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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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: AIP-friendly, Gluten-free, meal prep, Paleo, Quinoa
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.