This quinoa salad is the perfect dish to throw together on a Sunday to feed yourself throughout the week!
It is delicious, healthy, easy to make, customizable, and can feed a large crowd.
How do you feel about make-ahead meals?
I don’t typically like creating whole meals ahead of time, I do however enjoy prepping simple ingredients ahead of time. It makes life so much easier! This salad is one of my favorite things to prep for quick lunches during the week.
AND I swear that the longer it sits (2 – 3 days, not a week), the tastier it gets!
SO on this one, I am giving it a big thumbs up on the make-ahead part and I think you will too!
Details of this recipe
With less than 10 ingredients to pull it together, this quinoa salad brings tons of veggies, chickpeas, and a simple dressing that gives it a very subtle flavor.
- Chickpeas (also known as garbanzo beans) provide protein, fiber, potassium, Vitamin C, and Vitamin B-6. They also contain choline which can help with sleep, muscle movement, and memory.
- Quinoa is naturally gluten-free, also high in protein, and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.
- 3 1/2 cups of mixed veggies to help add in some more vitamins and minerals. If you prefer to add in different types of veggies – go for it. However, I suggest keeping the cucumber and green onions as those flavors go really well with this quinoa salad.
- Dressing mixture is very simple yet tasty. I use only one lemon but you could use one more for a bit more of a lemon flavor. If you feel it is too dry, add on one more Tablespoon of olive oil as well.
Have you ever tried a quinoa salad like this? There are so many variations you can make.
Another idea is to make this salad up, store immediately in single size containers like this and just grab and go as the weekdays go by. Add to your lunch box a handful of nuts, an apple, and maybe a cookie and your lunch is complete!
Looking for tips on how to pack better lunches? Check out this post for that is dedicated all towards that.
Are you ready to make it? Here is the recipe:
Make-Ahead Quinoa Salad
Ingredients
- 2 Cups cooked quinoa
- 1 16 oz can of chickpeas, drained and rinsed
- 1 Cup cucumber, peeled and chopped
- 1 Cup red bell pepper, chopped
- 1/2 Cup red cabbage, chopped
- 1/2 Cup kale, chopped
- 1/2 Cup green onions, chopped small
Dressing
- 1-2 Tbsp lemon juice depends on how lemony you want it
- 1 Tbsp olive oil
- 1 tsp apple cider vinegar
- salt and pepper to taste
Instructions
- Mix the dressing ingredients together and set it to the side.
- Mix all the veggies, quinoa, and chickpeas together in a large bowl and stir well.
- Add the dressing into the salad and mix.
- Store in an airtight container in the refrigerator until ready to serve. This salad will remain fresh for 5 days.
As always, if you make it be sure to tag me on Instagram @LivingOnRoots. I love seeing the creations come together in your kitchen.
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