Easy Quinoa Salad with Basil Lemon Vinaigrette

A quinoa salad with diced cucumber, red cabbage, red onion, and orange cherry tomatoes served in a glass bowl.

This quinoa salad recipe makes for a perfect meal on a spring or summer day. It's gluten-free, vegan, easy to make, healthy and absolutely delicious.
Our Basil Olive Oil and Sicilian Lemon Balsamic Vinaigrette adds just the right touch of flavor.

Ingredients:

The veggies are an estimate, just add whatever looks like there's a bite or two per spoonful!

  • 1 cup of dry Quinoa
  • 1 cup orange cherry tomatoes, quartered
  • 1 cup chopped red cabbage
  • half of a large cucumber, quartered
  • half of a small red onion, chopped
  • a handful of arugula, rinsed and patted dry (optional if you want to add a little "kick")

for the dressing:

 

Directions:

Cook the quinoa according to package directions and let cool.  Add all the veggies and toss to combine.  Drizzle as much of the vinaigrette as desired to your taste and gently stir to coat salad with the dressing.
*If not vegan, add some Feta cheese, delicious!

Enjoy!

Recipe by Kelly P, Colorado Springs

Products featured in this recipe
A bottle of The Olive Tap Basil Olive Oil next to olives and leaves with an inset showing a fresh basil on a light background with the words "fusion crushed!" at the bottom of the picture.

Basil Olive Oil

Basil Olive Oil
From $24.95
Sicilian Lemon White Balsamic Vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel with a picture of lemons in it, and a sweetness scale indicating a two.

Sicilian Lemon White Balsamic Vinegar

Sicilian Lemon White Balsamic Vinegar
From $21.95
Jar of Seasonello® Herbal Sea Salt, a staff favorite from The Olive Tap, next to fresh rosemary and a bulb of garlic on a black background.

Seasonello® Herbal Sea Salt

Seasonello® Herbal Sea Salt
$8.50