Vegan Lemon & Blueberry Quinoa Salad

This lemon & blueberry quinoa salad is versatile, vegan and drizzled with flavoursome lemon dressing!

Back when I did my stint at veganism this lemon & blueberry quinoa was my go-to salad. It has a lovely fresh flavour from the home made lemon dressing which pairs up beautifully with the blueberries. Serve with mixed leaves and a sprinkle of crunchy pumpkin seeds for a balanced and tasty lunch.

This simple salad doesn’t have too many ingredients, which is a bonus as there is less prep time, yet it still is bursting with quality fresh ingredients and flavours. Enough to convince you?

You can make this ahead to bring to work with you, or eat it straight away if time allows. This recipe doesn’t take long to put together, the longest part is waiting for the quinoa to cook.

I’m so sold on the lemon dressing that I think next time rather than making just enough for two salads, I’ll make a batch so I can use it on everything.

Vegan Blueberry & Lemon Quinoa Salad

A fresh salad, flavoured with zingy lemon dressing and topped with crunchy pumpkin seeds. Oh, and vegan too!

Course Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1/2 cup Quinoa
  • 1 cup Fresh blueberries
  • 2 tbsp Pumpkin seeds
  • 1 tsp Lemon zest
  • 2 tbsp Lemon juice
  • 1/2 tsp Dijon mustard
  • 2 tbsp Olive oil
  • 1 Garlic, crushed
  • 1 tsp Agave nectar (or honey)
  • Salt & pepper

To serve

Fresh salad

Instructions

  1. To make the quinoa heat up 1.5 cups of water in a pan. Rinse the quinoa and add to the boiling water, reduce to a simmer and cover. Cook for 15 minutes, then take off the heat and leave to stand, still covered, for 10 minutes.

  2. Whilst the quinoa is on the go, prepare the lemon dressing. In a bowl mix together the lemon juice, lemon zest, garlic, olive oil, agave & mustard. Add salt and pepper to taste.

  3. Once the quinoa is ready, divide into two portions and plate up.

  4. Time to assemble the rest of the salad. Add the blueberries and pumpkin seeds. Drizzle on the lemon dressing. To finish it off serve with some fresh salad leaves and baby plum tomatoes.

Vegan Quinoa Salad

If there is one thing that makes cooking easier it is simplicity. This is so quick to throw together and it just shows that it’s not about complicated ingredients and flavours, it’s about pairing those that taste best. Hope you enjoy!

Yum

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.