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This Healthy Veggie Quinoa Salad is loaded with all things nourishing and healthy! Quinoa, purple cabbage, bell pepper, edamame, onion, cucumber, chickpeas, & parsley, tossed in a simple vinaigrette.

This detox quinoa salad is crisp, healthy, satisfying, and so delicious. I could eat the entire bowl in one sitting if you let me! It’s a big bowl of healthy deliciousness and is perfect for entertaining but also great for meal prep.

It lasts for about 4-5 days in the fridge and pairs well with grilled chicken or salmon if you would like a little extra protein.

If you end up making this salad, please let me know how it turns out in the comments below! I absolutely love hearing from you all and hope you love this salad as much as I do!
PrintHealthy Veggie Quinoa Salad

- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6–8 side salads 1x
Ingredients
- 1 c uncooked quinoa (I used tri-color)
- 2 c water
- 1 red bell pepper, diced
- 1 c shelled edamame
- 1 1/2 c shredded purple cabbage
- 1 can chickpeas, drained and rinsed
- 1/2 hothouse cucumber, peeled and quartered
- 1/2 c red onion, diced
- 1/2 c parsley, chopped
- Salt and pepper, to taste
Vinaigrette:
- 1/4 c olive oil
- 1/4 c white wine vinegar
- 2 tsp dijon mustard
- 2 cloves garlic, minced
- pinch or two of sugar, optional
- Salt and pepper, to taste
Instructions
- Add quinoa, water, and a pinch of salt to medium sauce pan and bring to a boil. Once boiling, reduce heat, cover and simmer for 10-15 minutes until cooked and liquid reduced. Set aside to let cool.
- In a large bowl, combine quinoa, red pepper, edamame, cabbage, chickpeas, cucumber, onion, parsley, salt and pepper.
- Whisk dressing and pour over salad; toss to combine.
- Store salad in the fridge for 4-5 days. Enjoy!!!
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