Vegan Cold Quinoa Salad 1

I had such a wonderful long weekend, I hope you did too!!  We went to my Aunt’s for a BBQ on Saturday, and the weather was beautiful.  It was an all around wonderful day.  She had everyone bring something (which I just love!) and I took the opportunity to hit the farm for inspiration.  I knew I would make some kind of quinoa salad, but I thought I would just throw whatever veggies they had fresh in there.

Since it was really easy and tasty, I had to share because it’s the perfect Summer recipe.  I kind of still can’t believe it’s summer already, but I am determined to soak in each minute of it.

Vegan Cold Quinoa Salad 3

Sunday Hubby and I went for a walk/jog in a nearby park which was incredible.  The sky was perfect blue, and the path through and around the park alternated between shade and sun.  And in some sections it smelled strongly of pine trees which is one of my favorite smells.  It reminds me of summer camp and time at my family’s lake house.  Makes me want to sit around a camp fire and roll my eyes like I am too cool for it, but secretly I am the happiest.  Yep, then it would be just like when I was 14.

So I am totally loving this time of the year, in case it wasn’t obvious.

Health highlight of green beans:  Green beans are very high in antioxidants, including carotenoids, which have been linked to healthy glowing skin.  The antioxidants also support a healthy heart, helping to protect against cardiovascular disease.  Green beans contain minerals that are important for bone health.  They are anti-inflammatory, very low in calories, and are a good source of protein!  They even contain a small amount of omega-3 fatty acids!!

Vegan Cold Quinoa Salad 2

Vegan Cold Quinoa Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
  • 1 cup Quinoa
  • 2 cups Water
  • ½ lb Green Beans (trimmed and sliced)
  • 2 Cucumbers (diced)
  • 1 Bell Pepper (remove stem and seeds and dice)
  • 1 pint Cherry Tomatoes (halved)
  • 1 tablespoon Fresh Parsley
  • 1 teaspoon Fresh Dill
  • ½ cup Lemon Juice
  • ¼ cup EV Olive Oil
  • Salt and Pepper (to taste)
Make the Quinoa
  1. In a medium pot bring the quinoa and water to a boil
  2. Reduce to a simmer and place a lid on the pot, set the timer for 10 minutes
  3. When the timer goes off add the green beans to the pot and stir, add the lid again and set the timer for another 5 minutes
  4. Remove from the heat and dump the quinoa/green bean mixture into a large (heat safe) bowl to cool. Stir it once in a while to get it cooling
Make the Dressing
  1. In a blender add all the ingredients to the dressing
  2. Run to combine
Assemble the Salad
  1. Once the quinoa has cooled, add the remaining salad ingredients (cucumbers, bell pepper, and cherry tomatoes)
  2. Pour the dressing over the whole thing
  3. Toss to combine
  4. Enjoy right away, or chill until ready to serve!


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