How to Make Vegan Quinoa Salad with Vegetables - A Step-by-Step Guide

Quinoa has been gaining popularity as a superfood in recent years, and for good reason. This ancient grain is not only highly nutritious, but also incredibly versatile and delicious. One of the best ways to enjoy quinoa is in a flavorful and colorful salad, packed with fresh and vibrant vegetables. This Vegan Quinoa Salad with Vegetables is a perfect example of a wholesome and satisfying dish that makes a great meal or side dish.

Quinoa is a complete protein, making it an excellent ch...

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Ingredients

  • 2 cups vegetable broth
  • 1 cup quinoa
  • 3 small carrots, finely diced
  • 2 tablespoons olive oil
  • 2 small zucchini, diced
  • salt to taste
  • 3 scallions, sliced
  • 4 tablespoons lemon juice
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • ½ cucumber, diced
  • 7 sprigs fresh dill, finely chopped

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
  • While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
  • Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.
  • Nutrition

    219 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Sodium: 230mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 15mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 412mg