Sneaky Greens Quinoa Salad

We really ought to have waited to share this recipe until summer because this cold quinoa salad is the perfect addition to any backyard grilling party or pot luck. It has bright flavors, a light, crunchy texture, and it's so good for you that you don't have to feel bad for snacking on it day and night (and trust us, you'll want to do just that). So, why make this pretty dish in January? Easy: its colors and flavors remind us of warm weather that's right around the corner. Celebrate winter being on its way out with this quinoa salad courtesy of Sneaky Greens.


  • 2 cups of quinoa
  • 4 cups of water
  • 2 cans of chickpeas, drained
  • One green pepper, diced
  • One yellow or orange pepper, diced
  • Half of a cucumber, diced
  • Three to four Roma tomatoes, diced, or one package of grape tomatoes, sliced
  • The juice of one ripe lemon
  • 1/4 cup good extra virgin olive oil
  • One teaspoon Sneaky Greens Himalayan Pink Salt, plus more to taste
  • One teaspoon Sneaky Greens Organic Black Pepper, plus more to taste


  1. First, let's get the quinoa going. Pour the water over the quinoa in a medium saucepan. Bring to a rapid boil, then reduce the heat to low. Cover the pan with a lid and simmer the quinoa for 15 to 20 minutes or until most of the water is absorbed. Once most of the water is absorbed, move the pan off the heat and fluff the quinoa with a fork.
  2. While the quinoa is cooking, take care of your prep work by dicing and slicing all your veggies. The great thing about this recipe is that it's super versatile. If you don't care for cucumbers or any of the veggies we listed, you can sub in corn, red peppers, broccoli, diced celery, yellow squash, or any other veggie your heart desires.
  3. Keeping an eye on your quinoa? Good deal. Move on to the dressing by combining the lemon juice (be sure to catch all the seeds), extra virgin olive oil, Sneaky Greens Himalayan Pink Salt, and Sneaky Greens Organic Black Pepper.
  4. Once your quinoa is cooked and has cooled a little, combine the quinoa and chickpeas in a serving bowl and fold to mix. Next, fold in the veggies. Finally, drizzle the dressing on top and fold it into the entire mixture to combine.

Bonus tips:

  • If you're making this in the summer time, add some finely chopped fresh basil to the dressing to make this salad even more zesty.
  • This salad pairs great with fresh arugula.
  • We like to garnish the top of our quinoa salad with a few slices of lemon.