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quinoa salad with asparagus and lemon in background
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Lemon Quinoa Salad

Light and tasty lemon quinoa salad that is vegan, easy to make, highly customizable, and chalk full of vitamins!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 285kcal

Ingredients

  • 6 cups cooked quinoa
  • 1 Tbsp. coconut oil
  • 1 cup onion (chopped)
  • 10 oz. kale chopped and ribs removed (I used pre-packaged baby kale)
  • 1/2 lb. asparagus (sliced into 1/4 inch pieces)
  • 1/3 cup sun-dried tomatoes packed in oil (lightly chop if in big pieces)
  • 1/4 cup kalamata olives
  • 1/2 tsp. salt
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. fresh squeezed lemon juice
  • 1/8 tsp. cayenne pepper

Optional:

  • 1/3 cup toasted nuts
  • 1/3 cup grated parmesan

Instructions

  • Cook quinoa according to package instructions (you should end up with about 6 cups of cooked quinoa).
  • While quinoa is cooking, heat coconut oil over medium-high heat. Add onions and cook for 1-2 minutes. Add asparagus and cook for another 2-3 minutes. Add kale and cook a minute longer to wilt.
  • Remove vegetables from heat and toss with cooked quinoa. Mix salt and cayenne pepper into lemon juice and toss with quinoa. Add remaining ingredients and toss to combine. Can be served warm or chilled.

Nutrition

Calories: 285kcal | Carbohydrates: 39g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 288mg | Potassium: 632mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4215IU | Vitamin C: 56.6mg | Calcium: 148mg | Iron: 3.9mg