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.

5 from 2 votes

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Prep Time: 15

Cook Time: 20

Cooling time: 30

Total Time: 1 5

Servings: people

Calories: 195kcal

Author: Sarah McMinn

Ingredients

Quinoa Salad

1 ½ cup quinoa, uncooked
1 cup cherry tomatoes, halved
1 cup frozen peas
about 10 stalks asparagus, chopped into 1" pieces
¼ cup fresh basil, chopped
¼ cup toasted pine nuts

Lemony Vinaigrette

2 tablespoon olive oil
2 tbsp white wine vinegar
juice of 1 large lemon
½ tsp salt
¼ teaspoon pepper

US Customary - Metric

Instructions

Cook quinoa according to package instructions. While quinoa is cooking, prepare the rest of the salad.
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.
In a small blender combine the ingredients for the lemony vinaigrette.
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 the quinoa cool.
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.

Notes

Serving and Storing - Let the salad chill in the refrigerator for at least 1 hour before serving. Serve as part of a summer potluck or for a light lunch or afternoon snack. This allows the salad to cool and lets the flavors marinate. Store leftover quinoa salad 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.

Nutrition