02 26 2014.

vegetable quinoa salad

Vegetable Quinoa Salad - Spice & Dice

I love quinoa. It’s a relatively new addition to my diet but I’ve grown fond of its texture and taste as well as its versatility. I’ve eaten it in breakfasts, snacks, disguised as other foods, and in salads.

Vegetable Quinoa Salad - Spice & Dice

Vegetable Quinoa Salad - Spice & Dice

This salad is perfect for works lunches. It keeps for a while in the fridge, it’s fresh and filling. I take pride in my work lunches. I’m on a strict budget and have packed a work lunch every single day since September. That’s five months that I haven’t spent a dime during a lunch break. It’s a habit that’s grown on me and now I aim to keep it going.

Vegetable Quinoa Salad - Spice & Dice

Behold. My smorgasbord of a salad: Vegetable Quinoa Salad.

This recipe makes a lot. It lasts me an entire week, sometimes longer. It’s also the perfect amount for a party dish.

Vegetable Quinoa Salad

yields: 8-10 cups


  • 1 cup uncooked quinoa
  • 1 cup feta cheese (crumbled)
  • 1 cup grape tomatoes (halved)
  • 1 1/2 cup frozen edamame (thawed/microwaved)
  • 1/2 orange pepper (diced)
  • 1/2 yellow pepper (diced)
  • 2 cloves garlic (minced)
  • 1/2 red onion (diced)
  • 1 can (15 oz) black beans (washed)
  • 1 cup mushrooms
  • 1/4 cup cilantro
  • 1/4 Tbsp. sea salt
  • 1/2 Tbsp. pepper
  • 6 Tbsp. red wine vinegar
  • 3 Tbsp. olive oil
  • 1 Tbsp. lemon juice


  1. In a saucepan, bring quinoa and 2 cups of water to a boil. Cover and simmer for 15 minutes.
  2. In a large bowl, combine first 13 ingredients (through pepper). In a smaller bowl, combine the vinegar, olive oil and lemon juice. Stir the mixture into the larger bowl. Mix well. For best taste, refrigerate for an hour to allow the mixture to absorb into the vegetables.

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