Garden inspired Vegan Quinoa Salad features colorful veggies, protein rich edamame and a zesty garlic-lemon dressing. It’s full of texture, flavor and is so easy to make!
This quinoa salad recipe is in keeping with the traditional New Year’s healthy beginnings! Inspired by my Chopped Vegetable Salad w/Citrus Garlic Dressing, I thought adding quinoa to this medley of garden veggies and zesty dressing sounded delicious, and it was, making for a hearty and healthy salad!
I don’t know about you, but I love quinoa and eat if often. Most of the time, I’ll dice up fresh veggies, add beans (usually chickpeas), a sprinkle of sea salt & fresh cracked pepper, and I’m good to go for a lunch or two. It refrigerates well, making it a perfect ingredient for meal prep and make ahead meals. Quinoa is also perfect for ‘clean out the fridge‘ day, since it pairs so well with just about anything!
Over the years I’ve made quinoa salad with all kinds of different ingredients, like this Cherry, Pistachio + Mint Quinoa Salad, Spinach & Berry Quinoa Salad, Quinoa & Chickpea Salad, Greek Quinoa Salad, or this amazing Quinoa Salad with Orange, Cranberry & Mint! Quinoa salads are so easy to make, and I’ve never had one that I didn’t like!
Quinoa Salad Ingredients
- Quinoa – full of protein and fiber
- Carrots – adds color and crunch
- Cucumber – cool and refreshing
- Edamame – protein rich
- Bell pepper – colorful and crunchy
- Red onion – colorful and mild flavored
- Parsley – herby and brightly flavored
- Garlic – pungent and spicy
- Lemon – adds zest and liveliness
- Dijon – for creaminess and flavor
- Olive oil – emulsifies and clings
Variations & Suggestions
Add different fresh chopped herbs, like cilantro or basil, along with the parsley or in place of it.
For more texture and crunch, add a sprinkle of pepita’s (pumpkin seeds), sunflower seeds or hemp hearts. This is a perfect place for these delicious seeds!
Use cooked chickpeas in place of edamame.
Diced zucchini would also be a great addition to this salad. It can be in addition to, or used as a substitute for any of the produce ingredients.
Looking for an oil-free dressing? Feel free to omit the oil, making this oil free.
How to Make Quinoa Salad
- Start by making the quinoa first. In a medium pot, bring the water and quinoa to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove cover, let quinoa rest for 10 minutes, fluff with a fork. This results in perfect quinoa every time!
- While quinoa is cooking, prep the veggies. Try to cut them on the smaller side and uniform in size.
- Next, make the dressing by whisking together the garlic, lemon, dijon, olive oil, salt and pepper. Set aside.
- To assemble the salad, combine the quinoa and veggies in the pot you cooked the quinoa, or a large mixing bowl, pour the zesty dressing overtop and toss to combine. Taste for flavor, adding salt and pepper to taste.
Quinoa salad takes about 30 minutes to make, and leftovers can be stored in the refrigerator for up to 5 days.
Serve with a sliced avocado and a squeeze of lemon. Enjoy often!
I hope you LOVE this quinoa salad as much as I do! It’s:
- Healthy and nutritious
- Quick and super easy to make
- Full of veggies
- Gluten free
- & So delicious!
This easy garden quinoa salad makes for a light and healthy, gluten free lunch or dinner, and is great for meal prep! I usually make a batch and eat half one day, and the other half the next, although it does make 4 servings, I can usually eat it in 2 servings.
I’d love to hear from you! Have you made quinoa salad before? What ingredients did you use? Share any tips you might have in the comments below!
VEGAN QUINOA SALAD + GARLIC DRESSING
Easy Vegan Quinoa Salad features colorful veggies, protein rich edamame and a zesty garlic-lemon dressing. It’s perfect for lunch, dinner or make ahead meals!
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: Serves 4 - 6 1x
- Category: Salad
- Cuisine: Vegan
- 1 cup dried quinoa
- 1 3/4 cups water
- 1 cup edamame or 1 can 14oz. chickpeas (about 1 1/2 cups)
- 1 1/2 cups English cucumber, chopped
- 1 small yellow bell pepper, chopped
- 1 cup carrots, chopped
- 1/2 cup grape or cherry tomatoes, sliced in half
- 1/2 cup red onion, diced
- 1/2 cup fresh parsley, chopped (optional)
- 4 garlic cloves, minced
- 2 medium lemons, juice of
- 2 tablespoons stoneground or Dijon mustard
- 1 – 2 tablespoons extra virgin olive oil
- himalayan salt, to taste
- cracked pepper, to taste
Quinoa: Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa!
Dressing: While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
Prep produce: Chop and dice your remaining vegetables, except the edamame. Place chopped vegetables and edamame in a large bowl, add the dressing tossing gently to coat.
Assemble: Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top.
Serve room temperature or chilled.
Serves 4 – 6
Add some chopped cilantro, basil or parsley.
Try adding a sprinkle of pepita’s (pumpkin seeds), sunflower seeds or hemp hearts for extra flavor and texture.
I used edamame here for extra protein, but cooked chickpeas would be great too!