Quinoa Vegetable Salad

I love experimenting with healthy vegetarian meals to try and replace meat meals at least 1-2 times per week.  Mainly because my body just prefers it & functions better that way.  Quinoa Vegetable Salad is one of my go to meals!  It’s easy, quick to prepare and travels well on the go!  One of my favorite foods is quinoa (pronounced keen-image001wa) since it is a complete protein and cooks in just 15 minutes.  I am always looking for recipes with quinoa.  This is my “go to” vegan salad when I am either just home from the grocery store and stocked with fresh veggies, or either needing to eat up any veggies before they go bad.  Chop, toss, enjoy!  Super simple!

Quinoa is my favorite whole grain for three reasons: First, it takes less time to cook than other whole grains – just 15 minutes. Second, quinoa tastes great on its own, unlike other grains such as millet or teff. Add a bit of olive oil, sea salt and lemon juice and – yum! Finally, of all the whole grains, quinoa has the highest protein content, so it’s perfect for vegetarians and vegans looking to increase daily protein. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, is kosher for Passover, and is almost always organic.


Super Easy Quinoa Vegetable Salad:

  • 1/2 cup cooked quoina ( I use 1 Tbsp coconut oil & drop 2-3 garlic cloves in while cooking)
  • 1 cup chopped vegetables (I used red bell peppers, broccoli, cauliflower, carrots)
  • 1 tbsp fresh chopped herbs (parsley & cilantro are my Faves)
  • 1 cup spinach lettuce (organic of course)

Layer then toss together spinach, quoina then chopped veggies & herbs.  Very filling and so nutritious!  Drizzle homemade garlic dressing over and enjoy!  My homemade dressing is a hit and I make this in advance then use up during the week.


Homemade Garlic Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider
  • 3-5 cloves garlic, crushed
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp fresh chopped parsley
  • 1 tsp Himalayan salt
  • 1/2 tspDijon mustard
  • 1 Tbsp unfiltered honey or agave nectar

Place all ingredients in a blender (I use my magic bullet).  Store in refrigerator. This homemade dressing pack a punch with flavor and will jazz up any vegan salad!


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