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Herbed Quinoa Salad (Low-fat, Oil-free)

A quinoa salad inspired by a pesto that we made for the Zucchini Cannelloni recipe at Matthew Kenney Culinary of Santa Monica.

Don’t let the mix of herbs and peas intimidate you! It is such a perfect combination and with the drizzle of lemon juice, it hits the spot. Enjoy!

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Herbed Quinoa Salad (Low-fat, Oil-free)

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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 10 minutes
  • Yield: 1-2


  • 1 cup red quinoa, cooked
  • 1/2 cup arugula
  • 1/4 cup mint
  • 1/4 cup parsley
  • 1/4 cup + 2 tbs organic peas
  • 1 1/2 tbs pine nuts (optional, I omitted)
  • 6 grape tomatoes, halved
  • 1 tbs lemon juice
  • Fresh black pepper


  1. Add the arugula, mint, parsley, 2 tbs peas, nuts if using, lemon juice and fresh black pepper into a food processor. Run until as fine as you can get it. You will need to stop and scrape down the side a few times if you have a large processor. Set aside.
  2. In a large bowl, add in the quinoa and mixture from the food processor, and mix until uniform and covered. Add in the remaining ingredients and toss until combined.
  • Prep Time: 10 mins
  • Category: Salad, Entree
  • Cuisine: Vegan


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hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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