Simple Quinoa Salad

March 13, 2015

Simple Quinoa Salad

This Simple Quinoa Salad is really easy to make and is so refreshing. It is a great salad for vegans and vegetarians as the chickpeas and quinoa provide a wonderful source of plant-based protein. The sweetness of the currants works so well with the vegetables and the zing of the lemon dressing. I love to add lots of fresh herbs to this salad. I have chosen basil and parsley because these grow abundantly in my garden.

If you haven’t tried quinoa before, then this Simple Quinoa Salad is a nice way to become initiated. I like to replace quinoa with rice in lots of my recipes now, especially when I make curries. It’s really simple to make and I cook it just like rice, using the absorption method. You add two parts water to one part quinoa in a pot over high heat. Bring to the boil then reduce to simmer, pop on the lid and cook for 15 minutes. Alternatively, if you have a Thermomix, you can cook the quinoa in the basket just like you would cook rice. Add 900g of water and cook the quinoa on Varoma heat, speed 4 for 15 minutes.

Simple Quinoa Salad


  • 1/2 cup of uncooked white quinoa
  • 1 cup of water
  • 1 can of organic chickpeas, drained and washed (ensure the chickpeas contain no added sugar) OR 1 cup of homemade cooked chickpeas
  • 2 stalks of celery, diced
  • 2 small carrots, diced
  • 1 red capsicum, de-seeded and diced
  • 1 large handful of fresh basil, chopped
  • 1 large handful of fresh parsley, chopped
  • 1/4 cup of organic currants
  • Juice of one lemon
  • 1/4 cup of cold pressed extra virgin olive oil
  • Good pinch of Himalayan salt and freshly ground black pepper


  1. Cook your quinoa. I like to use the absorption method. Place the uncooked quinoa in a saucepan and add 1 cup of cold water (always use the ratio of 1 part quinoa to 2 parts water). Place the saucepan on high heat and bring to the boil. Once boiling, change the heat to low and put a lid on the saucepan. Cook for 15 minutes. Remove the saucepan from the heat and spoon the quinoa onto a plate to cool.
  2. Place all of the other ingredients in order into a large mixing bowl. When the quinoa has cooled down, add it to the bowl and stir well until the salad is well combined and coated with the lemon and olive oil dressing.
  3. Place the salad in the fridge until you are ready to serve. Note that if you want to make this salad in advance (i.e. the day before), leave out the lemon juice and olive oil and only add these to the salad before serving.


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