Loaded with plant-based protein and soaked in a tangy balsamic dressing this gluten-free quinoa salad is a great meal prep recipe for lunch or busy nights!
Packed with vibrant color and a chewy texture, this quinoa salad comes together quickly.
This salad is perfect for the mom who wants to feed her family healthy, nutritious food but runs out of time after school.
Having quinoa cooked in the fridge makes it so that this salad whips up fast and is a great meal prep recipe.
It works as a full meal topped with an additional protein or as a side dish in the summer next to something like smoked burgers.
As a Certified Nutrition Coach, it's one of my favorite dishes to being to a BBQ along with this Italian Potato Salad (and a vodka cranberry on the side hehe) because it's light, refreshing, and stretches to feed a crowd.
Why You'll Love This Recipe
Easy to make - if you have quinoa cooked this salad comes together in about 20 minutes.
Healthy - this salad is loaded with nutrients from vegetables, and plant-based protein from quinoa and is naturally dairy-free, gluten-free, and vegan.
Meal prep- because it's so versatile it makes a great lunch the next day. Whip up a big batch and you're set for the week.
Ingredients You Need
Chickpeas - make sure to drain and rinse your chickpeas first.
Cooked quinoa- this is one of the things I make once for a week so I don't have to cook it the night off. It works wonderfully as the base of a beet Buddha bowl too.
Veggies: cherry tomatoes and a bell pepper give the delicious salad a great pop of color and flavor.
Almonds - any nut will work here to add a bit of a crunch.
Hemp hearts - optional but great if you're using this as a meal as the hemp hearts have a great amount of plant-based protein.
The dressing - only three ingredients; olive oil, balsamic vinegar, and Dijon mustard. Use honey mustard if you know this doesn't have to be a vegan side dish. Likewise, this sweet balsamic dressing is a great option too.
How To Make It
- Peel, prep, and chop all your veggies.
- In a large bowl combine all the ingredients for the salad. Mix well.
- In a small bowl whisk together the ingredients for the dressing.
- Pour the dressing over the quinoa salad and mix until everything is coated.
- Refrigerate until ready to serve (at least two hours ).
Topping It
The salad is delicious as is. I love it as a side dish or a full meal topped with something like gluten-free chicken cutlets.
Of course, there are a few variations you can use to make it a bit different each time as well. Our favorites are below.
- Top the salad with feta cheese if it's tolerated
- Use a lemon juice salad dressing for an uplifting flavor
- Top it with hard-boiled eggs or leftover chicken for a full meal.
- Sprinkle on some green onion or fresh herbs for a color twist
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Frequently Asked Questions
Quinoa is a wonderful gluten-free (wheat-free) alternative to grain and oh so versatile. It absorbs the flavor of anything it’s paired with making it a great base replacement. Plus, quinoa is also one of the few plant-based foods that contain good amounts of all essential amino acids! This is exciting for vegans because it means it’s a wonderful protein source and can be part of a healthy diet depending on your goals.
Gluten-free quinoa salad actually tastes better when it's had some time to sit. This way the flavors can be absorbed into the quinoa. So it can definitely be made ahead of time.
Other Tasty (But Healthy!) Dairy-Free Recipes
If you’re looking for more options when it comes to summertime salad, check out the ones below and pair them with a lavender cocktail 😉
- Dairy-free cobb Salad
- Allergy-Friendly Macaroni Salad
- Candied Brussels sprouts
- Zucchini carrot salad
- Nut-roast
Vegan Quinoa Salad
Ingredients
For the salad
- 2 cups chickpeas rinsed (canned or soaked and cooked)
- ¾ cup quinoa cooked
- 1 cup cherry tomatoes quartered
- 1 red pepper diced
- ¼ almonds chopped (walnuts works too!_
- ⅛ cup hemp hearts
For the dressing
- ⅓ cup Olive Oil
- ¼ cup Balsamic Vinegar
- 2 tbs dijon mustard honey mustard if not making vegan
Instructions
- Peel, prep and chop all your veggies.
- In a large bowl combine all the ingredients for the salad. Mix well.
- In a small bowl whisk together the ingredients for the dressing.
- Pour the dressing over the chickpea salad and mix until everything is coated.
- Refrigerate until ready to serve (at least two hours ).
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
A tasty side dish for any barbeque!
Karla | KarlaTravels says
Yum!
This salad not only is healthy, nutritious but super easy to make!
I love quinoa, which is a superfood and it's a great alternative to rice!
I'll give it a try for my next #7dayveganchallenge ?
Thank you for sharing & keep upthe good work!
fitasamamabear says
Ohh you do a seven day vegan challenge?! That sounds awesome! I love quinoa because it's so versatile, really healthy and doesn't leave you feeling too stuffed or bloated. This is definitely one of my go-to recipes 🙂