Hearty Quinoa Salad


Serving up healthy lunches is a challenge for me. If we have leftovers from dinner I'm set but most often I'm rummaging through our fridge and pantry for any scraps & bits. Ideally, I try and make a big batch of something and have it stretch the whole week.

This quinoa salad is my go to. It's quick, inexpensive, and super easy. It just keeps getting better the longer it sits in the fridge. I like to think the flavors are giving each other a big ol' hug. Also, I'm snacker and get hungry every two hours. This salad keeps me full.

The best part about this dish is that it's versatile -- you can swap the ingredients and it still tastes good. Change up the herbs you use (think mint, basil & parsley), swap lemon juice for lime, add different beans or a new protein.

Be creative. Have fun. Enjoy!




  • 1 cup of quinoa, cooked
  • 1 sweet potato, peeled & diced
  • 1 big handful of kale, roughly chopped
  • 1/4 cup red onion, diced
  • 1 bunch of cilantro, roughly chopped
  • 1 can of black beans, drained & rinsed
  • 1 can of chickpeas, drained & rinsed


  • Juice of 2 lemons
  • 4 tablespoons of oil
  • 1 tablespoon mustard
  • garlic powder
  • onion powder
  • cumin
  • salt
  • pepper


  1. Get your quinoa cooking -- follow the instructions on the bag or box.
  2. Heat oven to about 400 degrees. Toss your diced sweet potato with oil, garlic powder, onion powder, salt & pepper. Lay it on a baking sheet lined with tin foil (easy clean up) and roast for 20-30 minutes. I like mine a little crispy.
  3. In a small bowl, whisk together lemon juice, oil & mustard. (You've just made a dressing that can be used on just about any salad. woot woot.)
  4. Add kale, cooked quinoa, sweet potato, red onion, cilantro, black beans, and chick peas to a large bowl. Give it a good mix.
  5. Sprinkle with cumin, salt & pepper. Mix again.
  6. Pour your dressing over the salad and give it one more good toss.
  7. Taste & adjust seasonings as needed. ENJOY!