I’ve made this recipe so many times, it has become a household staple. By far one of my husband’s favorite recipes, this is one thing I can be sure everyone will eat. The most memorable version of this salad was when the only add-in vegetable we used were 2 cups of tiny plum tomatoes that we bought from our local farmer’s market- they burst into tangy sweetness like only tomatoes can.
This is one of my favorite recipes to take to potlucks, not only is it filling if you eat it as a meal (which we often do when there are few other vegan, no-oil options) but makes a great, tasty side dish for others. I often add in whatever veggies are in the fridge- cucumber, broccoli, cauliflower, even lettuce if I don’t have cilantro on hand. This is great on its own or on a bed of fresh green lettuce, as well. For an extra hearty meal, we’ll often start with a bed of greens, add this salad, then my homemade hummus and a heaping scoop of salsa. Heavenly!
Zesty Quinoa Salad (Vegan, Oil-Free)
Ingredients
Method
- Thoroughly rinse quinoa in fine strainer. Add with 2c water in medium saucepan and cover, then bring to boil. Remove from heat immediately and let sit 20 minutes or until all quinoa grains are enlarged.
- Add cooked quinoa, beans, cilantro, diced vegetables and onion (if using) in large bowl.
- In separate dish or jar with lid, add lemon juice, apple cider vinegar, and spices. Mix or shake thoroughly.
- Pour lemon mixture over salad, mix well. Serve immediately or refrigerate.
This recipe was originally adapted from one I’ve forgotten the source for, but I’ve reworked it and made it my own for so long I doubt the original would even be recognized. Nonetheless, I’d love to give credit where it’s due- so if you know where this came from, please comment below.
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