Oil-Free Quinoa Salad

An straightforward 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 (reliable 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 go-to (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
• Straightforward 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 betweenUS Customary(volume) andMetric(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 instructions 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.