Vegan Summer Quinoa Salad
One of the best vegan summer quinoa salads ever! With roasted zucchini, apricots, fresh herbs, and a drizzle of dairy-free yogurt!
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Servings :
Calories : 313kcal
Ingredients
Quinoa Salad
- ¾ cup (150 g) uncooked quinoa
- 6 dried apricots soaked for 5-10 min in boiling water (to soften) & thinly sliced
- ¼ cup (40 g) almonds chopped & toasted
- 1 tsp grated ginger
- 1 scallion finely sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt & pepper to taste
- 1 bunch cilantro chopped
- 1 bunch mint chopped
Zucchini
- 1 medium zucchini
- 1 tbsp olive oil
- ½ tbsp balsamic vinegar
- 1 tsp mustard
- 1 tsp maple syrup
- 1 tbsp Italian seasoning or a blend of dried thyme, sage, basil, rosemary, sage (simply use what's in your spice rack)
- ¼ tsp salt
- ⅛ tsp black pepper
Yogurt Topping
- ½ cup (130 g) dairy-free plain yogurt unsweetened
- 2 tsp maple syrup
Instructions
- Cook quinoa according to the package instructions. Set aside to cool. The way I cook quinoa: Place quinoa with double the amount of water (1 ½ cup) and a pinch of salt in a pot and bring to a boil. Reduce the heat and simmer for 10-15 minutes until most of the water is soaked up. Take the pot from the heat, pop on a lid, and let it sit for another 15 minutes.)
- Zucchini: Slice zucchini and toss it with all the other ingredients in a bowl. Heat a skillet with a little extra oil and cook each side of the zucchini for 5 minutes over medium heat until soft and slightly brown.
- Yogurt Topping: Stir dairy-free yogurt with maple sirup in a small bowl.
- Quinoa Salad: Place quinoa with apricots, almonds, ginger, scallion, olive oil, balsamic vinegar, and cooked zucchini in a large bowl and toss. Season to taste with salt and pepper. Top it with chopped herbs and drizzle with the yogurt topping!
Notes
- Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Makes an outstanding fresh, healthy, and light summer main dish for two!
- Quinoa can be substituted with bulgur or couscous.
- Zucchini: There is usually some marinade left in the bowl. Add the cooked zucchini back into the bowl and toss! Warm zucchini soak up the leftover marinade beautifully = enhanced flavor!
- Apricots: I love to soak dried apricots for 5-10 minutes in boiling water. However, if your apricots are super soft, no need to soak them prior to finely slicing them!
- The ingredient list is a bit long, but this recipe is absolutely worth its time! It's one of the best quinoa salads ever with the most beautiful flavors!
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Nutrition
Calories: 313kcal | Carbohydrates: 40g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 174mg | Potassium: 573mg | Fiber: 6g | Sugar: 14g | Vitamin A: 765IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 3mg