Quinoa Salad

When I travelled to Peru, finding vegan food was a challenge. Fortunately, my guide’s wife understood and made me a delicious quinoa salad several times during my visit. This is my adaptation based on what I remembered from my travels. It’s one of my favorite lunches.

Quinoa Salad

Course: Salads
Cuisine: Vegan
Servings: 4
Calories: 477kcal
Author: Singing Vegan


  • 2 cups quinoa I like a combination of red and white
  • 4 cups water
  • 4 roma tomatoes diced
  • 1 cucumber peeled, seeded and diced
  • 1 onion diced
  • 1 red pepper diced
  • 1/4 cup cilantro chopped
  • salt and pepper to taste
  • 1 tablespoon olive oil or to taste
  • 1 lime juices
  • 2 tablespoons balsamic vinegar or to taste
  • 1 avocado chopped


  • Cook quinoa until water is absorbed (about 20 minutes). Allow to cool.
  • Mix all ingredients except the avocado. Adjust seasonings. Gently stir in the avocado.


Calories: 477kcal | Carbohydrates: 70g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 1100mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1643IU | Vitamin C: 61mg | Calcium: 82mg | Iron: 5mg

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