Nutritious Vegan Quinoa Salad for Any Occasion

Start by rinsing 100 grams of quinoa under cold water to remove any bitterness. Cook it in a saucepan with 200 milliliters (around ¾ cup) of water over medium heat. Bring to a boil, then reduce to low and cover for about 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and allow it to cool.

While the quinoa is cooking, prepare your vegetables. Finely chop 1 medium red onion and grate or finely dice 1 medium carrot. Choose your favorite fresh herbs and chop a handful of (basil, cilantro, dill). Set everything aside in a large mixing bowl.

In a separate bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of honey, 0.5 tablespoon of peanut butter, 0.5 tablespoon of soy sauce, 1 tablespoon of lemon juice, and a pinch of salt. Stir until well combined.

Add the cooked quinoa to the bowl with the chopped vegetables and herbs. Pour the dressing over the mixture, then gently toss everything together to ensure all ingredients are well coated. Taste and adjust seasoning if necessary.

Your nutritious vegan quinoa salad is ready to serve! This dish is perfect as a light lunch or dinner. You can store it in an airtight container in the refrigerator for up to 2 days. Enjoy your healthy meal!