Photo: Oxmoor House
Hands-on Time
10 Mins
Total Time
1 Hour 20 Mins
Serves 4 (serving size: about 1 3/4 cups salad and 1 lemon wedge)

The health benefits of this gluten-free ancient grain are spectacular. Red quinoa makes a beautiful main-dish salad, but you can use whichever color you’d like.

How to Make It

Step 1

Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.

Step 2

While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.

Step 3

Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.

Step 4

Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Cooking Light Real Family Food

Ratings & Reviews

ncolieg's Review

June 09, 2013
The only thing this is missing is a little spice. I took this to work and we added some crushed red pepper. Otherwise, wonderful!

Honeybill's Review

July 07, 2013
Very good! I roasted the red Quinoa for 5 minutes with a little olive oil before cooking, it gave it great flavor.

sarahmorgan013's Review

May 19, 2013

kimpjeffries's Review

August 27, 2014
I made this to bring as my lunch everyday to work this week. Delicious! For added veggies I used a whole cucumber and 5 tomatoes. I also doubled the dressing. And I added 1 lb shredded chicken. To cook the chicken I seasoned with salt, pepper, and garlic. Then I cooked on 1 side in some olive oil in a skillet for a few minutes, turned them over, added 1/4 cup water, and put a lid on the skillet. I cooked for a few more minutes, then once cooked, I removed the chicken, let it cool, and shredded it into the salad. Super easy and I would make it again!

user's Review

June 09, 2013

jbrough1984's Review

June 17, 2013
I made this for lunch.I left out the chickpeas (personal preference), added bell pepper & onion. This is a keeper.

LeighLeigh8's Review

June 08, 2013
Easy to make and soooooo good!

AMurphy804's Review

July 12, 2013
I made this for company and it got rave reviews. I changed a few things... omitted the mint and used fresh basil instead of oregano. I thought it was a little dry after sitting, so I added some Lemon Balsamic vinegar and a little EVOO to it. Everyone went back for seconds. It also was good for leftovers. I had some cooked corn on the cob leftover and I cut this off the cob and added it. I WOULD MAKE IT AGAIN.

SillyCow's Review

February 25, 2014
I made this thinking I'd be the only one in the house to eat it. The first and last time I made quinoa for the family my husband made it clear he did not care for the stuff. I served this salad over a bed of kale and he went on and on about how delicious it was - then ate a second helping! Oh yes, and I loved it too even though I did not have all of the fresh herbs. I'll be making this again and again.

auntcharlotte's Review

July 27, 2013
This is an easy and delicious side dish. A new favorite to take to potluck gets rave reviews every time...thank you!