Red Quinoa Salad
on Feb 10, 2026
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This red quinoa salad is bright, briny, and herb-forward, with chewy red quinoa, artichoke hearts, olives, peppery arugula, and fresh mint. It’s easy to make, wonderfully adaptable, and holds beautifully—making it ideal for lunches, potlucks, and make-ahead meals.
This red quinoa salad is what you make when you want something healthy but not dutiful, colorful but not fussy. Chewy red quinoa is tossed with lemon, olives, artichoke hearts, peppery arugula, and fresh herbs for a grain salad that’s bright, briny, and deeply satisfying.
It works as a side, a light main, or the kind of lunch you look forward to opening in the fridge. I’ve been making versions of this salad for years, and it’s one of the most-requested grain salads I bring to potlucks.
Why You’ll Love This Red Quinoa Salad
- Vibrant, colorful, and visually stunning
- Chewy, nutty quinoa with bright, briny olives and tender artichoke hearts
- Quick to make and easy to adapt
- Keeps well for up to 2 days, served at room temperature or chilled
- Perfect as a side for weeknight dinners, picnics, or a healthy potluck dish
What's In This Post?
Ingredients
This salad uses just a handful of ingredients, and it’s adaptable.
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- Shallots
- Red quinoa
- Fresh lemon juice
- Olives – Use green or black olives or a mix of the two. Just make sure they’re good quality.
- Artichoke hearts – Canned artichoke hearts help make this salad really quick and easy.
- Arugula
- Fresh mint
How to Use Red Quinoa
If you’ve ever bought a bag of red quinoa on impulse and then stared at it in the pantry, wondering, “Now what?”, this salad is for you. It’s bright, flavorful, and (like all grain and greens salads) super flexible. Mix and match vegetables, herbs, and even quinoa colors depending on your mood, the season, or what’s lurking in your fridge.
How to Make Red Quinoa Salad
Step 1: Cook the quinoa
- Boil 4 1/2 cups of water in a medium saucepan with a pinch of salt.
- Meanwhile, heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Sauté the shallots for about 4 minutes, until tender and golden. Stir in the quinoa, and toast lightly for about 3 minutes, then pour in the boiling water.
- Simmer over medium-low heat for 15 minutes, until the water is mostly absorbed and the quinoa has sprouted little tendrils. Turn off the heat and let it sit, covered, for 5 minutes.
Step 2: Make the dressing
- In a large, shallow serving bowl, combine the remaining 2 tablespoons olive oil with lemon juice, a little salt (remember, the olives are salty), and freshly ground black pepper.
- Fluff the quinoa with a fork, let it sit uncovered for 5 minutes to cool slightly, then transfer to the bowl and toss with the dressing.
Step 3: Add the veggies and herbs
- Add the chopped olives and artichoke hearts, tossing again to mix. Let the salad cool to room temperature, then fold in the arugula and mint. Taste and adjust seasonings as needed.
Flavor Swaps and Variations
- Quinoa: Use white or black quinoa instead of red; the flavor differences are subtle. Or mix quinoas for even more visual interest.
- Veggies: Swap artichokes for roasted peppers or sun-dried tomatoes, depending on what you have on hand.
- Herbs: Basil, parsley, or cilantro all work well if you’re out of mint.
- Add protein: Toss in some chickpeas, shredded chicken, or cooked shrimp for a heartier meal.
Red quinoa holds its shape better than white quinoa and has a slightly nuttier flavor, which makes it ideal for salads that need texture and staying power.
Red quinoa is slightly chewier and nuttier, and it holds its shape better, making it ideal for salads.
Yes—this salad can be made up to 2 days ahead and tastes even better as the flavors meld.
It can be served at room temperature or chilled, depending on preference.
Also try:
Make Ahead and Storage
This salad can be served immediately at room temperature, or refrigerated for up to 2 days and served chilled or at room temperature — it holds up beautifully.
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Red Quinoa Salad
Ingredients
- 4½ cups water
- Kosher salt (to taste)
- 3 tablespoons extra-virgin olive oil (divided)
- 3 large shallots (minced; about 2/3 cup)
- 2 cups red quinoa (1 12-ounce package; see Note)
- 3 tablespoons fresh lemon juice
- Freshly ground black pepper (to taste)
- ⅔ cup chopped good-quality olives (green, black, or a mix)
- 2 (14-ounce) cans artichoke hearts (well drained and chopped)
- 2 (5-ounce) containers arugula (roughly chopped)
- ½ cup chopped fresh mint
Instructions
Cook the Quinoa
- Bring the water to a boil in a medium saucepan and add a pinch of salt.
- Meanwhile, heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the shallots and sauté for about 4 minutes, until tender and golden. Stir in the quinoa, letting it toast lightly for about 3 minutes, then pour in the boiling water.
- Cover and simmer over medium-low heat for 15 minutes, until the water is mostly absorbed and the quinoa has sprouted little tendrils. Turn off the heat and let sit, covered, for 5 minutes.
Make the Dressing
- In a large, shallow serving bowl, combine the remaining 2 tablespoons olive oil with lemon juice, a little salt (remember, the olives are salty), and freshly ground black pepper.
Add the Veggies and Herbs
- Fluff the quinoa with a fork, let it sit uncovered for 5 minutes to cool slightly, then transfer to the bowl and toss with the dressing.
- Add the chopped olives and artichoke hearts, tossing again to mix. Let the salad cool to room temperature, then fold in the arugula and mint. Taste and adjust seasonings as needed.
