Vegan Quinoa Salad with Zucchini.

A fresh and healthy vegan quinoa salad with lots of vegetables and a mustard vinaigrette. This salad is perfect for a picnic!

Did you hear about the man in Michigan who has been going around to Whole Foods and Plum Markets and spraying the food with mouse poison? Isn’t that so scary?! Just horrible.

What does this have to do with  a quinoa salad, you ask? Well, truth be told, I don’t normally frequent the salad and hot bars at Whole Foods, because I can’t trust that they are safe for food allergies. (And now I’m happy I don’t get salads there because of this creepy situation). But I used to love all the fun salads and sides that were available there, and so I make an effort to make delicious, healthy, allergy safe versions of those salads at home.

We’ve always been big fans of quinoa salads, and I wanted to try something new with this one, so I added lots of vegetables, and then topped it with an easy mustard vinaigrette. The result is a light, flavorful salad that’s perfect for a picnic lunch!

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Vegan Quinoa Salad with Zucchini.

A light and healthy quinoa salad that's full of vegetables and topped with a mustard vinaigrette.

Course Salad

Cuisine Dairy Free, gluten free, vegan.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Author The Pretty Bee

Ingredients

• 1 cup quinoa
• 1 small onion chopped
• 1 small zucchini chopped
• 1 cup baby carrots chopped
• 1 red or orange bell pepper chopped
• 3/4 cup frozen peas thawed
• 1/2 cup chopped celery

For the dressing:

• 3 Tablespoons lemon juice
• 3 Tablespoons sugar
• 4 1/2 Tablespoons olive oil
• 3 teaspoons mustard
• 1 teaspoon salt

Instructions

1. Prepare the quinoa according to package directions. Set aside to cool.
2. Once the quinoa is cool, place it in a large bowl along with all of the chopped vegetables.
3. Make the dressing: place the lemon juice, sugar, olive oil, mustard, and salt in a small jar with a lid. Shake well.
4. Pour the dressing over the quinoa and vegetables and toss to coat.
5. Serve immediately or store in the refrigerator.

• About
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Kelly Roenicke

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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