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    Home » Recipes » Vegan Salad Recipes

    Easy Vegan Quinoa Salad

    By: Amy Katz · Published: Apr 26, 2020 · Last modified: Apr 26, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan

    It's easy to turn grains and vegetables into a flavorful dish when you make Vegan Quinoa Salad. This versatile gluten-free recipe goes with just about everything.

    Close up of bowl of vegan quinoa salad with carrots, green onions, and red cabbage in the background

    Easy side dish

    When it comes to side salads, we often think of potato, pasta, or even broccoli salad. But grain salads like this vegan quinoa salad are another easy and delicious option.

    I particularly love to bring hearty salads like this to potlucks and cookouts. Even if there's not much on the menu you want to eat, you can still enjoy a substantial dish loaded with nutrients and fiber to keep you satisfied.

    Additionally, it's wonderful for lunch served with a sandwich. I also enjoy combining it with other salads like white bean and cherry tomato or vegan tuna salad.

    Overhead of salad with red cabbage, lime slices, green onions, and carrots

    Shopping list

    Have you heard the expression "Eat the Rainbow"? This vegan quinoa salad fits the bill! Here's what you'll need to make it:

    • Quinoa (Choose white, red, or tri-color.)
    • Lime juice (Fresh is best, but bottled will do.)
    • Olive oil
    • Pure maple syrup
    • Ground cumin
    • Cayenne pepper (Just a pinch, so feel free to use chili powder or a dash of your favorite hot sauce instead.)
    • 3-4 cups of your favorite chopped vegetables

    For this recipe, I chose purple cabbage, orange carrots, red bell pepper, and green onions. However, feel free to use your favorite colorful vegetables.

    Some others options include broccoli, cauliflower (purple, green, or orange would be especially beautiful), red onions, and cherry tomatoes. Or get your kids involved and have them pick out some vegetables they would like to try the next time you go shopping.

    Tips

    Quinoa Vegetable Salad is quick to make and can be eaten right away or refrigerated and enjoyed later. For best results, follow these tips:

    • I recommend rinsing the quinoa before cooking it to remove the natural coating to eliminate any bitterness.
    • To prepare the quinoa on the stove, add 2 cups water to the rinsed grains and bring to a boil. Reduce heat and cover. Simmer until the water is absorbed, 15 to 20 minutes.
    • To prepare using an Instant Pot electric pressure cooker, add 1¼ cups water to the rinsed grains and stir to combine. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
    • To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.
    • Feel free to use 3-4 cups of your favorite chopped vegetables in place of the ones suggested in the recipe.
    • Leftover salad can be covered and refrigerated for about 5 days. 
    Finished bowl of salad with fresh vegetables in the background

    More grain salads

    If you enjoy this recipe, try these other hearty salads featuring grains:

    • Greek Millet Salad skips the lettuce but not the flavor. It's loaded with homemade tofu feta, tangy olives, and fresh veggies.
    • Use freekeh, farro, or bulgur to make a Mediterranean grain salad with oranges, carrots, and basil in a light Dijon mustard vinaigrette.
    • Traditional Tabbouleh gets a makeover when it's made with quinoa. It's loaded with fresh herbs and lemon.

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    Vegan Quinoa Salad

    It's easy to turn grains and vegetables into a flavorful dish when you make Vegan Quinoa Salad. This versatile gluten-free recipe goes with just about everything.
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: Fusion
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 240kcal
    Author: Amy Katz

    Equipment

    • Fine Mesh Strainer
    • Lemon Lime Squeezer

    Ingredients

    • 1 cup quinoa, rinsed and cooked according to package directions, cooled (See Notes)
    • 1 cup red bell pepper, diced
    • 1 cup carrots, diced
    • 1 cup purple cabbage, diced
    • ½ cup green onions, sliced
    • 3 Tablespoons lime juice
    • 1 Tablespoon olive oil
    • 1 Tablespoon pure maple syrup
    • ½ teaspoon ground cumin
    • pinch cayenne pepper
    • salt & pepper, to taste
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    Instructions

    • Combine all the ingredients in large bowl. Toss well.
    • Taste and adjust the seasonings, if needed.
    • Serve immediately or refrigerate until ready to eat.

    Notes

    • To prepare the quinoa on the stove, add 2 cups water to the rinsed grains and bring to a boil. Reduce heat and cover. Simmer until the water is absorbed, 15 to 20 minutes.
    • To prepare using an Instant Pot electric pressure cooker, add 1¼ cups water to the rinsed grains and stir to combine. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
    • To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.
    • Feel free to use 3-4 cups of your favorite chopped vegetables in place of the ones suggested in the recipe.
    • Leftover salad can be covered and refrigerated for about 5 days. 
     
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    Nutrition

    Calories: 240kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 533mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6885IU | Vitamin C: 68mg | Calcium: 58mg | Iron: 3mg

    Nutritional information is an estimation only.

    This recipe was originally published 11/5/2015. It was updated for better user experience.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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