A Summery Vegan Quinoa Salad made with fresh summer vegetables tossed in a sweet Dijon dressing with lots of fresh herbs. This gluten free and vegan salad is so herby and so delicious and healthy too. This is what summer should taste like!
Another summer day, another summery quinoa salad recipe.
And this one might actually be my favourite one.
Fluffy quinoa dressed with a sweet maple-y Dijon dressing (yes!) with fresh summery vegetables like green beans and corn and tomatoes mixed with herbs like parsley and tarragon (yes! yes! yes!) that makes a pretty fantastic side dish for dinnertime or a quick and easy salad for lunch on the go.
Best of all this big bowl of goodness is gluten free, vegan and so easy to make… Grab your forks, friends!
Green beans and corn. That’s pretty much where I am today. Day dreaming about these summery vegetables and all the fantastic ways they can be enjoyed this August… like, as in this vegan quinoa salad with that sweet Dijon dressing.
Are vegetable day dreams weird? I don’t know. My mind is all about the food all the time.
P.S. – It’ already August. Uh, what?! I can’t believe there is only 1 more month of official summer left… Uh, what?! I don’t know how this happened.
Though, I kind of don’t want to admit it, but there is a teeeeeny tiny part of me that’s excited for everything pumpkin spiced and butternut squash. I said it.
But I will try to keep my inner pumpkin spice loving self on hold for at least another month and keep the more important summery things going strong… like this quinoa salad.
MORE ABOUT THIS SUMMERY VEGAN QUINOA SALAD
I’ve been on a little but of a quinoa kick lately if you haven’t noticed – crispy quinoa patties, garden veggie quinoa salad – but for good reason. Protein, fibre, minerals, of course. But it’s also because quinoa is super easy to cook too. (And imma ’bout the easy!)
Quinoa, water and/or stock and 15 minutes tops. You know, unlike its other whole grain friends, like brown rice, which takes up to 35 or 45 minutes to cook. Some days I just don’t have time for that.
This recipe uses leftover green beans and corn on the cob. You can definitely cook the bean and corn to order, let them cool and then go to town with the summery vegan quinoa salad but… if you are anything like me you cook enough vegetables to feed a family of 6 when you are only a family of 2. We always have tons of leftovers.
I added in some fresh cherry tomatoes too. Sliced, chopped or leave ’em whole – how ever you like them. Because tomatoes, green beans and corn are kind of a perfect combination. Especially when dressed in a vegan take on the classic honey mustard dressing made from scratch with maple syrup and Dijon mustard. It works so well here.
And those herbs! Parsley and tarragon.
I use parsley in just about everything. It’s yummy and bright and green and always just seems to fit in. But tarragon? I can’t say I’ve really ever used it before this recipe. My local grocer doesn’t have the best selection of fresh herbs on the best of days and it’s liquorishey flavour, or that that I’ve read about, never really got me all that excited. And if it weren’t for my patio herb garden and that 1 lonely tarragon plant I’m growing – because when we were herb plant shopping we just had to get one of everything – this salad would not be the same.
The tarragon and the sweet Dijon and the veggies come together in a great way. There’s something about it. Something real good.
If you make this recipe, let me know! Comment below and share a picture on Instagram using the tags #alwaysnourished and @nourishingblog. I love to see what you’re cooking!