Easy Quinoa Salad

Easy Quinoa Salad | Local Food Rocks

I have been melting in all this recent hot weather. Thankfully grilling and a bevy of quick and easy salads are getting us through mealtime. This easy quinoa salad with a tangy fresh herb dressing is perfect for a crowd or just to portion out and enjoy all week as a healthy lunch.

I can’t believe it’s already August. How did this happen? Does anyone else feel this way?

I made this salad way back at the beginning of July for a get-together at our house with every intention of posting the recipe sooner rather than later. That didn’t exactly pan out. I’ve been a tad overbooked and a bit uninspired in the kitchen this summer. That’s not to say I haven’t been enjoying myself, it’s just that I haven’t wanted to really “work” on blogworthy recipes and writing things down and retesting recipes, etc. I haven’t had the time or desire. I’ve just wanted to make dinner or lunch in a hurry and be done with it to enjoy the little bit of downtime that I do have this summer.

That’s why we spent this past Sunday just relaxing. I felt a little guilty for a “wasted day” because there’s a mountain of laundry still to be done and weeds that need to be pulled, but boy it was just what I needed. That’s when I decided this week I was finally going to sit down and share this new recipe.

Healthy, light, delicious, and really easy to make are all the requirements necessary for a great summer meal in my book. This recipe fits the bill. I don’t think I need to say more. Just make it for your family, a party, or yourself, and then go out and enjoy the rest of your summer doing whatever makes you happy, even if that means, doing a lot of nothing.

Easy Quinoa Salad | Local Food Rocks

Easy Quinoa Salad

Serves 8


  • 1 cup dry quinoa
  • 2 cups of water
  • 1/3 cup fresh shelled peas
  • 2/3 cup diced French breakfast radish
  • 2/3 cup diced carrots
  • 1 garlic clove, minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cumin
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh chive
  • 2 tablespoons minced fresh oregano
  • 1/3 cup pepitas
  • Salt and black pepper, to taste


  1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed 10 to 15 minutes. Set aside to cool.
  2. Whisk extra virgin olive oil, white wine vinegar, maple syrup, ground cumin, salt, and pepper together in a small bowl.
  3. Combine cooked quinoa, peas, radish, carrots, garlic, pepitas, parsley, chives and oregano in a bowl.
  4. Pour dressing over quinoa mixture and toss to coat. Serve immediately or chill in the refrigerator.


Photos by Renato Ghio
This easy vegan quinoa salad filled with fresh vegetables and a tangy fresh herb dressing is perfect for a crowd or just to portion out and enjoy all week as a healthy lunch. | Local Food Rocks

Join the Conversation

  1. Yum! Perfect for a summer meal and easy to make. I use all organic ingredients and it even FEELS healthy!!

  2. It's inspired all kinds of similar salads with different combinations of seasonal ingredients. So good.

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