Loaded Quinoa Salad

Quinoa  Salad Audrey'sWe are in Europe right now – follow our adventures in Switzerland and Spain on Instagram! Hope to see you there.

I like salads with some bulk in the summer to change things up a bit from the tomatoes, lettuce and cucumbers we might be tossing together. This quinoa salad is a perfect side to any protein you choose to make, but also uses a large amount of produce you can readily find at your market these days. What I also like about this salad is that it keeps really well, even with the dressing, which means it’s perfect to make ahead. For that reason I also added it to my menu that I shared last week in my summer special issue. I wanted this salad to be searchable in my archives, so I thought I’d pull it out as a separate recipe this week. Enjoy!

Loaded Quinoa Salad


  • 1.5 cup cooked and cooled quinoa (I used white and black quinoa)
  • 4 small cucumbers, chopped
  • 2 celery ribs, chopped
  • 1 orange bell pepper, chopped
  • 1 granny smith apple, cored and chopped
  • 1 cup red or green grapes, halved
  • 1/2 cup chopped pecans
  • 1/4 cup chopped basil
  • 1/4 cup chopped mint
  • 1 garlic clove, minced
  • juice of 1 lemon
  • 3 tablespoons plain yogurt
  • 1 tablespoon of honey
  • salt and pepper
  • 1/2 teaspoon smoked chili powder


  1. In a large bowl, combine quinoa with veggies, apples, grapes,pecans and herbs. Toss to combine,
  2. In a small bowl, combine garlic, lemon juice, yogurt, honey and a couple pinches of salt, pepper and chili.
  3. Toss everything together and taste for seasonings, adding more salt if needed.


adapted from Camille Styles


Quinoa  Salad Audrey's

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