Vegan Quinoa Salad
Elevate your meal with this vibrant and nutritious Quinoa Salad, a perfect blend of fresh kale, sweet peas, and crunchy corn, all tossed in a light vinaigrette. This dish is not only bursting with flavor but also packed with essential nutrients, making it an ideal choice for those following vegan, gluten-free, dairy-free, Mediterranean, and flexitarian diets. Enjoy it as a refreshing main course or a hearty side dish, perfect for any occasion.
- 1 Cup Quinoa (Cooked in 2 Cups Water)
- 2 Leaves Fresh Kale (Washed, main stems removed)
- 1 Cup Peas (Fresh (or Frozen and heated))
- 1 Cup Corn (Fresh (or Frozen and heated))
- 1/4 Large Purple Onion (Diced)
- 1 Tablespoons White Vinegar
- 1 Teaspoon Olive Oil
- Salt, No-Salt Seasoning, & Garlic (Sprinkled to your liking)
- 1 Leaf Kale (Washed, main stem removed)
- Sliced Onions (to your liking)
- Prepare the Quinoa
Cook 1 cup of quinoa in 2 cups of water according to the directions provided earlier. Allow it to cool slightly.
- Prepare the Vegetables
Chop the larger parts of the kale leaves after removing the tough stems. Dice the purple onion.
- Assemble the Salad
In a large mixing bowl, combine the cooked quinoa, chopped kale, peas, corn kernels, and diced purple onion.
- Make the Dressing
In a small bowl, whisk together the vinegar, olive oil, and seasonings (salt, garlic powder, and no-salt seasoning) to taste.
- Combine & Toss
- Pour the dressing over the quinoa and vegetable mixture.
- Gently toss everything together until well combined and evenly coated with the dressing.
- Chill & Serve
- If time permits, refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with extra sliced kale leaves and diced purple onion if desired.
Enjoy! This quinoa salad can be served chilled or at room temperature as a healthy and delicious side dish or a light meal on its own.
- Adjust the vinegar and seasoning quantities according to your taste preferences.
- You can add additional vegetables like diced bell peppers, cherry tomatoes, or cucumber for more variety and color.