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.
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