Italian Quinoa Salad

Italian quinoa salad is the perfect lunch or dinner recipe! This cold salad is perfect for summer cookouts or meal prep lunches all week! This simple recipe is naturally vegan, gluten free, dairy free and so easy to make!

Course Salad

Cuisine Italian

Keyword italian quiona salad, quinoa italian salad

Prep Time 5

Cook Time 15

Total Time 30

Servings people

Calories 334kcal

Author Samantha Rowland

Ingredients

3 cups quinoa, cooked
2 cups broccoli florets (chopped small)
2 cups baby spinach
1 cup cherry tomatoes, chopped
1/4 cup red onion, chopped

Italian Dressing

1/4 cup avocado oil
1/3 cup dairy free milk
1/4 cup red wine vinegar
1.5 tbsp dijon mustard
1.5 tbsp Italian seasoning
1 tsp garlic powder
3/4 tsp sea salt

Instructions

Cook 1 cup of dry quinoa with 1.5 cups water in the Instant Pot, or with 2 cups of water on the stove until quinoa is fully cooked and fluffy (takes about 15 minutes total).
3 cups quinoa, cooked
While quinoa is cooking, chop the broccoli florets into small bite size pieces.
2 cups broccoli florets (chopped small)
Preheat a large skillet over medium heat. Spray with non-stick spray and add broccoli florets. Cook 3-4 minutes, stirring occasionally. Add 2-3 tbsp. water to the broccoli and stir well, cooking 2-3 minutes more. Turn off heat.
2 cups broccoli florets (chopped small)
Chop the rest of the veggies while the quinoa cools.
2 cups baby spinach, 1 cup cherry tomatoes, chopped, 1/4 cup red onion, chopped
Make the Italian dressing by combining all the ingredients in a blender.
1/4 cup avocado oil, 1/3 cup dairy free milk, 1/4 cup red wine vinegar, 1.5 tbsp dijon mustard, 1.5 tbsp Italian seasoning, 1 tsp garlic powder, 3/4 tsp sea salt
Add the quinoa, veggies and dressing to a large bowl. Stir well. Serve immediately or store in fridge up to 4 days.

Video

Notes

How to cook quinoa:

Instant pot: Cook for 1 minute high pressure. Get all the tips here!
Stove top: Add quinoa and water to a large sauce pan. Turn on high heat and cover. When water starts to boil, turn down to low and cook 10 minutes covered.

Storage: Store in the fridge up to 4 days.

Make ahead tips:

Make the quinoa, chop the veggies, cook the broccoli and make the Italian dressing up to 2 days ahead of time to save time.

To make a more substantial meal, add your favorite protein.

Nutrition