quinoa salad

Quinoa salad


This vegan, gluten-free, eggs-free, nuts-free and lactose free quinoa salad is a no cook dish made of red quinoa, white quinoa and mung beans – delicious yet healthy!

Special diets: Vegetarian | vegan | nuts-free | lactose-free | eggs-free | gluten-free | soy-free |


⏱ 54 mins – easy

🍽 8 servings – 458 kcal per serving





Sat. fat













  • ¼ tsp black pepper
  • 1 tsp salt
  • 1 cup red quinoa
  • 1 cup white quinoa
  • 1 tbsp olive oil
  • ⅓ cup olive oil
  • 3 tbsp white vinegar
  • 3 tbsp lemons
  • ¾ cup tomatoes
  • ¾ cup cucumbers
  • ½ cup scallions
  • ¾ cup red bell peppers
  • 16 oz can of red lentils
  • 16 oz mung beans
  • 4 tbsp parsley


  • 1 knife
  • 3 colanders
  • 1 saucepan
  • 1 lid
  • 1 squeezer
  • 1 baking sheet
  • 1 foil
  • 1 zester
  • 1 whisk
  • 2 bowls
  • 1 wooden spoon


Chop parsley.

Zest lemons with a zester.

Cut lemons in half.

Squeeze the lemon halves with a squeezer.

Chop tomatoes, red bell peppers, and scallions. Then, slice cucumbers.

Rinse red and white quinoa in a colander, then drain them.

Drain a can of red lentils in a second colander.

Rinse and drain mung beans in a third colander.

Heat 7 cups of water in a saucepan for 3 minutes. Add in salt and quinoa. Cook on medium heat for 3 minutes and cover with a lid. Then, cook the quinoa for 15 minutes on low heat.

Rinse the quinoa in a colander.

In the same colander, drain the quinoa.

Line a bakings sheet with foil. Transfer the quinoa to it and drizzle with 1 tbsp of olive oil. Spread out the quinoa on the baking sheet and set it aside for 10 minutes to cool down.

Combine white vinegar, lemon juice, ⅓ cup olive oil, lemon zest, a quarter tsp of salt, and black pepper in a bowl with a whisk to get a vinaigrette dressing.

Transfer cooled quinoa to a bowl. Stir in tomatoes, cucumbers, scallions, red bell pepper, lentils, and mung beans with a wooden spoon. Top with parsley and drizzle the vinaigrette dressing over the quinoa salad.

It’s ready to be served !

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