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5 from 2 votes

My Fave Quinoa Salad

Delight your taste buds with My Fave Quinoa Salad recipe, packed with a colorful medley of protein-packed chickpeas, juicy grape tomatoes, sweet corn kernels for a pop of sweetness, crisp bell peppers adding a refreshing crunch! Tossed in a simple lemon olive oil dressing, it's such a flavorful side or main dish that is perfect for any time of the year! Make Ahead + Meat Add-In Option.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Keyword: chickpea, chickpeas, easy, family-friendly, gluten-free, kid-friendly, quinoa, salad, salads, side, side dish, spring, summer, veggies
Servings: 6 servings
Calories: 247kcal
Author: Shanika

Ingredients

SALAD:

  • 2 cups cooked quinoa (Make sure that it's fully cool)
  • 1 (15 oz.) can organic chickpeas, drained + rinsed
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 cup cherry or grape tomatoes, halved (You can also use my Herb Roasted Tomatoes for extra flavor)
  • ½ red onion, chopped
  • 1 cup cooked sweet corn (You can also use organic canned corn)
  • 1 cup finely-chopped fresh parsley
  • 1 medium red bell pepper, chopped

SIMPLE LEMON OLIVE OIL DRESSING:

  • ½ cup Extra virgin olive oil
  • 2 lemonds, freshly-squeezed
  • 2 garlic cloves, minced
  • 1 tablespoon apple cider vinegar
  • sea salt + black pepper, for taste
US Customary - Metric

Instructions

TO MAKE THE SALAD:

  • In a large bowl, add the cooled cooked quinoa, chickpeas, bell peppers, chopped parsley, halved tomatoes, chopped onions, sweet corn, salt, black pepper, garlic powder, and smoked paprika, mixing everything together until combined.

TO MAKE THE SIMPLE LEMON OLIVE OIL DRESSING:

  • In a bowl, whisk together the olive oil, lemon juice, apple cider vinegar, garlic, and salt, and black pepper until combined.

ASSEMBLE:

  • Drizzle the lemon olive oil dressing atop the salad and stir to incorporate.
  • To serve, add the quinoa salad as a side to your favorite main meat or dish.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be refrigerated in an airtight container for up to 3-5 days. You can serve it warm or cold, depending on preference.
  • MAKE AHEAD: The salad can be made up to 1 day ahead and stored in the refrigerator. 

Nutrition

Calories: 247kcal | Carbohydrates: 16g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 394mg | Potassium: 185mg | Fiber: 3g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 26mg | Calcium: 19mg | Iron: 1mg