Vegan Quinoa Salad
5 from 1 vote
Vegan Quinoa Salad

This easy vegan quinoa salad is mixed with asparagus, peas, and fresh basil then tossed in a lemony vinaigrette for a quick and simple springtime salad. Made in just 30 minutes. 

Prep Time
15 mins
Cook Time
15 mins
Cooling time
15 mins
Total Time
15 mins
 
Course: Salad
Cuisine: Vegan
Keyword: Vegan Quinoa Salad
Servings: 8 people
Calories: 195 kcal
Author: Sarah McMinn
Ingredients
Quinoa Salad
Lemony Vinaigrette
US Customary - Metric
Instructions
  1. Cook quinoa according to package instructions. While quinoa is cooking, prepare the rest of the salad. 

  2. Bring a small pot of water to boil and boil peas and asparagus for 3 minutes. While vegetables are boiling, prepare an ice bath. When vegetables are tender, strain through a colander and place the vegetables immediately in the ice bath to prevent further cooking. 

  3. In a small blender combine the ingredients for the lemony vinaigrette. 

  4. Once quinoa is ready, remove from heat and fluff with a fork. Transfer quinoa to a large bowl and refrigerate for 30 minutes to let quinoa cool.  

  5. Once quinoa is cool, add the remaining ingredients. Toss with the dressing and serve immediately or store in an airtight container in the refrigerator until ready to serve. 

Recipe Notes

This recipe can be made a day ahead of time. Store it in an airtight container in the refrigerator. 

Nutrition Facts
Vegan Quinoa Salad
Amount Per Serving
Calories 195 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 150mg 6%
Potassium 289mg 8%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 1g
Protein 6g 12%
Vitamin A 5.4%
Vitamin C 14.1%
Calcium 2.3%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.