Vegan Quinoa Salad with Strawberries and Lemon Vinaigrette

You’re going to love this delicious Strawberry Mint Vegan Quinoa Salad. It is tossed with homemade Lemon Vinaigrette for a simple and refreshing cool summer salad. Serve it at your next vegan potluck or BBQ.

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Have you noticed I’ve been on a bit of a strawberry kick recently?

First, there were these Strawberry Muffins. Then I shared my favorite Strawberry Ice Cream recipe. Of course, after that, I needed some Strawberry Overnight Oats. I mean, it is strawberry season, after all.

And since we are still in the middle of strawberry season, let’s continue with a Strawberry Quinoa Salad.

You might also know that I love a good vegan quinoa salad.

So today I’m combining two of my truest loves and bringing you this Strawberry Mint Quinoa Salad. It is the perfect vegan spring salad! With some of the year’s earliest fruits and herbs, this salad is filled with strawberries, mint, fresh, and fresh chives. Then it’s finished with a delicious minty lemon vinaigrette.

I think you’re going to love it.

Ingredients & Substitutions

Quinoa salad can be a filling lunch to bring along for a day of hiking and adventures, a light summer dinner that will leave you satisfied and refreshed, or a hearty side dish to bring to potluck gatherings that may be lacking in vegan food.

Here is everything you need.

• Quinoa – Quinoa is one of my favorite superfoods. It is hearty, delicious, and so good for you. Read all about the benefits of quinoa. This recipe calls for white quinoa but feel free to use red quinoa which has a richer taste and heartier texture.
• Strawberries
• Pinenuts – Feel free to omit if you don’t have on hand.
• Fresh Mint
• Scallions
• Lemon Vinaigrette– This is a simple dressing made up of lemon juice, olive oil, apple cider vinegar, garlic, mint, maple syrup, salt, and pepper.

Step-by-Step Instructions

Step One – Cook the Quinoa

Cooking quinoa is very similar to cooking rice. To begin, quinoa should always be first rinsed in a fine-mesh sieve until water runs clear. This is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.

Once it’s rinsed, drain the water and transfer it to a saucepot. Add 2 parts water for every 1 part quinoa and bring to a boil. Cover, reduce heat to a simmer, and cook until the water is completely absorbed about 20 minutes.

Pro Tip: Get all the details on how to cook perfect fluffy quinoa every time.

Remove from heat and let it sit an additional 5 minutes before uncovering and fluffing with a fork. Once the quinoa is cooked, transfer it to a shallow bowl and place it in the refrigerator for at least 30 minutes to let to quinoa cool down before adding the remaining salad ingredients.

Step Two – Prepare the Remaining Ingredients

While the quinoa cooks, you can prepare the remaining ingredients.

1. In a blender combine the ingredients for the Lemon Vinaigrette until well blended. Refrigerate until ready to use.
2. Dice the scallions and mint. Destem and chop the strawberries.
3. Toast the pinenuts in a saucepan over medium heat until slightly brown.

Step Three – Toss it all Together

Once the quinoa has cooled down, add the herbs, strawberries, and pinenuts. Toss it with the Lemon Vinaigrette until it is well combined. Return it to the refrigerator until ready to serve.

Serving and Storing

Serving – Let the salad chill in the refrigerator for at least 1 hour before serving. This allows the salad to cool and lets the flavors marinate. Serve as part of a summer potluck or for a light lunch or afternoon snack.

Storing – Store leftover quinoa salad in an airtight container in the refrigerator for up to 4 days.

Frequently Asked Questions

More Quinoa Salad Recipes

• Thai Peanut Quinoa Salad
• Spring Quinoa Salad w/ Asparagus & Peas
• Southwest Quinoa Salad
• Mediterranean Quinoa Salad

Vegan Quinoa Salad with Strawberries and Lemon Vinaigrette

You're going to love this delicious Strawberry Mint Vegan Quinoa Salad. It is tossed with homemade Lemon Vinaigrette for a simple and refreshing cool summer salad. Serve it at your next vegan potluck or BBQ. 

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 128kcal

Author: Sarah McMinn

Ingredients

Strawberry Mint Salad

• 3/4 cup uncooked quinoa
• 1 heaping cup fresh strawberries chopped
• 1/4 cup pine nuts
• 1/4 cup fresh mint chopped
• 2 tbsp scallions, minced

Lemon Mint Vinaigrette

• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 cloves garlic crushed
• 2 tablespoons fresh mint
• 1 tsp maple syrup
• salt and pepper to taste

US Customary – Metric

Instructions

• Place quinoa in a small pan with 1 1/2 cups water. Bring to boil, cover, and lower heat to a simmer. Cook for about 30 minutes, until all the water is absorbed and quinoa is light and fluffy. Transfer to a large bowl, fluff with a fork, and let cool completely.
• In a blender combine the ingredients for the Lemon Vinaigrette until well blended. Set aside.
• Chop strawberries, mint, and scallions.
• Lightly toast the pine nuts in a saucepan over medium heat until slightly browned.
• Stir pine nuts, strawberries, mint, and scallions into cooled quinoa. Add vinaigrette just before serving.
• Season with salt and pepper to taste.

Notes

Serving and Storing – Let the salad chill in the refrigerator for at least 1 hour before serving. This allows the salad to cool and lets the flavors marinate. It can be served as part of a summer potluck or for a light lunch or afternoon snack. Uneaten quinoa salad can be stored in an airtight container in the refrigerator for up to 4 days.

Make in Advance – This salad is best when made 2-4 hours in advance. This allows the quinoa to chill all the way through and the flavors to marinate. However, this salad should be eaten the same day it’s made.

Recipe Tips: 

1. Make sure to rinse your quinoa before cooking. This is key for getting a clean, nutty flavor. Otherwise, quinoa can sometimes taste dirty and gritty.
2. Let the cooked quinoa cool completely before adding the remaining salad ingredients. To do this, transfer it to a shallow bowl and place it in the refrigerator for at least 30 minutes.

Nutrition

Calories: 128kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Sodium: 2mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 12.5mg | Calcium: 21mg | Iron: 1.2mg