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Cilantro-Mint Quinoa Salad

Cilantro-Mint Quinoa Salad

  • Author: Sara Haas


Update your summer salad with THIS Cilantro-Mint Quinoa Salad. Fresh herbs and hearty quinoa make for a satisfying dish everyone wil love.


  • 1 cup quinoa, rinsed
  • 1 teaspoon + tablespoon extra virgin olive oil, divided
  • ½ jalapeño, stem removed
  • ½ + ¼ cup fresh cilantro, leaves and stems
  • ½ cup fresh mint, divided
  • ¼ cup plain Greek yogurt
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • ¼ cup sliced almonds, toasted
  • 1 (15 ounce) can no-salt-added chickpeas, drained and rinsed
  • 1 small cucumber, seeded and diced
  • 2 green onions, thinly sliced on the bias


Place quinoa and 2 cups water in a saucepan and bring to a boil over medium-high heat. Season with ¼ teaspoon salt, reduce heat to a simmer and cook, uncovered for about 15 minutes. Drain off any excess liquid. Spread out on a sheet pan to cool.

Meanwhile, place the jalapeño on a small piece of foil and drizzle with 1 teaspoon olive oil. Broil until lightly browned in spots, about 6 minutes.

Transfer jalapeño to a blender or small food processor, along with ½ cup cilantro and ¼ cup mint and pulse a few times to “chop.” Add the yogurt and lime juice and puree until smooth (add additional water, 1 teaspoon at a time, if having trouble blending).

Place the cooled quinoa in a large bowl. Add the almonds, chickpeas, cucumber, onion and remaining cilantro and cucumber. Add the dressing and stir to combine. 

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