Vegan Quinoa Salad

Total Time

Prep/Total Time: 30 min.


6 cups

Updated: Dec. 10, 2022
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. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


  • 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


  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.

Nutrition Facts

3/4 cup: 227 calories, 12g fat (2g saturated fat), 0 cholesterol, 449mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.