Fresh Summer Quinoa Salad |

Fresh Summer Quinoa Salad

Fresh Summer Quinoa Salad


  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Lemon Juice
  • 2 Tbsp Red Wine Vinegar
  • 3 Garlic Cloves, minced
  • 3 Cups Quinoa, cooked and cooled
  • 1 Can (15 oz) Chickpeas, drained and rinsed
  • 1 Can (15 oz) Black Beans, drained and rinsed
  • 1 Medium Cucumber, peeled and chopped
  • 1 Medium Red Bell Pepper, chopped
  • 1/2 Cup Red Onion, chopped
  • 1/4 Cup Fresh Cilantro, chopped
  • salt and pepper to taste


  1. In a large bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar and minced garlic.
  2. Add cooked quinoa and stir well. (If you don't have pre-cooked quinoa, cook dry quinoa according to package instructions. Let cool and fluff with a fork prior to adding.)
  3. Add chopped vegetables, beans, salt and pepper (to taste). Mix well.
  4. Chill in refrigerator 10-20 minutes prior to serving.


This salad keeps well in the refrigerator up to 4 days. Drain and rinse the chickpeas and black beans for 2-4 minutes to reduce the sodium up to 41%!