This Quinoa Vegetable Salad is like your favorite pasta salad, but with a twist! It is ten times better than your typical salad, way better than pasta salad, and filled with tons of protein and carbs. It also is completely gluten-free and vegan (if you omit the crumbled cheese)!
Not only is this salad made with quinoa as the base, but of course I added tons of delicious vegetables to make this salad pop: asparagus, radish, red peppers, and cucumbers. You can add whatever vegetables are your favorite!
Check out my blog for the full recipe:
Ingredients
1 cup Quinoa
2 cups Water or Vegetable Broth
1 Red Pepper, sliced
2 Persian Cucumbers, sliced
1/2 lb Asparagus, largely chopped
5 Radish, sliced
1/4 cup Fresh Cilantro, chopped
1/4 cup Crumbled Goat Cheese (optional)
1 Lime, juiced
3 tbsp Olive Oil
Salt and Pepper, to taste
Instructions
In a medium pot, add quinoa and 2 cups of water (or vegetable broth) and a pinch of salt. Bring the liquid to a boil. Once a boil is reached, cover and reduce the heat to a simmer until the liquid is fully abosrbed (approximately 15 to 20 minutes). Remove the quinoa from the heat, allow it to cool down (about 5 minutes), and then fluff the quinoa with a fork.
While the quinoa is cooking, prepare the vegetables. Cut the radish, cucumber, and peppers into small slices. Chop the asparagus into medium to large bite-size pieces (about 2″ to 3″ pieces)
In a pan over medium heat, lightly saute the asparagus for 2-3 minutes.
Transfer all the ingredients intoa large bowl and mix the ingredients together.
Top the salad with lime and avocado and toss one final time.