Easy Quinoa Salad

Salads of all kinds can be made using ingredients other than vegetables, such as grains or legumes. Quinoa salads are very easy to prepare, nutritious and delicious.



  • 1/2 taza de quinoa cruda (85 g)
  • 1/2 taza de alubias negras cocinadas o de bote (95 g), o de cualquier otro tipo de alubias
  • 1/2 taza de maíz (70 g)
  • 1/4 taza de perejil fresco (4 cucharadas o unos 15 g), troceado
  • 12 tomates cherry, troceados
  • 1/4 cebolla, troceada, yo usé cebolla morada
  • 2 cucharadas de vinagreta (ver notas para una alternativa con y sin aceite)


  1. Cook the quinoa according to the instructions on the package . You can also take a look at our recipe for how to cook quinoa, although the The amount of water can vary, so it’s best to read the directions on the package.
  2. Let the quinoa cool to room temperature or wash it if you want to save time.
  3. Put the quinoa together with the rest of the ingredients in a bowl and stir until well combined.
  4. You can serve the salad immediately or eat it cold. Store leftovers in an airtight container in the fridge for about 3-5 days.


  • You can replace the vinaigrette with any dressing, or add oil, vinegar and salt to taste. If you don’t take oil, use lemon juice or my recipe for tahini dressing.
  • Instead of beans you can use any type of legume.
  • You can use canned or frozen corn, although in that case you have to cook it previously following the instructions on the package and use it cold.
  • Add your favorite vegetables, spices or herbs.
  • Nutritional information is calculated with 1 tablespoon of soy sauce or tamari, since I cooked the quinoa according to my recipe from how to cook quinoa.

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