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.
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.
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.