This quick quinoa salad is made with fresh ingredients and comes together in minutes. It’s also gluten-free and vegan.
I think one of the most meaningful parts about food is the role it plays in our daily lives. And not just in a “curb your cravings” kind of way (looking at you, chocolate!), but in how it connects us to our routines and traditions.
If you set aside flavor for a moment and think about food more broadly, it’s easy to see why it’s so important. For generations, food has been a central part of how people gather, cook, and share meals.
So when you find yourself reaching for something quick (like chips, cookies, or fries), it can be helpful to think about what sounds good to you in that moment and what you enjoy eating.
I like to focus on using ingredients I enjoy cooking with and having a mix of options on hand when I’m putting meals together.
Why This Quinoa Salad Rocks
As this idea continues to grow and gets more attention, the food space continues to evolve. As consumers, we’re exploring new ingredients, trying different recipes, and looking for meals that fit into our everyday routines.
You can now find a wider variety of ingredient-driven options in more places than ever—airports, gas stations, restaurant menus, and even fast food chains. It’s exciting to see how accessible different types of meals have become.
So that’s what we’re doing with this quinoa salad—bringing together simple ingredients in a quick, flavorful dish. Here were my goals for creating this salad:
- It had to be made with a mix of fresh ingredients
- It had to be allergy-friendly (this has no: gluten, dairy, meat, egg, corn, soy, nuts, shellfish, or added sugar)
- The ingredients had to be easy to find (read: anyone can make this)
- It had to use fewer than 10 ingredients
- You have to be able to make it in less than 10 minutes
Fresh Ingredients for this Quinoa Salad
After getting my list together, it helped guide me in the right direction and from there I was able to check off the boxes I had in mind. While each ingredient brings something a little different to the salad, here are a few of the ones I chose to include:
Beets. Beets add a vibrant color and an earthy, slightly sweet flavor that pairs well with the other ingredients.
Lemon. Lemon brings a bright, citrusy flavor that helps balance the richness of the other components.
Garlic. Garlic adds a bold, savory depth that enhances the overall flavor of the salad.
Arugula. Arugula has a peppery bite that contrasts nicely with the sweetness of the beets and the brightness of the lemon.
And on top of it all, this quick quinoa salad could not be easier to make. Really, you just toss the main salad ingredients into the bowl – arugula, steamed beets, chickpeas, and quinoa – then whisk up the dressing and toss it all together.
It makes a quick lunch, a great side dish, or could even be eaten as a main course. However you choose to serve it, it’s full of flavor!
More Recipes to try:
- Copycat Whole Foods Salad
- Hidden Veggie Pineapple Green Smoothie
- Turmeric Lentil Soup
- Green Vegetable Soup
Quick Quinoa Salad
Ingredients
- 4 cups arugula
- 1 cup cooked quinoa
- 1 cup cooked beets preferably organic, diced
- 1 15 oz can chickpeas, drained and rinsed
for the dressing:
- Juice of 1 lemon
- 2 tablespoons tahini
- 1 tablespoon coarse mustard
- 1 garlic clove , grated
- 1 tablespoon water (if needed)
- Salt & pepper to taste
Instructions
- In a large bowl, mix together all the salad ingredients.
- Whisk together the vinaigrette ingredients. Pour of the salad and toss until everything is combined.
- Refrigerate for 30 minutes (optional) or serve immediately.
Video
Nutrition
Delish. Thank you’
What is the best way to cook the beets?
I made this last night and it was amazing! Definitely a “sum is more than its parts” kind of dish. I used chickpeas that I cooked from dried but other than that followed the recipe exactly. My 19 yo liked it too so I begrudgingly shared. Though I rarely make a recipe twice, I know I will be making this again. Maybe even this week LOL
I am having trouble printing the recipe from this page. I tried Chrome and Safari browsers. The print button opens the same page in a new tab.
Hmm, I’m not sure why. It doesn’t do that on any browser I have tried so I don’t know what the problem is. The print button should take you to THIS link
Could you tell me how many servings this is ?
This recipe makes 2 servings
Hey Alyssa, I’m excited to try this great recipe ! I was thinking to meal prep this, how long would you say the dressing can be stored ? 😇
I would say up to a week! Happy prepping 🙂
Is there any substitute for quinoa? It makes me very sick.
Another grain will work!
This looks delicious and I can’t wait to make it! However, I am on a low sodium diet for health reasons. Is there anyway to lower the sodium?
As long as you rinse your chickpeas, you should be fine! That’s the only place that sodium could be hiding. I’ll look at getting the nutrition facts updated 🙂
This salad looks amazing! We dont eat anything from a can so would you be able to tell me the measurements for how many approx cups of chick peas you think… ??? Cant wait to make this for the weekend!
I would say about 1/2 cup dried chickpeas would probably work!
You can certainly see your skills in the work you write. The world hopes for more passionate writers like you who are not afraid to say how they believe. Always follow your heart.
Wow. This quinoa salad looks so good!
How easy can this be – my family loves beets – You cannot imagine how help you are to us.
Holy Hannah!!! This salad was GOOD!!! I am all about fresh and whole foods. I am a baker/wedding cake decorator (which means I am always covered in grease 🙁 Boo!) so this salad was just the ticket. My daughter, who loves quinoa but nothing else, said that her new favorite food is beets. I can honestly say this salad will be a regular in our home. 🙂 Thanks Alyssa!
your post inspired me to make some quinoa. I didn’t use the same ingredients as you but used mushrooms and feta cheese instead, check it out! http://www.madebysos.org/food/mushroom-and-feta-cheese-quinoa-recipe-healthy-recipe/
WOW! This salad is sooooooo good!
This looks yummy and healthy. I will try this soon. Some of the ingrediants I do not have but will try to have in my pantry. I have been telling a few people about Quinoa some have already heard of it. Some like kids look and turn away. But they will turn around. I haven’t as yet tried any of the colored Quinoa but I will.
Thanks, Emma
Would love to hear what you think of it once you try it 🙂 And please let me know what your kids think also!
You are so right, what we eat either helps our bodies or it doesn’t. When you can look at it from that perspective, it’s often easier to make good food choices. This detox salad looks great. Until a couple of years ago, I didn’t think I liked beets (because I had only ever tried the canned kind – ick), but after discovering fresh beets – love ’em.
I was in the same boat, but now that I eat fresh beets, I just simply love them!! Would love to hear what you think of this salad, it’s definitely a favorite in our house 🙂
That looks yummy! I’m going to have to try this one. How many servings is it supposed to be?
This serves two, but can easily be doubled, tripled or even more!! Hope you love it as much as I do; please come back and tell me what you think 🙂
What would you use in place of tahini as we’re allergic to sesame? I think another nut butter — maybe almond wouldn’t be as noticeable as peanut. Or maybe I’ll leave it out altogether.
Honestly, I think I’d use something like cashew butter. And I might add some crushed garlic to give it a little tang. Would love to hear what you end up trying!
Great idea. I never would have thought of cashew butter.
I found “wow-butter” at Wal-mat. Tastes like peanut butter, but it’s May from soy beans. Very very good!
Thanks but I only eat fermented soy. The cashew butter will work.