Main image of Quinoa Salad with Roasted Garlic Dressing

Quinoa Salad with Roasted Garlic Dressing

27 min

Meal

Salad

Dressing

This salad is a light and fresh meal idea, which is just perfect for the hot summer months. Delicious enjoyed both warm or cold, as a side or main dish.

Servings

Total

27 min

Prep

7 min

Cook

20 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Swap out

Treenut symbol

tree nut

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Ingredients

Roasted garlic

  • 1
    head garlic
  • ½ tsp
    olive oil

Salad

  • 2 cups (370 g)
    cooked quinoa
  • 1 cup (185 g)
    cooked chickpeas
  • 1
    red bell pepper, chopped
  • 1
    yellow bell pepper, chopped
  • 1
    medium tomato, chopped
  • 1
    stalk green onion, thinly sliced
  • cucumber, diced
  • ¼ cup (40 g)
  • ¼ cup (38 g)
    kalamata olives, pits removed, chopped

Dressing

Optional garnishes

  • fresh basil
  • fresh cilantro
  • fresh mint leaves
  • fresh parsley
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Directions

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  1. Preheat the oven to 390°F (200°C).
  2. Cut the top ½ cm off the head of garlic to expose the cloves, and place it on a baking tray. Drizzle with a bit of olive oil and roast on the centre rack for 20 minutes, or until golden and fragrant.
  3. While the garlic roasts, prep the veggies.
  4. To a large bowl, add the cooked quinoa, chickpeas, cut veggies, cranberries, and olives. Toss to combine.
  5. When the roasted garlic is removed from the oven and cooled enough to handle, remove the cloves of garlic from the skin and place in a medium bowl.
  6. Mash the garlic with a fork, and then add the remaining of the dressing ingredients. Stir to combine.
  7. Pour dressing over the salad and toss. Top with the roasted almonds, and enjoy!

Storage

  • Store in an airtight container in the fridge for up to 4 days.
  • Store the dressing separately until ready to serve.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 26%

cooked quinoa

Proteins 21%

cooked chickpeas

tahini

roasted almonds

Fruits & Veggies 53%

head garlic

red bell pepper

yellow bell pepper

medium tomato

stalk green onion

cucumber

dried cranberries

kalamata olives

lemon

Calcium
No significant sources of calcium
Fat

olive oil

kalamata olives

olive oil

tahini

roasted almonds

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Dylan - Aug. 26, 2021, 2:47 a.m.

This has been a staple for me. I usually like to do a baked tofu that I marinade overnight before hand with this. This is a really good meal prep option that I have done. I think I share other peoples concern with the garlic dressing. I have found that the taste is there and it works with the salad though I worry about the garlic breath. I have done other dressings with this salad as it is pretty versatile. I even like eating this with crackers like it were a dip as well. Great recipe. One of my favorites. Cheers.

PUL Team - Aug. 28, 2021, 6:41 p.m.

So glad you're enjoying this one, Dylan! It's one of our favourites too 😍


Aleksandra Jonczak - Aug. 3, 2021, 4:49 a.m.

Just made this and it's wonderful! So easy, so healthy and so filling! I added a carrot and some celery as well. You can put really any leftover veggies in this salad and it will turn out amazing.

PUL Team - Aug. 5, 2021, 4:13 a.m.

Love the idea to add some carrots and celery! Thanks, Aleksandra :)


Monica - Aug. 1, 2021, 12:31 a.m.

This is a really fresh salad and it tastes great. I almost always use lettuce in salads so this was a nice change. For me, the dressing was just a little bit too much effort for the pay off- it was good but not better than lemon and olive oil, which is much easier to make. Plus I like to make this to take to work, and the dressing has too much garlic for me to be comfortable talking to people after.

PUL Team - Aug. 4, 2021, 5:08 a.m.

Hi Monica, thanks for sharing the honest review! Super valuable to help us improve. We hope you enjoy the recipe (on a non-work day 😛) if you make it again, although feel free to use less garlic if desired to help with that ☺️


Sabine - July 24, 2021, 6:21 p.m.

Love this salad! I always make this recipe the day before my exam week starts, so I don't have to stress about dinner for an entire week and still eat healthy (which is very challenging for me when I'm stressed)!
I keep this I my fridge with a bag of leafy greens like spinach and then mix it with this salad + the AMAZING garlic dressing.

PUL Team - July 25, 2021, 11:50 p.m.

Aw so incredible you're able to meal prep before exams, Sabine! Thank you for taking the time to share. All the best with your studies ✨📚


Maria - July 13, 2021, 1 p.m.

I've made this recipe multiple times for my whole family and we all love it! It's so easy and flavorful and just is great any time of the year. We're Italian so we all love garlic, so I tend to use all of the garlic recommended! If you are more used to a more sweet dressing, pull back on the lemon and garlic. I personally like the intense dressing, I think it makes it so fresh tasting. :)

PUL Team - July 18, 2021, 12:21 a.m.

Oh, Maria, thanks a bunch for the lovely review - it means so much!


Catharina - July 12, 2021, 9:31 p.m.

I love this website! My partner and I use recipes from here daily. This recipe was great, however, my dressing didn't turn out. The lemon flavour was so intense we couldn't taste any garlic. In fact, it completely overpowered the salad. I checked and I put the correct amount of lemon in, 2 lemons. Any advice to improve the dressing?

PUL Team - July 16, 2021, 1:34 a.m.

We're so grateful to hear you're enjoying the new website, Catharina! How disappointing about the salad dressing. Adding a bit of sugar or perhaps even the slightest amount of baking soda may help counteract the acidic taste to salvage it. We'd suggest using medium-sized lemons if possible next time if yours were larger? Let us know how it goes ✨


Jaspreet Jawandha - July 9, 2021, 4:18 a.m.

Another one of my regular meals from PUL. I use the sauce for other recipes also. So much to learn from your videos beyond the recipe itself. Thanks Sadia.


Agate - July 9, 2021, 1:03 a.m.

We make this recipe regularly :) But we typically add extra cranberries and use a bit less quinoa


Angeliki Tsioli - May 15, 2021, 8:48 p.m.

Hi Sadia!
Do you really use all the cloves of the garlic head in this dressing? Or do you keep some cloves for another salad, another day?
I made this salad with some swaps (soya beans instead of chickpeas, vegetables that I had in the fridge, etc) and I used half of the roasted cloves. In your video, I have the impression you don't use the whole head. And I can say the dressing is the king of this salad!
Better put, dressings are always the kings of each salad. Or the queens?!
Cheers!

PUL Team - May 16, 2021, 12:44 a.m.

Hey Angeliki, so glad you enjoyed the salad! Hehe a crown for the dressing 👑

We indeed did use the whole head, which can totally seem like a lot! Since the garlic is roasted, it kind of gets caramelized which reduces the flavour intensity by making it a bit sweeter. Feel free to stick to half if desired though :)

Angeliki Tsioli - May 16, 2021, 12:50 a.m.

Thank you for the reply!
I also wanted to congratulate on the new website, since it is finally possible to comment directly a specific recipe (in the old one the comments were all mixed up somehow) !

PUL Team - May 16, 2021, 12:55 a.m.

Our pleasure 😃 We also appreciate this so much, Angeliki! We're happy the comments are more organized now too!