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Quinoa Salad
Healthy and easy quinoa salad comes together with fluffy quinoa, fresh vegetables, and a zesty lime dressing. Perfect for summer potlucks, bbqs, and picnics.
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
Calories
224
kcal
Author
Anushree Shetty
Ingredients
2
cups
cooked quinoa
1
cup
sprouted mung beans
1
cup
finely chopped cucumber
1
cup
chopped roma tomato
1
red pepper, deseeded and finely chopped
¼
cup
finely chopped parsley
1
teaspoon
salt
1
teaspoon
freshly ground pepper
Dressing
1
tablespoon
lime juice
2
tablespoons
white vinegar
1
tablespoon
honey
Instructions
In a large bowl, mix all the ingredients except the ones used in the dressing.
Make the dressing - mix lime juice, vinegar and honey till they are well combined.
Pour the dressing over the salad and mix well to combine.
Serve at room temperature.
Stores well in the refrigerator for 3-4 days.
Notes
For instructions to cook the quinoa, follow this
Instant Pot Quinoa recipe.
Allow the quinoa to cool before making the salad.
Can be assembled up to a day in advance. Bring it to room temperature before serving.
Variations
Add a cup of cooked chickpeas.
Mix in chopped kale, as much as desired.
Stir in a cup of cooked bulgur.
Add a cup of cooked brown rice.
Mix in some pomegranate seeds to add some crunch and color to the salad.
Nutrition
Calories:
224
kcal
|
Carbohydrates:
41
g
|
Protein:
12
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
402
mg
|
Potassium:
725
mg
|
Fiber:
9
g
|
Sugar:
8
g
|
Vitamin A:
1221
IU
|
Vitamin C:
37
mg
|
Calcium:
71
mg
|
Iron:
4
mg