Quinoa salad is one of my favorite lunches. Filled with protein and perfect for an on-the-go filling lunch. And you can pack a whole host of vegetables to create a one of a kind quinoa salad. Quinoa Salad with Chili Lime Dressing is a perfect make-ahead meal or dish. You will love the combination of flavors and the healthy portion of protein in this delicious vegan quinoa salad recipe.
Vegan Quinoa Salad Recipe
Quinoa Salad Recipe Ingredients:
3 cups cooked quinoa (we used multicolor)
1 tsp lime zest
1/4 cup freshly squeezed lime juice
1 tbsp soya sauce
1 tbsp liquid honey
1 tbsp Thai sweet chili sauce
pinch of salt
1 can Hearts of Palm or Water Chesnuts
1/5 cups cooked asparagus (ensure it’s tender-crisp and cooled)
Quinoa Salad Recipe Directions:
Cook Quinoa: Bring 2 cups of water to a boil then add 1 cup of quinoa and return to a boil. Reduce heat to low, cover and simmer until tender (about 15 minutes). Remove from heat and let stand 5 minutes.
Dressing: In a bowl whisk together lime zest, lime juice, soya sauce, honey, chili sauce and a pinch of salt.
Add sliced hearts of palm, quinoa, and asparagus, top with dressing and combine.
Chill 1 hour or overnight.
Keeps fresh for a few days in an airtight container.
Add more lime juice to salad to freshen it up before serving.
Quinoa Salad with Chili Lime Dressing
A delicious quinoa salad with a tangy dressing and crunchy vegetables.
- 3 cups cooked quinoa
- 1 tsp lime zest
- 1/4 cup freshly squeezed lime juice
- 1 tbsp soya sauce
- 1 tbsp liquid honey
- 1 tbsp Thai sweet chili sauce or other Asian chili sauce
- pinch of salt
- 1 can Hearts of Palm or Water Chestnuts
- 1.5 cups cooked asparagus cooked until tender-crisp and cooled
Cook Quinoa: Bring 2 cups of water to a boil then add 1 cup of quinoa and return to a boil. Reduce heat to low, cover and simmer until tender, about 15 minutes. Remove from heat and let stand 5 minutes.
Dressing: In a small bowl whisk together lime zest, juice, soya sauce, honey, chili sauce and a pinch of salt.
Combine sliced hearts of palm, quinoa, asparagus and dressing and toss to combine.
Chill 1 hour or overnight.
Keeps fresh for a couple of days in an airtight container.
Add more juice to freshen salad after 1 day.
You will love that this Quinoa salad has easy ingredients you have on hand and delicious veggies that may be new for you. Don’t love hearts of palm? Substitute for artichokes, water chestnuts or broccoli.
Check out these other fabulous vegetarian recipes Spicy Barley Vegetable Soup from Frugal Mom ‘Eh, Herb Roasted Potatoes from Tales of a Ranting Ginger, Crispy Bok Choy Slaw from Shannon’s View From Here, and Spiced Cauliflower Potato Gobi from Peg City Lovely.
We use quinoa in a variety of ways including these Quinoa Cranberry Muffins which are another delicious way to get extra protein in your diet. Plus, they are truly a perfect lunch box addition or after-school snack. What is your favourite quinoa recipe? Let us know in the comments below.