I combined some of my favorite green vegetables and herbs in this fast, easy, light, and fresh salad. It’s naturally gluten-free, vegan, and you’ll just feel healthier after eating it. It’s a versatile salad and if you want to add steamed broccoli, peapods, edamame, or other favorites, feel free. Apple cider vinegar, lemon juice, and dijon mustard really brighten up the dish while basil and mint give it depth and will keep you going back for more. The salad is great right away but it’s a perfect make-ahead recipe because the flavors develop over time and I think it tastes better a day or two after making it. You can either serve it warm or cold and since there’s no mayo it’s a great salad for lunch boxes, picnics, potlucks, and parties.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Keyword: 30-minute meals, basil, cucumber, English cucumbers, gluten-free, green onions, healthy, mint, quinoa, salad, sides, skinny recipes, vegan, vegetarian, zucchini
Calories: 273kcal
Author: Averie Sunshine
Ingredients
1cupuncooked quinoaI used white, cooked according to package directions
1cupzucchinidiced
1cupcucumberdiced (I used English because they release less water but regular cucumbers can be used)
⅓cupgreen onionsdiced finely (from 2 green onions using both green and white)
⅓cupchopped fresh basil leaves
⅓cupchopped fresh mint leaves
2tablespoonsolive oilI used basil-infused olive oil for extra flavor
2tablespoonsapple cider vinegar
2tablespoonslemon juicezest the lemon before juicing it
2tablespoondijon mustard
2tablespoonshoneyuse agave to keep vegan
1teaspoonlemon zestor to taste
1teaspoonsaltor to taste
½teaspoonblack pepperor to taste
pinchcayenne pepperoptional but recommended
Instructions
To a large skillet or saucepan, add the quinoa and cook according to package directions. While the quinoa cooks, prep and chop the remaining ingredients.
To a large bowl, add the zucchini, cucumber, green onions, basil, and mint; set aside.
To a large glass measuring cup or medium bowl, add the olive oil, apple cider vinegar, lemon juice, dijon mustard, honey, lemon zest, salt, pepper, optional cayenne, and whisk to combine.
Pour sauce over the vegetables and stir to combine. (The vinegar, lemon juice, and salt help to soften and ‘cook’ the zucchini over time which is why I don’t sautee it first.)
Transfer cooked quinoa to the bowl and stir to combine. Taste, check for seasoning balance, and if necessary add more salt, pepper, more honey, more lemon, etc. Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and it tastes better a day or two after making it, and can either be served warm or chilled but I prefer the leftovers chilled. Note that the vegetables will continue to release their natural water and juices as time passes.