Crunchy Quinoa Salad with Sunflower Seeds

Square close up image of a crunchy quinoa salad in a white bowl.

Crunchy Quinoa Salad with Sunflower Seeds

Lunch doesn't have to be boring just because you are eating well. This crunchy quinoa salad with sunflower seeds is my go-to when I want a lunch that makes me feel as good as it tastes. It's vegan and gluten-free. And it actually gets better after a day in the fridge, which makes it my favorite kind of meal prep.

Course Lunch, Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword salad

Prep Time 10

Total Time 10

Servings

Calories 193kcal

Author Wendy Polisi

Ingredients

Salad

¾ cup cooked Quinoa
¾ cup lentil sprouts or sprouts of choice
1 cup grated carrot
2 scallions sliced thin
⅓ cup sunflower seeds toasted
⅓ cup almonds toasted and chopped
1 recipe balsamic vinaigrette dressing or desired amount

Instructions

In a large bowl combine quinoa, sprouts, carrot, scallions, sunflower seeds, and almonds.
Toss with dressing and season to taste with salt and pepper.

Notes

Nutritional information does not include dressing to allow you to adjust for the actual amount used.

Storage

Store this salad in a sealed container in the refrigerator for up to four days.

Leftovers may be served chilled or at room temperature.

Nutrition