How to Make Quinoa Salad
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, lunch, Salad
Cuisine: Gluten-free, Mediterranean, Vegan
Keyword: vegan salad
Servings: 6
Calories: 311kcal
Author: Angie
- 1/4 cup olive oil
- 2 garlic cloves minced
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp apple cider vinegar or champagne vinegar
- 1 tsp pure maple syrup or honey
- Box of microgreens
- Salt and black pepper to taste
- 2 cups quinoa cold cooked
- 1 cup cucumber diced
- 1 red bell pepper diced
- 1 yellow pepper diced
- 1 cup halved cherry tomatoes
- 1 jar capers
- 2 large avocado pitted, peeled, and sliced
- 1/2 red onion finely diced
- 3 oz basil fresh chopped
- Salt and black pepper to taste
In a small bowl whisk together the olive oil, lemon juice, garlic, vinegar, salt, and pepper. Set aside.
In a large bowl, combine quinoa, capers, cucumber, tomatoes, basil, peppers, and onions.
Mix salad with dressing and add salt and pepper. Stir until salad is fully coated with the dressing.
Top it with sliced avocado and microgreens then serve it.
Serving: 6g | Calories: 311kcal | Carbohydrates: 41g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 10mg | Potassium: 498mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1433IU | Vitamin C: 68mg | Calcium: 63mg | Iron: 3mg