Easy Vegan Quinoa Salad features colorful veggies, protein rich edamame and a zesty garlic-lemon dressing. It’s perfect for lunch, dinner or make ahead meals!
Quinoa: Rinse quinoa gently under running water to remove any dust. 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 15 minutes, fluff with a fork. Perfect quinoa!
Dressing: While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
Prep produce: Chop and dice your remaining vegetables, except the edamame. Place chopped vegetables and edamame in a large bowl, add the dressing tossing gently to coat.
Assemble: 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.
Serve room temperature or chilled.
Serves 4 – 6
Add some chopped cilantro, basil or parsley.
Try adding a sprinkle of pepita’s (pumpkin seeds), sunflower seeds or hemp hearts for extra flavor and texture.
I used edamame here for extra protein, but cooked chickpeas would be great too!