Amazing Herby Quinoa Salad Recipe

by Phoebe Green
Amazing Herby Quinoa Salad Recipe

Are you on the quinoa bandwagon? Lately, I’ve turned into a pretty big-time quinoa fangirl. It’s full of good stuff like iron, B vitamins, fibre and protein. One of my favourite things is that it cooks in less than 20 minutes! So I made this herby quinoa salad recipe. It’s a little plain and earthy tasting, but it’s the perfect base for making a salad that will hold up for several days in the fridge, meaning you’ve got an easy and healthy lunch ready.

The fantastic thing about quinoa salads is that you can use whatever sounds appealing (or happens to be lying around waiting for some enchanted evening in your fridge), and it will still probably taste awesome. Don’t have pistachios? Use any other type of nut for crunch. Don’t have a bunch of herbs on hand?

Chop up spinach leaves instead! For the spices, I went heavy on the basil and then did a mix of chives, oregano, dill and a bit of arugula. So make some herby quinoa salad, pat yourself on the back for eating a protein and veggie-filled lunch and let yourself go wild with cheese and crackers and all that jazz at happy hour.

This herby quinoa salad holds up well in the fridge for about four days. If it gets dry, add a drizzle of olive oil or a little lemon juice to bring it back to life.

Amazing Herby Quinoa Salad Recipe

Amazing Herby Quinoa Salad Recipe

Phoebe Green
This herby quinoa salad is a fresh, filling salad that can be a light meal on its own or a side dish. Try the easy recipe here.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 6 people
Calories 345 kcal


  • 1 cup quinoa uncooked
  • ½ big English cucumber
  • 1 can chickpeas drained and rinsed
  • cup pistachios
  • cup raisins
  • 1 cup spinach fresh
  • cup olive oil
  • 1 medium lemon juiced


  • Cook your quinoa! Give it a rinse in a mesh colander and add 2 cups of water to a pan. If you want to be fancy, use broth instead! Bring quinoa and water to a boil, then reduce to low heat and simmer for about 15 minutes.
  • While your quinoa is cooking, chop up the cucumber and add it to a bowl with the drained chickpeas. Finally, add the pistachios and raisins.
  • Prep your herbs! Cut everything up and place them in a bowl with the other ingredients.
  • Let the quinoa cool, and add olive oil and lemon juice. Mix with the rest of the ingredients and add salt and pepper to taste.


Calories: 345kcalCarbohydrates: 26gProtein: 5gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 8mgPotassium: 279mgFiber: 3gSugar: 0.5gVitamin A: 477IUVitamin C: 11mgCalcium: 25mgIron: 2mg

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