Vegan Quinoa Salad w/ Fresh Dill & Lime Vinaigrette
Healthy Vegan Quinoa Salad w/ Fresh Dill & Lime Vinaigrette - a light and refreshing, yet high protein salad, that's perfect for spring or summer.
Servings: 6 servings
- 3/4 cup dry white quinoa*
- 1 1/4 cup water
- 1/2 cup green peas (I used frozen)
- 1 cup diced English cucumber
- 1 cup halved green grapes
- 1/2 cup sliced celery
- 2 green onions (sliced)
- 2 tbsp chopped fresh dill
- zest of 1 lime
- 1/4 cup fresh lime juice
- 1 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/4 tsp salt (or to taste)
- 1/8 tsp 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.
*You could use any color of quinoa in this recipe. I use the white because I love the way it makes all the green colors from the vegetables and grapes pop.
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