Here’s a healthy and vegan friendly quinoa salad that is both tasty and filling. I always recommend this recipe for any busy bees that need to prepare easy lunch recipes. This salad is not only extremely quick to make but its amazing as leftovers too. In fact, I actually like this salad more the second and third days. Probably because the quinoa soaks up the yummy lemon/olive oil sauce and bursts in your mouth with a refreshing flavor with every bite. What I love most about this salad is the simplicity of it. All you need are quinoa, vegetables, lemon juice, some seasoning and a bit of olive oil. Perfectly healthy, perfectly simple and most importantly perfectly delicious.
Here’s a step by step follow along recipe with pictures!
First, we boiled some quinoa to be our base ingredient. Quinoa can be treated like rice, so however you boil rice just boil quinoa the same way. To be more exact, for every cup of quinoa add two cups of boiling water. Add a teaspoon of salt to the water to cook the quinoa better. One tip is to wash the quinoa three times before boiling it. Quinoa has an outer residue on it which if not washed properly can taste bitter. It comes in multiple colors such as red, white and black. The red and black kinds are a little less puffy and are a bit more crunchy than the white kind which has a fluffier texture. We like to use this one because it has all three colors and provides different consistencies.
We used one cup of quinoa and as it was boiling, we cut up all of our vegetables. We like to add one red, one yellow and one orange bell peppers, one normal sized tomato, three fourths of a cup of celery and half of a red onion. But this is where you can get creative. Honestly any type of vegetable will be delicious in this salad.
We also added half a cup of finely chopped cilantro. Salted it to our liking, and we also added aleppo pepper to add a bit of heat, but that’s optional. Finally, we added the juice of one whole lemon and four table spoons of olive oil. Remember cooking doesn’t have to be that specific so have fun with the ingredients, and season the salad to your preference.
For presentation we served it in a white bowl, to let the colors of the salad pop. We also sliced a bell pepper to create a faux spoon and there you have it ladies and gents, the perfect salad.
- 1 cup quinoa
- 3 bell peppers
- 1 regular sized tomato
- 3/4 cup celery
- 1/2 red onion
- 1/2 cup finely chopped cilantro
- juice of 1 large lemon
- 2 teaspoons salt
- 3 tablespoons olive oil
Let us know how this recipe worked for you! We’d love to see pictures and see your variations on the salad! 🙂