Packed with colorful veggies, loaded with plant-based protein, and tossed in a tangy balsamic dressing this dairy-free quinoa salad is a hit for any occasion! Whether you're looking for a light gluten-free lunch or an easy side dish, this quinoa salad is a perfect choice (and an easy meal prep recipe!).
“Wow!! This looks absolutely AMAZING! I'm drooling over the dressing. Adding it to my list of things to make next week!” - Megan | Mama on Main Street
One of the best things about this dairy-free quinoa salad is that it makes for the BEST meal prep recipe!
As a Certified Nutrition Coach, this is my go-to summer salad because if you cook the quinoa ahead of time, it whips up quickly and is great to bring to a BBQ (paired with something like a vegan fruit tart) or use as an easy lunch.
The balsamic vinaigrette dressing lights up your taste buds, and the dish as a whole gives you some *always needed* energy.
Why You'll Love It
Allergy-friendly: This quinoa salad with vegetables recipe is naturally dairy-free, gluten-free, and vegan.
Easy to make: There's really only three steps to whip up this salad, and the hardest part is waiting for it to set.
Versatile: The salad pairs with anything (especially delicious with these crispy baked chicken wings!)
Ingredients You'll Need
Cooked quinoa: Quinoa is naturally gluten-free and one of the only plant-based foods that is a complete protein! For faster meal prep, have cooked quinoa in he fridge.
Veggies: You can use anything you have in the fridge, but you want to make sure they grill well. Personally, we use cherry tomatoes, asparagus, and bell peppers as they add great texture but cook easily enough.
Dressing: The dressing for the quinoa salad is a mix of tangy balsamic vinegar, avocado oil, and honey mustard to give a punch of flavor. Adjust the dressing to suit your personal flavor preferences.
How To Make It
Step 1: Whisk together the oil, salt, and pepper, and toss the cut veggies with it.
Step 2: Grill the vegetables for 8-10 minutes until just cooked. Let them cool, then chop them into bite-sized pieces.
Step 3: Whisk together the dressing ingredients.
Step 4: Toss together the quinoa, vegetables, and dairy-free dressing. Chill in the fridge for 4 hours.
Protein Options
Quinoa is a wonderful source of plant-based protein and delicious in this side dish as well as something like quinoa upma. Thus, nothing really needs to be added. However, depending on your goals, it's easy to add:
- grilled chicken
- hemp hearts
- air fryer steak bites
- topping it with keto air fryer chicken tenders (or having them on the side!)
Expert Tips
This dairy-free quinoa salad whips up quickly if the quinoa is made and ready in the fridge. Basically, cooked quinoa makes whipping up this side dish ultra-simple. If you don't have cooked quinoa, you'll need to chill it after it cooks before adding the remaining ingredients.
Chop the vegetables into bite-sized pieces so that there are lots of them throughout the whole salad.
The quinoa salad with vegetables needs to chill for at least 2 hours in the fridge for the flavors to set, but overnight is best.
Store leftover quinoa salad in an airtight container in the fridge for up to 3 days. Give it a stir before serving it again.
Hack: If you have leftovers, it tastes really delicious in a wrap the next day!
Other Quinoa Recipes You'll Love
- Quinoa chickpea salad
- Italian quinoa wrap
- Savory quinoa breakfast bowl
- Thai quinoa stir fry
- Spicy quinoa stuffed peppers
Frequently Asked Questions About Quinoa Salad
Quinoa salad will stay fresh for 3-4 days in the fridge when stored in an air tight container.
Quinoa tends to absorb whatever flavor it is paired with. So, make sure to use bold flavors so that it doesn't taste bland.
Dinner doesn’t have to be chaotic—this eBook gives you 20+ protein-packed meals ready in 30 minutes or less (even when the day’s already gone sideways)
Dairy-Free Quinoa Salad With Vegetables
Video
Equipment
Ingredients
- 2 cups quinoa cooked and cooled
- 1 yellow pepper
- 1 red pepper
- 14 asparagus
- 1 cup cherry tomatoes
- 2 tablespoons olive
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Dressing Ingredients
- ⅛ cup olive oil
- 5 tablespoons balsamic vinegar
- 5 tablespoons mustard dijon or bold
Instructions
- Cook quinoa according to package directions if you haven't done so already. Pop into the fridge.
- Cut the peppers into quarters and prep the asparagus. In a large bowl combine veggies.
- Whisk together the olive oil, vinegar and salt and pepper. Pour it over the vegetables.
- Grill the veggies on the bbq for 8-10 minutes or until just cooked.
- Let the veggies cool, then cut into bite size pieces but leave tomatoes intact.
- Mix the veggies into the quinoa.
- Whisk together the dressing ingredients and pour over the quinoa salad. Toss until fully combined.
- Chill the quinoa salad the fridge at least one four hours or until ready to serve.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
This salad is so light and healthy, I love it topped with chicken or a side dish.