Vegan Quinoa Salad with Strawberries and Lemon Vinaigrette

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. 

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Salad
Cuisine: American
Keyword: Vegan Quinoa Salad
Servings: 8 servings
Calories: 128 kcal
Author: Sarah McMinn
Strawberry Mint Salad
  • 3/4 cup uncooked quinoa
  • 1 heaping cup fresh strawberries chopped
  • 1/4 cup pine nuts
  • 1/4 cup fresh mint chopped
  • 2 tbsp scallions, minced
Lemon Mint Vinaigrette
  1. 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.

  2. In a blender combine the ingredients for the Lemon Vinaigrette until well blended. Set aside.

  3. Chop strawberries, mint, and scallions.

  4. Lightly toast the pine nuts in a saucepan over medium heat until slightly browned.

  5. Stir pine nuts, strawberries, mint, and scallions into cooled quinoa. Add vinaigrette just before serving.

  6. Season with salt and pepper to taste.

Recipe Notes

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.

Nutrition Facts
Vegan Quinoa Salad with Strawberries and Lemon Vinaigrette
Amount Per Serving
Calories 128 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 2mg0%
Potassium 169mg5%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 150IU3%
Vitamin C 12.5mg15%
Calcium 21mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.