Watermelon in the summertime, ever heard of it?
So classic it’s almost cliché, but hey, clichés stick around for a reason—they just work. And even though the fruit is great to eat straight out the melon, it’s even better in a watermelon SALAD. So I decided to whip up a super unique Sweet Mustard Quinoa and Watermelon Salad recipe for you all. You’re very welcome. And did I mention that it’s vegan? Oh, not yet? Well, it is. A super delicious vegan watermelon salad for your eating pleasure.
This vegan watermelon salad is WILDLY easy to make and definitely a unique take. The dressing is spicy and sweet at the same time—think honey mustard vinaigrette flavor, minus the honey (because vegan, duh). The addition of quinoa makes it not only delicious, but higher in protein and more satisfying than your average watermelon salad.
Cook. Toss. Eat. Enjoy.
More summertime recipes: Summer French Toast with Lemon-Tahini Syrup + Summer Fruit & Cheese Board with Grilled Mango Chutney + Crispy Avocado Summer Salad
Sweet Mustard Quinoa and Watermelon Salad
This super unique (vegan) Sweet Mustard Quinoa and Watermelon Salad has crunchy veggies like cucumber, celery and sweet corn, plus a sweet mustard dressing!
- 1 cup cooked quinoa, any kind
- 4 cups watermelon, cubed
- 1 cup celery, sliced
- 1 cup cucumber, sliced into thin rounds
- 1 cup corn (canned, fresh or frozen)
- 2 tbsp dijon mustard
- 1 tbsp distilled white vinegar
- 2 tbsp coconut sugar (sub honey)
- In a small bowl mix together your mustard, vinegar, and coconut sugar to make a sweet mustard dressing. Set aside.
In a large bowl combine your watermelon, quinoa, celery, cucumber, and corn.
- Toss with the sweet mustard dressing.
Gently mix until well combined.
Cooking Quinoa 101
If you haven’t learned your quinoa ABCs yet, my pantry page has you covered with some of its most admirable qualities. Now let’s talk about how to cook this high protein, gluten-free grain.
You can cook quinoa in water, non-dairy milk, or broth depending on what you’re using it for. In this case, I’d recommend a vegetable broth for some added savory flavor. Think non-dairy milk for more breakfast-y type recipes for added creaminess. Whatever liquid you’re using, one part quinoa to two parts liquid is a safe bet.
Always rinse your quinoa well before cooking! The outer bits of quinoa can cause a touch of bitterness if you skip this step—not welcome here.
Let’s get cookin’:
- Mix quinoa and liquid in a pot (in this case: 1/2 cup quinoa and 1 cups broth or water)
- Bring mixture to a boil uncovered on medium-high heat
- Once you’ve reached that boil, cover the pot and reduce heat to low
- Simmer for 15 minutes or until all the liquid is absorbed
- Remove from heat, uncover, and fluff that quinoa with a fork!
Dying to put your new skills to use beyond this watermelon salad? Check out more quinoa recipes now.
I’m not the only one out here making watermelon salads and though you will LOVE my vegan Sweet Mustard Quinoa and Watermelon Salad, there is enough love to go around. I’ve encountered some seriously badass watermelon salad recipes lately and I just can’t keep them a secret.
You know how fruit salad tends to turn into something more like…fruit soup? Not so with this one. This watermelon berry salad is topped with a lime mint dressing for a totally elevated take on a classic side.
If you’re looking for lunch, this balsamic watermelon chicken salad is a must-try. While it’s obviously not vegan-friendly, it is delicious-friendly, fresh, and filling.
I could probably list another 50 watermelon salad recipes I love, but let’s be honest—neither of us have time for that. HOWEVER, we all have time for one more and it MUST be none other than this grilled watermelon salad. It’s made with donut peaches and balsamic reduction, but did you hear that first part? GRILLED watermelon. What a world, y’all.
That’s it for my watermelon salad shout-outs today. Feel free to share some of your own! xo.