Quinoa Salad: a twist on a classic

This is one of our favorite salads because it’s simple to make, keeps for days, has the right touch of spice, and has a refreshing crunch.  You can make it with leftover rice, quinoa, farro, or in the classic style with bulgur, too!

Total prep time: 20 minutes active time, total time 1 hour, 

Servings: 4 dinner servings. 


4 Cups quinoa, cooked according to package directions, and cooled (optional to include ½ teaspoon salt in the cooking)

2 cloves garlic, grated or finely chopped

Zest and juice of one lemon

2 Tablespoons Olive Oil

1 tsp cumin

Pinch of cayenne pepper

1 English cucumber, unpeeled, finely chopped

4 roma tomatoes, finely chopped

1 small (or half large) purple onion, finely chopped

1 Large bunch flat leaf parsley leaves, finely chopped

1 bunch fresh mint leaves, finely chopped




Combine cooked quinoa with garlic, lemon zest, lemon juice, olive oil, cumin, and cayenne pepper and mix well.

Add chopped vegetables and herbs and mix until blended.


Note: salad photo from Nicolas Pujol.


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