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Quinoa Salad

This colorful summer salad is low in both fat and calories — each two-third cup serving has 100 calories and 3 grams of fat— as well as a good source of vitamins A and C. Serve as a side dish with a nice piece of salmon or chicken, or throw in some tofu or tempeh and enjoy it as a stand-alone meal.

Quinoa Salad


  • 1 cup quinoa
  • 2 cups water or low-sodium vegetable broth
  • 2 large carrots, peeled and diced
  • 3 large celery stalks, peeled and diced
  • 1 large red bell pepper, seeded and diced
  • 3 scallions, sliced
  • 3 tablespoons minced parsley
  • 1⁄2 cup rice vinegar
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, finely chopped


  1. Rinse the quinoa in a fine-mesh sieve under running water for 1 minute.
  2. Bring the water or broth to a boil in a medium saucepan. Slowly add the quinoa and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
  3. Meanwhile, prepare all the vegetables and place them in a salad bowl.
  4. Whisk together the dressing ingredients and set aside.
  5. Add quinoa to the vegetables. Add the dressing and toss well.
  6. Refrigerate leftovers within 2-3 hours.