This colorful Vegan Quinoa Salad is packed with tasty veggies and healthy quinoa. It’s fresh, vibrant, and makes a perfect side dish or lunch on its own!
Whenever I whip this up, my kitchen feels like a little garden party. Plus, it’s super easy to make—a quick toss of ingredients and you’re ready to go. Enjoy! 😊
Key Ingredients & Substitutions
Quinoa: Quinoa is the star of the show! I love using red or tri-color quinoa for added visual appeal. If you can’t find these, regular white quinoa works just as well.
Vegetables: Feel free to mix up the veggies! Zucchini or bell peppers instead of cucumber or different tomatoes could work great. Use whatever is fresh or available; it keeps things interesting!
Beans: Chickpeas and black beans are my go-tos for protein, but any bean like kidney beans or navy beans would fit nicely. You can even leave out the beans if preferred.
Herbs: If you’re not a fan of cilantro, swap it out for basil or just use more parsley. Fresh herbs add so much flavor, so I recommend adding something green!
Vegan Feta: While the vegan feta adds creaminess, it’s optional. You could also add sliced avocado or a sprinkle of nutritional yeast for a cheesy flavor without the cheese.
How Do I Cook Quinoa Perfectly?
Cooking quinoa sounds tricky, but it’s simple once you know the steps! Here’s how to get it fluffy and delicious.
- Start by rinsing the quinoa to remove any bitterness. Use a fine mesh sieve for best results.
- For cooking, boil 2 cups water for every cup of quinoa. This ensures it’s well-hydrated.
- Once boiling, add the quinoa and lower the heat to a simmer. Cover the pot to keep the steam in and set a timer for 15 minutes.
- After the time is up, take it off the heat but let it sit covered for 5 more minutes. This step helps absorb any remaining liquids.
- Fluff with a fork gently to keep it light and airy!
Perfectly cooked quinoa gives you that nice, fluffy texture which is important for this salad!
How to Make Vegan Quinoa Salad
Ingredients You’ll Need:
Base Ingredients:
- 1 cup quinoa (red or tri-color for visual appeal)
- 2 cups water
Fresh Vegetables:
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup yellow bell pepper, diced
Beans & Herbs:
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Dressing:
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Optional:
- Vegan feta cheese or tofu feta for topping (crumbled)
How Much Time Will You Need?
This refreshing Vegan Quinoa Salad can be prepared in about 30 minutes! You will spend about 10 minutes on prep and cooking the quinoa, then 20 minutes mixing everything together and letting it chill. It’s quick and easy, perfect for a nutritious meal!
Step-by-Step Instructions:
1. Rinse Your Quinoa:
Start by rinsing the quinoa thoroughly under cold water using a fine mesh sieve. This helps remove any bitterness and makes your quinoa taste better!
2. Cook the Quinoa:
In a medium saucepan, bring 2 cups of water to a boil. Once it’s boiling, add the rinsed quinoa, reduce heat to low, and cover the pan. Let it simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for another 5 minutes to steam. Fluff the quinoa with a fork and let it cool to room temperature.
3. Prepare Your Veggies:
While the quinoa is cooling, chop your veggies! In a large bowl, add the quartered cherry tomatoes, diced cucumber, finely chopped red onion, diced yellow bell pepper, and both the chickpeas and black beans.
4. Make the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, ground cumin, and a sprinkle of salt and pepper. Taste and adjust the seasoning as needed—you want it to be bright and flavorful!
5. Combine Everything Together:
Add the cooled quinoa to the large bowl with the veggies. Pour the dressing over the top and gently toss all the ingredients together until well mixed.
6. Garnish and Chill:
If you’re using vegan feta or tofu feta, sprinkle it on top now. Chill the salad in the fridge for about 30 minutes before serving. This allows all the flavors to blend beautifully!
This Vegan Quinoa Salad is fresh, nutrient-rich, and perfect as a wholesome lunch or side dish. Enjoy your colorful and tasty creation!
Can I Use Different Types of Quinoa?
Absolutely! While red or tri-color quinoa adds nice visual appeal, you can use white quinoa as well. Just follow the same cooking instructions for perfect results!
Can I Make This Salad Ahead of Time?
Yes, you can! This salad keeps well in the fridge for up to 3 days. Just make sure to store it in an airtight container. The flavors will actually meld nicely as it sits.
How Should I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge. This salad is best enjoyed cold and stays fresh for up to 3 days. Just give it a gentle toss before serving again!
What Other Ingredients Could I Add?
You can mix in other vegetables like shredded carrots, bell peppers, or avocado for creaminess. It’s also delicious with nuts or seeds for added crunch. Feel free to get creative!
