This zesty quinoa salad recipe is bursting with fresh, vibrant flavors and packed with nutritious ingredients. Whether you’re looking for a healthy salad for meal prep, a delicious side dish for your next BBQ, or a main dish that’s both satisfying and refreshing, this salad is a great option.
The combination of fluffy quinoa, fresh vegetables, and a citrusy honey-lime dressing makes this an easy quinoa salad that will quickly become a favorite. With a medley of textures—crunchy pistachios, juicy pomegranate seeds, and creamy avocado—every bite is a delight.
Ingredient Notes
Quinoa: This salad starts with cooked quinoa, a high-protein, gluten-free grain that contains all the essential amino acids. You can use white quinoa, red quinoa, black quinoa, or tri-color quinoa based on personal preferences. Be sure to rinse it thoroughly with cold water before cooking to remove its bitter outer coating.
Jalapeños: These add a refreshing kick to the salad. If you prefer a milder flavor, substitute with green bell pepper or omit them altogether.
Red Onion: Adds a tangy, slightly sweet flavor that balances well with the citrus dressing. If you find red onion too strong, try soaking it in cold water for 10 minutes before adding it to the salad.
Pistachios: These provide a satisfying crunch and healthy fats. You can substitute with almonds, sunflower seeds, or chopped walnuts.
Pomegranate Seeds: A burst of sweetness that complements the savory flavors. If unavailable, swap them with chopped dried cranberries or cherries.
Avocado: Brings creaminess and a dose of heart-healthy fats. If making this salad for meal prep, add the avocado right before serving to prevent browning.
Fresh Herbs: Cilantro and mint add brightness and freshness. If you’re not a fan of cilantro, try fresh parsley or basil instead.
Citrus Dressing: This is where the magic happens! Made with fresh lime juice, lemon juice, orange zest, grapefruit zest, olive oil, and honey, it ties everything together with vibrant flavors. For a vegan alternative, swap honey with maple syrup. (note that this is enough for twice as much as you will need for this salad)
Instructions
Rinse 1 cup of dry quinoa under cold water and combine it with 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and let simmer for 15-20 minutes, or until the quinoa cooks and absorbs all the excess liquid. Fluff with a fork and let cool to room temperature.
While the quinoa cools, prepare the ingredients. Seed and finely chop 2 jalapeños, dice ½ cup red onion, shell and chop ½ cup pistachios, and dice 1 avocado. Remove the seeds from ½ cup pomegranate arils, and finely chop ½ cup fresh cilantro and ¼ cup fresh mint.
In a large mixing bowl, combine the cooked quinoa with the jalapeños, red onion, pistachios, pomegranate seeds, avocado, cilantro, and mint. Toss gently to combine.
In a small bowl or mason jar, whisk together the juice and zest of 1 orange, 1 grapefruit, 1 lime, and 1 lemon, along with ⅔ cup olive oil, 2 tablespoons honey, and ½ teaspoon salt. (note that this is enough for twice as much as you will need for this salad but it's great in other salads or if you want to double the recipe)
Pour over the quinoa mixture and toss until well-coated.
How to Serve
- Lettuce Wraps – Spoon the salad into large lettuce leaves for a refreshing low-carb option.
- Grain Bowl – Serve over brown rice, wild rice, or tri-color quinoa for a heartier meal.
- With Fish – This makes a perfect side dish for grilled salmon or baked cod.
- Black Bean Salad Fusion – Mix in black beans for a more protein-packed variation.
Tips, Tricks, and Alterations
- Meal Prep Friendly: Store in an airtight container in the fridge for up to 3 days. Add avocado just before serving to maintain freshness.
- Make It Vegan: Swap honey with maple syrup for a fully vegan quinoa salad.
- Extra Protein: Add some white beans like navy or great northern beans. Or add chilled chicken.
- More Veggies: Toss in red bell pepper, green onions, cherry tomatoes, or sweet corn for extra color and crunch.
Spice It Up: A pinch of chili powder, cayenne pepper, or red pepper flakes adds extra heat.
If you’ve tried this Zesty Quinoa Salad recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Zesty Quinoa Salad
Ingredients
Salad:
- 2 cups cooked quinoa
- 4 cups water
- 2 jalapenos seeded and finely chopped
- ½ cup chopped red onion
- ½ cup pistachios shelled and chopped
- ½ cup pomegranate seeds
- 1 avocado diced
- ½ cup chopped cilantro
- ¼ cup chopped mint
Citrus Dressing:
- Juice and zest of 1 orange
- Juice and zest of 1 grapefruit
- Juice and zest of 1 lime
- Juice and zest of 1 lemon
- ⅔ cup olive oil
- 2 tablespoons honey
- ½ teaspoon salt
Instructions
- Rinse 1 cup of dry quinoa in a fine-mesh strainer and combine with 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and let simmer for 15-20 minutes, until the quinoa cooks and absorbs all the excess liquid. Let cool.
- In a large salad bowl, combine the cooked quinoa, jalapeños, red onion, pistachios, pomegranate seeds, avocado, cilantro, and mint. Toss to combine.
- In a small bowl or mason jar, whisk together juice and zest of 1 orange, 1 grapefruit, 1 lime, and 1 lemon, along with ⅔ cup olive oil, 2 tablespoons honey, and ½ teaspoon salt. Pour over the quinoa mixture and toss well.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
- This delicious zesty quinoa salad is a great option for an easy meal, healthy side dish recipe, or main course. With its vibrant flavors, fresh ingredients, and simple salad preparation, it’s sure to become a favorite at your next BBQ or weekly meal prep rotation!
Did you make this recipe? Let me know!