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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. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 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
Directions
- 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.
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