Healthy and Easy Vegetable Quinoa Salad

This salad has it all. It has great flavors, amazing texture, full of nutrients and best of all it tastes better when it is couple days old.

Healthy and Easy Vegetables Quinoa Salad

serves 4-6

1          pound broccoli florets

1          red bell pepper, seeded and diced

2         celery stalks, chopped

2         cup chopped red cabbage

1         cup cranberries

1/2     cup slivered almonds

3        cups quinoa

zest of two lemons

1         teaspoon finely chopped fresh ginger

1         cup lemon juice

1/2    cup olive oil

salt to taste

-Place the vegetables in large bowl, add the cranberries and the almonds.

-Whisk the lemon juice with the olive oil, the lemon zest and the ginger.  Drizzle the dressing over the vegetable and toss well.

-Place  the quinoa in a pot, add 4 cups of water and little salt.  Bring to a boil.  Cook over medium heat for 10 minutes or until water is absorbed.  Turn off the heat and allow the quinoa to rest for 5 minutes.

-Spoon the hot quinoa over the dressed vegetables and toss well.  Taste the salad and adjust the dressing.  I found that the quinoa takes a lot of lemon juice.

-Allow the salad to cool before serving.


  1. sanaacooks says

    I would say 9 cups. I cook quinoa, use what I need for any recipe and pack the rest in refrigerated box. I use the extra cooked quinoa to make quinoa tabbouli, in soups and quinoa and wild rice salad. Thank you for stopping by my blog.

  2. sanaacooks says

    Dry cranberries. I think, I should do better job in proof reading my blog. Thank you for your question.

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