International Quinoa Salad

Prep: 25 minutes Cook: 15 minutes


By Susan Voisin
This vegan quinoa salad features tiny pearls of quinoa drenched in tangy, chili-seasoned dressing, with cubes of avocado that melt in your mouth and cucumbers and chickpeas for a little bit of crunch.


  • Quinoa:
  • 1 1/2 cups quinoa, rinsed very well
  • 2 1/4 cups water
  • 1 clove garlic, minced or pressed
  • 1/2 tsp salt (optional)
  • Vegetables:
  • 1 large cucumber, peeled, seeded, and diced
  • 2 medium-large tomatoes, finely chopped
  • kernels of 2 ears of cooked corn (about 1 cup), optional
  • 1 jalapeno pepper, seeded and diced
  • 1 1/2 cups cooked chickpeas
  • 1/2 cup scallions, thinly sliced
  • 2/3 cups parsley, minced
  • 1/3 cup fresh mint, minced
  • 1 avocado, peeled, pitted, and diced (reserve a few slices for garnish)
  • Dressing:
  • 1/4 cup freshly squeezed lime juice (NOT lemon)
  • 3 tbsp vegetable broth or bean cooking liquid
  • 1/2 tsp salt, or to taste
  • 1/8 tsp freshly ground black pepper
  • 1 clove garlic, minced or pressed
  • 1/4-1/2 tsp chipotle chili pepper


To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool. To cook it on the stove, use 2 1/2 cups of water. Rinse the quinoa and toast it in a saucepan over medium heat. Add water, garlic, and salt and bring to a boil. Cover tightly, reduce heat, and cook until all water is absorbed, about 15 minutes. Fluff and cool.

Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve.