This Quinoa Vegetable Salad is like your favorite pasta salad, but with a twist! It is ten times better than your typical salad, way better than pasta salad, and filled with tons of protein and carbs. It also is completely gluten-free and vegan (if you omit the crumbled cheese)!
Quinoa is a gluten-free seed that can easily replace rice, pasta, and other grains. Even more impressive, quinoa is filled with TONS of protein, essential amino acids, fiber, and good carbohydrates.
According to the nutrition facts stated by the U.S. Department of Agriculture (USDA), 1 cup of cooked quinoa amounts to:
222 calories
39 grams (g) of carbs
8g of protein
6g of fat
5g of fiber
1g of sugar (1)
Not only is this salad made with quinoa as the base, but of course I added tons of delicious vegetables to make this salad pop: asparagus, radish, red peppers, and cucumbers. You can add whatever vegetables are your favorite!
This salad is perfect for the upcoming holidays! It is very easy to make, only taking 10 minutes (after the quinoa is cooked). This salad is light, flavorful, and healthy, which is great to balance all the savory and sweet fall dishes you’ll be enjoying! It is also a great way to incorporate nutrient-rich vegetables into your meal in an easy delicious way!
Quinoa Vegetable Salad
Ingredients
- 1 cup Quinoa
- 2 cups Water or Vegetable Broth
- 1 Red Pepper, sliced
- 2 Persian Cucumbers, sliced
- 1/2 lb Asparagus, largely chopped
- 5 Radish, sliced
- 1/4 cup Fresh Cilantro, chopped
- 1/4 cup Crumbled Goat Cheese (optional)
- 1 Lime, juiced
- 3 tbsp Olive Oil
- Salt and Pepper, to taste
Instructions
- In a medium pot, add quinoa and 2 cups of water (or vegetable broth) and a pinch of salt. Bring the liquid to a boil. Once a boil is reached, cover and reduce the heat to a simmer until the liquid is fully abosrbed (approximately 15 to 20 minutes). Remove the quinoa from the heat, allow it to cool down (about 5 minutes), and then fluff the quinoa with a fork.
- While the quinoa is cooking, prepare the vegetables. Cut the radish, cucumber, and peppers into small slices. Chop the asparagus into medium to large bite-size pieces (about 2" to 3" pieces)
- In a pan over medium heat, lightly saute the asparagus for 2-3 minutes.
- Transfer all the ingredients intoa large bowl and mix the ingredients together.
- Top the salad with lime and avocado and toss one final time.
Notes
Nutrition:
- Serving: 6
- Fat: 10.6g
- Protien 9.3g
- Calories: 228
10 comments
Quinoa salads are my go-to lunch options right now. I love that this one is full of fresh vegetables.
Hey Kelly! Definitely my go-to as well. I love making my salads as vibrant as possible!
We love this quinoa salad, and the dressing is so simple and refreshing. 🙂
The combination of flavors is really amazing! Can’t wait to make it again!
Hi Toni! I am glad you liked the recipe!
You are absolutely right: the quinoa vegetable salad is much better than any pasta salad. I love the quinoa texture, taste, and look in meals. Bookmarking for later.
I absolutely love the addition of all those vegetables! So perfect for pairing with the quinoa and those wonderful flavors.
Definitely! You can never have too many vegetables in this dish 🙂
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