Indulge in a protein-rich quinoa vegetable pasta salad perfect for potlucks or a simple meal. A bowl of this vegan and gluten-free salad is packed with all essential nutrients.
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Whether you're preparing it for a party or adding it to your weekly meal plan, cook the quinoa, prepare the dressing and veggies, and store them separately in the fridge. On the day you plan to serve, it only takes five minutes to assemble.
Ingredients
- For Dressing: Extra virgin olive oil, lemon juice, salt and pepper.
- To Cook Quinoa: Quinoa and water.
- Vegetables, Herbs and Seeds: Mix bell peppers, cucumber, avocado, cherry tomatoes, mint leaves, pumpkin seeds and melon seeds.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Place quinoa in a strainer, rinse and wash it with tap water 3- 4 times.
Step 2: In a medium saucepan or steel pot, bring water to a boil.
Step 3: Add washed quinoa, stir well, close and cook over medium-low heat for about 12-15 minutes until all the water is absorbed and the quinoa is tender.
Step 4: Switch the heat off. Let it sit for 10 minutes. Remove the lid from the pot and fluff with a fork.
Step 5: Allow it to cool completely. While the quinoa is cooling, prepare dressing.
Step 6: Add extra virgin olive oil, lemon juice, salt, and pepper to a jar. Secure the lid and shake well until everything is well combined.
Step 7: Set it aside to use later.
Step 8: In a large bowl, combine cooled quinoa with bell pepper, cherry tomatoes, cucumber, avocado, mint leaves, pumpkin seeds, and melon seeds.
Step 9: Drizzle the prepared dressing over the salad and toss gently to combine.
Serve quinoa vegetable salad immediately or refrigerate for a few hours before serving on scorching summer days.
Check out Greek vegetable salad on the blog.
Substitutions and Variations
Vegetables: Customise quinoa salad by adding other vegetables such as corn, carrot, spinach or red onion.
Dressing: Try minced garlic in the dressing to elevate the flavour.
Protein: Add boiled chickpeas, feta cheese, tofu or panner for a protein boost. Consider roasted chickpeas for extra flavour and crunch. You can find detailed instructions in the roasted chickpea salad with avocado dressing recipe.
Vegetable Stock: You could substitute water with vegetable stock to cook quinoa.
Nuts and Seeds: For extra crunch, add a handful of roasted peanuts, spicy roasted almonds, sunflower seeds, or almonds.
Storage
If you're preparing this salad in advance for meal prep or a party, cook and store quinoa and raw vegetables in separate airtight containers, and keep the dressing in a clean jar in the fridge for up to 3 days.
When it's time to serve, simply combine the cooked quinoa, vegetables, mint and seeds, then drizzle with the dressing.
Tips and Tricks
Rinse Quinoa: Be sure to rinse and wash quinoa several times before cooking to remove its bitter taste.
After Cooking Quinoa: After turning off the heat, let the quinoa sit for 10 minutes, then fluff it with a fork.
Spread Quinoa: Spread freshly cooked quinoa on a baking tray or a big plate to help it cool down faster.
Related
Looking for other salad recipes? Try these:
More Salad Recipes
KEEP IN TOUCH
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📖 Recipe Card
Quinoa Vegetable Salad
Equipment
- 1 Strainer
- 1 Saucepan/Steel Pot
- 1 Fork
- 1 Mixing Bowl
- 2 spoons
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Dressing
- 1 Tablespoon Extra Virgin Olive Oil
- Juice from half Lemon adjust to taste
- Salt as required
- Pepper as required
For Salad
- ½ Cup Quinoa
- 1.5 Cups Water
- ½ Green Bell Pepper wash, remove seeds and cut into small pieces
- ½ Yellow Bell Pepper wash, remove seeds and cut into small pieces
- ½ Red Bell Pepper wash, remove seeds and cut into small pieces
- ½ Cup Cucumber wash and cut into small pieces
- 6-7 Cherry Tomatoes cut each into half
- 2 sprigs Fresh Mint Leaves remove leaves from stem, wash and chop
- 1 medium Avocado remove seed and cut into bite size pieces
- 2 Teaspoons Pumpkin Seeds
- 2 Teaspoons Melon Seeds
Instructions
- Place quinoa in a strainer, rinse and wash it with tap water 3- 4 times.½ Cup Quinoa
- In a medium saucepan or steel pot, bring water to a boil.1.5 Cups Water
- Add washed quinoa, stir well, close and cook over medium-low heat for about 12-15 minutes until all the water is absorbed and the quinoa is tender.
- Switch the heat off. Let it sit for 10 minutes. Remove the lid from the pot and fluff with a fork.
- Allow it to cool completely. While the quinoa is cooling, prepare dressing.
- Add extra virgin olive oil, lemon juice, salt, and pepper to a jar. Secure the lid and shake well until everything is well combined.1 Tablespoon Extra Virgin Olive Oil, Juice from half Lemon, Salt, Pepper
- Set it aside to use later.
- In a large bowl, combine cooled quinoa with bell pepper, cherry tomatoes, cucumber, avocado, mint leaves, pumpkin seeds, and melon seeds.½ Green Bell Pepper, ½ Yellow Bell Pepper, ½ Red Bell Pepper, ½ Cup Cucumber, 6-7 Cherry Tomatoes, 2 sprigs Fresh Mint Leaves, 1 medium Avocado, 2 Teaspoons Pumpkin Seeds, 2 Teaspoons Melon Seeds
- Drizzle the prepared dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for a few hours before serving on scorching summer days.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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