10 Delicious Quinoa Salad Recipes for Quick and Healthy Weeknight Dinners

Quinoa salads are the perfect go-to for quick weeknight dinners that are both healthy and satisfying. Packed with nutrients and customizable to your taste, these recipes offer a delicious way to get a wholesome meal on the table in no time. Whether you’re in the mood for something refreshing, spicy, or cozy, we've rounded up a variety of quinoa salad recipes that make meal prep a breeze.

Hearty Black Bean And Quinoa Salad

This Hearty Black Bean and Quinoa Salad is a colorful and nutritious dish that packs a punch. The vibrant mix of ingredients makes it visually appealing and delicious. You’ll see black beans, corn, diced tomatoes, and fresh veggies all mingling together, creating a delightful texture and flavor.

The salad is not just pretty; it’s also loaded with protein and fiber, making it a perfect choice for a quick weeknight dinner. The combination of quinoa and black beans provides a hearty base, while the fresh vegetables add crunch and freshness. A squeeze of lime juice brings everything together, giving it a zesty kick.

This salad is super easy to whip up. You can enjoy it on its own or serve it as a side dish. It’s also great for meal prep, as it keeps well in the fridge. Let’s get to the recipe!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
2. Mix the Ingredients: In a large bowl, combine the cooled quinoa, black beans, corn, cherry tomatoes, red bell pepper, avocado, and cilantro.
3. Add Lime Juice: Squeeze the lime juice over the salad and season with salt and pepper. Toss everything gently to combine.
4. Serve: Enjoy immediately or refrigerate for later. This salad tastes even better after the flavors meld together!

Zesty Southwest Quinoa Salad

This Zesty Southwest Quinoa Salad is a colorful and nutritious dish that brings a burst of flavors to your dinner table. Packed with fresh ingredients like tomatoes, black beans, corn, and creamy avocado, it’s perfect for a quick weeknight meal. The vibrant colors of the salad make it visually appealing, while the combination of textures keeps every bite interesting.

The base of this salad is fluffy quinoa, which is not only delicious but also a great source of protein. Topped with a zesty dressing, this salad is sure to please everyone. You can easily customize it by adding your favorite toppings or adjusting the spice level to your liking.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or canned)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, sliced (optional)
• 1 lime, juiced
• 1/4 cup olive oil
• Salt and pepper to taste
• Tortilla chips for garnish

Instructions

1. Cook the Quinoa: In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Let it cool.
2. Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Combine Ingredients: In a large bowl, mix the cooled quinoa, black beans, corn, cherry tomatoes, avocado, and cilantro. Pour the dressing over the salad and toss gently to combine.
4. Serve: Top with sliced jalapeños if desired and garnish with tortilla chips for a nice crunch. Enjoy your zesty salad!

Tropical Quinoa Salad With Mango And Avocado

This Tropical Quinoa Salad is a refreshing dish perfect for quick weeknight dinners. The vibrant colors of mango and avocado make it visually appealing, while the coconut bowls add a fun touch. Imagine enjoying this salad by the beach, with the sound of waves in the background. It’s not just a meal; it’s an experience!

The combination of quinoa, fresh mango, creamy avocado, and a hint of lime creates a delightful flavor profile. This salad is not only tasty but also packed with nutrients, making it a healthy choice for any dinner table.

Let’s get into the ingredients and steps to whip up this delicious salad!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 ripe mango, diced
• 1 avocado, diced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until water is absorbed.
2. Once cooked, fluff the quinoa with a fork and let it cool.
3. In a large bowl, combine the cooled quinoa, diced mango, avocado, cucumber, red onion, and cilantro.
4. Drizzle lime juice over the salad and season with salt and pepper. Toss gently to combine.
5. Serve in coconut bowls for a tropical touch and enjoy your meal!

Creamy Avocado And Quinoa Salad

This creamy avocado and quinoa salad is a delightful mix of flavors and textures. The vibrant green avocado pairs perfectly with fluffy quinoa, making it a filling and nutritious option for dinner. Fresh cherry tomatoes add a pop of color and sweetness, while a sprinkle of sesame seeds gives it a nice crunch.

The salad is not only visually appealing but also packed with healthy ingredients. Spinach adds a boost of vitamins, and the olive oil dressing ties everything together beautifully. This dish is perfect for a quick weeknight dinner, and it can be made in under 30 minutes!

Ingredients

• 1 cup quinoa
• 2 ripe avocados, sliced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 2 tablespoons sesame seeds
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until water is absorbed. Fluff with a fork and let cool.
2. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Assemble the Salad: In a large bowl, combine cooked quinoa, spinach, cherry tomatoes, and avocado slices.
4. Add the Dressing: Drizzle the dressing over the salad and toss gently to combine.
5. Serve: Sprinkle sesame seeds on top and enjoy your creamy avocado and quinoa salad!

Nutty Quinoa Salad With Almonds And Cranberries

This Nutty Quinoa Salad is a delightful mix of flavors and textures. The fluffy quinoa serves as a perfect base, while the almonds add a satisfying crunch. Sweet cranberries bring a burst of flavor that balances the nuttiness of the dish. Fresh spinach gives it a vibrant color and a healthy touch.

Making this salad is simple and quick, making it ideal for busy weeknight dinners. You can serve it as a main dish or as a side. It’s packed with nutrients, making it a wholesome choice for anyone looking to eat healthier.

Let’s get into the ingredients and steps to whip up this tasty salad!

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup fresh spinach, chopped
• 1/2 cup almonds, sliced
• 1/2 cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water to remove any bitterness. In a medium pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
2. In a large bowl, combine the cooked quinoa, chopped spinach, sliced almonds, and dried cranberries.
3. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Serve immediately or let it chill in the fridge for about 30 minutes to let the flavors meld together.

Spicy Thai Quinoa Salad

This Spicy Thai Quinoa Salad is a vibrant and colorful dish that brings together fresh vegetables and protein-packed quinoa. The bright red and yellow bell peppers, crunchy carrots, and fresh cilantro create a feast for the eyes. Lime wedges add a zesty touch, while the peanuts on top provide a satisfying crunch. This salad is perfect for a quick weeknight dinner, offering a balance of flavors and textures that everyone will love.

Making this salad is a breeze. Start by cooking your quinoa and letting it cool. Then, chop up your veggies and toss them together with the quinoa. A simple dressing made with lime juice, soy sauce, and a hint of chili paste ties everything together. The result? A refreshing and spicy salad that’s sure to impress!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup roasted peanuts
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 teaspoon chili paste (adjust to taste)

Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Let it cool.
2. In a large bowl, combine the sliced bell peppers, shredded carrots, and chopped cilantro.
3. In a small bowl, whisk together lime juice, soy sauce, and chili paste.
4. Add the cooled quinoa to the vegetable mixture and pour the dressing over it. Toss gently to combine.
5. Top with roasted peanuts before serving. Enjoy your spicy Thai quinoa salad!

Satisfying Quinoa And Chickpea Salad

This quinoa and chickpea salad is a colorful and nutritious option for a quick weeknight dinner. The vibrant mix of red and yellow bell peppers, cucumbers, and chickpeas makes it not only visually appealing but also packed with flavor and texture. The fresh herbs and a squeeze of lemon add a refreshing touch, making every bite delightful.

Quinoa is a fantastic base for salads, providing a good source of protein and fiber. Paired with chickpeas, this dish becomes even more satisfying. It's perfect for meal prep, as it keeps well in the fridge and can be enjoyed cold or at room temperature.

Whether you're looking for a light dinner or a side dish, this salad is a winner. Plus, it's easy to customize with your favorite vegetables or dressings. Give it a try!

Ingredients

• 1 cup quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let it cool.
2. Mix the Salad: In a large bowl, combine the cooked quinoa, chickpeas, diced bell peppers, cucumber, and parsley.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Toss Together: Pour the dressing over the salad and toss gently to combine.
5. Serve: Garnish with sesame seeds if desired. Enjoy immediately or refrigerate for later!

Flavor-Packed Quinoa And Shrimp Salad

This quinoa and shrimp salad is a delightful mix of flavors and textures. The tender shrimp are perfectly seasoned and sit atop a bed of fluffy quinoa. Fresh avocado slices add creaminess, while lime wedges bring a zesty kick. The vibrant green sauce drizzled on top is a refreshing herb dressing that ties everything together.

This dish is not just about looks. It’s packed with protein and healthy fats, making it a great choice for a quick weeknight dinner. You can whip it up in no time, and it’s sure to impress anyone at your table.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, for garnish
• 1 lime, cut into wedges
• 1/2 cup Greek yogurt
• 1/4 cup fresh herbs (like parsley or cilantro)
• 1 tablespoon lime juice

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.
2. Prepare the Shrimp: In a skillet, heat olive oil over medium heat. Add shrimp, garlic powder, salt, and pepper. Cook for 3-4 minutes until shrimp are pink and cooked through.
3. Make the Dressing: In a small bowl, mix Greek yogurt, fresh herbs, and lime juice until smooth.
4. Assemble the Salad: On a plate, layer the quinoa, shrimp, and avocado slices. Drizzle with the herb dressing and garnish with fresh cilantro and lime wedges.

Sweet Potato And Quinoa Salad

This Sweet Potato and Quinoa Salad is a delightful mix of flavors and textures. The roasted sweet potatoes add a warm, earthy sweetness that pairs perfectly with the nutty quinoa. Fresh spinach provides a crisp base, while diced vegetables bring a colorful crunch to the dish. Drizzled with a tangy dressing, this salad is not only tasty but also packed with nutrients.

Making this salad is easy and quick, perfect for a weeknight dinner. Start by roasting the sweet potatoes until they’re tender and slightly caramelized. Meanwhile, cook the quinoa according to package instructions. Once everything is ready, toss it all together with your favorite veggies and a simple dressing.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 4 cups fresh spinach
• 1/2 cup diced red bell pepper
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
2. While the sweet potatoes are roasting, cook the quinoa. In a medium pot, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
3. In a large bowl, combine the spinach, roasted sweet potatoes, cooked quinoa, diced bell pepper, and red onion.
4. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
5. Top with feta cheese if desired, and serve warm or at room temperature.

Quinoa Salad With Apples And Walnuts

This quinoa salad is a delightful mix of flavors and textures. The nutty quinoa pairs perfectly with the crisp sweetness of apples and the crunch of walnuts. It's a great option for a quick weeknight dinner or a light lunch. Plus, it's packed with nutrients!

Start by cooking your quinoa until fluffy. While it cooks, chop up some fresh apples and walnuts. You can use any variety of apples you like, but a mix of sweet and tart works best. Toss everything together with a handful of dried cranberries for a pop of color and flavor.

To dress the salad, a simple vinaigrette made from olive oil, lemon juice, salt, and pepper is perfect. Drizzle it over the salad and mix well. This dish is not only healthy but also visually appealing, making it a great addition to your dinner table.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 large apple, diced
• 1/2 cup walnuts, chopped
• 1/2 cup dried cranberries
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a medium pot, combine quinoa and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and water is absorbed.
2. While the quinoa cooks, chop the apple and walnuts. Set aside.
3. In a large bowl, combine the cooked quinoa, diced apple, walnuts, and dried cranberries.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld.