Eating an alkaline vegan diet is a wonderful way to nourish your body with vibrant, plant-based foods that promote balance and wellness. Alkaline foods help maintain the body’s pH levels, supporting digestion, boosting immunity, and enhancing overall health.
Whether you’re new to alkaline eating or simply looking to add more wholesome vegan recipes to your repertoire, a delicious and easy-to-follow recipe that celebrates fresh vegetables, wholesome grains, and natural flavors.
This recipe is crafted to be both satisfying and nutrient-rich, focusing on ingredients that are naturally alkaline-forming. It’s perfect for anyone seeking to reduce acidity in their diet while enjoying flavorful, colorful meals.
Plus, it’s entirely plant-based, making it suitable for vegans and those looking to incorporate more plant-powered dishes into their weekly meals.
Get ready to dive into a recipe that not only tastes great but also supports your wellness journey. And if you’re interested in exploring more vegan delights, be sure to check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat, or our savory Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
For hearty meal ideas, don’t miss Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Why You’ll Love This Recipe
This alkaline vegan recipe is a vibrant celebration of fresh, whole foods that are easy on your digestive system and rich in essential nutrients. It’s packed with leafy greens, colorful vegetables, and plant-based proteins that will leave you feeling energized and satisfied.
One of the best things about this dish is its versatility. Whether you’re cooking for yourself or a family, it can be adapted to suit seasonal produce and personal taste preferences.
It’s quick to prepare, making it ideal for busy weeknights or meal prepping for the week ahead.
Plus, it’s free from common allergens like dairy and gluten, making it accessible to many dietary needs. The recipe highlights the natural flavors of alkaline foods without relying on heavy sauces or processed ingredients, keeping each bite fresh and wholesome.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Water or vegetable broth | 2 cups |
| Baby spinach, chopped | 3 cups |
| Zucchini, diced | 1 medium |
| Cucumber, peeled and diced | 1 medium |
| Avocado, diced | 1 ripe |
| Cherry tomatoes, halved | 1 cup |
| Fresh parsley, finely chopped | ¼ cup |
| Lemon juice (freshly squeezed) | 2 tablespoons |
| Extra virgin olive oil | 2 tablespoons |
| Sea salt | ½ teaspoon (or to taste) |
| Ground black pepper | ¼ teaspoon |
| Almonds or walnuts, chopped (optional) | ¼ cup |
Equipment
- Medium saucepan with lid
- Large mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Mixing spoon or spatula
- Citrus juicer (optional but helpful)
Instructions
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
- Fluff and cool: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa gently with a fork and transfer it to a large mixing bowl to cool slightly.
- Prepare the vegetables: While the quinoa is cooking, dice the zucchini, cucumber, avocado, and halve the cherry tomatoes. Chop the baby spinach and parsley finely.
- Combine ingredients: Add the chopped vegetables and herbs to the quinoa. Toss gently to combine all the fresh ingredients evenly.
- Make the dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, sea salt, and ground black pepper until well emulsified.
- Toss with dressing: Pour the dressing over the quinoa and vegetable mixture and toss gently to coat everything well.
- Add crunch: If using, sprinkle the chopped almonds or walnuts over the top and fold them in for a delightful crunch and added nutrition.
- Serve: This dish can be served immediately or chilled in the refrigerator for 30 minutes to enhance the flavors. Enjoy!
Tips & Variations
“For extra protein, try mixing in cooked chickpeas or edamame beans. Feel free to swap quinoa for millet or amaranth for a different grain base!”
To keep this recipe truly alkaline, avoid adding too many acidic ingredients beyond the lemon juice. You can experiment with fresh herbs like mint or basil for added aroma and flavor.
For a creamier texture, add a dollop of homemade cashew cream or try a drizzle of our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes alongside.
If you love variety, consider roasting some of the vegetables like zucchini or cherry tomatoes beforehand for a smoky depth, or add crunchy roasted seeds like pumpkin or sunflower.
Nutrition Facts
| Nutrient | Amount per Serving (serves 4) |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Fat | 10 g (mostly healthy fats from olive oil and avocado) |
| Vitamin C | 45% of Daily Value |
| Iron | 15% of Daily Value |
| Calcium | 10% of Daily Value |
Serving Suggestions
This alkaline vegan quinoa salad is wonderfully versatile. Serve it as a light lunch on its own or as a side dish alongside your favorite grilled vegetables.
Pair it with a fresh green smoothie or a cup of herbal tea for a complete alkaline meal. For a heartier option, add it alongside a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating.
It also works beautifully as a filling for lettuce wraps or as a topping for gluten-free crackers for a nutritious snack. For a more substantial dinner, enjoy it with a side of warm, soft bread like our Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Conclusion
Embracing an alkaline vegan diet doesn’t mean sacrificing flavor or satisfaction. This quinoa and vegetable salad showcases how simple, fresh ingredients can come together to create a nourishing, delicious, and easy meal that supports your body’s natural balance.
By focusing on alkaline-forming foods like leafy greens, fresh vegetables, and whole grains, you not only enjoy vibrant flavors but also benefit from improved digestion, reduced inflammation, and increased energy.
Plus, this recipe is flexible enough to customize with your favorite produce, making it a go-to for any season.
We hope this recipe inspires you to explore more creative vegan dishes that prioritize health and taste. For more inspiration, be sure to browse our collection of plant-based recipes, including our flavorful Peruvian Vegetable Recipes for Flavorful Healthy Meals.
Happy cooking and nourishing your body!
📖 Recipe Card: Alkaline Vegan Quinoa Salad
Description: A refreshing and nutrient-dense alkaline vegan salad packed with fresh vegetables and quinoa. Perfect for a light, healthy meal that supports alkaline balance.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Rinse quinoa under cold water.
- Combine quinoa and water in a pot and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Fluff quinoa with a fork and let cool.
- In a large bowl, combine cooled quinoa, cucumber, tomatoes, bell pepper, onion, avocado, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or chill for 30 minutes for best flavor.
Nutrition: Calories: 320 kcal | Protein: 8 g | Fat: 15 g | Carbs: 38 g
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