Quinoa Salad

Share this:
Bowl with Spoon

Prep time:
20 MIN

Kitchen Timer

Cook time:
20 MIN

Silouette of 2 people

9 Servings


Serving Size:
2/3 cup


  • 1 cup quinoa (dry)
  • 2 cups water or low-sodium vegetable broth
  • 2 large carrots, peeled and diced
  • 3 large celery stalks, diced
  • 1 large red bell pepper, seeded and diced
  • 3 green onions, sliced
  • 3 tablespoons minced parsley
  • 1⁄2 cup rice vinegar
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder


Rinse the quinoa in a fine-mesh wire strainer under running water for 1 minute.
Bring the water or broth and quinoa to a boil in a 2-3 quart saucepan. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
Meanwhile, combine all the vegetables in a salad bowl.
In a small bowl, mix together the dressing ingredients. Add to the vegetables.
Add quinoa and stir gently to combine.
Refrigerate leftovers within 2 hours.