Whether you’re vegan or not, this light and crisp Quinoa salad is a spring/summer favorite.

Honestly, I find it great all year long. It’s gluten free and tastes heavily.

The mix of zest and heat is a perfect combination.

Quinoa Salad

Super light yet packed with flavor and a little bit of heat. Feel free to add additional ingredients such as chick peas or avocados to pack it with healthy proteins and fats.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Salad
Cuisine American
Servings 4 people


  • 2 cups boiling water with salt
  • 1 cup Bob’s Red Mill GF Quinoa from Juthour
  • 1 TSP Fresh Lemon Zest
  • 3/4 Cup Corn
  • 1 Cup Cherry Tomatoes quartered
  • 1/2 Cup Green Onions
  • 1 1/2 Cup Kidney Beans
  • 1/2 Cup Palmetto
  • 1/4 Cup Chopped Cilantro
  • Salt/Pepper to Taste


  • 2 TBSP fresh lemon juice
  • 1 TBSP Olive Oil
  • 1 TSP Salt
  • 1 TSP Cumin
  • 1/2 TSP Chili Sauce or more to taste


  • Bring 2 cups of water to boil. Add salt.
  • Add 1 cup Bob's Red Mill Quinoa.
  • Cover and cook for 12 - 15 minutes on medium heat.
  • Fluff off, rinse, and allow to cool down before tossing salad.
  • Mix in all salad ingredients and season with salt/pepper to taste.
  • Mix all the dressing ingredients and fold into salad.
  • Allow to sit in the fridge for 2 hours at least and serve.


Keyword Quinoa Salad