Easy Quinoa Salad
This post may contain affiliate links, and I earn from qualifying purchases. Please read our privacy policy.
This Easy Quinoa Salad is full of great flavor and has tomatoes and chickpeas mixed in to make a lovely and healthy salad.
January 16th is National Quinoa Day! Quinoa is a whole grain packed with nutrients such as fiber, protein and antioxidants. It’s a great day to try quinoa. This easy quinoa salad is a good place to begin. It’s a delicious salad that I think you’ll enjoy!
Share the quinoa love on social media today using the hashtags #NationalQuinoaDay, #QuinoaDay and #RecipesForHolidays.
Be sure to follow my January Food Holidays page so you never miss a food holiday in the month of January!
“I love quinoa. It’s great, it cooks like rice and is better than caviar.”
-Clotilde Hesme
The History of Quinoa:
From ChatGPT:
Quinoa (Chenopodium quinoa) is an ancient grain native to the Andes Mountains in South America, particularly in regions of present-day Peru, Bolivia, Ecuador, and Colombia. Its cultivation dates back over 5,000 years, where it was a staple food of the Inca civilization and considered a sacred crop. The Inca referred to quinoa as “chisaya mama,” meaning “mother of all grains,” and it played a central role in their diet, providing essential proteins, vitamins, and minerals.
When the Spanish conquistadors arrived in the 16th century, quinoa was suppressed in favor of European crops like wheat. The cultivation of quinoa declined for several centuries as the region’s focus shifted to more dominant crops. However, in the late 20th century, quinoa experienced a resurgence in global popularity, thanks in part to its recognition as a high-protein, gluten-free pseudocereal with a rich nutritional profile.
In the 1980s, quinoa began to be promoted internationally by organizations like the Food and Agriculture Organization (FAO) due to its adaptability to harsh growing conditions, its high nutritional value, and its potential for food security in regions experiencing drought or other challenges. Today, quinoa is grown in many countries around the world, with Bolivia, Peru, and Ecuador being the leading producers. It has become a trendy superfood, enjoyed for its versatility in cooking and health benefits.
Ingredients Needed:
- water
- quinoa
- extra virgin olive oil
- lemons
- red wine vinegar
- garlic
- ground cumin
- salt, freshly ground black pepper and red pepper flakes
- cherry or pear tomatoes
- canned chickpeas
- green onions
- fresh parsley
How to make an Easy Quinoa Salad:
The complete, printable recipe is at the end of this post.
- In a medium saucepan, bring the water and quinoa to a boil. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 10 to 15 minutes. Set aside to cool.
- Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, cumin, salt and red pepper flakes.
- In a large bowl, combine the quinoa, tomatoes, chickpeas and green onions. Pour the dressing over the quinoa mixture; toss to coat, Stir in the parsley; season with salt and pepper.
Tips and Substitutions:
- Add in chopped zucchini in place of tomato.
- Add in black beans in place of chickpeas.
Make Ahead Tips:
Cook the quinoa ahead of time. Cover and keep in chilled until you’re ready to prep the rest of the salad.
What I Love About This Recipe:
- It’s flavorful.
- It’s a healthy salad!
- I love to double the recipe and bring it to a potluck. It’s not the “typical” salad that will be on a potluck party table.
Fun Facts About Quinoa:
- Quinoa is one of the few plant-based foods that contains all nine essential amino acids, making it a complete protein—perfect for vegans and vegetarians. This gives quinoa a major edge over many other plant-based proteins.
- While white quinoa is the most common variety, quinoa also comes in red, black, and even rainbow-colored varieties. Each color has its own subtle flavor and texture, but all provide similar health benefits.
- Quinoa is naturally gluten-free, making it a fantastic substitute for wheat-based grains in gluten-free diets. It’s a great option for those with celiac disease or gluten intolerance.
- Quinoa has even made its way into space! NASA has studied quinoa as a potential food for astronauts, given its high nutritional value and adaptability. It could one day play a role in feeding long-term space travelers on missions to Mars.
- Quinoa is incredibly versatile and can be used in a wide variety of dishes, from quinoa salad and quinoa soup to baked goods and even as a substitute for rice or couscous. It can be enjoyed hot or cold and works well in both sweet and savory dishes.
Easy Quinoa Salad
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- ¼ cup extra virgin olive oil
- 2 medium lemons, juiced
- 1 tablespoon red wine vinegar
- 1 medium garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1½ cups halved cherry or pear tomatoes
- One 15-ounce can chickpeas, drained and rinsed
- 5 whole green onions, finely chopped
- ¼ cup chopped fresh parsley
- salt and freshly ground pepper, to taste
Instructions
- In a medium saucepan, bring the water and quinoa to a boil. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 10 to 15 minutes. Set aside to cool.
- Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, cumin, salt and red pepper flakes.
- In a large bowl, combine the quinoa, tomatoes, chickpeas and green onions. Pour the dressing over the quinoa mixture; toss to coat, Stir in the parsley; season with salt and pepper.
