Vegan quinoa salad is a vibrant, nutrient-rich dish made with quinoa as the star ingredient. Naturally gluten-free and packed with plant-based protein, quinoa serves as a hearty base for fresh vegetables, herbs, and tangy dressings. This salad is perfect as a light lunch, side dish, or meal prep option—delicious, wholesome, and satisfying for any diet.
Ingredients
- 1-1/2 cups quinoa, rinsed and well drained
- 3 cups water
- 1/4 cup plus 2 tablespoons olive oil
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 6 tablespoons minced fresh parsley
- 6 tablespoons minced fresh mint
- 1-1/2 teaspoons salt
- 1 cup cherry tomatoes, halved
- 2 mini cucumbers, sliced
- 1 medium sweet red pepper, chopped
- 1/2 cup chopped red onion
Instructions
Steps:
- In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add the water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Transfer to a large bowl. Cool slightly.
- In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.
