"We independently review the products we recommend! When you buy through links on AHealthyBowl.com, We may earn an affiliate commission. Learn more"

If you have decided to lose weight this year, go all healthy and cut down the calories, then start your meals with this healthy, vegan quinoa salad. It is one of the simplest and most nutritious quinoa side dishes and is open to lots of customizations. You can add your favorite protein such as chickpeas or kidney beans, vegetables, corn, olives, mushrooms, etc. Or you can also make its alternative Quinoa arugula salad with lemon vinaigrette.

Contents

The only thing different in this salad as compared to the regular one, or my favorite Roasted Beets With Goat Cheese Salad, is the addition of quinoa. Paired with a zesty dressing, this salad can be perfectly combined as potluck salads, and vegan potluck recipes, or served with salmon patties, chicken roast, or any other main course.

Ingredient Notes

Quinoa

Some consider quinoa as a whole-grain substitute, whereas others think of it as another type of rice. Either way, it is nutritious and full of protein. It is this exact ingredient that adds protein content to the otherwise vegan salad. If you cannot find quinoa, you can replace it with orzo or whole wheat pasta.

Vegetables

Any and almost every vegetable makes a good fix in this salad. I usually go for cucumbers and tomatoes, but capsicum, beets, red cabbage, radish, shallots, and corn can add flavor and crunch to this recipe. Feel free to play with ingredients, but do add mint and fresh parsley. These not only add a green color but also aid the digestion of all the veggies.

Additional ingredients

To make it even more nutritious, you can add chickpeas, corn, green peas, kidney beans, olives, or mushrooms to the salad.

Salad dressing

Simple as ever. The health-boosting olive oil and Vitamin C-enriched lemon juice make a good base for salad dressing. Season it with salt and pepper. If you like bold flavors, chop a clove of garlic and mix it in, along with some crushed chili flakes. If you do not have some lemon juice, go for apple cider vinegar.

Ingredients

2 cups cooked quinoa
1 cup cucumbers chopped
1 cup tomatoes chopped
1 cup parsley chopped
2 tbsp. fresh mint chopped
2 tbsp. olive oil
2 tbsp. lemon juice
Salt and pepper up to taste

How to make Vegan Quinoa Salad

Prepare the quinoa

So, how to cook quinoa for this recipe? Since Quinoa is just another variation of rice, it cooks in the same way. Boil 3 to 4 cups of water for 2 Cups of quinoa. Pour in quinoa and cook until nicely soft and fluffy. Drain any extra cooking water. It will take almost 30 minutes but if you use Instant Pot Quinoa, you can reduce the cooking time.

Chop your veggies

Whatever veggies you choose, wash them thoroughly and peel them if you require. If you like them chunky, cut them into cubes, otherwise chop them finely. I have used tomatoes and cucumbers in my recipe, but feel free to add any of your favorites. Remember to chop fresh parsley and mint to enhance the flavor.

Salad dressing

For the salad dressing, olive oil is the best. Although nut oil also works fine, the salad becomes nutty in flavor. Use a medium-sized mixing jar to prepare the salad dressing. Pour in the olive oil, and squeeze some fresh lemon juice in it. Season it with salt and black pepper as per your taste. To make the dressing taste even bold, chop one clove of garlic finely and add it along with crushed red chili flakes. Close the lid of the mixing jar and shake well to mix the contents.

Assembling

In a large salad bowl, add the cooked quinoa. Toss in all the vegetables. Give it a good mix. Pour in the salad dressing and mix well. Serve with any meat dish or as an appetizer.

Tips to make the best Vegan Quinoa Salad

Never use refrigerated vegetables to make this salad. They get soggy and appear wilted when served. Use only fresh vegetables. Prepare it just before meal time and serve it immediately to retain maximum freshness.

Let the quinoa cool down a bit before adding vegetables. This is because the hot quinoa will have some steam which might make the veggies soggy and cause them to lose their crunch. Serve this salad cold to achieve the best texture and fresh vegetable flavors.

Introduce variations to your salad. Add various kinds of herbs like basil and cilantro. They are aromatic and are also rich in antioxidants, which help detoxify the body. You can also add seeds for the additional crunch, such as pumpkin seeds, sesame seeds, sunflower seeds, etc.

If you have any leftovers, you can refrigerate them for future use. Cover them tightly, in a ziplock bag or an airtight container, and put them in the fridge. It will last for 3 to 5 days.

Print Pin

5 from 3 votes