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quinoa vegetable salad with zucchini

Vegan Quinoa Salad with Zucchini.

Kelly Roenicke
If you're looking for a dish to bring to a potluck, try this vegan quinoa salad that's full of vegetables and topped with a mustard vinaigrette.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine Dairy Free, gluten free, vegan.
Servings 8
Calories 200 kcal

Ingredients
 
 

  • 1 cup quinoa
  • 1 small onion chopped
  • 1 small zucchini chopped
  • 1 cup baby carrots chopped
  • 1 orange bell pepper chopped
  • ¾ cup frozen peas thawed
  • ½ cup chopped celery

For the dressing:

  • 3 Tablespoons lemon juice
  • 3 Tablespoons sugar
  • 4 ½ Tablespoons olive oil
  • 3 teaspoons mustard
  • 1 teaspoon salt

Instructions
 

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

Notes

Store this salad in an airtight container in the refrigerator. It should stay fresh for about 4 days.

Nutrition

Calories: 200kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 333mgPotassium: 376mgFiber: 3gSugar: 7gVitamin A: 2925IUVitamin C: 36.6mgCalcium: 29mgIron: 1.7mg
Keyword picnic food
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