Vegetable Bounty Quinoa Salad with Asian Vinaigrette

The fresh vegetables and creamy kidney beans add a delightful texture to this salad. The sweet, citrusy dressing is a perfect match for the earthy flavors of quinoa. Naturally gluten free and easily made vegan, this recipe is wonderful paired with grilled vegetables and a protein of your choice (for meatless Mondays, we suggest grilled tofu).  Recipe courtesy of Naomi Pomeroy from Beast in Portland, Oregon.

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Votes: 36
Rating: 3.67
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Servings 4 - 6 people
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Submitted By Naomi Pomeroy from Beast
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 36
Rating: 3.67
You:
Rate this recipe!
Servings 4 - 6 people
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Submitted By Naomi Pomeroy from Beast
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a small saucepan with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to the boil. When the water begins to boil, add the Quinoa, stir, and cover with lid. Turn heat to very low.
  2. After 20 minutes the Quinoa will be done. Uncover, and turn Quinoa out into a very large mixing bowl to allow cooling to room temperature.
  3. As the Quinoa is cooking, prepare the vegetables, herbs and beans.
  4. To make the vinaigrette: warm the vinegar with the sugar or honey (just until it melts, don’t allow boiling). Then, simply whisk the rest of the ingredients together.
Recipe Notes

You can also substitute other raw or even partially cooked vegetables for the ones suggested above, but if you add more volume than suggested, you may want to make 1.5 times the batch of vinaigrette.

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Recipe Comments

6 thoughts on “Vegetable Bounty Quinoa Salad with Asian Vinaigrette

  1. Dave A

    Wow! I rarely even look at recipes on the back of packages, but I am glad I did on this one! This has become my go-to summer salad, because EVERYONE loves it. The slightly Asian flavorings combine so nicely with the mint and line to really pack in flavor! and it is so colorful just sitting there… it looks delicious! This takes a bit of cutting up of ingredients (do it with a friend!), but is quite simple to put together!

    Reply
    1. recipe specialist

      Hi Le Rhonda,
      This should last 3-4 days in the refrigerator, but you can make a half recipe if you prefer- just use half the amount of all the ingredients and follow the recipe as instructed.

      Reply
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