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Vegan quinoa salad with green veggies and fruit on a gray plate.
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5 from 9 votes

Vegan Quinoa Salad

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 mins
Cook Time10 mins
Total Time20 mins
Course: Entrées, Salads, Sides
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6 servings
Calories: 188kcal


  • 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
  • teaspoon pepper or to taste


  • 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. 


~ 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.

Store leftovers in an air-tight container in the fridge for up to 3 days.
I do not recommend freezing this salad.


Calories: 188kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 129mg | Potassium: 253mg | Fiber: 3g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 11.6mg | Calcium: 30mg | Iron: 1.3mg