This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
An easy to make oil-free quinoa salad with heaps of crunchy vegetables and bright flavor. It is high in protein, gluten-free, and tastes just as good on day two (perfect for a packed lunch).
I need to have a t-shirt made for my husband that reads as follows:
“My Wife Went to NYC, and All I Got Was 3 Bags of Quinoa“
It’s true, and, in retrospect, pitiful. But it wasn’t pre-meditated. I had a very quick trip to New York city last week
I had a bit of spare time in between work appointments, so I moseyed over to a favorite (gigantic) grocery store to poke around. I had no plans to buy anything specific, but then I spied some bags of quinoa–on major sale! I loaded my basket.
My husband wasn’t expecting souvenirs from my trip, so when he watched me unload my quinoa cargo, he just smiled and said, “Really?”
Yes, really. I appeased him with this salad for dinner. Despite being a literature professor, he is a man of few words. So when he quipped “it’s great” after a few forkfuls, I knew I had to share it with all of you.
Recipe Benefits
- High protein
- Vegan (egg-free, dairy-free)
- Gluten-free
- High in fiber
- Easy to make
- Great for packing (for lunch or picnics)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- quinoa (plain or tri-color)
- English cucumber (hothouse cucumber)
- bell peppers (red, orange or yellow)
- cherry tomatoes
- finely grated lemon zest
- fresh lemon juice
- maple syrup
- salt and black pepper to taste
- Optional: fresh herbs, such as parsley, cilantro, mint or thyme, torn or chopped
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Combine the quinoa and water in a medium saucepan. Bring to a boil over medium high heat. Cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
- Transfer quinoa to large bowl and refrigerate until cold, about 30 minutes.
- Add the cucumber, bell peppers, tomatoes, lemon zest, lemon juice, and maple syrup to the cooled quinoa. Gently toss to coat. Season to taste with salt and pepper. Toss in the fresh herbs, if using.
- Serve immediately, or cover and chill for up to 48 hours.
FAQS
- How should I store the oil-free quinoa salad? Store the salad in a covered container in the refrigerator for up to 48 hours.
- Can I add spices to the recipe? Yes! Consider add 1/2 teaspoon or more of ground cumin, smoked paprika or ground coriander.
- Can I use a regular cucumber (instead of an English cucumber)? Yes. Use two average size cucumber. Peel and halve lengthwise. Using a spoon, scrape out the seeds from the core. Slice into small pieces.
Related Recipes
Oil-free Quinoa Salad
Ingredients
- 1 cup quinoa, (rinsed)
- 1.75 cups water
- 1 English cucumber, halved lengthwise and sliced, (halve lengthwise, slice)
- 2 bell peppers, seeded and chopped , (red, orange or yellow)
- 1 pint cherry tomatoes, halved
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- salt and black pepper to taste
- Optional: fresh herbs, such as mint or thyme, chopped
Instructions
- Combine the quinoa and water in a medium saucepan. Bring to a boil over medium high heat. Cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
- Transfer quinoa to large bowl and refrigerate until cold, about 30 minutes.
- Add the cucumber, bell peppers, tomatoes, lemon zest, lemon juice, and maple syrup to the cooled quinoa. Gently toss to coat. Season to taste with salt and pepper. Toss in the fresh herbs, if using.
- Serve immediately, or cover and chill for up to 48 hours.
So easy and delicious, I make this for lunches on a regular basis with different veg.
The best quinoa salad. I have given up oils in my diet so I was glad to find this–sort of reassurance that I do not need the oil. It is wonderful.
I love the simplicity of flavors in this salad. I use fresh thyme or mint from my garden and change out some of the veg depending on the seasons
I make this recipe all the time. I love your recipes, they do not have any silly ingredients and you can always add more , if you like. Thank you!
Glad I am not the only one who stocks up on food while vacationing! Glad you are enjoying the quinoa posts! 🙂
that’s perfectly acceptable to stock up on quinoa when you can. i just visited my home in bolivia and it’s so cheap there i couldn’t help but bring back a few dozen pounds of it. =D i’m enjoying all your quinoa posts! This one’s a keeper!
At least he is getting delicious food made out of his quinoa. This is a wonderful salad!
Seriously, make the shirt! 😉 I had everything for the salad and made it! It was delish.
Hahaha….that’s funny! The salad looks great, especially with pomegranate seeds on it. Yum!
A great combination of flavors. I’m a sucker for quinoa so I’m always interested in new ingredients to mix it with. Thanks!
I knew I had to try this out soon after you posted. quinoa is a great source of protein, I eat it a lot, but was getting tired of quinoa porridge and quinoa as a sub for rice as a side dish. This is just perfect!
That looks positively gorgeous. You’re reminding me that I have a cucumber on hand I cannot forget to use up.