This colorful Vegan Quinoa Salad is packed with tasty veggies and protein-rich quinoa. It’s fresh, healthy, and super easy to whip up for lunch or a side dish!
I love how crunchy and vibrant this salad is. You can toss in whatever veggies you have on hand—it’s like a party in a bowl! 🎉 Perfect for meal prep too!
Key Ingredients & Substitutions
Quinoa: This is the star of the salad, rich in protein and fiber. If you’re unable to find quinoa, you can substitute it with farro, bulgur, or couscous for a different texture and flavor.
Chickpeas: They add protein and a nice texture. If you want a different legume, try black beans or kidney beans. Lentils work well too if cooked until tender.
Fresh Herbs: Parsley and mint brighten the salad. If you don’t have fresh herbs, dried versions can be used sparingly. You can also swap mint for basil for a different flavor.
Vegetables: Feel free to be creative! Zucchini, spinach, or carrots are great additions if you want some variety. Just make sure they’re diced small enough for even distribution.
Vegan Feta Cheese: Gives a nice tang. If unavailable, you can also use avocado for creaminess or leave it out to keep it simple!
How Do You Cook Quinoa Perfectly?
Cooking quinoa is straightforward, but here are some tips to ensure it turns out fluffy:
- Always rinse quinoa well under cold water before cooking to remove any bitterness from its coating.
- For every cup of quinoa, use two cups of water, bringing it to a boil first, then simmering. This ratio gives the best texture.
- Don’t skip the fluffing step after cooking! It helps separate the grains and gives a light texture.
Letting the quinoa cool completely before mixing it with the veggies helps maintain freshness and crunch!
Vegan Quinoa Salad
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup cooked chickpeas (garbanzo beans)
- 1/3 cup Kalamata or black olives, pitted and halved
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped (optional)
- 3 tbsp red onion, finely diced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- Salt and black pepper, to taste
- Vegan feta cheese (optional topping, omit for strict vegan)
Time Needed:
This recipe takes about 15 minutes to prepare the quinoa and chop the vegetables. You’ll also want to let the salad chill in the fridge for at least 30 minutes to let the flavors mingle. In total, plan for about 45 minutes before you’re ready to enjoy this delicious salad!
Instructions:
1. Cook the Quinoa:
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes. Wait until the quinoa is tender and all the water is absorbed.
2. Fluff and Cool:
After cooking, remove from heat and fluff the quinoa with a fork. Allow it to cool to room temperature; this helps keep the vegetables fresh and crisp.
3. Mix the Salad:
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, chickpeas, olives, parsley, mint (if using), and red onion. Mix gently so everything is well combined.
4. Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper. This dressing will add flavor and zest to your salad!
5. Combine the Dressing:
Pour the dressing over the salad and toss everything gently to coat. Make sure all the ingredients are well mixed and seasoned.
6. Adjust Seasoning:
Take a taste of your salad and adjust the seasoning if needed—more salt, pepper, or lemon juice can always enhance the flavor!
7. Add Vegan Feta:
If you’d like, sprinkle some vegan feta cheese on top for that extra tangy touch. This is totally optional but really enhances the taste!
8. Chill and Serve:
Cover the salad and chill in the refrigerator for at least 30 minutes before serving. This will allow all the flavors to meld beautifully.
Enjoy this fresh, protein-packed Vegan Quinoa Salad as a light lunch or a flavorful side dish! Perfect for meal prep or sharing with friends!
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to swap in your favorite veggies. Zucchini, corn, spinach, and carrots are great options. Just make sure they’re chopped into small pieces for even distribution.
How Do I Store Leftover Vegan Quinoa Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. It may get a bit soggy over time, so it’s best enjoyed fresh, but it can still be delicious the next day!
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for meal prep! You can make it a day in advance; just remember to keep the dressing separate until you’re ready to serve for the best texture.
What Can I Substitute for Quinoa?
If quinoa isn’t available, you can use farro, bulgur, or even couscous as a substitute. Each option brings a different texture and flavor to the salad!
