Quinoa Salad Recipe

Today's salad, featuring earthy and toothsome quinoa, will bring you joy in every bite. If you happen to have some leftover seeds, this quinoa salad recipe is here to make the best use of them.

prep TIME 15 mins
total TIME 15 mins

Course: Side DishCuisine: American

Keyword: how to make quinoa salad, how to prepare quinoa, quinoa pasta salad, quinoa salad, vegan quinoa salad

Servings: 4 servings

Calories: 255 kcal

Ingredients (11)

1 3/4 cups cooked quinoa equals 1/2 cup uncooked
2.5 oz avocado peeled, seed removed, sliced, about 1/4 medium-sized avocado
1 oz baked bacon finely diced
3.2 oz broccoli chopped, steamed for 5 minutes
3/4 cup carrots diced
1/4 cup walnuts chopped
1/4 cup frozen peas thawed
2 1/2 tbsp lemon juice
1/2 tbsp olive oil
1/8 tsp salt
1 tsp ground black pepper

INSTRUCTIONS

Make the dressing: In a small bowl, combine 2 1/2 tbsp lemon juice, 1/2 tbsp olive oil, 1/8 tsp salt, and 1 tsp ground black pepper. Whisk vigorously with a fork to emulsify the oil and lemon juice.

A bowl of white vinaigrette dressing stirred in a glass bowl.

Arrange the salad: Add 1 3/4 cups cooked quinoa, 3/4 cup carrot, 3.2 oz broccoli, 1/4 cup walnuts, 1/4 cup peas, and 1 oz baked bacon on a plate.

A plate of colorful salad ingredients: quinoa, peas, carrots, broccolis, walnuts, and bacon crumbles

Add the dressing: Drizzle the dressing over the salad. Mix thoroughly so that the dressing coats every ingredient.

Pouring vinaigrette over a plate of colorful salad ingredients, on a blue mat next to some avocados, peppers, and broccoli florets

Arrange 2.5 oz avocado slices on top.

Placing avocado slices on a plate of quinoa salad with broccoli, carrot, next to some broccoli florets and avocado slices

Enjoy!

A spoon full of quinoa carrot pea broccoli salad pieces, hovering on a plate of quinoa salad and avocado slices

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