Quinoa salad, a perfect side dish or entree, ready in 30 minutes. It’s a complete meal, so easy to make, and it only requires 7 ingredients.
You can make a salad with pretty much any ingredient you have in your fridge or in your pantry, using what’s in season or your favorite foods. I’m obsessed with quinoa salads, especially during the cold months, but I make this one all year long.
Quinoa is a staple in my pantry, it’s a high protein food and is ready in 15 to 20 minutes. Besides, it tastes so good and you can make all types of dishes with this amazing superfood.
Although quinoa is quite high in protein, I usually add some type of legume as well, especially black beans because I just love them. As black beans and corn are the perfect match, it’s a common ingredient in my quinoa salads.
Vinaigrette goes really well with quinoa salads, but any other salad dressing is okay, with or without oil, it’s up to you. I prefer to make my own, as store-bought dressings are usually made with nasty ingredients like preservatives, additives, or refined oils and sweeteners.
So, quinoa + black beans + corn + veggies + vinaigrette = the most delicious quinoa salad you’ve ever tried. This is my favorite combination, but please make your own.
Other ingredients that go well with this salad are: cucumbers, bell peppers, capers, olives, basil, nuts, seeds, leafy greens, carrots, scallions, dried fruits, and the list goes on!
what ingredients do you need to make quinoa salad?
- Quinoa – If you don’t like quinoa o can’t find it, feel free to use rice, buckwheat or any other grain instead.
- Black beans – Any other type of beans or legumes will do.
- Corn kernels – I used frozen corn kernels and cooked them according to package directions, but the canned ones are also okay.
- Parsley – Add any fresh or dried herb you want.
- Cherry tomatoes – Any kind of tomatoes are okay.
- Red onion – White onion or any other type will do.
- Vinaigrette – I prefer to make my own vinaigrette, but store-bought is also okay. Any salad dressing will do, though. You can just add some extra virgin olive oil or lemon juice. If you don’t eat oil, take a look at my tahini dressing.
tips for making quinoa salad
- Feel free to use any veggies, herbs or spices you want.
- If it’s really cold outside, you can add the quinoa warm. If you want your salad cold, you can make it the day before, but I would add the dressing just before serving.
- This salad is perfect to eat on the go and it won’t go soggy, like others.
- Cook your quinoa in vegetable stock for extra flavor. You may need to add less salt, though.
looking for more quinoa recipes?
- Quinoa Tabbouleh
- Vegan Quinoa Salad
- Vegan Quinoa Chili
- Quinoa Edamame Salad
- Quinoa Stir Fry with Vegetables
did you make this quinoa salad recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 1/2 cup uncooked quinoa (85 g)
- 1/2 cup cooked or canned black beans (95 g)
- 1/2 cup corn kernels (70 g)
- 1/4 cup fresh parsley (4 tbsp or about 15 g), finely chopped
- 12 cherry tomatoes, chopped
- 1/4 red onion, chopped
- 2 tbsp vinaigrette
- Cook quinoa according to package directions. Take a look at my how to cook quinoa post.
- Allow to cool the quinoa at room temperature or wash it with cold water. You can also make the quinoa the day before.
- Add all the salad ingredients to a large mixing bowl and stir until well combined.
- Serve chilled or at room temperature. Keep leftovers in an airtight container in the fridge for 3-5 days.
- I cooked the quinoa following my how to cook quinoa post, so the nutritional information has been calculated by using 1 tablespoon of soy sauce or tamari. You can also add salt to taste instead.
- Serving Size: 1/4 of the recipe
- Calories: 176
- Sugar: 2.6 g
- Sodium: 266 mg
- Fat: 5.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 25.6 g
- Fiber: 4.8 g
- Protein: 6.7 g