Summer Veggie Quinoa Salad
Serves 2-4
Vegan, Soy, and Dairy Free
Ingredients (Base Salad Formula)
Think of these as ratios rather than exact amounts:
1 cup cooked quinoa – fluffed and cooled
1 cup fresh veggies – finely chopped (cucumber, bell pepper, tomato, carrot, celery, etc.)
1 cup leafy greens – chopped kale, spinach, arugula, romaine, or mixed greens
½ cup plant protein – chickpeas, lentils, black beans
2-3 tablespoons fresh herbs – parsley, cilantro, dill, basil, mint, or a mix
2 tablespoons to ¼ cup – nuts/seeds, dried fruit, avocado, cheese, olives, sprouts Optional)
Ingredients (Lemon-Tahini Dressing)
Makes ½ cup
Whisk or blend until creamy:
3 tablespoons tahini
3 tablespoons fresh lemon juice
1–2 tablespoons water (to thin as needed)
1 tablespoon olive oil (optional for richness)
1 clove garlic, minced or grated
½–1 teaspoon maple syrup or honey (optional, balances acidity)
Pinch of salt & pepper
Assembly
Cook quinoa and let it cool completely.
Chop veggies, herbs, and prepare protein.
Toss quinoa, veggies, protein, and herbs in a large bowl.
Drizzle with dressing and toss until well coated.
Taste and adjust salt, lemon, or tahini to preference.
Why This Quinoa Salad Works for Everyone
Budget-Friendly: Use whatever veggies, greens, and protein you already have — no need for special ingredients.
Seasonal & Fresh: Swap ingredients based on what’s in season (or on sale) for the best flavor and price.
Nutrient-Packed: A balance of whole grains, plant-based protein, healthy fats, and fiber keeps you full and energized.
Endlessly adaptable: Change the flavor profile with different herbs, spices, and dressings.
Easy to scale: Make a single serving for lunch or a big batch for meal prep or gatherings.
