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Healthy and Tasty Quinoa - 12 recipes

Quinoa is a grain that you can mix with all kinds of vegetables, greens or beans to make a tasty, healthy salad. We have a big variety of quinoa salad recipes that are simple to make.

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Top Recipe

By Carolanne

Rate this recipe 4.1/5 (8 Votes)
Quick Quinoa Salad 1 Picture
Details

Servings 8
Preparation time 10
Cooking time 25

  • 1 cup quinoa, rinsed and drained
  • 2 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and finely diced
  • 1 small red bell pepper, finely diced
  • 1 clove garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 teaspoon parsley, sage, rosemary or thyme, optional
  • 1/4 to 1 teaspoon salt, to taste
  • 1/4 to 1 teaspoon ground pepper, or to taste

See this recipe

Super easy and healthy quinoa salad with onions, red bell peppers, garlic and basil

Top rated Quinoa Salad recipes

By

Awesome recipe! Brought this to a gathering recently and everyone loved it

  • 1 1/2 cups quinoa, rinsed and well drained
  • 3 cups water
  • 1 pound fresh asparagus, cut into 2-inch pieces
  • 1/2 pound fresh sugar snap peas
  • 1/2 pound fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons salted pumpkin seeds or pepitas
4.6/5 (14 Votes)

By

This delicious southwestern quinoa salad is vegan, gluten-free, dairy-free and oil-free! Wow every one of your gues

  • 1 cup quinoa
  • 2 cups water
  • 1 (14-ounce) can no-sodium black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 1 sweet pointed red pepper, diced
  • 2 medium tomatoes, diced
  • 1 avocado, diced
  • 1/3 cup cilantro, chopped
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Chipotle Tabasco sauce, to taste
  • Fresh black pepper, to taste
4.6/5 (22 Votes)

By

This is my variation of a Campbell's recipe that was in our local Sobeys grocery store flyer

  • SALAD:
  • 2 cups quinoa
  • 4 cups Campbell's® Ready to Use Vegetable Broth
  • 2 1/2 cups red cabbage, shredded
  • 2 cups carrots, julienned (matchsticks)
  • 1/2 cup cilantro, chopped
  • 4 to 5 leaves Thai basil, minced
  • 1/2 cup green onion, cut at a bias
  • 1/2 cup unsalted peanuts, roasted and chopped
  • 4 to 6 lime wedges for garnish
  • DRESSING:
  • 2 limes, juiced
  • 1/4 cup all natural peanut butter
  • 3 tablespoons tamari
  • 2 tablespoons honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon olive oil
  • Water to thin
4.3/5 (29 Votes)

By

Light and citrusy, it's a whole new way to enjoy quinoa

  • 1 cup quinoa
  • 2 cups water
  • 1/4 cup extra-virgin olive oil
  • 2 limes, juiced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes, or more to taste
  • 1 1/2 cups halved cherry tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 5 green onions, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and ground black pepper to taste
4.6/5 (37 Votes)

By

All your favorite vegetables combined for a deliciously flavored Quinoa and Vegetable Salad

  • 1 cup uncooked quinoa
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons fresh basil, chopped
  • 1 (15-ounce) can gluten-free garbanzo beans, drained, rinsed
  • 1 (15.25-ounce) can gluten-free whole kernel sweet corn, drained
  • 1 (14.5-ounces) can gluten-free diced tomatoes, drained
  • 1 cup red bell pepper, chopped
  • 1/3 cup quartered pitted kalamata olives
  • 1/2 cup gluten-free feta cheese, crumbled
4.6/5 (49 Votes)

By

This is a salad fit for a crowd

  • 2 dozen shrimp
  • 2 heads garlic
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1/3 cup carrot, finely chopped
  • 2 tablespoons whole grain mustard
  • 4 to 6 tablespoons lemon juice
  • 2 tablespoons sherry vinegar
  • 6 cups assorted cooked grains such as wheat berries, barley, kamut or wild rice
  • 1 cup red pepper, finely chopped
  • 1 cup yellow pepper, finely chopped
  • 1/3 cup zucchini, finely chopped
  • 1/4 cup celery, finely chopped
  • 2 tablespoons scallion, minced
  • 2 tablespoons flat-leaf parsley, chopped
5/5 (1 Votes)

By

This colorful quinoa salad is packed full of nutrients from the fresh vegetables and the quinoa

  • DRESSING:
  • 2 cups quinoa, rinsed (makes 4 cups once cooked)
  • 2 cups corn (fresh or frozen works. If frozen, run under warm water & let drain.)
  • 2 medium/large tomatoes, diced
  • 1 zucchini, diced with peel left on
  • 1 cucumber, diced with peel left on
  • 2 - 3 bunches green onion, chopped
  • Couple good sprigs of mint, chopped
  • Large handful of basil leaves, chopped
  • Handful of cilantro, chopped (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt & pepper to taste
4.6/5 (26 Votes)

By

Bittman: For a range of colors, flavors, and textures, this pretty little salad is a tough one to beat

  • 2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
  • 1 large or 2 medium (about 1 pound) sweet potatoes
  • Salt
  • 1 red bell pepper, cored, seeded, and diced
  • 1/4 cup minced red onion or shallot
  • Freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic, sherry, or red wine vinegar
  • 1/4 cup fresh chives or parsley leaves, minced
4.8/5 (5 Votes)

By

Vegan Quinoa Stuffed Peppers puts a healthy twist on your usual stuffed pepper routine

  • 4 bell peppers, halved lengthwise
  • 1 1/2 tablespoons olive oil, plus more for pan
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 cups baby spinach, chopped
  • 3 cups cooked quinoa
  • 1 (15-ounce) can diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • salt and fresh ground pepper to taste
4.4/5 (11 Votes)

By

Moroccan spices, such as cumin, turmeric and cinnamon, help to make this a delicious and aromatic meal

  • 3 parsnips, peeled and cut into 1/2-inch (12-cm) pieces
  • 2 carrots, peeled and cut into 1/2-inch (12-cm) pieces
  • 6 tablespoons (3-ounces/90 ml) olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • Salt and freshly ground pepper, to taste
  • 2 cups (16-ounces/500 ml) low-sodium vegetable or chicken broth
  • 1 cup (8-ounces/250 g) quinoa, rinsed
  • 1/4 cup (1 1/2-ounces/45 g) dried apricots, quartered
  • 3 tablespoons slivered almonds, toasted
  • 2 tablespoons fresh flat-leaf parsley, chopped
4/5 (1 Votes)

By

If corn is in season remember fresh is always best! Otherwise frozen or canned will be just fine

  • SALAD:
  • 1 cup red quinoa
  • 1 (14-ounce) can black beans, rinsed & drained
  • 1 red pepper, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 green onions, chopped
  • 1 cup fresh, canned, or frozen corn
  • 1 small avocado, chopped into 1-inch pieces
  • DRESSING:
  • 4 to 5 tablespoons fresh lime juice (juice from 2 small limes)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon ground cumin
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Red Quinoa & Black Bean Salad Quick Quinoa Salad