Vegan Summer Quinoa Salad Recipe with Lemon Vinaigrette
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Vegan Summer Quinoa Salad with Lemon Vinaigrette

A simple summer salad featuring seasonal vegetables, protein-packed quinoa and a delicious lemon vinaigrette dressing.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 servings
Author: Elizabeth


for the quinoa salad

  • 200 grams quinoa
  • 80 grams rainbow chard or spinach, kale, etc.
  • 1 red pepper
  • 1 medium carrot
  • 3 spring onions
  • 1 medium kohlrabi
  • 1 small salad beetroot
  • 1 handful fresh parsley
  • 1 garlic clove

for the lemon vinaigrette


  • Bring 1 pint/600 ml of salted water to the boil and cook the quinoa for 10-15 minutes, until the little tails appear. Drain and rinse under cold water to cool. Set aside.
  • Finely chop the rainbow chard, red pepper, carrot, spring onions, kohlrabi, salad beetroot and garlic and toss, with the quinoa, in a large bowl.
  • To make the lemon viniagrette, place all the ingredients in a small jar, pop the lid on and shake for a few seconds.
  • Pour the dressing over the salad, toss again and spoon into a serving bowl.