Vegan Quinoa Salad
Source
https://lovingitvegan.com/quinoa-salad/
Ingredients
Quinoa Salad
- 170g uncooked quinoa (makes ~3 cups cooked)
- 480ml water, for cooking quinoa
- 3 cups shredded romaine lettuce
- 2 small cucumbers, sliced
- 16 green olives, pitted and halved
- 16 cherry tomatoes, halved
- 1 medium yellow bell pepper, sliced
- 2 medium avocados, peeled and sliced
- ½ small fresh lime, squeezed (~15ml / 1 Tbsp juice)
- 15g chives, chopped (~¼ cup)
Sesame Soy Dressing
- 15ml sesame oil (1 Tbsp) — toasted sesame oil preferred
- 30ml soy sauce (2 Tbsp)
- 30ml maple syrup (2 Tbsp)
- 1 tsp crushed garlic
Decoration
- Sliced avocado
- Fresh lime
- Sprinkle dried oregano
Instructions
- Cook quinoa: Add 170g quinoa + 480ml water to a pot. Bring to boil, reduce heat to low, cover, simmer ~15 min until tender and water absorbed. Fluff with fork.
- Add cooked quinoa to a large salad bowl along with lettuce, cucumbers, olives, tomatoes, bell pepper, and avocado. Toss.
- Squeeze lime juice over the top. Add chives. Toss again.
- Dressing: Whisk sesame oil, soy sauce, maple syrup, and crushed garlic in a bowl.
- Pour dressing over salad. Mix in.
- Garnish with sliced avocado, fresh lime wedges, and a sprinkle of oregano.
Tips & Notes
- Very filling — quinoa + avocado makes this a substantial meal.
- Keeps 2–3 days fridge if you keep avocado and dressing separate until serving.
- Toasted sesame oil is best but regular sesame oil works.
- Gluten-free: Use tamari instead of soy sauce.
- Prep time includes cooking quinoa (~15 min) — chop veggies while it simmers.
Tags
recipe, vegan, salad, quinoa, main