Quinoa and vegetable salad is an easy-to-make dish that can be made in advance and even eaten cold, so it is perfect for meal prep. I recently made it for my wife’s lunches for the week and she loved it. Quinoa doesn’t have much of a flavor on its own, other than being a little nutty, but is a good source of protein. I often split the cooking liquid to half water and half broth, or maybe a little white wine for flavor.

This quinoa and vegetable salad only uses ingredients that are friendly to our diet, but you could easily add chopped tomatoes for some additional brightness and acidity. The apple cider- and balsamic vinegars do a good job and are really needed for some “punch.” Otherwise, the salad ends up being a little flat and bland.

Since there are not a lot of spices involved, not only is this quinoa and vegetable salad easy to make, it is very friendly to picky palates and won’t change much over time. If you like avocados, you can add some on the day you eat it, otherwise it would turn brown and mushy.

Quinoa and Vegetable Salad
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Quinoa and Vegetable Salad

Paleo, gluten-free quinoa salad with a ton of coloful vegetables and brightened with acids, honey, and fresh herbs.
Course Main Course
Cuisine Mediterranean
Keyword AIP-friendly, Gluten-free, meal prep, Paleo, Quinoa
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author primaljunkie


  • 2 cups Quinoa, uncooked and rinsed
  • 2 tsp Salt divided
  • ½ cup Red onion sliced about ½ a medium onion
  • 1 clove Garlic minced
  • 2 cups Squash, Yellow chopped
  • 1 cup Zucchini chopped
  • 1 Carrot sliced
  • 3 tbsp Olive oil divided
  • 2 cups Broccoli crowns uncooked
  • 1 cup Vegetable broth low sodium and fat free
  • 3 tbsp Apple cider vinegar
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Honey Raw, organic
  • 1 tsp Paprika
  • ½ tsp Black pepper ground
  • 1 handful Fresh parsley chopped


  • Prepare the quinoa as directed on the package. Remove from heat.
  • While waiting for the quinoa water to boil or while simmering, prepare all the remaining vegetables.
  • Heat a large pot over med-high heat. The pot should be large enough to hold all of the vegetables and cooked quinoa. Add 1 tsp of the oil, heat until hot but not smoking, and add the onion and carrots. Saute for 5 minutes, stirring often.
  • Add the garlic and cook for 30 seconds. Add the remaining vegetables, chicken broth, vinegars, and honey, black pepper and 1 tsp salt. Bring to a slight boil and reduce heat, simmer for 5 minutes.
  • Stir in the cooked quinoa, remainder of the oil, another 1 tsp of salt, and paprika. Divide into 4-5 containers for easy grab-n-go lunches.

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