Vegan Quinoa Salad
This is my go-to vegan quinoa salad recipe. It's so simple to make, but the combination of tastes is amazing. Fluffy quinoa mingles with crunchy ,fresh veg and is topped off with a drizzle of tangy sumac dressing. This is guaranteed to be your new favorite quinoa salad recipe!
Ingredients
- 1 cup white quinoa rinsed and drained
- 2 cups water
- 1 cup cucumber seeded and diced
- 2 cups cherry tomatoes chopped
- ½ cup fresh parsley loosely packed
- 2 tablespoons fresh mint chopped
- ½ cup red onion soaked in cold water for 5 minutes and then finely diced or sliced
- 1 cup yellow pepper seeded and diced
Sumac Dressing
- 4 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 1 tablespoon sumac
- 1 teaspoon hot paprika use smoked paprika for a less spicy salad
Instructions
- Rinse and drain the quinoa. In a medium-sized saucepan, combine quinoa and water. Simmer over low heat for 10 minutes or until all the water is absorbed. Remove from heat, cover with a tea towel, and set aside.
- While the quinoa is resting, chop the vegetables and herbs. In a small bowl, whisk together the ingredients for the sumac dressing until well combined.
- Fluff the quinoa with a fork and transfer it to a large serving bowl. Add the chopped vegetables and herbs, then drizzle with the sumac dressing. Toss everything together and enjoy!
Notes
- Store vegan quinoa salad in an airtight container in the fridge (without the dressing) for 4-5 days.
- Quinoa can be frozen for up to three months, but if freezing, only freeze the quinoa, not the entire salad.
Nutrition
Calories: 325kcalCarbohydrates: 37gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 20mgPotassium: 652mgFiber: 5gSugar: 4gVitamin A: 1711IUVitamin C: 98mgCalcium: 63mgIron: 3mg
Tried this recipe?Let us know how it was!