Description
A Summery Vegan Quinoa Salad recipe perfect for lunch every day of the week. This easy summer-inspired salad is made with fresh vegetables, like green beans, corn and tomatoes, and a simple sweet Dijon dressing that is delicious served warm or cold. Give this clean eating, meal prep recipe a try!
Scale
Ingredients
For the Salad:
- 2 cups cooked quinoa
- 1 cup finely chopped cooked green beans
- 1 cup cooked corn kernels (best if cut straight from the cob)
- 1/2 cup cherry or grape tomatoes, halved or quartered
- 2 large green onions (scallions; green and white parts; about 1/4 cup)
- 1/2 cup fresh parsley, roughly chopped
- 2 tablespoons fresh tarragon, finely chopped (optional but highly recommended)
For the Dressing:
- 4 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (or use white balsamic or wine vinegar)
- 1 tablespoon maple syrup (or honey if not vegan)
- 1 teaspoon Dijon mustard
- 1 small clove of garlic, finely minced or grated
- Salt and pepper, to taste
Instructions
For the salad:
- In a large mixing bowl, add the quinoa, chopped green beans, corn, tomatoes, green onion, parsley and tarragon. Stir to combine.
- Pour the dressing over top and toss to combine well. Season salad with salt and pepper to taste.
For the Dressing:
- Add all the oil, vinegar, maple syrup and mustard 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.
Notes
2 cups of cooked quinoa is approximately 2/3 cup uncooked quinoa.
Grainy Dijon mustard or the tradition smooth Dijon mustard can be used here depending on your preference.