Healthy Quinoa Recipes coming your way! I’m sharing my favorites, plus a new Quinoa and Veggie Salad that’s packed with flavor and a honey-lime dressing.
Healthy Quinoa Recipes: Quinoa Salads
I love quinoa, and my whole family does too—we eat it all the time! If you join us for dinner, you’ll probably find quinoa on the table.
This quinoa salad is a family favorite, along with many others. Here’s a list of our favorite quinoa salads for some meal inspiration:
- Quinoa Salad with avocado, tomatoes, cucumbers, and lemon-basil dressing.
- Caprese Quinoa Salad with mozzarella, tomatoes, avocado, and balsamic dressing.
- Quinoa Fruit Salad with fresh berries, mango, and citrus dressing.
- Kale and Quinoa Salad with berries and sweet balsamic dressing.
- Thai Quinoa Salad with mango, veggies, herbs, and peanut dressing.
- Sweet Potato-Quinoa Salad with roasted potatoes, avocado, and lemon dressing.
- Citrus Quinoa Salad with pistachios, citrus, and lemon dressing.
- Southwest Quinoa Salad with black beans, roasted corn, and cilantro-lime dressing.
- Quinoa Corn Salad with avocado, corn, beans, cilantro, and chipotle-lime dressing.
- Quinoa and Almond Salad with almonds, sunflower seeds, apples, and raspberry dressing.
- Greek Quinoa Salad with tomatoes, cucumbers, olives, feta, and Greek dressing.
- Quinoa Apple Salad with apples, pears, pistachios, cranberries, and lemon-poppy seed dressing.
Healthy Quinoa Recipes: Savory Entrees
Quinoa is great in so many savory dishes, not just salads. Here are our favorite quinoa dinner ideas:
- Quinoa Tacos with black beans, corn, tomatoes, and enchilada sauce
- Crockpot Quinoa with peppers, onions, and fajita seasoning
- Quinoa Enchilada Bake with Ground Turkey and Cheddar cheese
- Mexican Quinoa with butternut squash and black beans
- Chicken Quinoa Bowl with grilled chicken and mango salsa
- Bruschetta Chicken served over quinoa
- Crockpot Chicken Quinoa Soup with veggies and fire-roasted tomatoes
Healthy Quinoa and Veggie Salad
Now that we’ve talked about quinoa, let’s dive into this easy veggie quinoa salad recipe!
My top tip for chilled quinoa salads is to make the quinoa ahead of time. Once the quinoa is cooled, prep time goes faster. Waiting for quinoa to cook and cool takes time, so do it in advance!
If you’re making the quinoa and salad at the same time, here’s a quick cooling trick: Spread the cooked quinoa on a sheet pan in an even layer. Put it in the fridge (or freezer) for 10-15 minutes until it cools to room temperature.
Healthy Quinoa Recipes (Tips)
New to quinoa? Try some of these tips for success:
- Rinse quinoa before cooking to remove saponin, a coating that can make it bitter. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds.
- Want to skip this step? Some quinoa comes pre-rinsed; check the package to see if that is mentioned.
- Some quinoa comes pre-rinsed—check the package.
- After cooking, let quinoa sit (covered) for 10-20 minutes to finish cooking and fully “pop.” This prevents it from being watery or mushy.
- If there’s liquid left, drain it. If quinoa isn’t cooked but liquid is gone, add more liquid.
- Quinoa is packed with protein—1 cup has 24 grams.
- Don’t forget to season! A little salt brings out the flavors in both the quinoa and salad.
Storage
Healthy Quinoa Recipes Storage
This salad doesn’t keep well with dressing and avocado mixed in. Add dressing only to what you’ll eat.
Store the salad (without avocado) in the fridge for up to 3 days.
More Grain Filled Salads
Healthy Quinoa Recipes: Healthy Quinoa and Veggie Salad
Equipment
Ingredients
- 1 cup white quinoa thoroughly rinsed
- 3 ounces (4 cups) baby spinach coarsely chopped, lightly packed
- 1 (15.25-ounce) can corn drained, or 1-1/2 cups frozen corn (thawed)
- 1 (15.25-ounce) can black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 5 to 6 green onions chopped, 3/4 cup
- 1/4 cup cilantro finely chopped
- Salt and pepper
- 1 large ripe avocado optional
- 4 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons Dijon-style mustard
- 2 teaspoons honey use another sweetener for vegan
- 1/2 teaspoon red pepper flakes
- 2 large limes
Instructions
- Prepare quinoa by rinsing it under cold water in a fine-mesh sieve to remove the bitter saponin coating. Combine quinoa and 2 cups water in a small pot over high heat. Bring to a boil, add 1 teaspoon salt, reduce heat to low, and cover the pot. Simmer 10–15 minutes or until liquid is absorbed. Remove from heat, keep quinoa covered, and let stand 10–15 minutes. Fluff with a fork and place in the fridge or freezer to cool to room temperature. Quinoa can be prepared 3–4 days in advance.
- Add all dressing ingredients to a jar, including 1/2 teaspoon lime zest and 4 tablespoons lime juice. Season to taste with salt and pepper, I add 3/4 teaspoon fine sea salt (use less if using table salt) and 1/4 teaspoon pepper; add to preference. Seal jar and shake vigorously to combine. Store in the fridge until ready to use. If making the dressing in advance, don’t be concerned if it separates or forms clumps—this is just the olive oil solidifying, which it does at cold temps. Remove from fridge 20–30 minutes before you need it; then shake it to remix.
- Lay the spinach out on a cutting board and run a knife through a few times to get a coarse chop. Drain corn or thaw frozen corn. Drain and rinse black beans. Halve cherry tomatoes. Chop the green onions and cilantro. Dice avocado if using.
- In a large bowl, toss together quinoa and spinach. Top with corn, black beans, cherry tomatoes, green onions, cilantro, and avocado. This salad doesn’t sit well with the dressing and avocado mixed in. Toss and add dressing to only what you’ll be eating at this time. Taste and adjust seasonings. Toss and enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this quinoa salad and the dressing! It was easy to make and tasted delicious. I also loved the homemade dressing. I really appreciated the tips regarding storage. A very healthy yet filling salad that lasted me several days. Will definitely be making it again!
YAY! So thrilled to hear this! Thanks so much Lia! 🙂
I have made this recipe a few times and every time it’s a hit wit everyone
Yay! Love hearing that! Thanks Pat 🙂
I’ve been making this each Sunday night for weeks as a “prep” lunch for my husband and I. I do put the dressing on, but I skip adding the tomatoes. Instead I make a batch of fresh pico and just spoon some in when I eat it. I also add a 1/4 of an avocado when I prepare it. It’s a great way to keep lunch healthy and not get the 3pm sleepy feeling.
I used all the dressing but will mix the spinach in each day.
Great idea!