fbpx Print

Vegetable Quinoa Salad

This easy crunchy quinoa salad recipe is vegan, but you can add feta or chicken, or even cranberries or avocado! Serve warm or cold with thai peanut sauce. :: DontWastetheCrumbs.com

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This easy crunchy vegetable quinoa salad is the perfect meal to clean out your fridge! Combine quinoa and veggies with my amazing Thai peanut sauce for a delicious, filling meal that will have you going back for seconds.

Ingredients

Scale
  • 4 cups cooked quinoa, cooled
  • 1 ½ cups diced pineapple (how to cut a pineapple)
  • 1 ½ cups corn kernels (thawed if frozen)
  • 1 green bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 onion, diced
  • 1 cucumber, seeded and diced
  • 4 oz cherry tomatoes, quartered
  • ½ cup peanuts, for topping (optional)
  • ½ bunch cilantro, chopped, for topping (optional)
  • 1 batch of Thai peanut sauce

Instructions

  1. Chop all of the vegetables as necessary. Combine the quinoa and vegetables in a large bowl and toss together well so everything is evenly distributed.
  2. Pour about half of the sauce over the salad and toss again very well.
  3. Taste, adding more sauce if desired. Sprinkle with peanut and cilantro and serve.

Notes

  • You can store leftover quinoa salad recipes in an airtight container in the refrigerator for up to 3 days, but the veggies will soften over time if everything is mixed with the sauce. If you know you’re going to have leftovers, I suggest separating some of the quinoa salad before adding the dressing and mixing it together just before serving.

Nutrition