Another new favorite from The Simple Veganista, this quick and easy quinoa salad is filling and refreshing–perfect as a dinner side dish or a light lunch! I didn’t have any edemame (soy beans) when I made mine, but since they are packed full of protein I definitely recommend adding them if you can.
If you’re not familiar with quinoa, it’s an amazing whole grain that doesn’t take long to prepare (I find it faster than rice) and gives you complete proteins–the only whole grain to do that by the way. Just be sure to rinse yours first if you don’t purchase the pre-rinsed kind. The outer layer can be bitter tasting, which can ruin the whole dish.
The zesty dressing can be made and used on regular salads as well. I made a second batch for my spinach lunch salads all week. Yum!
- 1 cup quinoa
- 1 1/2 cups water
- 1 cup edemame (optional)
- 1 cup english cucumber, chopped
- 1 cup yellow bell pepper, chopped
- 1 cup orange bell pepper, chopped
- 1/2 cup grape or cherry tomatoes, sliced in half
- 1/2 cup green onions, thinly sliced
- 4 garlic cloves, minced
- juice of two medium lemons
- 3 rounded tablespoons stoneground or dijon mustard (I used stoneground)
- 2 tablespoons extra virgin olive oil
- himalayan salt, to taste
- cracked pepper, to taste
In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 5-15 minutes, until all water is absorbed, then fluff with a fork.
While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
Chop and dice your remaining vegetables, except the edemame. Place chopped vegetables and edemame in a large bowl, add the dressing tossing gently to coat.
Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top.