If you are looking for a DELICIOUS fall salad, you’ve come to the right place. This quinoa salad with spinach, crisp apples, smoky bacon, white cheddar, salty pepitas, red onion, and a simple maple mustard dressing is a fall favorite! The maple b…
If you are looking for a DELICIOUS fall salad, you’ve come to the right place. This quinoa salad with spinach, crisp apples, smoky bacon, white cheddar, salty pepitas, red onion, and a simple maple mustard dressing is a fall favorite! The maple balsamic dressing brings warmth and depth to the salad, balancing the flavors perfectly.…
This kale and quinoa salad is packed with veggies, nuts, and cheese and tossed with a vibrant and zesty dressing. This salad has the perfect balance of fresh flavors!
This kale and quinoa salad is packed with veggies, nuts, and cheese and tossed with a vibrant and zesty dressing. This salad has the perfect balance of fresh flavors!
Looking for a fresh and vibrant salad that’s as easy to make as it is delicious? This Crunchy Thai-Inspired Quinoa Salad is packed with fresh ingredients and a ton of flavor.
This Crunchy Thai-Inspired Quinoa Salad features crunchy veggies, delicious quinoa, and a zesty peanut dressing that really ties everything together. Plus, if you want to make things even easier, you can skip the homemade dressing and shortcut with SideDish Creamy Sesame dressing. It’s a Whole30-approved dressing made with no seed oils and 100% avocado oil. This is a great option if you want to use a peanut-free dressing! You can snag it right here, and get 10% off with code ALEX10.
The best part is that this salad holds up great in the fridge, making it a great option for meal prep at the beginning of the week. If stored in airtight containers, it stays really fresh in the refrigerator for three days.
ingredients:
Quinoa
Red Cabbage
Kale
Matchstick Carrots
Red Bell Pepper
Green Onions
Cilantro
Frozen Edamame
Peanuts
Creamy Unsweetened Almond or Peanut Butter
Coconut Aminos or soy sauce if preferred
Rice Vinegar
Limes
Sriracha
Honey
Sesame Oil
Grated Ginger
step-by-step:
step one: cook the quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
step two: prepare the dressing
In a small bowl, whisk together the almond butter, soy sauce, rice vinegar, lime juice, sriracha honey, sesame oil, and grated ginger. Add 1-2 tablespoons of warm water to thin the dressing to your desired consistency.
step three: assemble the salad
In a large bowl, combine the cooked quinoa, cabbage, kale, carrots, bell pepper, green onions, cilantro, and edamame. Pour the dressing over the salad and toss until well-coated.
step four: serve or store!
Divide the salad into four portions and top with the chopped peanuts. Store in airtight containers and refrigerate for up to 3 days. This salad can be enjoyed cold or at room temperature.
Recipe FAQ:
I can’t find coconut aminos. Is there something else I can use?
Definitely! You can use soy sauce in place of the coconut aminos if you prefer.
Does this salad store well in the fridge?
It sure does, for up to three days! I recommend storing it in airtight containers to keep it as fresh as possible.
is there any way to make this salad spicier?
You can absolutely use more sriracha if you want to increase the spice!
I hope you love this vibrant salad as much as I do! Let me know what you think after you try it!
In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
In a small bowl, whisk together the almond butter, soy sauce, rice vinegar, lime juice, sriracha honey, sesame oil, and grated ginger.
Add 1-2 tablespoons of warm water to thin the dressing to your desired consistency.
In a large bowl, combine the cooked quinoa, cabbage, kale, carrots, bell pepper, green onions, cilantro and edamame. Pour the dressing over the salad and toss until well coated.
Divide the salad into four portions and top with the chopped peanuts. Store in airtight containers and refrigerate for up to 3 days. This salad can be enjoyed cold or at room temperature.
I know, I kind of have a quinoa salad obsession, but I am not going to apologize for sharing another quinoa salad recipe because I know you are going to LOVE this one. This Charred Corn & Avocado Quinoa Salad is incredible! It is loaded with flavor…
I know, I kind of have a quinoa salad obsession, but I am not going to apologize for sharing another quinoa salad recipe because I know you are going to LOVE this one. This Charred Corn & Avocado Quinoa Salad is incredible! It is loaded with flavor and the perfect side dish for summertime. The…
Looking for a wholesome, plant-based soup that is not only creamy but also smoky, rich, and filling? My vegan sweet potato cream soup is veggie-loaded, slightly sweet but savory, and so satisfying. One of the best things about this sweet potato cream s…
Looking for a wholesome, plant-based soup that is not only creamy but also smoky, rich, and filling? My vegan sweet potato cream soup is veggie-loaded, slightly sweet but savory, and so satisfying. One of the best things about this sweet potato cream soup is that it is so flavorful despite being vegan. Plus, smoked paprika...
This zesty quinoa salad is the perfect light, fresh, and zesty dish. It works well as a light lunch or a side salad for dinner. It is packed with protein from both quinoa and nuts, making it a healthy and light summer salad. It is always a great idea t…
This zesty quinoa salad is the perfect light, fresh, and zesty dish. It works well as a light lunch or a side salad for dinner. It is packed with protein from both quinoa and nuts, making it a healthy and light summer salad. It is always a great idea to have some refreshing and light...
This delicious grilled vegetarian stuffed zucchini features an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese.…
This delicious grilled vegetarian stuffed zucchini features an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese.
Why we love this recipe
We left the farmer’s market with a boat-load of zucchini this weekend. Though we didn’t grow any in our garden this year, we had to pretend we had the late summer “drowning in zucchini” problem.
Luckily, we found an amazing way to use up our produce: this grilled vegetarian stuffed zucchini. It’s so delicious and hearty, filled with quinoa that’s bursting with Italian-style flavors like basil, lemon, red pepper, and mozzarella cheese. It’s the perfect summer dinner!
Tips for vegetarian stuffed zucchini
This vegetarian stuffed zucchini was one of those ideas that Alex dreams up that I’m a little skeptical about until he convinces me otherwise. Looking back, I’m not so sure why I was so skeptical. Vegetarian stuffed zucchini is a genius way to make a filling vegetarian main dish out of zucchini. Grilling infuses an irresistible charred and smoky flavor.
For the filling, Alex devised an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese. It makes a fabulous vegetarian dinner idea for grilling season: the perfect summer dinner on the patio! We’d serve this vegetarian stuffed zucchini with our strawberry summer salad and a glass of frose.
Ways to make quinoa
Outside of grilling the zucchini, the only special skill required for this vegetarian stuffed zucchini is cooking the quinoa! Cooking quinoa is a simple process, but it can be easy to mess up! Cook it too fast and it’s hard and crunchy, or overcook it and it’s mushy. Here are our two best methods for how to cook quinoa for this vegetarian stuffed zucchini:
Perfect Quinoa on the Stovetop This is our master recipe for cooking quinoa on the stovetop. It takes about 25 minutes, and it requires a little baby sitting to make sure the liquid is cooking out evenly, but it’s mostly hands off.
Instant Pot Quinoa (Pressure Cooker)If you have a pressure cooker, you can use it to make quinoa! It takes about 16 minutes and is almost totally hands off! This is the method we’ve started to use more often, since we have an Instant Pot. (Here’s the Instant Pot we use)
More zucchini recipes
We’re all about creativity when it comes to using up zucchini. Zucchini bread and muffins are delicious and all, but we like thinking outside the box: like zucchini ribbon salad or chocolate cake! Here are some of our favorite zucchini recipes, outside of this zucchini ribbon salad:
Preheat a grill to medium high. (Alternatively, you can bake at 425°F covered with foil for 15 minutes, then uncovered for 5 minutes.)
Cook the quinoa (or use our Instant Pot quinoa method): Place 1 cup quinoa in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes.
Finely dice 1 red pepper, mince 1 shallot, and chop ¼ cup basil leaves.
When the quinoa is done, mix the vegetables above with the quinoa, ⅔ cups mozzarella, ½ teaspoon kosher salt, and the zest of 1 lemon.
Cut off the ends of 4 zucchini, then cut them in half lengthwise. Using a spoon, remove the fleshy centers. Brush the zucchini lightly with olive oil and grill cut-side down for 3-5 minutes.
Remove the zucchini from the grill and and sprinkle with kosher salt. Spoon in the quinoa stuffing, then top with grated Parmesan cheese (or Mozzarella cheese). Grill indirectly on a medium high grill for 8-10 minutes until tender.
Whether you’re a party person, a meal prepper, or a picnic lover, we’ve got a salad that can do it ALL! This fresh, crunchy Southwest-inspired quinoa salad features corn, black beans, cilantro, tons of veggies, and a zippy lime vinaigrette. BIG TIME de…
Whether you’re a party person, a meal prepper, or a picnic lover, we’ve got a salad that can do it ALL! This fresh, crunchy Southwest-inspiredquinoa salad features corn, black beans, cilantro, tons of veggies, and a zippy lime vinaigrette. BIG TIME deliciousness, friends!
It keeps well, making it perfect for BBQs, picnics, or quick lunches throughout the week. Simple ingredients and just 30 minutes required! Let us show you how it’s done!
How to Make Black Bean Quinoa Salad
This SIMPLE black bean and quinoa salad begins with: quinoa!
I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I lov…
I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I love bowls because they are easy to customize, satisfying, and full of…
This hearty salad features a few of my all-time favorite ingredients. Here we have massaged kale, quinoa, spiced sweet potatoes, and black beans served with a dollop…
This hearty salad features a few of my all-time favorite ingredients. Here we have massaged kale, quinoa, spiced sweet potatoes, and black beans served with a dollop of creamy avocado sauce. I added crumbled feta and toasted pepitas for good measure.
I’d cook with only these ingredients if it weren’t for diversity’s sake. This texture-rich vegetarian salad packs great for lunch. If you like to meal prep for the week, this is an excellent candidate. Given the number of components, this is not the quickest recipe around, but it’s absolutely work the effort.
This recipe has been a reader favorite since it was originally published in 2015 (really, nine years ago?). I developed it during a month-long stay in Austin, Texas with my friend Ali. You could probably say that the Southwestern vibes influenced the recipe.
Today, this salad is getting fresh photos and some slight revisions. Enjoy!
If you are looking for a DELICIOUS fall salad, you’ve come to the right place. This quinoa salad with spinach, crisp apples, smoky bacon, white cheddar, salty pepitas, red onion, and a simple maple mustard dressing is a fall favorite! The maple balsamic dressing brings warmth and depth to the salad, balancing the flavors perfectly.… 
Looking for a fresh and vibrant salad that’s as easy to make as it is delicious? This Crunchy Thai-Inspired Quinoa…
I know, I kind of have a quinoa salad obsession, but I am not going to apologize for sharing another quinoa salad recipe because I know you are going to LOVE this one. This Charred Corn & Avocado Quinoa Salad is incredible! It is loaded with flavor and the perfect side dish for summertime. The… 
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I make roasted vegetables every single week. I always mix up the veggies, depending on the season and my mood, but cauliflower and sweet potatoes are my my favorite. I love using them to make these Roasted Cauliflower Sweet Potato Chickpea Bowls. I love bowls because they are easy to customize, satisfying, and full of… 
