Quinoa Salad

A bowl of quinoa salad

A delightful and highly nutritious plant powered salad.



1 red bell pepper, diced

1 cup cooked edamame beans

1 summer squash, diced

3 sticks celery, diced

3 carrots, finely sliced

1 cup arugula, roughly sliced

1 cup fresh mint leaves, torn if large

1 1/2 cups cooked quinoa

1/4 cup sultanas or raisins

1/2 cup raw cashews

For the Dressing:

Juice and zest of a lemon

1 1/2 teaspoons Dijon mustard

2 teaspoons maple syrup

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/23/4 cup good quality olive oil


  1. Cook quinoa according to the package directions. When cooked transfer to a large bowl to cool.
  2. Prepare the vegetables and herbs, place in a large bowl.
  3. Add the sultanas or raisins and cashews.
  4. When the quinoa is cool add it to the vegetables. Stir well.
  5. To make the dressing: stir together the lemon zest and juice, Dijon mustard, maple syrup, salt and pepper. Whisk in the olive oil until you have an emulsion. TASTE and add more oil if necessary and adjust the seasonings to your liking.
  6. Pour the dressing over the salad and toss well. Add more fresh herbs if desired.

Keywords: vegan, salad, quinoa

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