We just got back from five days of camping! My hubby and I had a wonderful time away!
For two of the days, it was only the two of us and we had no agenda at all! It was great 🙂
When going away or staying at home, I love to have this salad made up ahead of time!
It tastes great and lasts in the fridge or your cooler for four days. You may also like Cranberry Cashew Quinoa Salad with Maple Citrus Dressing, Mexican Quinoa Salad and Brushetta Quinoa Salad.
Quinoa and Vegetable Salad (Gluten Free/ Vegan)
1 c. quinoa (uncooked)
1 Vegetable Bouillon Cube (optional) – I use McCormick or homemade stock
1 c. cherry tomatoes
1/2 c. cucumber- diced
1/4c. red or green onion- diced
1/4 c. red pepper- diced
1/2c. broccoli- diced
1/3-1/2 c. Vinaigrette Dressing
Sea Salt and pepper to taste
1 Vegetable Bouillon Cube (optional) – I use McCormick or homemade stock
1 c. cherry tomatoes
1/2 c. cucumber- diced
1/4c. red or green onion- diced
1/4 c. red pepper- diced
1/2c. broccoli- diced
1/3-1/2 c. Vinaigrette Dressing
Sea Salt and pepper to taste
** For added protein add 1/3 c, each of pumpkin seeds and sunflower seeds- optional
Cook quinoa with 2 cups of water (or stock) adding bouillon cube, for 15 minutes or until water is absorbed. Let sit five minutes, stir with fork and let cool.
After cooked quinoa is cooled, add diced vegetables and dressing, and mix together in a medium size bowl.
** I mix and match vegetables according to what I have on hand at the time.
Shared On: Swap N’ Share Sunday, Mix It Up Monday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Free Wednesdays, Gluten Free Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Whole Foods Friday
This looks great! I made something similar with fresh veggies from my garden, but I cooked the veggies with the quinoa. My son isn’t able to do the raw veggies, but this sounds amazing!
I make another one with cooked veggies that is similar as well 🙂
Quinoa must be the craze these days….Watched Bobby Flay make a Mid~eastern Salad using this grain in place of tabouli….Today I had it for breakfast mixing it with steel cut oats GF, butter and the real maple syrup……This grain is sure strong in taste…different!
I’ve been using quinoa for a little over three years 🙂
It is definitely much more main stream than a few years ago.
I really don’t find that it has a strong taste… I find that it absorbs whatever flavours you add to it. 🙂
This looks so yum! I love quinoa big time!
Sounds great! Is Quinoa naturally organic…or do u know? Been wanting to try it!
I did know that, but thanks for sharing! I hope you enjoy it!
Looks delicious! I just bought quinoa for the first time recently and have been keeping an eye out for good recipes!
Thanks! I have other recipes with quinoa in them as well 🙂
Lovely! I make a similar one, like a mock Middle Eastern couscous and it’s my go-to potluck salad.
Thanks for sharing this on Waste Not Want Not Wednesday, Sandi, I’ve pinned it 🙂