Superfood Super-Easy Quinoa Salad

Ever since I decided to dedicate myself to an all-plant-based diet I started collecting original vegan recipes, but I also began experimenting in the kitchen and tweaking ingredients to make dishes my own. As my collection grows, I hope to share these yummy ideas with all of you. This quinoa salad was one of the first things I successfully created and I’ve made it ever since. It’s simple, super-packed with vitamins, nutrients and anti-oxidants, easy to make, easy to store and can even be served to your carnivorous friends (perhaps as a side dish), whom I believe will chow it down with great delight!

Here is what you need:


  • 1 cup quinoa
  • 1/2 of an avocado, diced
  • 1/4 of a large red onion, diced
  • 1/2  cup shredded carrots
  • 1/2 medium tomato, diced
  • handful of cilantro, chopped
  • 1/2 cup of cucumber, diced
  • handful of raisins, goji berries or dried cranberries (optional)
  • 1/2 cup olive oil
  • Juice from 1/2 lime or lemon
  • Dash of salt and pepper to taste
  • 2 cups of water


  1. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
  2. While the quinoa is cooking, chop and dice your vegetables on a wooden board.
  3. Transfer the veggies to a big bowl (enough to hold the veggies and quinoa) and add salt, pepper ,olive oil, lime juice, and dried berries. Cover and set aside.
  4. Remove quinoa from heat and fluff with a fork. Set aside and allow to cool (about 20 minutes)
  5. Add the cooled quinoa to the mixture in the bowl and lightly toss
  6. Cover and refrigerate,
  7. Allow the salad to cool for approximately one hour and serve as a main dish on its own, or a side dish with goodies such as baked tofu or grilled tempeh. YUM!!!

Happy Eating!



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