Go Back
+ servings
Finished salad on a white plate

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. 
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 128kcal
Author: Sarah McMinn


Strawberry Mint Salad

  • ¾ cup uncooked quinoa
  • 1 heaping cup fresh strawberries chopped
  • ¼ cup pine nuts
  • ¼ cup fresh mint chopped
  • 2 tablespoon scallions, minced

Lemon Mint Vinaigrette

  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic crushed
  • 2 tablespoons fresh mint
  • 1 teaspoon maple syrup
  • salt and pepper to taste


  • Place quinoa in a small pan with 1 ½ 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.
Make in Advance - 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.
Recipe Tips: 
  1. Make sure to rinse your quinoa before cooking. This is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.
  2. Let the cooked quinoa cool completely before adding the remaining salad ingredients. To do this, transfer it to a shallow bowl and place it in the refrigerator for at least 30 minutes.


Calories: 128kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Sodium: 2mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 12.5mg | Calcium: 21mg | Iron: 1.2mg