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Quinoa salad is plated in a white bowl with a side of lemons and more fresh basil for added color and flavor.

Quinoa Salad

Quinoa, chickpeas, juicy cherry tomatoes, and summer squash is topped with olive oil, fresh squeezed lemon juice, and fresh herbs. This 20 minute vegan dish is light, flavorful, and fresh!

Course Appetizer, Main Course, Salad
Cuisine American, Mediterranean
Keyword 30 minute meal, meatless, vegan, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Author sherry brubaker


  • 1 1/2 cup quinoa
  • 1 15 oz can of chickpeas
  • 1 cup cherry tomatoes halved
  • 1 medium sized summer squash diced into bite sized pieces

For the dressing

  • 3 TBS olive oil
  • 1 lemon juiced
  • 2 cloves of garlic
  • 3 TBS basil
  • 2 TBS mint
  • 1/2 tsp salt


  1. In a medium pot, boil 3 cups of water. Once the water is rapidly boiling, add the quinoa. Stir the quinoa, then cover the pot with the lid and reduce the heat to a simmer. Cook the quinoa for about then minutes.

  2. Dice the zucchini into bite sized pieces. Halve the cherry tomatoes and place to the side. Drain and rise the chickpeas. In the last 5 minutes of the quinoa cooking, place zucchini in the pot, then place the lid back on.

  3. Place olive oil, lemon juice, garlic, basil, and mint in the blender. Blend until the herbs are finely chopped.

  4. When the quinoa is done cooking (15 minutes total), remove from the stove. Plate in a large bowl. Add the tomatoes, chickpeas, and the dressing. Stir to combine. Top with a pinch of salt, red pepper flakes, more herbs, or lemon wedges. Mangia!