Vegan Quinoa Salad
This vibrant quinoa salad is packed with nutrients and flavor, making it the perfect lunch option for anyone seeking a wholesome, plant-based meal.
Discover the ultimate vegan quinoa salad, a deliciously nutritious dish that combines protein-rich quinoa with fresh vegetables and a zesty dressing.
Ideal for meal prep, this salad is not only easy to make but also bursting with flavor.
Perfect for a healthy lunch, it showcases the best of whole-food plant-based cooking, ensuring you get your daily dose of vitamins and minerals.
Explore more delicious vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Quinoa is a great source of complete protein and can be substituted with other grains like farro or bulgur. For a gluten-free option, ensure that the grains are certified gluten-free. Fresh herbs can be swapped according to your preference, and you can add nuts or seeds for extra crunch.
Tips & Notes
- •For added flavor, toast the quinoa in a dry skillet before cooking.
- •Feel free to add other vegetables like avocado, corn, or spinach for more variety.
Recipe Variations
- •Add black beans and corn for a southwestern twist.
- •Incorporate roasted sweet potatoes for a heartier salad.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the salad, add a splash of lemon juice or olive oil before serving.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this quinoa salad can be made ahead and stored in the refrigerator for up to 3 days. Just keep the dressing separate and add it right before serving.
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This vibrant quinoa salad is packed with nutrients and flavor, making it the perfect lunch option for anyone seeking a wholesome, plant-based meal.
Ingredients
Instructions
- 1
In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water. Bring to a boil over high heat.
- 2
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed.
- 3
Remove the saucepan from heat and let it sit covered for an additional 5 minutes. Then, fluff the quinoa with a fork.
- 4
While the quinoa cooks, prepare the vegetables: chop the cherry tomatoes, cucumber, red bell pepper, and red onion, and finely chop the parsley.
- 5
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
- 6
In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and cumin.
- 7
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- 8
Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors.
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