Vegan Quinoa Salad

5 from 10 votes

This healthy Vegan Quinoa Salad with Fresh Dill & Lime Vinaigrette is light and refreshing, yet high in protein. It's perfect for a light lunch or a side dish for BBQs and picnics. Ready in under 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Entrées, Salads, Sides

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 188kcal

Author: Jenn Sebestyen

Equipment

Ingredients

¾ cup dry white quinoa
1 ¼ cup water
½ cup frozen green peas
1 cup diced English cucumber
1 cup halved green grapes
½ cup sliced celery
2 green onions sliced
2 tablespoons chopped fresh dill
zest of 1 lime
¼ cup fresh lime juice about 2 limes
1 tablespoon apple cider vinegar
¼ cup extra virgin olive oil
¼ teaspoon salt or to taste
⅛ teaspoon pepper or to taste

Instructions

Rinse the quinoa in a fine mesh strainer under cold water. Drain.
Place the quinoa and water in a small pot on the stove. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.
Take the quinoa off of the heat, add the peas, and replace the cover to steam the peas.
Add the diced cucumber, halved green grapes, diced celery, and sliced green onions to a large mixing bowl. Set aside.
In a small bowl or jar, whisk the chopped dill, lime zest, lime juice, apple cider vinegar, oil, salt, and pepper.
Add the quinoa to the bowl of vegetables & grapes. Drizzle as much or as little of the dressing onto the salad as you like. Taste and adjust seasonings as necessary.
Serve immediately or store tightly covered in the fridge until ready to serve.

Notes

~ Rinse the quinoa well under cold water to remove any bitterness and debris.

~ Once the quinoa is cooking, do not stir it and do not open the lid. Once all the water is absorbed, turn off the heat and let it sit for a few minutes. Then open the lid and fluff the quinoa with a fork. Do not use a spoon or spatula to stir it or it will get clumpy.

~ Cut the grapes in half to make them bite size. If your grapes are large, you may want to cut them into quarters.

~ Use an English cucumber so you don't have to peel or seed it. If you only have a regular cucumber, be sure to peel the waxy skin and remove the seeds.

~ Be sure to use fresh dill in the vinaigrette, not dried.

~ This is a versatile dish that could easily be packed up for lunches-on-the-go, like picnics, potlucks, or school lunch boxes. It's an easy make-ahead dish, too.

Storage

Store leftovers in an air-tight container in the fridge for up to 3 days.

I do not recommend freezing this salad.

Nutrition