This Quinoa Vegetable Salad is a healthy, flavorful salad filled with vibrant vegetables and fresh herbs. It is easy to put together and perfect for summer picnics, weekend barbecues, or a nutritious side dish to any meal!
The salad is ready in 30 minutes, or even quicker if your quinoa is already cooked. It is tossed in a simple lime and olive oil dressing that brightens the salad and enhances the taste. It is completely gluten-free and can be made vegan by leaving out on the crumbled cheese or using your favorite vegan cheese!
Quinoa is a gluten-free seed that can easily replace rice, pasta, and other grains. It is filled with TONS of protein, essential amino acids, fiber, and good carbohydrates. It can be used in so many different ways. We like to use it as a base in our Beet Quinoa Burger or as a protein-rich addition to salads, like this Nutritious Superfood Salad.
You’ll Love This Quinoa Salad Because It’s:
- Super quick and easy to make
- Nutritious, filling, and delicious
- Easy to make ahead- prep all the ingredients and put them together when you’re ready!
- Easily customizable- add your favorite protein or add even more vegetables if you like
Ingredients You Will Need:
- 1 cup Quinoa + 2 cups Water or Vegetable Broth (to cook the quinoa in)
- 1 Red Pepper
- 2 Persian Cucumbers
- 1/2 lb Asparagus, lightly sauteed
- 5 Radish
- 1/4 cup Fresh Cilantro, chopped + more for garnish
- 1/4 cup Crumbled Goat Cheese (optional) or your favorite vegan cheese (like Violife Feta Cheese)
Simple Lime Salad Dressing
- 1 Lime, juiced
- 3 tbsp Olive Oil
- Salt and Pepper, to taste
How To Make Quinoa Vegetable Salad
- Cook the quinoa according to package instructions. Quinoa cooks similarly to rice and is typically a 1:2 ratio, meaning 1 cup of quinoa needs 2 cups of water to cook.
- While the quinoa is cooking, slice your veggies into bite-sized pieces. You can cook the vegetables if you choose, or leave them raw.
- Once the quinoa is done, add the quinoa to a large bowl and mix in the vegetables and cheese. Top with fresh squeezed lime and avocado.
- You can enjoy this salad warm or cold!
Tips and Ways To Customize This Salad
- Serve The Salad Cold: This quinoa vegetable salad is best served cold. Prepare the quinoa and allow it to cool completely first before assembling the salad.
- Prep The Ingredients Ahead: You can make the quinoa ahead of time and slice the vegetables too. Store the ingredients in separate containers in the refrigerator until you are ready to assemble the salad. You can make the quinoa up to 3 days in advance and slice the vegetables up to 1-2 days in advance.
- Storage: This quinoa salad will last in the refrigerator for up to 3 days.
- Make It Vegan: Without the addition of cheese, the salad is naturally vegan.
Adding Protein To Your Salad
If you want a more filling meal packed with even more protein, here are a few options:
- Add Chicken: Add shredded rotisserie chicken, oven-roasted chicken, or crispy air fryer chicken breast.
- Add Steak: (steak would be a delicious addition!) Try grilled steak or pan-seared steak.
- Keep It Vegetarian and add boiled eggs, jackfruit, more cheese, or your favorite plant-based protein.
We hope you enjoy the recipe! If you try it, don’t forget to rate the recipe, and let us know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! We love hearing from you!
More Salad Recipes
- Easy Smoked Salmon Salad
- Melon Salad with Honey Lime Dressing
- Watermelon Mint Salad Recipe
- Southwest Chicken Salad
- Beetroot Salad with Feta and Orange
- Cantaloupe Salad with Arugula and Prosciutto
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 into a large bowl and mix the ingredients together.
- Top the salad with lime and avocado and toss one final time.
Notes
- Serve The Salad Cold: This quinoa vegetable salad is best served cold. Prepare the quinoa and allow it to cool completely first before assembling the salad.
- Prep The Ingredients Ahead: You can make the quinoa ahead of time and slice the vegetables too. Store the ingredients in separate containers in the refrigerator until you are ready to assemble the salad. You can make the quinoa up to 3 days in advance and slice the vegetables up to 1-2 days in advance.
- Storage: This quinoa salad will last in the refrigerator for up to 3 days.
- Make It Vegan: Without the addition of cheese, the salad is naturally vegan
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 🙂