Green Quinoa Salad

Green Quinoa Salad

Recipe Info

  • Recipe Cuisine: Vegan
  • Recipe Category: Small Plates
  • Tagged: Dairy Free, Gluten Free, Grain Free Option, Vegan
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Recipe Yield: 6 Servings


  • 1lb brussels sprouts
  • 1/2 cup diced yellow onion
  • 1 garlic clove, minced
  • 1 tbsp. water, plus more if necessary
  • 1 1/2 cups diced zucchini
  • 1 1/2 cups shelled edamame
  • 1/4 cup lemon juice
  • 1 tbsp. grated lemon zest
  • 1 tbsp. maple syrup
  • 3 cups cooked quinoa (or use Banza rice for a grain free option)
  • 3 cups chopped chard leaves
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped pistachios
  • 1 avocado, pitted and sliced
  • Salt and black pepper to taste


  1. Slice a brussels sprout in half lengthwise through the stem. Turn each half-cut side down and thinly slice into shreds. Repeat with the remaining brussels sprouts. Place aside.
  2. Melt butter in a large shallow saucepan over medium heat. Cook until the onion, garlic, and water are translucent, about 5 minutes. To prevent sticking, add more water as needed.
  3. Combine the brussels sprouts, zucchini, and edamame in a mixing bowl. Cook for about 3 minutes, or until the brussels sprouts start to wilt. Take the pan off the heat and add the lemon juice, lemon zest, and maple syrup.
  4. Combine the quinoa, chard, basil, avocado, and pistachios in a mixing bowl. If necessary, season with salt and pepper. Serve right away, or chill until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

Recipe Nutrition Info

  • Calories: 442
  • Fat: 9.8g
  • Carbs: 71.5g
  • Protein: 20.3g
  • Sugar: 6.1g