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a mix of cooked quinoa asparagus cucumber red pepper radishes cilantro and goat cheese in a large bowl with one wooden spoons in the bowl

Quinoa Vegetable Salad

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 vibrant vegetables! It also is completely gluten-free and vegetarian!
5 from 6 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Healthy Options, Vegan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 228kcal
Author: Capri Lilly


  • 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 into a large bowl and mix the ingredients together.
  • Top the salad with lime and avocado and toss one final time.


Tips + Variations
  • 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


Serving: 1g | Calories: 228kcal