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SPECIAL DIET

Vegan Quinoa Salad

Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand.

Ingredient

  • 1-1/2 cups quinoa, rinsed and well drained
  • 3 cups water
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
  • 4 garlic cloves, minced
  • 6 tablespoons minced fresh parsley
  • 6 tablespoons minced fresh mint
  • 1-1/2 teaspoons salt
  • 1 cup cherry tomatoes, halved
  • 2 mini cucumbers, sliced
  • 1 medium sweet red pepper, chopped
  • 1/2 cup chopped red onion
Direction
  1. In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add the water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Transfer to a large bowl. Cool slightly.
  2. In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.