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:
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
- 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
- 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.
- Serving: 6
- Fat: 10.6g
- Protien 9.3g
- Calories: 228