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.
Servings 12
Cost $
Ingredients
- 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
Garnish (Optional)
- 1 Leaf Kale Washed, main stem removed
- Sliced Onions to your liking
Instructions
- Cook 1 cup of quinoa in 2 cups of water according to the directions provided earlier. Allow it to cool slightly.
- Chop the larger parts of the kale leaves after removing the tough stems. Dice the purple onion.
- In a large mixing bowl, combine the cooked quinoa, chopped kale, peas, corn kernels, and diced purple onion.
- In a small bowl, whisk together the vinegar, olive oil, and seasonings (salt, garlic powder, and no-salt seasoning) to taste.
- Pour the dressing over the quinoa and vegetable mixture.
- Gently toss everything together until well combined and evenly coated with the dressing.
- 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.
Tips
- 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.