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This easy Quinoa Salad has a savory lemon and shallot dressing, white beans, crunchy cucumber and bitter radicchio and radish for a bright, summery and fresh side dish.
Grain salads are such a reliable and easy dish. You can make them ahead of time (they get even more flavorful when they’re left to sit for a day or two!). They’re easy to customize with whatever you have on hand. And they’re often very allergy-friendly.
This quick quinoa salad is vegan, gluten-free, nut-free and packed with plant-based protein.
How to Make Easy Quinoa Salad
The key to this salad is to pack it with as many crunchy, fresh veggies as you can.
Here’s what I like to use:
Cucumber for crunch and refreshing flavor.
Zucchini and squash which are lovely raw, when thinly sliced
White beans for protein and creaminess
Radicchio and radish for a slightly bitter and bright flavor
Watch as the fluffy quinoa soaks up the savory lemon shallot dressing, which is made with:
Shallot. Mince it nice and small so you get a little in every bite.
Maple syrup for a hint of sweetness. You can also use agave or vegan honee.
Lemon juice for brightness. You can swap it for lime, vinegar or orange juice, too.
Olive oil. Choose a nice extra-virgin oil for this dressing, as the flavor makes a big difference.
You can make the quinoa salad the day before you plan to serve it. The grains will take on more flavor as they sit in the lemon shallot dressing.
This is best served chilled, so if you plan to serve it right away, make sure your quinoa is chilled before you add the veggies! Using warm quinoa will wilt your veg and you’ll end up with less crunch.
It’s easy to customize this salad with other veggies and mix-ins. Try:
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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