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Quinoa salad doesn’t get easier than this! This Easy Quinoa Salad with Garden Veggies is a simple yet protein-packed, clean eating recipe perfect for a cold lunch or healthy side for dinner. Made gluten free and vegetarian with kale, zucchini and fresh herbs and topped with a sweet citrus dressing. Best topped with lots and lots of feta cheese!

Easy Quinoa Salad with Garden Veggies


  • Author: Rebecca | Always Nourished
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 1x

Description

Quinoa salad doesn’t get easier than this! This Easy Quinoa Salad with Garden Veggies is a simple yet protein-packed, clean eating recipe perfect for a cold lunch or healthy side for dinner. Made gluten free and vegetarian with kale, zucchini and fresh herbs and topped with a sweet citrus dressing. Best topped with lots and lots of feta cheese!


Scale

Ingredients

For the Salad:

  • 2 cups cooked quinoa
  • 2 cups kale, washed and finely chopped or shredded (from 12 leaves)
  • 1 cup finely chopped bell pepper (from about 1 pepper; I used red)
  • 1 cup finely chopped zucchini
  • 1 cup cherry or grape tomatoes, halved or quartered
  • 1/2 cup (packed) fresh herbs, roughly chopped (I used basil and parsley)
  • 1/4 cup finely chopped red onion
  • 1/2 cup feta cheese, optional

For the Dressing:

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon dijon mustard
  • 1 small clove of garlic, minced or finely grated
  • 1/2 teaspoon dried dill (optional)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

Instructions

For the salad:

  1. In a large mixing bowl, add the quinoa, kale, pepper, zucchini, tomatoes, herbs and onions. Stir to combine.
  2. Add all the dressing ingredients to a mason jar with tight-fitting lid and shake well, until combined and smooth. Alternatively, whisk all ingredients together in a small mixing bowl.
  3. Pour the dressing over top and toss to combine well. Season with additional salt and pepper, if needed.
  4. Top with feta cheese (if using).
  5. Salad will keep in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1