Zesty Quinoa Salad With Fresh Vegetables
This flavorful zesty quinoa salad is packed with healthy fresh veggies, pops with bold colors and is super versatile.
Make it ahead for a buffet, potluck or weekday lunch.
I recently served this recipe in a glass bowl at a retirement party to show off the colors and textures. Several people asked me for the recipe and took home ‘loot bags’ of the leftovers. So, I guess it was a hit!
The recipe is loosely based on a Thai quinoa salad by Jennifer Segal from Once Upon a Chef. She uses a Thai dressing.
The zesty dressing I use has citrus notes and is just one of many variations that would work with this quinoa salad. We’ve included a few others below.
I consider a veggie quinoa salad two sides in one – healthy grains and crunchy vegetables. Adding a protein like shrimp or tofu is a great way to turn it into a full meal. Or just eat it as is for a light lunch.
Ingredients – tailored to your taste
The flavors in vegetable quinoa (which is vegan by the way) come from the lively dressing and herbs. Play around with the ingredients to suit your tastes and what you have on hand. Here are a few excellent options.
Dressing options
- Mediterranean quinoa salad: use Italian dressing with feta cheese, a red onion and chopped olives.
- Thai quinoa salad: make a dressing of lime, brown sugar, fish sauce, oil and cilantro.
- For a Mexican version, toss the quinoa and veggies with black beans and a spicy salsa.
- Honey lemon dressing is an alternative dressing you can use.
- Try adding a splash of balsamic vinegar, apple cider vinegar or Thai sweet chili sauce to the recipe below if you like.
Fresh herbs and vegetables
- Try shredded red cabbage or thinly sliced jicama in addition to carrots, red bell peppers, cucumber and green onions.
- Instead of fresh parsley, use chives, basil or fresh cilantro
How to make a quinoa vegetable salad
What to serve with veggie quinoa salad
As a side dish, I like serving it with cedar planked grilled whole chicken, peanut butter chicken, homemade peri peri chicken (grilled or baked) or herb stuffed salmon.
As an appetizer, it’s fun to serve in mini plastic or glass cups with tasting spoons (buy them at a dollar store).
For a complete meal, add cooked shrimp, tofu, thinly sliced beef, grilled chicken or diced roasted vegetables.
Serve the quinoa salad cold or at room temperature.
Shortcuts
- Use store-bought shredded or match-stick carrots
- Buy your favorite salad dressing
- Instead of using all the fresh salad vegetables and herbs in the recipe, just use 2-3 (less chopping).
Make Ahead and Store
- The veggie quinoa salad keeps well in an airtight container in the fridge for a couple of days, making great leftovers or a perfect pot luck contribution.
FAQ about quinoa
Quinoa (pronounced keen-wah) looks like a grain, but it is actually a seed. For nutritional purposes, however, it is considered gluten-free whole grains according to Healthline. There are 3000 varieties including black, red and tri-color.
Yes, very! According to Healthline, quinoa has expeptional health benefits. It contains more fiber and protein than most other grains. And it’s packed with nutrients and plant compounds. Quinoa is considered a complete protein which means it contains all the essential amino acids you need.
More quinoa recipes
- quinoa and butternut squash salad
- sesame lime chicken quinoa salad
- vegetable stuffing with quinoa
- party salad with vegetables and quinoa
- quinoa mac and cheese
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟with a comment in the recipe card below. Thanks so much!
Zesty Quinoa Salad With Fresh Vegetables
Ingredients
Quinoa
- 1 cup quinoa, pre-washed or rinsed
- 1 2/3 cup water
- 1/2 teaspoon salt
Fresh vegetables and herbs
- 1 red bell pepper, cut in thin 1/2/ inch (1.3 cm) pieces
- 2 green onions, finely chopped
- 1 English cucumber, seeded and diced small
- 1 carrot, peeled and grated
- 1/4 cup fresh parsley or cilantro, chopped
- 2 tablespoon fresh basil, chopped (optional)
Dressing ingredients
- 1/4 cup lime juice, freshly squeezed (3-4 limes) (or substitute with fresh lemon juice)
- 3 tablespoons pineapple or orange juice
- 1 tablespoon soy sauce
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 tablespoon maple syrup, Note 1 (or brown sugar)
- 1/4 teaspoon red pepper flakes (or more if you like more heat)
Optional garnish
- pine nuts, cashews, sunflower seeds, orange zest, lemon zest
Instructions
- MAKE QUINOA: Combine quinoa, water and salt in a medium saucepan. Bring to boil, reduce the heat to low, cover and cook for 15 minutes. Cooked quinoa will sprout little tails from the grains when done. Transfer to a serving bowl and cool in the fridge.
- MAKE DRESSING: Combine all the ingredients in a bowl and whisk until sugar is dissolved.
- COMBINE: Once quinoa is cooled, combine vegetables, herbs and dressing. Mix well. Taste and adjust seasonings and herbs. Add some finely grated orange zest if desired. Chill in fridge for up to 2-3 days.
Recipe Notes
- Substitute maple syrup and red pepper flakes with 2 tablespoon of Thai sweet chili sauce (or more to taste)
- Variations
- Try shredded red cabbage or thinly sliced jicama in addition to fresh veggies listed in recipe.
- Mediterranean quinoa salad: instead of the dressing in the recipe, use Italian dressing with feta cheese, a red onion and chopped olives.
- Thai quinoa salad: make a dressing of lime, brown sugar, fish sauce, oil and cilantro.
- For a Mexican version, toss the quinoa and veggies with black beans and a spicy salsa (instead of dressing in recipe).
- Try adding a splash of balsamic vinegar, apple cider vinegar or Thai sweet chili sauce to the dressing if you like.
- Make Ahead: The salad keeps well in the fridge in meal prep containers for a couple of days, making great leftovers or a perfect pot luck contribution.
Fabulous! I will be trying some of the variations too.
Kudos on the flexibility of recipes you provide. The suggested options are wonderful for this and others!
Thanks Shelley. That’s exactly what I’m trying to achieve – keeping things flexible and offering variations that help readers adapt the recipes to their own preferences.
SOOO PROUD OF TWO KOOKS…PRESENTATION,ARTISTRY,HEALTHFUL AND TEMPTING!!!!!!
Mmmm – how lucky was I to be one of the ‘loot bag’ recipients. Delicious !