Vegan Power Quinoa Salad
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Quinoa is a powerhouse of nutrition, low in the glycemic index and gluten free, making it a perfect grain replacement for diabetics, vegans/vegetarians, and those looking to drop a few pounds. Try this recipe for a delicious vegan Quinoa salad, or the video recipe for Quinoa steaks.
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Recipe Type: Salads
Cuisine: Vegan
Number Servings: 6
What You Need
  • 1 cup Quinoa, rinsed well and drained
  • 2 cups vegetable stock
  • 1 Tablespoon minced garlic
  • 1-1/2 cups diced carrot
  • 2 stalks celery, diced
  • ¼ cup red onion, minced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon fresh oregano, minced
  • 1 teaspoon fresh thyme, minced
  • ⅓ cup raisins or dried cranberries
  • ¼ cup raw almond slivers (or more to taste)
  • ⅛ cup raw sunflower seed kernels (or more to taste)
  • 1 Meyer lemon, juiced
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt (or more to taste)
  • cracked black pepper to taste
How to Do It
  1. Heat a 8-10" non-stick skillet over medium heat. Add rinsed Quinoa and chopped garlic, and stir constantly to toast for about 1 minute.
  2. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and let simmer until the Quinoa is tender but not mushy (about 12-15 minutes).
  3. Remove cooked Quinoa from pan onto a baking sheet and distribute evenly. Place pan in refrigerator to cool.
  4. While Quinoa is cooling, wash and chop your vegetables. Add them to a large mixing bowl.
  5. Prepare the dressing in a small bowl by mixing together the lemon juice, apple cider vinegar, and cinnamon.
  6. Pour the dressing into the mixing bowl containing the chopped vegetables, and stir well. Let sit about 20-30 minutes to marinate the vegetables, stirring a few times to redistribute the viniagrette.
  7. Add the cooled Quinoa to the marinated vegetables and stir well to combine.
  8. Taste and add sea salt and fresh cracked pepper as desired.
Recipe by Blacks Going Vegan! at