Summer Quinoa Salad


  • 3 1/2 cups cooked quinoa
  • 1 large red bell pepper, chopped
  • 2 cups diced English cucumber
  • 1 1/2 cups grape tomatoes, halved
  • 1 medium carrot, shredded or chopped
  • 1/2 cup chopped red onion
  • 1 (14.5 oz) can chick peas, drained and rinsed

Ingredients for dressing

  • 1/3 cup olive oil
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp red wine vinegar
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves, minced (2 tsp)
  • Salt, to taste


  • Prepare quinoa in advance and let cool.  To make 3.5 cups cooked quinoa, start with 1.25 cups uncooked quinoa and follow package directions to cook.

  • chop or dice all vegetables.

  • prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day.

  • In a large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Keep salad chilled.

Serve and enjoy!

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