Vegan Quinoa Salad
Bright, refreshing, and irresistibly healthy, this Vegan Quinoa Salad is a vibrant medley of fresh, nutrient-packed ingredients perfect for any occasion. Fluffy, protein-rich quinoa forms the base of this satisfying dish, while juicy cherry tomatoes, crisp cucumber, crunchy red bell pepper, and aromatic red onion add a burst of color and texture. Fresh parsley and mint lend an herby freshness, beautifully complemented by a zesty lemon-olive oil dressing sweetened with a touch of maple syrup. Ready in just 30 minutes, this easy-to-make salad is naturally gluten-free, packed with plant-based protein, and perfect for meal prep or a light lunch. Serve it chilled or at room temperature for a simple, wholesome dish that’s as flavorful as it is nutritious. Keywords: vegan quinoa salad, plant-based recipe, healthy salad, gluten-free quinoa recipe.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 0.5 cup Fresh parsley
- 0.25 cup Fresh mint
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Maple syrup
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover with a lid, and simmer for about 15 minutes or until all the water is absorbed.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
While the quinoa is cooling, chop the cherry tomatoes in halves, dice the cucumber and red bell pepper into small cubes, finely chop the red onion, and roughly chop the parsley and mint.
In a small bowl, whisk together the olive oil, lemon juice, maple syrup, minced garlic, salt, and black pepper to create the dressing.
Once the quinoa has cooled to room temperature, transfer it to a large mixing bowl. Add the chopped vegetables, parsley, and mint.
Pour the dressing over the quinoa salad and gently toss everything together until well combined.
Taste and adjust seasoning if necessary. Add more salt, pepper, or lemon juice according to your preference.
Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors before serving. The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 19.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1441 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
