This vegan quinoa salad is a one-bowl meal of vegetables, grains, proteins and seeds. With a simple lemon dressing, it makes a light and refreshing lunch. I use a mix of crunchy and soft vegetables and a generous sprinkling of seeds and nuts.
More than just a side-dish, salads often take centre stage on our summer lunch menus. In summers, Sikander’s usual packed lunch is a salad with a grain tossed with many veggies, a light dressing and some nuts and seeds. He is gluten sensitive so I avoid the regular pasta salads for his tiffin now. Gluten-free, packed with protein, and absolutely delicious, quinoa is my favourite grain for salads these days. From start to end, the salad just takes about 15-20 minutes so is also perfect for early morning cooking.
In this one I added a few pieces of vegan chocolate and for the first time I got a call during lunch time:
- S: “Did you add chocolate to the salad?”
A: “yes! It was a surprise :-). Was it good or bad?”
S:”Chocolate is always a good surprise!” 😀
Treat this recipe more like a guide. There is no wrong combinations for this salad so let your creativity go wild.
Summer Lunchbox delight: Vegan Quinoa Salad
By Ashima Goyal Siraj
Preparation time: |Cooking Time: |Serves: 2
½ cup quinoa (I used white organic quinoa in this recipe, but the choice is yours)
½ cup red bell pepper, chopped
½ cup yellow bell pepper, chopped
2 carrots, peeled and chopped
1 zucchini, chopped
½ cup mix of baby spinach and rocket leaves
4-5 sprigs of fresh parsley, chopped
Juice of 1 lemon
Salt and black pepper to taste
2 tbsp seeds mix (chia, sunflower, hemp, and pumpkin)
1 tbsp roughly chopped dark chocolate
1 tsp Olive oil
- Wash quinoa under running water and then cook with double amount of water. Add a little salt and just a tsp of olive oil.
- When the quinoa is cooked, fluff it with a fork and keep it aside to cool a little. When I am in a hurry, I often put them in the fridge after they have cooled down to room temperature.
- While the quinoa is cooking, chop all the veggies to small cubes. Like I said, be creative with your own mix of veggies. I just make sure there are some crunchy and some soft veggies. A good balance is, about 4 cups of chopped veggies with 1 cup of cooked quinoa.
- In a mixing bowl, toss together all the veggies, cooked quinoa, spinach leaves, arugula leaves, parsley, seeds, lemon juice and salt and pepper.
- Pack in lunch boxes. Makes about 2 generous serving lunch boxes or 3 lighter lunches.
- Keep it in a cool place until lunch time.