Vegetable Quinoa Salad is a chilled quinoa salad loaded with fresh garden vegetables tossed in a tangy, white balsamic vinaigrette. The quinoa packs the protein while the fresh vegetables bring texture to this easy vegan salad. It makes a great party recipe or meal prep salad for the busy week!
Allow to cool completely, cover, and refrigerate until ready to use.
For the quinoa salad
In a large salad bowl, combine QUINOA, CARROTS, BELL PEPPERS, CUCUMBER, ARUGULA, TOMATOES, CORN, and PUMPKIN SEEDS; toss to combine; refrigerate until ready to serve.
For the white balsamic vinaigrette
In a mixing bowl or glass, whisk together VINEGAR, LEMON JUICE, GARLIC, MAPLE SYRUP, SALT, and PEPPER.
Slowly drizzle in EXTRA VIRGIN OLIVE OIL, continuously whisking to emulsify into creamy dressing; refrigerate until ready to serve.
Keep components separate (quinoa, leafy greens, vegetables, dressing) until ready to serve.
Yield: 8 cupsServing size: 1 cupNutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.