Green Love Quinoa Salad with Lemon Garlic Vinaigrette

Green Love Quinoa Salad with Lemon Garlic Vinaigrette

This green love quinoa salad is easy to make, incredibly flavourful, all set in thirty minutes, packed with veg, and terrific for lunch leftovers! It’s naturally vegan and gluten-free, and quickly made nut-free also.

Overhead image shows ingredients for a green love quinoa salad on a worn wood and mottled white background.An up close shot of a jar of za'atar spice with a gold spoon sticking out.An overhead shot of small-diced broccoli and asparagus on a parchment lined baking sheet.

Very long time, no post! Honestly I have actually not felt excessively innovative these previous couple of weeks. Here in Ontario, our 3rd lockdown has actually been a little bit of a disappointment if I can be genuine with you. I understand that brighter days and time together are both on the horizon though. And publishing here constantly brings motivation and lightness to my days:-RRB-

My partner and I have actually been depending on the very same fundamental and reassuring meals, in addition to a greater than typical quantity of takeout. I seem like my imagination and general yearning for some fresher fare is returning however, so here we are:-RRB-

Quinoa salad was all the rage when I initially began this blog site a million years earlier. I believe it’s been that several years given that I have actually made one, haha. The secret is layering the flavoring into every element of the last meal. In this green love quinoa salad, I season the warm quinoa with a few of the lemon garlic vinaigrette. I likewise roast the veggies in za’atar prior to tossing them in. The salad is ended up with lots of herbs, some soft little bits of vegan cheese, toasted pine nuts, and lemon passion. Mega flavour in every bite!

A note on za’atar too: za’atar can describe a particular range of oregano/possibly thyme grown throughout the Middle East, however likewise to a spice mix that includes a mix any of the following, depending upon area and who prepared it: sumac, sesame seeds, thyme, marjoram, and salt. NPR has an excellent short article about it here. Za’atar (the herb itself and the mix) are gone over even more in this stunning flatbread dish from Chef In Disguise.

I truly like this Canadian brand name for soft little crumbles of vegan cheese, however you can utilize any range that you like. This salad is simple to make nut-free also. Simply bear in mind the active ingredients in your vegan cheese and swap toasted seeds for the pine nuts. I truly believe that this is the very best quinoa salad. It’s such an excellent ambiance for Spring with all the fresh lemon, asparagus, and broccoli in there! It’s likewise truly good as a remaining lunch circumstance.

If you like this dish, I believe you’ll enjoy my Pesto Quinoa and White Bean Bake with Spring Veg also. Very same fresh Spring vibes, however warm and a bit more hearty. I hope that you’re having an excellent week up until now. Capture you back here quickly.

Image shows chopped dill and chives being added to a bowl of quinoa salad.Image shows a green love quinoa salad in a patterned white bowl. The salad is garnished with whole blades of chives and bits of soft vegan cheese.Image shows a green love quinoa salad in a patterned white bowl. The salad is garnished with whole blades of chives and bits of soft vegan cheese.

Green Love Quinoa Salad with Lemon Garlic Vinaigrette

This vegan green love quinoa salad is easy to make, incredibly flavourful, all set in thirty minutes, packed with veg, and terrific for lunch leftovers!

PREPARATION TIME 15 minutes COOK TIME 25 minutes OVERALL TIME 40 minutes

Course Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4 -6

Author: Laura Wright


Lemon Garlic Vinaigrette

  • 1/2 teaspoon carefully grated lemon passion ( plus additional for the ended up salad)
  • 3 tablespoons lemon juice
  • 1 clove garlic, carefully minced (ideally grated on a Microplane)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon agave nectar/maple syrup
  • sea salt and ground black pepper, to taste
  • 1/2 cup olive oil


  • 3 tablespoons pine nuts
  • 1/2 cup quinoa, rinsed and drained pipes
  • 1 cup water
  • sea salt and ground black pepper, to taste
  • 250 grams asparagus, ends trimmed and diced into 1-inch pieces ( about 1 1/2 cups diced asparagus)
  • 250 grams broccoli, diced into little florets ( about 3 cups diced broccoli)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon za’atar spice mix
  • 1/3 cup sliced fresh dill
  • 1/3 cup sliced fresh chives
  • 1/4 cup collapsed vegan soft cheese, optional ( see notes)


  • Make the lemon garlic vinaigrette. In a medium bowl, blend together the lemon passion, lemon juice, garlic, Dijon mustard, agave, salt, and pepper. When that’s integrated, gradually begin gathering the olive oil, blending as you go. When you have actually put all of the oil in and the vinaigrette is emulsified, provide it a little taste. Change the level of flavoring if you require to, and after that set it aside.
  • Preheat the oven to 400 ° F. Line a baking sheet with parchment and spread the pine nuts over the surface area. Move the baking sheet into the oven while it’s pre-heating to toast the pine nuts for about 5 minutes, or till gently golden. Set them aside to cool.
  • In a little pan, integrate the quinoa, water, and a pinch of salt. Cover the pan with a cover and location it over medium high heat. Bring the quinoa to a boil and after that lower the heat to a simmer. Prepare till the quinoa has actually taken in all of the water and the little tails are protruding, about 13-15 minutes. When prepared, get rid of the quinoa from the heat and let it cool in the pan for a couple minutes.
  • Transfer the cooled toasted pine nuts from the baking sheet to a little bowl.
  • Location the diced asparagus and broccoli on the baking sheet. Toss the veggies with olive oil, the za’atar spice mix, salt and pepper. When whatever is uniformly covered, spread out the veggies out in a single layer. Move the baking sheet into the oven and roast for 10 minutes, or till the veggies are brilliant green and somewhat softened. Eliminate the baking sheet from the oven and enable the veggies to cool a bit.
  • Transfer the prepared quinoa to a big bowl and toss with 3 tablespoons of the vinaigrette. Then, include the roasted asparagus and broccoli, sliced dill, sliced chives, and the rest of the vinaigrette to the bowl. Sprinkle whatever with a huge pinch of salt and great deals of newly ground black pepper. Utilize a serving spoon or spatula to toss the quinoa salad together. Once it’s all integrated, provide it a taste to see if you want to change the flavoring at all.
  • Once the salad is to your taste, serve it up with the pine nuts, soft vegan cheese, and scheduled lemon passion sprayed on top. Leftovers keep in a sealed container for as much as 5 days.


  • To make this nut-free, just utilize toasted pumpkin or sunflower seeds in location of the pine nuts. Likewise, check the active ingredients if you choose to end up with a vegan cheese due to the fact that a lot of them are nut-based.
  • My preferred soft vegan cheese today is by VegNature. I collapse it on top in the design of a goat or common feta cheese. Usage whichever alternative you like!
  • Prepared millet would be good in location of the quinoa. You might likewise do a grain-free variation of this with cauliflower rice– if you’re going that path, you likely will not need the total of dressing.

An overhead shot of a green vegetable and quinoa salad on a white plate with a beige napkin nearby Program Conceal 12 remarks

  • Franziska

    Hey, pine nuts are not in fact nuts. They are the seed growing inside pine cones. So this scrumptious salad is nut-free without changes. I’ll most likely attempt it out on the weekend. Thanks for the motivation! Reply

    • Laura

      Hey There Franziska! Thanks for assisting me discover something brand-new today. So cool. Have an excellent day:-RRB-
      – L Reply

  • Anna Trombetta

    Yummm, this looks so excellent! Is it possible to change the pine nuts with anything? Reply

    • Laura

      Hi Anna,
      You might utilize toasted, sliced almonds or sunflower seeds!
      – L Reply

  • Valerie

    5 stars
    This was so scrumptious!! I enjoy the mix of tastes! Nevertheless, I believe as a side, certainly more on the side of 4 portions. Primarily due to the fact that it is so excellent you desire more of it. As a primary, my partner and I consumed all of it, no cheese. I will make it once again, for sure, it’s a winner. I roasted the veggies for 20 minutes for individual choice of liking them browned and roasted for taste. Reply

  • Lauren

    Any recommendations for replacing the asparagus? I simply can’t stand it, never ever have actually had the ability to. I understand I might simply include more broccoli or green beans rather, however I’m questioning if you may have a more intriguing idea. Thank you! Reply

    • Laura

      Hey There Lauren,
      I would attempt little dices of radishes roasted up with the broccoli. It’s certainly seasonal and will join the lemony flavours perfectly.
      – L Reply

  • Sheila

    5 stars
    Definitely scrumptious!!! Reply

  • Jess

    5 stars
    Made this dish last night and it was FANTASTIC! I grilled the veggies that made them so delicious and included zucchini also. I chose to include 1 more garlic clove to the salad dressing which was wonderful. I am not vegan so utilized some feta and this is now going to be among my go to dishes! Reply

  • Sarah Baumeister

    5 stars
    First of all– enjoy your photography!! So stunning. Likewise, enjoy all the green in this. I have asparagus in the refrigerator simply waiting to be utilized. Reply

  • Tania

    5 stars
    This dish was definitely wonderful! Thank you for such a light, easy however unbelievably tasty salad! Reply

  • Olivia

    5 stars
    This is most likely my leading 2 or 3 salads of perpetuity. I enjoy salads that go heavy on herbs. The taste is so brilliant and I purchase the entire lot of herbs anyhow, may also utilize them rather of letting most wilt in my refrigerator! I likewise enjoy dressed salads that can hold up a couple of days in the refrigerator so I can have them throughout the week for lunch. Thank you a lot for this dish. Reply

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