Minty & Zesty Quinoa Salad is the perfect summer salad or side dish with refreshing mint and bright citrus flavors paired with crisp veggies, garbanzo beans and chopped mint - vegan and full of plant-based protein!
Bring the 2 cups vegetable broth to a boil in a pot and cook the 1 cup of dry quinoa for 15 minutes. Once all the liquid is absorbed, the quinoa is done cooking. Set aside to cool.
Chop the cucumber, red onion, tomatoes, and bell pepper.
In a large mixing bowl, add the cooled quinoa, drained garbanzo beans and chopped vegetables.
Zest the lemon and lime over the bowl and add the chopped mint. Stir to combine.
For the Zesty Vinaigrette
Whisk together the olive oil, red wine vinegar garlic, lemon juice, lime juice, sugar and cayenne pepper.
Taste for salt and pepper and adjust as needed.
Pour over quinoa salad and mix well before serving chilled.
Notes
Since the quinoa is cooked in vegetable broth, it has a decent amount of salt already. I only add about ⅛ of a teaspoon to the vinaigrette, but adjust it for your tastebuds!
If chilling the salad beforehand, make sure to give the salad a good stir before serving to help the vinaigrette recoat the salad.