Easy Vegan Quinoa Salad Recipe
Tomato cucumber quinoa salad that is paired with some refreshing salsa. A perfect light summer meal, and is super flavorful yet really easy to make !
For the quinoa
- ½ cup uncooked quinoa
- 1 cup water
- pinch of salt
For the salad
- ½ small cucumber, chopped ( about ½ cup chopped cucumber )
- ½ cup grape / cherry tomatoes* quartered
- ½ cup frozen / fresh green peas
- ½ cup corn kernels
- 1 tbsp olive oil
- ½ cup salsa **
For garnish ( optional )
- handful of toasted pumpkin seeds
- 1 stalk green onion chopped
Start by rinsing the quinoa. Rinse it for at least 3-4 times to remove the bitterness of quinoa.
Place all ingredients for the quinoa into a pot / saucepan and bring it to a boil, then decrease the heat to maintain a gentle simmer. Place the lid on and let it cook for about 15 minutes, or until the quinoa has absorbed all of the liquid.
Remove the quinoa from heat and let it stand, covered for 5-10 minutes.
In the meantime, cook your frozen corn and peas by boiling them in water for 2-3 minutes. Strain your corns and peas after they are done cooking.
In a large mixing bowl, combine all the ingredients, including the quinoa. Mix until all ingredients are well incorporated.
Garnish and serve ! I like serving mine with my homemade hummus .
*You can substitute the grape tomatoes with 1 chopped medium tomato.
**Making salsa from scratch is actually quite easy ! Check out this fresh tomato blender salsa.
If you prefer to eat your salad cold, let it sit in the refrigerator for at least 2 hours before serving.
Salad can be stored in the fridge for up to 4 days.