Gluten-Free Grains: Quinoa Salad With Refreshing Add-Ins Menu Verywell Fit Nutrition Weight Management Nutrition Facts Nutrition Basics Diets Meal Plans Meal Delivery Services View All News Fitness and Nutrition What to Buy How We Test Products Fitness Gear Nutrition Products Tools Recipe Nutrition Calculator Weight Loss Calorie Goal BMI Calculator Body Fat Percentage Calculator Calories Burned by Activity Daily Calories Burned Pace Calculator About Us Editorial Process Meet Our Review Board Search Cooking and Meal Prep Recipes Gluten-Free Grains: Quinoa Salad With Refreshing Add-Ins By Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. Learn about our editorial process Updated on September 20, 2019 Print Dana Angelo White (6 ratings) Total Time: 40 min Prep Time: 15 min Cook Time: 25 min Servings: 6 (1 cup each) Nutrition Highlights per serving 227 calories 10g fat 26g carbs 9g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 6 (1 cup each) Amount per serving Calories 227 % Daily Value* Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 7mg 2% Sodium 387mg 17% Total Carbohydrate 26g 9% Dietary Fiber 6g 21% Total Sugars 1g Includes 0g Added Sugars 0% Protein 9g Vitamin D 0mcg 0% Calcium 79mg 6% Iron 2mg 11% Potassium 327mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. You may have heard that quinoa is a protein-rich option (it has 8 grams of hunger-fighting protein per cup!), but this gluten-free seed is also packed with minerals like iron and magnesium, all reasons you'll want to incorporate it into any diet, not just a gluten-free one. When mixed with fresh veggies, beans, and a sprinkle of cheese, quinoa can be a satisfying side dish to serve with meat or fish or a standalone vegetarian main course. Ingredients 1 cup dry quinoa, rinsed and drained 2 cups water ½ teaspoon kosher salt 2 tablespoons freshly squeezed lemon juice 2 tablespoons extra virgin olive oil 1 cup diced cucumber 1 can (15-ounces) black beans, rinsed and drained ¼ cup green olives, sliced 2 ounces goat cheese, crumbled 2 tablespoons chopped fresh parsley Preparation In a saucepan, combine quinoa and water, bring to a boil, reduce heat, cover, and simmer for 15 to 20 minutes or until water is absorbed and quinoa is tender. Once quinoa is cooked, transfer to a large bowl, stir in 1 tablespoon of olive oil and set aside to cool, at least 20 minutes. Add black beans, cucumber, goat cheese and parsley. Toss to combine. Serve chilled or at room temperature. Ingredient Variations and Substitutions This recipe features red quinoa, but any variety will work nicely. The combination of quinoa and beans makes for a high-fiber meal that will keep hunger at bay for hours. Add any fresh, seasonal veggies for more color, flavor, and crunch. If you aren’t a fan of tangy goat cheese, a milder feta works as a good substitute. Cooking and Serving Tips Make a large batch of this salad on the weekend and graze on it for lunches and dinners throughout the week; it tastes even better the few days after it's prepared. Serve with barbecued chicken or a piece of roasted salmon. Rate this Recipe You've already rated this recipe. Thanks for your rating! By Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? 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