Invigorating Californian Quinoa Salad with Citrus Vinaigrette
Find the perfect vegan lunch recipe with our Invigorating Californian Quinoa Salad. This refreshing dish is packed with vitamins and nutrients to keep you feeling energized all day long. Serve this vibrant salad for a satisfying meal that won't weigh you down.
Allergens
N/A (excluding potential allergens in optional ingredients)
Ingredients
- 1 cup uncooked quinoa 2 cups water 1 cup cherry tomatoes, halved 1 avocado, diced 1 cucumber, chopped 1 cup kale, chopped 1/4 cup red onion, thinly sliced 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 navel orange, segmented 2 tablespoons olive oil Juice of 1 lemon 1 teaspoon Dijon mustard Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold water and add it to a saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer until cooked through, about 15 minutes. Drain any excess water and let cool.
- In a large bowl, combine the cherry tomatoes, avocado, cucumber, kale, red onion, parsley, and cilantro. Gently toss to mix.
- Once the quinoa has cooled, add it to the bowl with the vegetables and gently stir to combine.
- Prepare the citrus vinaigrette by whisking together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasonings as desired.
- Pour the citrus vinaigrette over the quinoa salad and gently toss to coat evenly. Top with orange segments and serve immediately.
Chef’s Insight
Feel free to mix and match your favorite veggies to create your perfect quinoa salad.
Notes
This recipe is both vegan and gluten-free.