Quinoa Salad With Garden Veggies and Fresh Mint

Total Time: 45 minutes | Yield: 4-6 servings

Quinoa salad is an easy and nutritious thing to keep on hand during the summer months. It’s full of healthy proteins; it shows off summer vegetables nicely; and it keeps for up to five days in the fridge. Serve it alongside burgers and brats, as an easy lunch, or as a quick and simple dinner.


    For the Quinoa:
  • 1 cup dried quinoa
  • 2 cups water
  • 1 tsp. kosher salt
  • For the Salad:
  • 2 cups kale, diced
  • 3 bell peppers, any color, diced
  • 1 cucumber, diced
  • 1/4 cup green onions, minced
  • 1/4 cup fresh mint, minced
  • 16 oz. tofu (we like Trader Joe's terriyaki marinated tofu), diced
  • For the Dressing:
  • 1/4 cup grape seed oil
  • 1/4 cup sesame oil
  • 2 tbsp. salted peanut butter
  • 2 tbsp. sriracha
  • 1/2 tsp. kosher salt


  1. Prepare the quinoa by combining 1 cup dried quinoa with 2 cups water and 1 tsp. kosher salt in a medium-sauce pan. Bring to a rolling boil over medium-high heat. Then, turn the heat to low and let cook 20-25 minutes or until quinoa is tender.
  2. Turn quinoa out into a large salad bowl and let cool. Toss with diced veggies, herbs, and tofu.
  3. Make the dressing by combining grape seed oil, sesame oil, peanut butter, sriracha, and 1/2 tsp. kosher salt in a small jar. Shake to combine.
  4. Pour dressing over salad and toss. This makes a great take-to-work lunch!