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Zesty Quinoa Salad

This zesty quinoa salad is the perfect light, fresh, and zesty dish. It works well as a light lunch or a side salad for dinner. It is packed with protein from both quinoa and nuts, making it a healthy and light summer salad.
Course Salad, Side Dish
Cuisine Dairy-free, Egg-free, Gluten-free, International, Raw vegan, Soy-free, Vegan, Vegetarian
Keyword berries and nuts, berry quinoa salad, quinoa salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 bowls
Calories 623kcal
Author Jenn Sebestyen (Veggie Inspired)

Ingredients

Quinoa

  • 1 cup Quinoa 173 g
  • 1 1/4 cups Water 3 dl

Cinnamon Toasted Pecans

  • 1 cup Pecans or walnuts (halves) 110 g
  • 1 1/2 Tbsp Maple syrup 30 g
  • 1 Tbsp Coconut sugar
  • 1 tsp Coconut oil
  • 1/2 tsp Cinnamon
  • pinch Salt

Salad

  • 6 cups Mixed baby salad greens 330 g
  • 2 cups Fresh mixed berries (blueberries, blackberries, raspberries, strawberries, etc.)

Maple Dijon Vinaigrette

Instructions

Cooking quinoa

  • Combine the quinoa and water in a small pot and bring to a boil.
  • Cover, reduce the heat to medium-low and simmer for 12 to 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.

Toasting pecans

  • Line a large plate with parchment paper and set aside.
  • In a small bowl, whisk together the maple syrup, sugar, cinnamon, and salt.
  • Add the pecans and stir to coat evenly.
  • Heat the coconut oil in a non-stick skillet or frying pan over medium heat.
  • Pour the pecans in the skillet, spreading them out in an even layer.
  • Cook for 4 to 5 minutes, stirring frequently until toasted. Nuts can burn quickly, so don’t walk away at this point!
  • You’ll know the pecans are done when you start to smell them.
  • Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.

Making Maple Dijon Vinaigrette

  • In a small bowl, whisk together all the ingredients until smooth.

Assemble your salad

  • Combine the mixed baby greens, mixed berries, cooked quinoa, and toasted pecans in a large salad bowl. Mix well.
  • To serve, divide among 4 bowls and drizzle with the Maple Dijon Vinaigrette.

Notes

Used with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.
This recipe was featured in The Meatless Monday Family Cookbook.