tbsp. olive oil
  • 1 ½ tbsp. lime juice
  • 1 tsp. coriander
  • ¼ tsp. red pepper flakes
  • 1 cup halved cherry tomatoes
  • 1 peeled and chopped cucumber
  • 2 cups drained canned black beans
  • 3 tbsp. chopped scallion
  • 2 minced garlic gloves
  • ¼ cup chopped fresh cilantro
  • Salt and pepper to taste

Directions:

  1. Add the quinoa, vegetable broth, and salt to a small pan and bring the liquid to a boil.
  2. Reduce the heat to a simmer and cover the pan; simmer for 20 minutes but keep an eye on the content. Set aside.
  3. Combine the olive oil, lime juice, coriander, and red pepper flakes in a bowl.
  4. In a second bowl, stir together the quinoa, tomatoes, cucumber, beans, scallions, and garlic.
  5. Stir in the cilantro.
  6. Pour the olive oil dressing over the quinoa.
  7. Season with salt and pepper.

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5. Greek Quinoa Salad

Greek Quinoa Salad
© Greek Quinoa Salad, AdobeStock

This wonderful Greek salad can be the starter of a great Greek meal.

Cooking Time: 20 minutes.
Yield: 8 servings.

Ingredients:

  • 2 cups vegetable broth
  • 1 cup quinoa
  • Salt to taste
  • 1 chopped and seeded tomato
  • ¼ cup chopped parsley
  • ¼ tsp. oregano
  • ¼ sliced pitted kalamata olives
  • 1 chopped sweet onion
  • 1 peeled and chopped cucumber
  • ¼ cup crumbled feta cheese
  • ¼ cup olive oil
  • 2 tbsp. balsamic vinegar
  • 3 minced garlic cloves
  • 2 tbsp. lemon juice
  • Salt and pepper to taste

Directions:

  1. Place the quinoa, broth, and salt in a small pan.
  2. Simmer the quinoa for 20 minutes, until tender and the liquid is absorbed.
  3. Transfer the quinoa to a bowl and allow it to cool.
  4. Combine the tomato, parsley, oregano, olives, onion, cucumber, and feta cheese in a second bowl and stir into the quinoa.
  5. Stir together the olive oil, balsamic vinegar, garlic, and lemon juice.
  6. Pour the dressing over the salad and season with salt and pepper.

6. Spinach and Quinoa Salad

Spinach and Quinoa Salad
© nadianb, AdobeStock

Between the spinach, quinoa, and avocado, this salad is loaded with superfoods. If you happen to have some leftover grilled chicken, just toss it in.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

Salad

  • 1 cup quinoa
  • 2 cups vegetable broth
  • Salt to taste
  • 2 cups chopped baby spinach
  • 1 diced avocado
  • 1 peeled and chopped cucumber
  • 1 chopped tomato
  • 1 chopped red bell pepper
  • 3 tbsp. chopped scallions
  • 2 tbsp. crumbled feta cheese

Dressing

  • 5 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 1 tbsp. Dijon mustard
  • 2 chopped garlic cloves
  • Salt and pepper to taste

Directions:

  1. Place the quinoa, broth, and in a pan and simmer for 20 minutes, until the quinoa is tender.
  2. Set aside and let cool.
  3. Combine all the salad ingredients, along with the quinoa, in a large bowl.
  4. Stir together the dressing ingredients and drizzle over the salad.

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7. Quinoa Tabbouleh

Quinoa Tabbouleh
© Brent Hofacker, AdobeStock

Tabbouleh is usually made with bulgur grain. This actually tastes a lot better. Try it. This salad improves if you let it sit overnight.

Cooking Time: 15 minutes.
Yield: 4 servings.

Ingredients:

  • 2 cups vegetable broth
  • 1 cup quinoa
  • Salt to taste
  • 3 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • Salt to taste
  • ¼ tsp. cumin
  • 3 tbsp. lemon juice
  • 3 diced tomatoes
  • 3 chopped celery stalks
  • 3 tbsp. chopped scallions
  • 2 minced garlic cloves
  • 1 cup chopped cilantro

Directions:

  1. Add the quinoa, broth, and salt to a pan and bring to a boil.
  2. Lower the heat and simmer for 15 minutes. Let cool.
  3. Combine the remaining ingredients in a bowl and stir in the quinoa.

8. Sweet Potato Quinoa Salad

Sweet Potato Quinoa Salad
© nata_vkusidey, AdobeStock

Great taste with some healthy vegetables.

Cooking Time: 40 minutes.
Yield: 4 servings.

Ingredients:

Salad

  • 1 ½ cup vegetable broth
  • ¾ cup quinoa
  • Salt to taste
  • 2 peeled and cubed sweet potatoes
  • 1 chopped sweet onion
  • 1 cup chopped cauliflower
  • 1 cup canned black beans

Dressing

  • 5 tbsp. olive oil
  • 2 tbsp. brown sugar
  • 2 tbsp. lemon juice
  • 1 tbsp. lime juice
  • Salt and pepper to taste
  • 3 tbsp. chopped roasted almonds
  • Topping: ½ cup chopped cilantro

Directions:

  1. Add the quinoa, broth, and salt to a pan and bring to a boil.
  2. Lower the heat and simmer for 15 minutes. Let cool.
  3. Arrange the sweet potatoes on a baking sheet and sprinkle them with olive oil.
  4. Bake in the oven for 25 minutes. Let cool.
  5. Combine the onion, cauliflower, and beans in a large bowl.
  6. Stir in the quinoa and sweet potatoes.
  7. Whisk together the dressing ingredients and drizzle over the salad.
  8. Top with chopped cilantro.

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9. Lentil and Quinoa Salad

Lentil and Quinoa Salad
© nata_vkusidey, AdobeStock

This salad is filled with protein.

Cooking Time: 50 minutes.
Yield: 10 servings.

Ingredients:

Salad

  • 1 cup dried lentils
  • 1 cup quinoa
  • 2 cups vegetable broth
  • Salt to taste

Dressing

  • 2 tbsp. lemon juice
  • 2 tsp. sugar
  • 1 tsp. grated lemon zest
  • ¼ cup olive oil
  • 2 tsp. apple cider vinegar
  • 2 minced garlic cloves
  • Salt and pepper to taste
  • 1/3 cup chopped toasted almonds
  • 1/3 cup dried cranberries
  • ½ cup crumbled goat cheese
  • 2 chopped scallions

Directions:

  1. Cover the lentils with water in a pan and bring to a boil.
  2. Lower the heat to a simmer for 30 minutes.
  3. Drain the liquid and transfer the lentils to a bowl.
  4. Bring 2 cups of vegetable broth, salt, and the quinoa to a boil.
  5. Lower the heat and simmer for 20 minutes.
  6. Combine the lentils and quinoa in a large bowl.
  7. Combine the lemon juice, lemon zest, and sugar in a cup and microwave for 30 seconds.
  8. Stir in olive oil, vinegar, garlic, salt, and pepper.
  9. Drizzle the dressing over the lentils and quinoa and toss.
  10. Stir the almonds, cranberries, goat cheese, and scallions into the salad.

10. Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad
© Sławomir Fajer, AdobeStock

Enjoy this salad on its own or use it as a filling for a burrito. Yummy.

Cooking Time: 20 minutes.
Yield: 10 servings.

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • Salt to taste
  • ¼ cup fresh lime juice
  • 1 tbsp. olive oil
  • Pepper to taste
  • 3 chopped tomatoes
  • 1 cup thawed frozen corn
  • 14 oz. can drained black beans
  • ½ tsp. chili powder
  • ½ tsp. cumin
  • 1 seeded and chopped jalapeno pepper
  • 1 cup chopped parsley
  • 2 cubed avocados
  • ¼ cup shredded Romano cheese

Directions:

  1. Add the quinoa, vegetable broth, and salt to a pan.
  2. Bring the broth to a boil, then lower the heat.
  3. Simmer the quinoa for 20 minutes, until done.
  4. In a bowl, combine lime juice, olive oil, pepper, diced tomatoes, corn, chili powder, cumin, black beans, jalapeno pepper, and parsley.
  5. Stir the cooked quinoa into the tomato/corn mixture and refrigerate for 2 hours.
  6. Bring the quinoa salad to room temperature and stir in the avocado and cheese.

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11. Steak, Vegetable, and Quinoa Salad

Steak, Vegetable, and Quinoa Salad
© gkrphoto, AdobeStock

This quinoa salad with beef and vegetables is a filling meal.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

Salad

  • ¼ cup olive oil
  • 3 tbsp. apple cider vinegar
  • 1 tsp. sugar
  • Salt to taste
  • 2 cups cooked quinoa
  • 1 cup cooked lentils
  • ¼ cup chopped dill
  • 1 tsp. oregano

Dressing

  • ¾ cup plain Greek yogurt
  • 5 tbsp. lemon juice
  • 3 tbsp. peanut butter
  • 2 tbsp olive oil
  • Salt to taste

Steak and Vegetables

  • 4 quartered tomatoes
  • 12 asparagus stalks
  • 8 quartered small red potatoes
  • ¼ chopped scallions
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • ½ lb. Mexican queso cheese cut into pieces
  • 1 lb. skirt steak
  • ½ tsp. ground cumin
  • ½ tsp. coriander

Directions:

  1. Combine the olive oil, vinegar, sugar, salt, cooked quinoa, cooked lentils, dill, and oregano in a bowl. Stir well and set aside.
  2. To create the dressing, combine all the dressing ingredients and set them aside.
  3. Prepare the grill for medium heat.
  4. Drizzle the oil over the tomatoes, asparagus, potatoes, and scallions.
  5. Season with salt and pepper.
  6. Grill the vegetable until tender for 5 minutes while turning once. Set aside.
  7. Season the steak with cumin, coriander, salt, and pepper.
  8. Grill for 3 minutes, flip, and grill the other side for 3 minutes.
  9. Cut the steak into thin slices.
  10. Add the quinoa mixture to 4 bowls and top with the vegetables and sliced steak.

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12. Quinoa Taco Bowls

Quinoa Taco Bowls
© vaaseenaa, AdobeStock

Enjoy some great quinoa with your taco bowl.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

  • 1 cup ground beef
  • ½ tsp. taco seasoning or to taste
  • Salt and pepper to taste
  • 2 cups Rotel tomatoes
  • 2 cups drained black beans
  • 2 cups thawed frozen corn
  • 1 diced onion
  • 1 cup cooked quinoa
  • ¼ cup beef broth
  • 2 cups guacamole
  • 1 cup shredded Monterey Jack cheese
  • 1 cup salsa

Directions:

  1. Season the ground beef with taco seasoning, salt, and pepper.
  2. Brown the beef in a large skillet for 5 minutes.
  3. Stir in the Rotel tomatoes, beans, corn, onion, cooked quinoa, and beef broth.
  4. Simmer for 15 minutes until the liquid is evaporated.
  5. Transfer the quinoa mixture into 4 bowls and top with cheese, avocado, and salsa.

13. Curried Quinoa Salad

Curried Quinoa Salad
© Catherine Murray, AdobeStock

That touch of curry is perfect.

Cooking Time: 35 minutes.
Yield: 4 servings.

Ingredients:

  • ½ cup dried currants
  • 2 tbsp. olive oil
  • 1 diced onion
  • 1 chopped green bell pepper
  • 2 minced garlic cloves
  • 1 tsp. curry powder
  • ½ tsp. cumin
  • 1 ½ cups vegetable broth
  • 15 oz. drained canned cannellini beans
  • ¾ cup quinoa
  • Salt to taste
  • 1 cup chopped cilantro
  • ¼ cup feta cheese

Directions:

  1. Soak the currants in a cup of warm water and set them aside.
  2. Heat the olive oil in a large skillet and sauté the onion, bell pepper, and garlic for 5 minutes.
  3. Season with the curry and cumin and stir for 1 minute.
  4. Add the broth, cannellini beans, and quinoa.
  5. Simmer for 25 minutes, until the quinoa is done.
  6. Drain the currants and toss with the quinoa and season with salt.
  7. Top with chopped cilantro and feta cheese.

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14. Quinoa and Goat Salad

Quinoa and Goat Salad
© elena_hramowa, AdobeStock

The dressing for this salad is lovely.

Cooking Time: 20 minutes.
Yield: 6 servings.

Ingredients:

Salad

  • 1 ½ cups vegetable broth
  • ¾ cup quinoa
  • Salt to taste
  • 2 chopped tomatoes
  • ½ cup crumbled goat cheese
  • 1/3 cup toasted slivered almonds
  • 3 tbsp. chopped scallions
  • ¼ tsp. rosemary
  • ½ tsp. lemon zest

Dressing

  • ¼ cup lime juice
  • 3 tbsp. olive oil
  • 2 tsp. honey
  • 2 minced garlic cloves
  • Salt and pepper to taste

Directions:

  1. Pour the vegetable broth into a pan and stir in the quinoa and salt.
  2. Bring the broth to a boil, then reduce the heat to a simmer.
  3. Simmer for 20 minutes and let the quinoa cool.
  4. Stir the tomatoes, goat cheese, almonds, scallion, rosemary, and lemon zest into the quinoa.
  5. Combine the dressing ingredients in a bowl and drizzle over the quinoa.

15. Quinoa Vegetable Salad

Quinoa Vegetable Salad
© azurita, AdobeStock

The quinoa adds a lot to this salad, but the vegetables rule here.

Cooking Time: 25 minutes.
Yield: 12 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 3 minced garlic cloves
  • 1 chopped onion
  • 2 cup vegetable broth
  • Salt and pepper to taste
  • 1 cup quinoa
  • 2 chopped tomatoes
  • 1 chopped green bell pepper
  • 1 chopped red bell pepper
  • 1 peeled and sliced small cucumber
  • 1 chopped zucchini
  • 1 cup thawed frozen corn
  • 1 chopped onion
  • 3 tbsp. chopped cilantro
  • Salt and pepper to taste
  • ½ tsp. herbs de Provence
  • ½ tsp. sugar
  • 2 tbsp. olive oil
  • 3 tbsp. red wine vinegar

Directions:

  1. Heat the olive oil in a large skillet.
  2. Sauté the onion and garlic for 5 minutes.
  3. Add the vegetable broth, salt, pepper, and quinoa.
  4. Bring the liquid to a boil, then reduce the heat to a simmer.
  5. Simmer for 20 minutes.
  6. Drain any liquid and transfer the quinoa to a bowl.
  7. Refrigerate the quinoa for 30 minutes.
  8. Add the tomatoes, green bell pepper, red bell pepper, cucumber, corn, and onion to the cold quinoa.
  9. Season with salt and pepper.
  10. Combine the herbs de Provence, sugar, olive oil, and red wine vinegar in a cup.
  11. Drizzle the dressing over the salad.

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16. Quinoa Spinach Salad

Quinoa Spinach Salad
© nblxer, AdobeStock

This is the ideal lunchtime salad – light and tasty.

Cooking Time: 20 minutes.
Yield: 8 servings.

Ingredients:

  • 2 cups vegetable broth
  • 1 cup quinoa
  • Salt to taste
  • 10 oz. chopped spinach
  • 5 hard-boiled chopped eggs
  • 1/3 cup toasted pecans
  • ¼ cup toasted pumpkin seeds
  • ¼ cup chopped dried cranberries
  • ½ cup creamy Italian dressing or to taste

Directions:

  1. Add the broth, quinoa, and salt to a pot and bring to a boil.
  2. Lower the temperature to a simmer and cook for 20 minutes. Let cool.
  3. Combine the cooled quinoa, spinach, eggs, pecans, pumpkin seeds, and dried cranberries in a bowl and drizzle with the Italian dressing.

17. Pesto Quinoa Salad

Pesto Quinoa Salad
© Pixel-Shot, AdobeStock

This quinoa salad is packed with nutrition, and the chicken adds some substance.

Cooking Time: 20 minutes.
Yield: 6 servings.

Ingredients:

  • 1 cup vegetable broth
  • ½ cup quinoa
  • Salt to taste
  • 2 cups cooked broccoli florets
  • 1 cup chopped tomatoes
  • 1 peeled and sliced cucumber
  • 1 diced onion
  • 1 cup shredded cooked chicken
  • 2 minced garlic cloves
  • ¼ cup crumbled feta cheese
  • Salt to taste
  • 1 cup basil pesto

Directions:

  1. Combine the vegetable broth, quinoa, and salt in a pan and bring to a boil.
  2. Lower the heat to a simmer and cook for 20 minutes. Let cool.
  3. Stir the broccoli, quinoa, tomato, cucumber, onion, chicken, garlic, and feta cheese in a bowl.
  4. Season with salt and top with the basil pesto.

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18. Quinoa and Couscous Salad

Quinoa and Couscous Salad
© Vladislav Noseek, AdobeStock

Serve this as a side for dinner or at a barbeque. It’s filled with an abundance of healthy grains and vegetables.

Cooking Time: 50 minutes.
Yield: 6 servings.

Ingredients:

  • 5 cups of vegetable broth - divided
  • 1 cup quinoa
  • 1 cup pearl barley
  • Salt to taste
  • 1 chopped cucumber
  • 1 chopped onion
  • 1 chopped red bell pepper
  • 1 cup chopped pumpkin meat
  • ¼ cup olive oil
  • 2 tbsp. lemon juice
  • Salt to taste
  • ¾ cup crumbled feta cheese
  • 2 tbsp. chopped mint

Directions:

  1. Add 2 cups of broth, 1 cup quinoa, and salt to a pan and bring to a boil.
  2. Lower the heat and simmer for 20 minutes. Set aside.
  3. Add 3 cups of broth, 1 cup of pearl barley, and salt to a pan and bring to a boil.
  4. Lower the heat and simmer for 30 minutes. Let cool.
  5. Combine the quinoa, barley, cucumber, onion, red bell pepper, and chopped pumpkin meat in a bowl.
  6. Stir together the olive oil, lemon juice, and salt.
  7. Pour the dressing over the salad.
  8. Top the salad with feta cheese and chopped mint.

19. Quinoa and Chickpeas Salad

Quinoa and Chickpeas Salad
© charlottelake, AdobeStock

This is another quinoa salad that is packed with nutrition and flavor.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

Salad

  • 1 ½ cups cooked quinoa
  • 1 cup shredded chicken
  • 1 cup canned chickpeas
  • 1 chopped orange bell pepper
  • 1 peeled and chopped cucumber
  • 2 peeled and diced carrots
  • 1 chopped onion
  • ½ cup raisins
  • ¼ cup chopped walnuts

Dressing

  • ¼ cup olive oil
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. brown sugar
  • 1 tsp. soy sauce
  • 1 tsp. lemon juice
  • 2 minced garlic cloves
  • Salt and pepper to taste

Directions:

  1. Combine the dressing ingredients well and place them in a jar or sealed bottle.
  2. Mix all the salad ingredients in a bowl and top with 4 tbsp. dressing and toss.

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20. Quinoa Salsa Salad with a Tropical Twist

Quinoa Salsa Salad with a Tropical Twist
© Harald Walker, AdobeStock

This quinoa salad has sweet fruit added and is the perfect light meal on a warm day.

Cooking Time: 20 minutes.
Yield: 10 servings.

Ingredients:

Salad

  • 2 cups vegetable broth
  • 1 cup quinoa
  • Salt to taste
  • 1 cup cubed watermelon
  • 3 diced celery stalks
  • 1 sliced cucumber
  • 1 chopped onion
  • 1 cup halved grapes – either red or white
  • 1 chopped mango
  • 1/3 cup canned pineapple chunks

Dressing

  • 3 tbsp. apple cider
  • 3 tbsp. sugar
  • 2 tbsp. lemon juice
  • 2 minced garlic cloves
  • ¼ cup coconut oil
  • Salt and pepper to taste
  • ¼ tsp. red pepper flakes

Directions:

  1. Place the vegetable broth, quinoa, and salt in a pan.
  2. Bring the liquid to a boil.
  3. Reduce the heat and simmer for 20 minutes.
  4. Refrigerate for 1 hour.
  5. Transfer the quinoa to a large bowl and add all the salad ingredients.
  6. Whisk together the dressing ingredients and toss the dressing with the salad.
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