• Skip to main content
  • Skip to primary sidebar
End of the Fork
menu icon
go to homepage
  • RECIPES
  • HOW-TO
  • ABOUT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • HOW-TO
    • ABOUT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    Simple Quinoa Salad

    Published Feb 8, 2018, modified Mar 6, 2021 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 6 Comments /

    Jump to Recipe
    quinoa salad pin

    This tasty salad is easy to make and packed with vitamins and minerals! Perfect for a light lunch or as a refreshing side. 

    quinoa salad in blue and white bowl

    Quinoa has recently been ‘rediscovered’ as an important staple and superfood*.

    What is quinoa?

    Quinoa is a member of the spinach, chard and beet family. The leaves of the plant can be prepared like spinach but it is mostly the seeds from its many small flowers, which are harvested.

    The seeds have a delicate nutty flavour and a firm texture. They are gluten-free, easy to digest, light and quite satisfying.

    Health benefits of quinoa

    As a complete protein, they provide the same value as meat or fish, and are rich in essential amino acids, calcium, phosphorous and iron. They also contain slow release carbohydrates, which is quite satisfying and sustains you for longer.

    How to use quinoa

    Quinoa is incredibly versatile and is delicious served hot or cold. It can be used in its seed form for salads, in soups, as a substitute for rice, pasta, breadcrumbs, and even to make beer! Ground down, the protein-rich flour is used to make breads, cookies and cakes.

    Do you need to soak quinoa?

    Store bought quinoa has usually already been pre-washed to remove the saponins which give a bitter taste, but can be washed before cooking for a smoother taste. There is no need to pre-soak.

    Types of Quinoa

    • White – has the mildest flavour. Once cooked, it has the fluffiest texture and is perfect as a substitute for rice.
    • Red – has a nuttier flavour and chewier texture. It is perfect for baking as it holds its shape well.
    • Black – has a sweet and earthy flavour, and is also great for baking.

    This recipe uses white quinoa. When cooked in water, it swells, so 1 cup of quinoa will make 3 cups.

    How to make quinoa salad

    1. Rinse the quinoa well under water in a fine mesh strainer.
    2. In a small saucepan, add the quinoa and salt to the water and bring to a boil.
    3. Stir and bring to a boil, then turn down the heat and cover. Allow to simmer for 15 minutes.
    4. Once the liquid is absorbed, remove from heat and spread the quinoa out onto a large plate to cool and fluff with a fork.
    5. Once cooled, transfer to a mixing bowl and mix in the rest of the ingredients.
    6. Refrigerate for 15 minutes and serve with slices of boiled eggs.

    Pro Tips

    • Toast the quinoa in a pan before cooking it – it gives a delicious nutty flavour!
    • It is best to cook the quinoa in advance so it has a chance to dry out, before preparing the salad.
    • This salad tastes even better if it is refrigerated for a couple of hours before serving.


    *Quinoa and the Incas

    The Incas called Quinoa, chisaya mama, the ‘mother of all grains’, and considered it to be so sacred that the Sapa Inca (or Emperor) would sow the first seeds of the season using tools made of gold.

    Being an incredibly hardy crop, it formed part of the culinary culture of Peru and sustained the Imperial Inca army in its conquests. When the Spanish Conquistadors arrived, they suppressed the farming of Quinoa because of its association with ceremonies in honour of the local Mother Earth goddess, Pachamama.


    ⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    ⚜

    quinoa salad in blue and white bowl

    Simple Quinoa Salad

    Nicole Shroff
    This tasty salad is easy to make and packed with vitamins and minerals! Perfect for a light lunch or as a refreshing side. 
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 25 mins
    Cook Time 15 mins
    Total Time 40 mins
    Course light meal, Side, Snack
    Cuisine All
    Servings 2 people
    Calories 392.8 kcal

    Ingredients

    Metric | US Customary
    • 1 cup quinoa the white variety
    • 1 ½ cups water vegetable or chicken broth may be used
    • 1 medium red onion diced
    • 1 medium tomato diced
    • 3 tablespoons fresh parsley finely chopped
    • 3 tablespoons fresh cilantro (coriander) finely chopped
    • 10 mint leaves finely chopped
    • 1 cup corn
    • 2 scallions (spring onions) chop the bulbs and stalks finely
    • ½ teaspoon sea salt to taste
    • 3 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon lemon juice

    Instructions
     

    • Rinse the quinoa well under cold water in a fine mesh strainer.
    • In a small saucepan, add the quinoa and salt to the water and bring to a boil.
    • Stir and bring to a boil, then turn down the heat and cover. Allow to simmer for 15 minutes.
    • When liquid is absorbed, remove from heat and spread onto a large plate to cool, then fluff with a fork.
    • Once cool, transfer to a mixing bowl and mix in the rest of the ingredients.
    • Allow to chill for 15 minutes. Serve with wedges of boiled eggs.

    Notes

    • Toast the quinoa in a pan before cooking it - it gives a delicious nutty flavour!
    • It is best to cook the quinoa in advance so it has a chance to dry out, before preparing the salad.
    • This salad tastes even better if it is refrigerated for a couple of hours before serving.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 392.8kcalCarbohydrates: 42.1gProtein: 7.6gFat: 23.3gSaturated Fat: 3.3gPolyunsaturated Fat: 3.63gSodium: 772.9mgPotassium: 585.93mgFiber: 6.4gSugar: 10.2gVitamin A: 1300IUVitamin C: 35.5mgCalcium: 60mgIron: 2.7mg
    Did you make this recipe? I'd love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
    SUBSCRIBE for new recipes
    Facebook Pin Recipe Email

    ♥ If you try this recipe, I’d love to see it – on Instagram use #endofthefork and tag me @endofthefork.

    For more recipes and latest updates, follow me @endofthefork on social media – see links in the sidebar.

    More Side Dish Recipes

    • Italian Butter Bean Salad
    • Cowboy Salsa
    • Fennel Salad
    • Fried Zucchini

    Reader Interactions

    Comments

    1. Corina Blum

      March 19, 2018 at 11:20 am

      5 stars
      I think quinoa is great in salads like this one. It’s a lovely alternative to rice or couscous and of course it’s so healthy too.

      Reply
      • Nicole

        March 19, 2018 at 2:32 pm

        I agree Corina, I love the subtle taste and wonderful texture!

        Reply
    2. Brian Jones

      March 18, 2018 at 9:40 am

      5 stars
      I’ve yet to try quinoa but it alwayslooks so good, you have some wonderful flavours here!

      Reply
      • Nicole

        March 18, 2018 at 12:08 pm

        Thank you Brian, quinoa has a subtle flavour so strong flavours work well with it.

        Reply
    3. Tristin

      March 18, 2018 at 3:22 am

      5 stars
      Mmmmm all those fresh herbs and lemon! So good!

      Reply
      • Nicole

        March 18, 2018 at 12:11 pm

        Thanks Tristin

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Photo of Nicole.

    Browse my site for healthy and seasonal recipes from around the world, read about great ingredients, and get handy tips for working in the kitchen. Also, check out my restaurant reviews for some great dining experiences! more about me →

    New! Meal Planner

    Cover of meal planner showing colourful food.

    Dessert Recipes

    • Blueberry Blondies
    • Banana Blondies
    • Rice Krispies Treats
    • Mini Heart Cakes

    Spring Recipes

    • Mini Frittatas
    • Turkish Lamb Ribs
    • Chocolate Orange Cake
    • Cherry Muffins

    Top Categories

    Breakfast Chicken Lamb Seafood Light Meals Soup Salad Sides Beans Cookies Dessert

    Trending

    • Pasta With Ricotta And Tomato Sauce
    • Broccoli & Cheese Breakfast Muffins
    • Zucchini Banana Bread
    • Cavolo Nero With Garlic And Lemon

    Footer

    As seen in graphic.

    ^ back to top

    • About
    • Privacy policy
    • Meal planner
    • Subscribe
    • Contact
    • Work with me
    • Facebook
    • Twitter
    • Instagram
    • LinkedIn
    • YouTube
    • Mail
    • Pinterest

    @ 2023 End of the Fork. All Rights Reserved.