The best part of summer, besides a new season of clothes, is finally having summer potlucks! And the best potlucks have salads – because as a vegetarian or vegan there is rarely much else to eat. In comes the salad that you make and bring – this is the best salad – as a main meal OR an appetizer because it’s so easy to make! Vegan and gluten-free Hummus Vinaigrette Quinoa Salad is going to be your go-to for any meal.
“I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I am a salad freak. I can, and do, eat different types of salads every week. Whether the same bag of lettuce with tomato and cucumber every day for lunch, or trying to come up with new recipes to change things up. The best part about family dinners or potlucks is that salads are the perfect appetizer for anyone – vegan or not, you always go for the salad first. This recipe is so fun, totally plant based thanks to Sabra making the best hummus that makes an amazingly flavorful vinaigrette for salad dressings! Today is Mother’s Day which pairs perfectly with yesterday’s National Hummus Day (yes! I ate hummus) so here’s how to celebrate!
This salad is the simplest to make, and super quick, and so easy make more of. Pop the quinoa package in the microwave and heat as directed on the package. Place vinaigrette ingredients in a medium-size bowl and whisk. Once cooked let cool a bit then add to the bowl. Chop shallots, pepper, celery, and artichoke and add to bowl and mix. Roughly chop the spinach and mix again. Ready to serve immediately and also amazing cold from the fridge. Enjoy!
Hummus Vinaigrette Quinoa Salad,
1 Pkg Simply Balanced Garlic and Olive Oil Quinoa
1/2 C Sabra Roasted Red Pepper Hummus
3 Tbsp White Wine Vinegar
3 Tbsp Vegetable Broth
1 Tbsp Minced Garlic
1 Tbsp Mrs. Dash Table Blend
1 Tbsp Artichoke Liquid
12oz Jar Marinated Artichokes, chopped
2 Stalks Celery, chopped
1 Large Shallot, chopped
1/2 Green Pepper, chopped
4 C Spinach, chopped
1. Following package directions, microwave quino. Let cool slightley.
2. In a mixing bowl add hummus, vinegar, broth, garlic, Mrs. Dash, and artichoke liquid and mix well.
3. Add quinoa and mix well.
4. Chop shallot, pepper, celery, and artichoke into small chunks and add to bowl and mix.
5. Roughly chop the spinach and add to the bowl and mix well to combine all.
6. Eat immediately or place in fridge. Enjoy!