Herbed Quinoa Veggie Salad
Herbed Quinoa Veggie Salad is tossed with a lemon honey vinaigrette – so fresh and perfect for summer or fall potlucks or patio dinners.
Friends, enjoy this fresh, herbed quinoa salad that makes the most satisfying lunch, or crowd-pleasing potluck dish. If you love quinoa, also for fall try my Pear Quinoa Salad! Or this Mexican Sweet Potato Quinoa Casserole!
Herbed Quinoa Veggie Salad
A Herbed Quinoa Veggie Salad is also a great side dish for holidays and small gatherings.
A large serving bowl yields servings of delicious quinoa salad that is excellent for leftovers! And of course we love cooking with Delallo foods. Have you tried their “grilled” artichoke hearts? This really makes this salad!
Ingredients for Herbed Quinoa Veggie Salad
- Cooked quinoa
- Grilled artichokes (we use Delallo brand)
- Castelvetrano olives (we use Delallo brand)
- Fresh parsley, mint, green onions
- Cherry tomatoes, Persian cucumbers. and baby bell peppers
- Lime and lemon
- Honey
- Olive oil
- Salt
When our friends came for dinner, we grilled brats and served a couple salads, and this Herbed Quinoa Salad was a big hit.
It’s healthy, dreamy, flavorful, and full of protein. Also packed with veggies, and drizzled with a lemon honey vinaigrette.
The leaves are changing
On my daily walks, I see the leaves changing.
The leaves never stay on long enough, which reminds me of this quote by Lucille Clifton:
“the leaves believe
such letting go is love
such love is faith
such faith is grace
such grace is God
i agree
with the leaves.” – Lucille Clifton
If you’ve followed me for long, you know that we are big quinoa lovers. Here are a few more recipes to try:
Chicken Quinoa Black Bean Bake
Black Bean and Quinoa Enchilada Bake
Make it to feed a crowd, or simply to have leftovers for the week—this salad gets better as it sits!
ENJOY!
Get the Recipe:
Herbed Quinoa Veggie Salad
Ingredients
- 1 1/2 c quinoa, cooked according to package directions
- 5-6 DeLalllo grilled artichokes, roughly chopped
- 1/3 c DeLallo Castelvetrano olives, roughly chopped
- 1 bunch parsley, finely chopped
- 1/3 c mint, finely chopped
- 1 bunch green onion, about 4-5
- 1 1/2 c cherry tomatoes, halved
- 2 large Persian cucumbers, or 1/2 small English cucumber, cut into 1’’ quarters
- 6 baby bell pepper, diced
- 2 lime juice
- 2 lemon
- 2 Tbsp honey
- 1/4 c olive oil
- Salt to taste
Instructions
- Cook quinoa according to package directions; allow to cool before mixing.
- In a small bowl, combine the lime, lemon, olive oil, and honey. Whisk until combined and salt to taste. Set aside.
- In a large mixing bowl, combine the cooled quinoa, cucumber, tomato, green onion, parsley, mint, green onion, artichoke, olives, bell peppers, and dressing. Mix well and taste for additional seasoning.
- Serve salad cold.
