Quinoa Salad Recipes: 3 Ways

Mix and match your meal prep/lunch routine with these three easy quinoa salad recipes! Between a Mediterranean Quinoa Salad with Lemon Dressing, an Asian-Inspired Quinoa Salad with Peanut Sauce, and a Nutty Quinoa Fruit Salad, there is something for everyone. Most recipes ready in 15 minutes, all vegan and gluten-free!

It’s that time of year when I start to get majorly bored with my current lunches in rotation. Perhaps it’s because we’re finally done with holiday craziness? I enjoy eating salads year round, but they really need to be fully loaded for me to get excited.

When planning lunches, my body craves variety, but not so much that I need to buy 15 ingredients for one recipe. I love meals that are easily adapted to whatever I have on hand. Enter: quinoa salad!

Quinoa Salad Benefits

Grain salad recipes are beautiful in their versatility. Mixing and matching vegetables, proteins, and dressing is the most fun part! Sometimes I’ll just prepare a large batch of grains at the beginning of the week just so I have some on hand. Today, we’re focusing on three simple recipes that can be made with cooked quinoa

• Mediterranean Quinoa Salad with a Lemon Vinaigrette
• Asian-Inspired Quinoa Salad with Peanut Sauce
• Nutty Quinoa Fruit Salad with Cinnamon Maple Dressing.

These recipes all work well for packed lunch or a light dinner. The fruit salad has actually become a staple in my breakfast routine!

How to Cook Quinoa

Preparing a large pot of quinoa is fairly simple. It is often ready to eat in 15-20 minutes.

1. Rinse your quinoa in a fine mesh strainer to remove saponins. Read more about why rinsing here!
2. Using a 2:1 ratio of water and dry quinoa, combine in a sauce pan and bring to a boil, uncovered.
3. Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes, or until water is absorbed.
4. Remove from heat, fluff quinoa with a fork, cover, and let steam for a few more minutes.

All of the recipes below can be easily doubled to feed more people. I actually find that they taste better the longer they sit, as flavors have more time to meld together.

Ways to Modify Quinoa Salad Recipes

• In the Mediterranean Salad if you don’t have kale on hand, feel free to sub in another dark leafy green, like spinach. Chickpeas are my favorite plant-based protein, but another kind of bean is an easy substitute. Capers or olives would add even more Mediterranean flavor.
•  For the Asian-Inspired Salad, edamame is a fun plant-protein addition. Almond butter would work in place of peanut butter for the sauce. Be sure to use tamari instead of soy sauce if you are gluten-free.
• In the Nutty Fruit Salad, any kind of frozen berry will work. It’s important to reserve the juices when thawing, as this becomes part of the dressing.

I hope you love these Quinoa Salad recipes! Please let me know which one you try first in the comments on on Instagram. Leaving a rating/review always helps me develop better content for you all.

For a more in-depth post on how to cook quinoa, click here.

For more quinoa, check out these Vegan Quinoa Beet Burgers.

Mediterranean Quinoa Salad

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• Total Time: 15 minutes
• Yield: 3 people 1x

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Mediterranean Quinoa Salad with Lemon Dressing works well for meal prep! Zippy sun-dried tomatoes add fresh flavor, while chickpeas amp up the protein content. Vegan and gluten-free!

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Ingredients

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Mediterranean Quinoa Salad

• 1 cup cooked quinoa (1/2 cup uncooked)
• 1 yellow, orange, or red bell pepper, diced
• 3/4 cup fresh parsley or basil, minced
• 1 cup cooked chickpeas
• 1 cup cherry tomatoes, sliced in half
• 2 cups shredded kale
• 1 shallot, diced
• 1/4 cup sun-dried tomatoes packed in oil, roughly chopped

Mediterranean Lemon Vinaigrette

• 1 TBS lemon juice
• 1 TBS apple cider vinegar
• 1/3 cup olive oil
• 1/2 tsp each salt and pepper
• 2 tsp Dijon mustard,
• 1 tsp maple syrup
• 1 tsp dried oregano or dried basil
• 1/2 tsp garlic powder

Asian Quinoa Salad

• 1 cup cooked quinoa
• 1 red or orange bell pepper, diced
• 1 cup carrot, sliced into matchsticks
• 1 cup broccoli, diced into small pieces
• 2 cups kale, minced
• 1/2 cup roasted cashews
• 1/4 cup cilantro, optional

Asian Peanut Sauce

• 1/3 cup peanut butter
• 2 TBS low sodium soy sauce or tamari
• 1 TBS lemon or lime juice
• 1 TBS sesame oil
• 3 tsp maple syrup
• 1 tsp each garlic and ginger powder, optional
• 1 tsp red pepper flakes, optional
• Water to thin

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Instructions

Mediterranean Quinoa Instructions

1. Prepare your quinoa if not already cooked (here is a great tutorial). Slice all salad ingredients as directed and add to a large bowl.
2. In a Mason jar, add all dressing ingredients and shake to combine.
3. Pour 1/2 of dressing onto salad, stirring to combine. Taste and add more dressing as desired.
4. Store in the fridge for up to 5 days!

Asian Quinoa Instructions

1. Add all quinoa salad ingredients to a large bowl and stir to combine.
2. Add all dressing ingredients to a blender and combine until smooth. Add water until a pourable sauce is achieved (up to 1/4 cup water).
3. Store in the fridge for up to 5 days.

• Prep Time: 15 minutes
• Category: Main Course, Salad, Side Dish

Asian Peanut Quinoa Salad

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• Total Time: 15 minutes
• Yield: 3 people 1x

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This Asian-Inspired Quinoa Salad with Peanut Sauce is a perfect packed lunch! Full of plant protein and tangy flavors, it's easily customized to what you have on hand. Vegan and gluten-free!

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Ingredients

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Quinoa Salad

• 1 cup cooked quinoa
• 1 red or orange bell pepper, diced
• 1 cup carrot, sliced into matchsticks
• 1 cup broccoli, diced into small pieces
• 2 cups kale, minced
• 1/2 cup roasted cashews
• 1/4 cup cilantro, optional

Peanut Sauce

• 1/3 cup peanut butter
• 2 TBS low sodium soy sauce or tamari
• 1 TBS lemon or lime juice
• 1 TBS sesame oil
• 3 tsp maple syrup
• 1 tsp each garlic and ginger powder, optional
• 1 tsp red pepper flakes, optional
• Water to thin

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Instructions

1. Add all quinoa salad ingredients to a large bowl and stir to combine.
2. Add all dressing ingredients to a blender and combine until smooth. Add water until a pourable sauce is achieved (up to 1/4 cup water).
3. Store in the fridge for up to 5 days.

• Prep Time: 15 minutes

Nutty Quinoa Fruit Salad

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• Total Time: 15 minutes
• Yield: 3 people 1x

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Perfect for breakfast or a midday snack, this fun twist on traditional fruit salad is loaded with healthy fats and antioxidants! Quinoa adds additional protein, while a Maple Cinnamon Dressing adds satisfying flavor!

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Ingredients

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Quinoa Fruit Salad

• 1 and 1/2 cups cooked quinoa
• 2 cups frozen wild blueberries, thawed (or other frozen berry) (Thawed berries will help add juice to the salad))
• 1 large navel orange, peeled
• 1/4 cup almonds
• 1/4 cup sunflower seeds

Cinnamon Maple Dressing

• 2–4 TBS maple syrup, depending on sweetness preference
• 1 tsp cinnamon

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Instructions

1. Add all quinoa salad ingredients to a large bowl. Be sure to reserve the juices from the thawed fruit, as that will help coat the salad with flavor.
2. Combine the maple syrup and cinnamon in a small bowl. Pour over the top of salad and stir to combine.
3. Store in the fridge for up to 5 days.

• Prep Time: 15 minutes
• Category: Breakfast, Main Course, Salad, Side Dish, Snack

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