Easy Quinoa Salad Recipe

Here are the changes i recommend: I first toasted the quinoa for about 10 minutes with a little olive oil. I also upped the quinoa to 1.25 cups (but same 2 cups water). I only used one lime. I added about a cup of fresh white corn (2 ears). I topped the dish with diced avocado. Perfect!!

Wow! This was outstanding! I only used one tsp. of cumin, but followed the rest faithfully. I also served it warm because I tried it on a fall evening. Can't wait to taste it cold. Very very tasty!! Note: My review above was several years ago. I have made this salad over and over these last few years and we absolutely LOVE it! Hot and cold. So does everyone we share it with. SO delicious!

I love this recipe and have made it several times. I double it as I like having it for a quick healthy lunch. The only changes I made were to add a can of chickpeas and a cup of edamame, and I cook the quinoa in vegetable broth. Otherwise I keep everything the same, it definitely tastes better the next day after the flavours have had a chance to blend together overnight. Thanks so much for this recipe!!

I have been making this for years! For me I add canned chicken breast or albacore tuna for protein [and low cal] just before serving. I use 2 bags of riced raw cauliflower and just 1/2 the olive oil and lime juice. I put 1T cumin and red pepper flakes and added a bit of the Korean red peppers. [They have warmth and are not HOT]. One pint of cherry tomatoes halved, 1 bunch of green onions and 1 bunch of fresh cilantro [since I LOVE cilantro]. And of course 1 can of black beans The whole huge pot has less than 200 calories. It's a great zesty, super lo cal salad for any time of year!

Absolutely delicious! Made this nearly exactly to the recipe, just slightly less EVOO (under the 1/4 cup line) and used the juice of 2.5 limes since I have lots on my tree. I also used all of my grape tomatoes so I diced two large romas into 1/2" chunks. This recipe was the star of the show and a keeper for us! Thank you!

This is a great recipe that I've used multiple times. Today I tried it using chopped fresh mint instead of cilantro...and it was delicious! I'm on a low sodium diet so I used 1/2 tsp salt (which is 150mg Na/serving if you use "no added salt" canned beans). This recipe doesn't need any more salt than that. :)

This salad is so good and fresh. I only added 1 tsp cumin and 1/2 tsp kosher salt along with fresh corn I cut from 1 cob. Wonderful!

I use this all the time varying the amounts of spices, heat, veggies, and beans. Just such a good basic tasty healthy side dish. I find the dressing a bit too much so I consistently up the veggies, beans and quinoa OR halve the amount of dressing. Try with Chick peas, roasted corn, cukes, peppers (all from the garden or Farmers Market)...whatever you have and feel like that night! Enjoy!

This is fantastic as written! I made some changes and love it even more. I use 1 cup of quinoa and then double everything else except the salt in the dressing. I start with 1 tsp of salt and go from there. I find it really depends on the rest of the flavours in the salad how much salt is needed. I also sometimes add 1 tsp of chilli powder to the dressing. This salad is very versatile. I often add orange pepper and cilantro or red onion instead of green. Sometimes I use kidney beans instead of black beans. It always is a hit No matter what! Love this!!!

Cooked quinoa in low sodium chicken stock instead of water. It makes a difference. Subtracted red pepper flakes, but added shredded chicken. It was delicious!

The salad was good, although I did think it needed more dressing. I unfortunately didn't have more limes, so I ended up adding some rice wine vinegar and it was perfect. It was a perfect side dish to some grilled chicken!

What a wonderful dish!

My family loves it.

Made this a few times. I love quinoa, but more so as a sort of salad. I tried adding garbanzos and cucumbers. Came out just great. As long as the salad dressing mixture is there, you really can add a lot of other kinds of veggies.

I too love this recipe and have been making it for a number of years. I have found the taste varies a little each time I make it, depending on how big the limes are or how tasty or sweet the tomatoes are. Did you cook your quinoa thoroughly or is it still a little moist? Whether you use multi-color quinoa or white. I always adjust the limes, cumin and salt as I go. I too use half the cumin. I always use either chicken stock or vegetable stock to cook the quinoa, and double the recipe.

Love this! I’ve been making quinoa salad for years but your dressing made it next level! Delish! Thank you!

This Recipe is very adaptable. I might sub chick peas for the black beans as an option....you can add sliced blk or green olives, even sun dried tomatoes. Healthy salad!

This is the best quinoa salad I have ever tasted. I add a little honey and rice vinegar. Excellent!

Absolutely nailed it!

I followed the recipe, I did add some feta and cucumbers, was so delicious. Made it for a Thanksgiving feast and none to take home, so I will make it again for myself.