Mound of quinoa on white surface with red bell pepper garnish

Lemony and Oil-Free

Quinoa lends itself nicely to no-oil dressings because of its moist, glossy finish. When served with golden (white) quinoa, the colorful vegetables make a beautiful presentation for potlucks and group functions. This is also a delicious dish for brown-bagging and daily lunches. No matter how you serve it, this salad is a winner!

Prep Instructions

  • Yield: 10 (1 cup) servings
  • Prep Time: 30 minutes
  • Chill Time: 30 minutes
  • Total Time: 1 hour

Recipe Ingredients

  • 1 1/2 cups quinoa
  • 2 1/2 cups water
  • 1-1 1/2 teaspoons salt (to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 cup green onions, sliced ¼-inch thick
  • 1 2-oz. can black olives, sliced
  • 3/4 cup red bell pepper, diced
  • 3/4 cup yellow bell pepper, diced
  • 1 cup garbanzos, rinsed and drained
  • 1 1/2 cups English cucumber, diced small
  • 6 tablespoons lemon juice (or to taste), freshly squeezed


  1. Put quinoa in a fine-mesh colander and rinse thoroughly under cold water. Drain well.
  2. In a saucepan, combine water and rinsed quinoa; stir in garlic powder. Bring to a boil, cover, and reduce heat. Simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for five minutes. Fluff with a fork and set aside to cool.
  3. Prepare vegetables and garbanzos while quinoa is cooking and cooling.
  4. Sprinkle salt evenly over quinoa; add vegetables, garbanzos, and lemon juice. Stir, folding carefully from all sides to blend salt and lemon completely. Taste and make adjustments as needed.
  5. Chill for 30 minutes. Stir before serving.

Nutritional Data

Calories: 75.63
Fat: 1.99 g
Saturated Fat: 0.10 g
Cholesterol: 0 mg
Sodium: 370.49 mg
Carbohydrates: 12.45 g
Fiber: 2.37 g
Sugars: 1.56 g
Protein: 2.78 g
© AdventHealth