Spring Quinoa Salad

This easy weeknight side dish is a healthy, delicious way to celebrate springtime!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 cups cooked quinoa
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped green onion
  • 1/2 cup finely shredded purple cabbage
  • 1/2 cup frozen corn, thawed
  • 1/4 cup Simply Sunflower oil
  • 1 T red wine vinegar
  • 1 T chopped garlic
  • Juice from half of a lime
  • Pinch of salt


  1. Cook the quinoa according to package directions. Cool the quinoa slightly after cooking and add 2 cups a mixing bowl followed by the veggies.

  2. In a separate bowl, whisk together the Simply Sunflower Oil, red wine vinegar, chopped garlic, lime juice and salt to emulsify the vinaigrette. Add to the bowl of quinoa and vegetables and stir to combine. Serve at room temperature.

Recipe Notes

TIP: Use up your veggies from the fridge by adding just about any veggie combination to this springtime salad!