Vegan Quinoa Salad with Vegetables

This vegan quinoa salad features carrots, zucchini, and cucumber and a light olive oil-lemon juice dressing with dill--it's the perfect side for a barbecue.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 219 Calories

Ingredients

• 4 tablespoons lemon juice
• salt to taste
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 2 cups vegetable broth
• 1 cup quinoa
• 3 scallions, sliced
• 2 small zucchini, diced
• 0.5 cucumber, diced
• 3 small carrots, finely diced
• 7 sprigs fresh dill, finely chopped

Recipe Instructions

Step 1

Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.

Step 2

While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.

Step 3

Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.