Dairy-Free Quinoa Salad With Vegetables

Tan bowl with veggie and quinoa salad in it and bright bell peppers behind it.

Dairy-Free Quinoa Salad With Vegetables

Drizzled with a tangy balsamic dressing and packed with plant-based protein, this dairy-free quinoa salad makes for a delicious side dish or potluck recipe!

Course Salad

Cuisine American

Keyword healthy quinoa salad, quinoa and vegetable salad, quinoa,

Prep Time 10

Cook Time 20

Chilling and cooling 4

Total Time 4 30

Servings servings

Calories 447kcal

Author Shelby Stover

Equipment

Large mixing bowl

Ingredients

2 cups quinoa cooked and cooled
1 yellow pepper
1 red pepper
14 asparagus
1 cup cherry tomatoes
2 tablespoons olive
1 tablespoon balsamic vinegar
Salt and pepper to taste
Dressing Ingredients
⅛ cup olive oil
5 tablespoons balsamic vinegar
5 tablespoons mustard dijon or bold

Instructions

Cook quinoa according to package directions if you haven't done so already. Pop into the fridge.
Cut the peppers into quarters and prep the asparagus. In a large bowl combine veggies.
Whisk together the olive oil, vinegar and salt and pepper. Pour it over the vegetables.
Grill the veggies on the bbq for 8-10 minutes or until just cooked.
Let the veggies cool, then cut into bite size pieces but leave tomatoes intact.
Mix the veggies into the quinoa.
Whisk together the dressing ingredients and pour over the quinoa salad. Toss until fully combined.
Chill the quinoa salad the fridge at least one four hours or until ready to serve.

Video

Notes

This quinoa salad recipe makes four large servings or five smaller ones. It says to be chilled but a fun secret is that it's actually really great warm too!

Nutrition