Quinoa Salad

If you love something delicious, healthy and easy-to-make, then Dr. Uttaburanont’s quinoa salad recipe is the perfect find! Deliciously nutritious, this quinoa salad packs in plenty of protein thanks to its combination of quinoa and veggies, making it a great option for everything from lunch boxes to dinner parties. Your taste buds will thank you with every bite!

Dr. Michelle Uttaburanont

Looking for a doctor in Temecula? Dr. Michelle Uttaburanont is accepting new patients! Click the button below to learn more.

Quinoa Salad



Prep time


Cooking time


Calories per serving




  • To cook the Quinoa:

  • 1 cup quinoa rinsed

  • 1 ¾ cups water

  • ½ teaspoon salt

  • For The Dressing:

  • 4 tablespoons lemon juice

  • 1 tbsp Dijon mustard

  • 2 tbsp balsamic vinegar

  • 2 tbsp water

  • 2 cloves of garlic, minced

  • 1/4 cup olive oil

  • salt & pepper to taste

  • Toppings:

  • 1 cup fresh kale chopped

  • 1 cup cherry tomatoes chopped

  • 1-2 cucumbers, peeled and chopped


  • Place quinoa in a saucepan and add in the water and salt. Give it a mix, put the lid on and bring it to a boil in medium high heat. Once it comes to a boil, turn down the heat to low and cook for 10-12 minutes or until water is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff it with a fork and place it in a large salad bowl.

  • Meanwhile, prep the dressing by whisking all dressing ingredients in a small bowl. Set it aside.

  • Add chopped kale to a bowl and top with olive oil. Use clean hands to massage for about 3 minutes to soften the leaves and infuse the leaves with the oil. 

  • Place all ingredients in the bowl with the cooked quinoa.

  • Drizzle it with the dressing. Give it a toss.