Quinoa Salad Recipes

Quinoa Tabouli Salad Recipe 

Quinoa Tabouli Salad with Feta & Garbanzo Beans Yield: 4-6 Servings


  • 2 cups cooked quinoa
  • ½ cup chopped scallions
  • ¼ cup fresh chopped mint
  • ½ cup fresh chopped parsley
  • 1 cup Persian cucumbers, chopped
  • 1 cup garbanzo beans
  • 2 cloves of minced garlic
  • ¼ cup fresh squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 large tomato, diced
  • 2 oz crumbled feta cheese
  • Salt and pepper to taste


  1. Combine quinoa, scallions, mint, parsley, cucumbers, and garbanzo beans in a large bowl. In a separate bowl, (I like to use a spouted Pyrex cup) whisk together the garlic, lemon juice, and olive oil.
  2. Season with salt and pepper and then pour over the quinoa mixture, combine well. Gently toss in the tomato and feta cheese. Enjoy!
  3. Storage Tip: Keeping fresh herbs rolled in a damp paper towel and sealed in a plastic bag in the fridge will keep it fresh for almost 2 weeks.


  • 1/4 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Greek seasoning

Quinoa SaladSalad:

  • 3 cups cooked quinoa
  • 2 cups diced cucumber
  • 2 cups finely chopped kale
  • 1/2 cup finely diced red onion
  • 1/2 cup crumbled feta
  • 1/4 cup freshly chopped dill
  • In a small bowl, whisk together the dressing ingredients.
  • In a large bowl, toss together the salad ingredients and vinaigrette.


  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 shallot, finely diced
  • 1 tablespoon Dijon mustard
  • Salt and freshly cracked black pepper


  • 3 cups cooked quinoa
  • 2 cups cooked green beans, trimmed and chopped
  • 1 cup halved cherry tomatoes
  • 1 cup corn kernels
  • 1/4 cup freshly chopped parsley
  • 2 tablespoons freshly chopped basil
  • 1/4 cup crumbled goat cheese for serving


  • In a small bowl, whisk together all of the dressing ingredients.
  • Set it aside.
  • In a large bowl, toss together the quinoa, beans, tomatoes, corn, parsley, basil and the vinaigrette. Top with the goat cheese just before serving.

Black Bean & Quinoa Salad


  • (use organic ingredients where possible)
  • 2 cups cooked quinoa
  • 1 clove garlic, pressed, grated or finely chopped
  • 1 lime, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1/4 cup extra virgin olive oil
  • 2 15 ounce can black beans, rinsed and drained well
  • 1 red bell pepper, quarter inch chopped
  • 6 green onions, root removed, white and part of the greens chopped
  • 1 handful cilantro, rough chopped
  • 1/4 teaspoon cayenne pepper (optional)


  • Prepare the quinoa.
  • While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne.
  • Rinse and drain the black beans, then chop the veggies.
  • Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing.
  • Let it chill in the refrigerator at least 30 minutes to let the flavors come together.

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