This wholesome salad tastes like Spring. It’s vegan, it’s fresh, it’s packed with flavor! What’s not to love?!
I love the blend of textures in this quinoa salad, you’ll enjoy a mixture of chewy, soft and crunchy, all in one single bite. Bold flavors from the radishes and the fresh herbs, a little nuttiness from the toasted seeds, and just the right amount of sweetness from the golden raisins take this healthy plant-based meal to the next level. And the bright citrus dressing complements the vegetables in such a lovely way. The dressing is a combination of olive oil, lime and orange juice, and ginger. It’s light, a bit tart and oh-so-tasty and it livens up the whole meal.
This satisfying salad will keep you full for hours but it’s not going to leave you feeling heavy and drained. It’s light, filling and packed with nutrients. I won’t bore you with all the health benefits, but I will mention this meal is an amazing source of fiber and plant-based protein. It’s the perfect addition to my weekly menu, and I think you are going to love it too.
Plus, it travels well, unlike regular salad. Are you a meal prep fan? Make a big batch, keep it in the fridge, and grab a container on your way to work. This refreshing salad is the perfect on-the-go lunch. Just keep the seeds in a smaller, separate container and add them to the salad right before you eat it, so they don’t get soggy.
Make this healthy salad for your next family dinner, it can be a satisfying main dish or a nourishing side dish. Either way, your family is going to love it. Or better yet, bring this vibrant salad to your next barbecue or dinner party. Share the recipe with your friends.
If you try this easy vegan salad let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Herbed Quinoa Pea Salad
Ingredients
SALAD:
- ⅔ cup uncooked quinoa
- 1 cup cooked peas, I used frozen
- ½ cup cooked corn, I used frozen
- ½ cup very thinly sliced radishes
- ½ cup parsley, finely chopped
- ½ cup mint, finely chopped
- ⅓ cup finely chopped chives
- 3 Tbsp golden raisins
- 3 Tbsp toasted pumpkin seeds*
- 2 Tbsp sesame seeds
CITRUS DRESSING:
- 3 Tbsp olive oil
- 1 Tbsp lime juice
- 1 Tbsp orange juice
- 1 tsp coconut nectar, maple syrup or honey
- ½ tsp lime zest
- ½ tsp ground ginger
Instructions
- To cook the quinoa, rinse well and place it in a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain well and cool completely.
- While the quinoa is cooking prep the veggies and make the dressing. Add all dressing ingredients to a small jar, close the lid and shake until well combined.
- Once the quinoa is cool, add quinoa, peas, corn, radishes, fresh herbs, raisins and seeds to a big bowl.
- Drizzle the dressing over the quinoa salad and toss to combine. Season with salt and pepper.
- Enjoy this refreshing salad!
- You can store leftovers in an airtight container in the fridge for 2 – 3 days. If you are making this salad ahead of time, don’t add the seeds until you are ready to eat it, or they will get soggy.