Vegetable & Quinoa Salad Recipe

Name: Vegetable & Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: ½ cup quinoa; 1 cup vegetable stock, or chicken stock if you prefer; ¾ cup garbanzo beans, raw, or cooked if you prefer; ¾ cup soybeans, shelled and cooked; 1 tablespoon fresh flat leaf parsley, chopped; 1 tablespoon fresh dill, chopped; 1 tablespoon green onion, chopped; 1 medium tomatoes, diced; ¾ cup japanese cucumber, diced, or any other cucumber; 1 lemon, juice of; 1 -2 tablespoon olive oil; 1 teaspoon onion powder; 1 teaspoon garlic powder; salt & pepper

Servings: persons

½ cup quinoa
1 cup vegetable stock, or chicken stock if you prefer
¾ cup garbanzo beans, raw, or cooked if you prefer
¾ cup soybeans, shelled and cooked
1 tablespoon fresh flat leaf parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon green onion, chopped
1 medium tomatoes, diced
¾ cup japanese cucumber, diced, or any other cucumber
1 lemon, juice of
1 -2 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
salt & pepper

1
Bring stock to a boil and then add quinoa.
2
Cover and reduce heat to medium and simmer for approximately 12 minutes or until all liquid is absorbed.
3
Meanwhile, prepare all other vegetables and herbs.
4
I prefer raw garbanzo beans so I purchase dried beans and rehydrate them in water overnight.
5
Once all the liquid has been absorbed by the quinoa, remove from heat and let cool.
6
Im too impatient so I put it in the fridge or freezer for a quicker cool down time.
7
Once all ingredients are sufficiently chilled, place in one big bowl, sprinkle with the lemon juice, seasonings and olive oil and toss until well coated.
8
Salad can be served chilled or at room temperature.
9
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup quinoa, 1 cup vegetable stock, or chicken stock if you prefer, ¾ cup garbanzo beans, raw, or cooked if you prefer, ¾ cup soybeans, shelled and cooked, and more.

Yes, Vegetable & Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable & Quinoa Salad

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