Vegan Quinoa Salad

A meal prep superstar, this Vegan Quinoa Salad can be made in advance for tasty portable lunches and as a speedy option for weeknight dinners.

Course Salad

Cuisine American, Vegan, Vegetarian

Keyword Vegan Quinoa Salad

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 292kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 cup dry quinoa or 3 cups cooked
1 ½ cups water
15 oz (1 can) black beans drained and rinsed
1 cup diced bell peppers
1 cup diced tomatoes
1 cup shredded carrots
½ cup finely chopped red onion

OPTIONAL EXTRAS

lime slices to garnish
fresh chopped herbs (parsley, scallions, etc...)
additional veggies

DRESSING OPTION #1 - Cilantro Lime

¼ cup fresh squeezed lime juice
3-4 TBSP avocado oil or light olive oil
1 TBSP red wine vinegar or white wine vinegar
1 clove garlic (peeled, smashed, and minced)
3-4 TBSP chopped cilantro leaves
½ tsp sea salt
¼ tsp black pepper
¼ tsp ground cumin

DRESSING OPTION #2 - Lemon Vinaigrette

1.5 lemons juiced
3 TBSP avocado oil or light olive oil
1 tsp white wine vinegar
1 clove garlic (peeled, smashed, and minced)
¼ tsp sea salt
¼ tsp black pepper

Instructions

COOK THE QUINOA

Rinse and drain ¾ cup quinoa using a mesh strainer or sieve.
Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
Next add 1 ¼ cup water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Fluff with a fork and transfer to a large mixing bowl.

PREP THE VEGGIES + DRESSING

While the quinoa cooks, chop and prep remaining ingredients. Dice tomatoes and peppers, peel and finely dice onion, peel and mince garlic. Chop fresh herbs. Drain and rinse beans.
For the dressing, combine ingredients in a small mason jar, secure the lid, and shake well.
If you're adding extra vegetables to the mix (hooray!) simply make a little extra dressing so you have enough. Leftover dressing will keep 4 days refrigerated.
Once quinoa is fluffed and ready, add beans, vegetables, and choice of herbs. Shake the dressing once and add about ½ of it to the salad right away and any extra desired when serving.

CHILL + ENJOY!

Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1 hour or longer if meal prepping. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice (to taste) after chilling.
Boost the flavors with extra of any of the following: cilantro, scallions, chili powder, cumin, and/or additional salt + pepper. Let your taste buds be your guide!

Notes

Additional vegetable options to mix and match: kale, arugula, cucumber, corn, avocado, edamame, broccoli, cauliflower, olives, etc... Have fun with it! Toasted chopped nuts or roasted sweet potato are also a delicious add-in!

Leftover salad is fantastic the next few days and can be stored in an airtight container in the fridge for 3-4 days.

Nutrition Facts below are estimated for the salad only using an online recipe nutrition calculator. Simply adjust based on choice of dressing and added extras.

Nutrition