You’re going to love this delicious Strawberry Mint Vegan Quinoa Salad. It is tossed with homemade Lemon Vinaigrette for a simple and refreshing cool summer salad. Serve it at your next vegan potluck or BBQ.
This post was originally published on July 6, 2015. Last updated on June 17, 2020.
Have you noticed I’ve been on a bit of a strawberry kick recently?
First, there were these Strawberry Muffins. Then I shared my favorite Strawberry Ice Cream recipe. Of course, after that, I needed some Strawberry Overnight Oats. I mean, it is strawberry season, after all.
And since we are still in the middle of strawberry season, let’s continue with a Strawberry Quinoa Salad.
You might also know that I love a good vegan quinoa salad.
So today I’m combining two of my truest loves and bringing you this Strawberry Mint Quinoa Salad. It is the perfect vegan spring salad! With some of the year’s earliest fruits and herbs, this salad is filled with strawberries, mint, fresh, and fresh chives. Then it’s finished with a delicious minty lemon vinaigrette.
I think you’re going to love it.
Recommended Ingredients & Equipment
Quinoa salad can be a filling lunch to bring along for a day of hiking and adventures, a light summer dinner that will leave you satisfied and refreshed, or a hearty side dish to bring to potluck gatherings that may be lacking in vegan food.
Ingredients and Substituions
- Quinoa – Quinoa is one of my favorite superfoods. It is hearty, delicious, and so good for you. Read all about the benefits of quinoa. This recipe calls for white quinoa but feel free to use red quinoa which has a richer taste and heartier texture.
- Pinenuts – Feel free to omit if you don’t have on hand.
- Fresh Mint
- Lemon Vinaigrette– This is a simple dressing made up of lemon juice, olive oil, apple cider vinegar, garlic, mint, maple syrup, salt, and pepper.
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Quinoa Salad
This vegan salad recipe is super simple to make. It’s a matter of cooking the quinoa, chopping some herbs and berries, and whipping together some dressing.
Step One – Cook the Quinoa
Cooking quinoa is very similar to cooking rice. To begin, quinoa should always be first rinsed in a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.
Once it’s rinsed, drain the water and transfer it to a saucepot. Add 2 parts water for every 1 part quinoa and bring to a boil. Cover, reduce heat to a simmer, and cook until the water is completely absorbed about 20 minutes.
Remove from heat and let it sit an additional 5 minutes before uncovering and fluffing with a fork. Once the quinoa is cooked, transfer it to a shallow bowl and place it in the refrigerator for at least 30 minutes to let to quinoa cool down before adding the remaining salad ingredients.
Step Two – Prepare the Remaining Ingredients
While the quinoa cooks, you can prepare the remaining ingredients.
- In a blender combine the ingredients for the Lemon Vinaigrette until well blended. Refrigerate until ready to use.
- Dice the scallions and mint. Destem and chop the strawberries.
- Toast the pinenuts in a saucepan over medium heat until slightly brown.
Step Three – Toss it all Together
Once the quinoa has cooled down, add the herbs, strawberries, and pinenuts. Toss it with the Lemon Vinaigrette until it is well combined. Return it to the refrigerator until ready to serve.
Serving and Storing
Let the salad chill in the refrigerator for at least 1 hour before serving. This allows the salad to cool and lets the flavors marinate. Serve as part of a summer potluck or for a light lunch or afternoon snack.
Store leftover quinoa salad in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Is Quinoa Gluten-Free?
Yes! Quinoa is naturally gluten-free, making it a great dish for people who need to limit their gluten and a perfect party dish that everyone, despite their dietary restrictions, can enjoy it.
What does Quinoa Taste Like?
Quinoa has such a delightfully nutty taste and fluffy texture, it pairs so well with most vegetables, nuts, fruits, and all sorts of herbs and spices.
Can you make this recipe in advance?
Yes! This salad is best when made 2-4 hours in advance. This allows the quinoa to chill all the way through and the flavors to marinate. However, this salad should be eaten the same day it’s made.
More Quinoa Salad Recipes
- Thai Peanut Quinoa Salad
- Spring Quinoa Salad w/ Asparagus & Peas
- Southwest Quinoa Salad
- Mediterranean Quinoa Salad
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
You're going to love this delicious Strawberry Mint Vegan Quinoa Salad. It is tossed with homemade Lemon Vinaigrette for a simple and refreshing cool summer salad. Serve it at your next vegan potluck or BBQ.
Keyword: Vegan Quinoa Salad
Servings: 8 servings
Calories: 128 kcal
Author: Sarah McMinn
Place quinoa in a small pan with 1 1/2 cups water. Bring to boil, cover, and lower heat to a simmer. Cook for about 30 minutes, until all the water is absorbed and quinoa is light and fluffy. Transfer to a large bowl, fluff with a fork, and let cool completely.
In a blender combine the ingredients for the Lemon Vinaigrette until well blended. Set aside.
Chop strawberries, mint, and scallions.
Lightly toast the pine nuts in a saucepan over medium heat until slightly browned.
Stir pine nuts, strawberries, mint, and scallions into cooled quinoa. Add vinaigrette just before serving.
Season with salt and pepper to taste.
Serving and Storing - Let the salad chill in the refrigerator for at least 1 hour before serving. This allows the salad to cool and lets the flavors marinate. It can be served as part of a summer potluck or for a light lunch or afternoon snack. Uneaten quinoa salad can be stored in an airtight container in the refrigerator for up to 4 days.