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Rachel White

quinoa vegan salad recipe

A fresh quinoa vegan salad recipe that delivers light texture and bright flavor with minimal effort. This easy dish combines simple ingredients into a nutritious and satisfying meal perfect for quick preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • cup quinoa cooked
  • cup cherry tomatoes halved
  • cup cucumber chopped
  • cup red onion sliced
Dressing
  • tbsp olive oil
  • tbsp lemon juice
  • tsp salt
  • tsp black pepper
Optional Additions
  • cup chickpeas optional protein
  • tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Saucepan
  • Knife
  • Cutting Board
  • Spoon
  • Salad Tongs

Method
 

  1. Cook quinoa according to package instructions and let it cool.
  2. Combine quinoa, tomatoes, cucumber, and onion in a mixing bowl.
  3. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
  4. Pour dressing over salad and toss gently to combine evenly.
  5. Add optional chickpeas or herbs for extra flavor and texture.
  6. Adjust seasoning and serve fresh or chilled for best taste.

Notes

Let quinoa cool for fluffier texture. Avoid overmixing to keep ingredients intact. Do not freeze assembled salad. Customize with vegetables or herbs for variation. Store leftovers refrigerated up to three days and refresh with dressing before serving.