Description
This rainbow quinoa salad with creamy cashew tzatziki is a fresh, vibrant vegan quinoa salad that’s perfect for meal prep, lunches, or easy summer dinners. Packed with colorful vegetables, protein-rich quinoa, and a dairy-free tzatziki sauce, this gluten free quinoa salad recipe is both satisfying and refreshing.
Ingredients
for the quinoa salad:
- 1 cup quinoa
- 2 cups water, or vegetable broth
- 1 medium lemon, zested
- 1/4 cup fresh parsley, minced
- sea salt, to taste
- 6-8 ounces mini sweet peppers, diced
- 1/2 small red onion, diced
- 1/2 cup raw pistachios
- 1/3 cup dried apricot, diced
for the cashew tzatziki:
- 1 cup cashews, soaked in boiled water for 20 minutes then drained and rinsed
- 1/2 cup water
- 1 medium lemon, juiced
- sea salt, to taste
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh dill, minced
- 1/2 cup cucumber, thinly sliced and pat dry
Instructions
To make the quinoa salad combine the quinoa and water (or broth) in a pot. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and cook the quinoa for 15-17 minutes until the water has been absorbed.
Fluff the quinoa then scoop it into a large bowl and let it cool for about 20 minutes. After 20 minutes, add the lemon zest, parsley, diced peppers, red onion, pistachios, and apricot. Season with a pinch or two of salt then mix. Taste, then season with more salt as needed.
To make the cashew tzatziki, combine the drained and rinsed cashews, water, lemon juice, salt, and nutritional yeast in a blender. Blend until very smooth. Pour the tzatziki into a bowl, then stir in the dill and cucumber. Cover and chill until ready to use.
When you’re ready to serve, top each portion of the quinoa salad with the cashew tzatziki.
Store leftover quinoa salad and tzatziki in separate airtight containers in the fridge. No need to heat the leftovers! Enjoy within 5 days.
Notes
- You only need 1 lemon total: you’ll use the zest in the quinoa salad and the juice in the tzatziki.
- You can use 2 medium/small red, orange, or yellow bell peppers in place of the mini sweet peppers if you prefer.
- I like using English or Persian cucumbers in the tzatziki for their flavor and smaller seeds!
- If you want to pack in some extra flavor, I recommend cooking the quinoa in low sodium vegetable broth!
- Prep Time: 15 minutes
- Cooling Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dinner, Lunch