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Overhead of summer quinoa salad in blue bowl with tomatoes and green pepper

Summer Quinoa Salad

Loaded with chickpeas, vegetables, a little cheese and of course quinoa, this quinoa salad is a great healthy make-ahead lunch option.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 591kcal
Author Ryan Beck


Quinoa Salad

  • 1 cup quinoa, uncooked
  • 1 (15.5 oz can) chickpeas, drained and rinsed
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ cucumber, diced
  • 1 carrot, diced
  • 6 cherry tomatoes, diced
  • 6 oz sharp cheddar cheese, diced into ½" cubes

Red Wine Vinaigrette

  • cup olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoon italian seasoning
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ tsp black pepper


  • Cook quinoa according to package directions. After cooked, put in the refrigerator to cool completely.
  • Dice all vegetables and cheese and mix in a large bowl with the chickpeas. When the quinoa is cooled, add to the bowl and mix together.
  • Whisk together all dressing ingredients and mix into vegetable salad. If eating as leftovers, you may have to add a bit more dressing.


  • Rinse the quinoa before boiling which removes its natural coating called saponin, which can make it taste bitter or soapy.
  • Be consistent with the size you dice the vegetables so you have even bites throughout.
  • Use quality olive oil as part of the taste for the vinaigrette comes from it.


Serving: 1serving | Calories: 591kcal | Carbohydrates: 67g | Protein: 24g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 402mg | Potassium: 1020mg | Fiber: 15g | Sugar: 14g | Vitamin A: 2350IU | Vitamin C: 146.9mg | Calcium: 290mg | Iron: 7.2mg