Quinoa Veggie Salad Recipe for a Healthy, Fresh Meal

Looking for a vibrant, nutritious, and delicious salad that’s perfect for any meal? This quinoa veggie salad recipe is exactly what you need!

Packed with colorful vegetables, protein-rich quinoa, and a zesty dressing, this salad is not only wholesome but also incredibly refreshing. Whether you’re meal prepping for the week, serving it as a side dish, or enjoying it as a light main course, this salad fits the bill perfectly.

It’s gluten-free, vegan-friendly, and bursting with flavors that will satisfy your taste buds and nourish your body.

Quinoa is a fantastic base for salads because it’s a complete protein, meaning it contains all nine essential amino acids. Combined with crisp veggies like cucumbers, bell peppers, and cherry tomatoes, this salad becomes a powerhouse of texture and nutrients.

Plus, the lemon-tahini dressing adds a delightful tang that ties everything together beautifully. Let’s dive into how to make this easy, healthy, and versatile quinoa veggie salad that you’ll want to make again and again!

Why You’ll Love This Recipe

This quinoa veggie salad is a perfect blend of taste, texture, and nutrition. Here’s why it will quickly become a favorite in your recipe collection:

• High in protein and fiber: Thanks to quinoa and fresh vegetables, this salad keeps you full and energized.
• Gluten-free and vegan: Ideal for various dietary needs without compromising on flavor.
• Easy to prepare: Minimal cooking required, and you can make it ahead for quick meals.
• Customizable: Add or swap veggies and dressings to suit your preferences or seasonal produce.
• Perfect for meal prep: Keeps well in the fridge for several days, making healthy eating hassle-free.

Ingredients

• 1 cup quinoa (rinsed)
• 2 cups water or vegetable broth for cooking quinoa
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup canned chickpeas, rinsed and drained
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped (optional but recommended)
• 1/4 cup toasted pumpkin seeds or sunflower seeds (optional for crunch)
• For the dressing:
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey (use maple syrup for vegan)
• 1 garlic clove, minced
• Salt and pepper to taste
• Water to thin, as needed

Equipment

• Medium saucepan with lid
• Fine mesh sieve or colander (for rinsing quinoa)
• Large mixing bowl
• Small bowl or jar (for mixing dressing)
• Whisk or fork (for dressing)
• Cutting board and sharp knife
• Measuring cups and spoons
• Serving bowl or individual plates

Instructions

1. Cook the quinoa: Rinse 1 cup of quinoa under cold water using a fine mesh sieve to remove its natural bitterness. In a medium saucepan, combine rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is tender and water is absorbed.
2. Fluff and cool: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa with a fork and transfer to a large mixing bowl to cool slightly.
3. Prepare the vegetables: While quinoa cooks, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Drain and rinse the chickpeas. Chop fresh parsley and mint.
4. Make the dressing: In a small bowl or jar, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, salt, and pepper. Add water a teaspoon at a time until the dressing reaches a smooth, pourable consistency.
5. Combine salad ingredients: Add the chopped veggies, chickpeas, and herbs to the cooled quinoa. Pour the dressing over the salad and toss gently until everything is well coated.
6. Add crunch: Sprinkle toasted pumpkin or sunflower seeds on top for extra texture and nutrition.
7. Serve or chill: You can serve this salad immediately or chill it in the refrigerator for 30 minutes to allow flavors to meld beautifully.

Tips & Variations

“For an even more vibrant salad, try adding diced avocado or roasted sweet potatoes. You can also swap tahini with plain yogurt or a simple balsamic vinaigrette if tahini isn’t your favorite.”

• Use other grains like bulgur or couscous if you prefer.
• For extra protein, toss in some cooked edamame or grilled tofu cubes.
• Add a pinch of chilli powder spice blend for a spicy kick.
• Use seasonal veggies such as roasted beets or asparagus for variety.
• To keep it dairy-free and vegan, stick to the tahini dressing or explore other vegan dressings like lemon vinaigrette.

Nutrition Facts

Serving Suggestions

This quinoa veggie salad shines as a standalone light lunch or dinner. However, it also pairs beautifully with a variety of dishes:

• Serve alongside grilled vegetable skewers or baked tofu for a complete plant-based meal.
• Use as a filling for pita pockets or wraps for a delicious on-the-go option.
• Pair with soups such as a chilled cucumber soup or a warm lentil stew for a hearty combo.
• Add to your next picnic or potluck for a colorful, healthy contribution.

For more wholesome meal ideas, check out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or explore other fresh options in our Best Vegan Salad Bowl Recipes for Fresh Healthy Meals.

Conclusion

The quinoa veggie salad recipe is a wonderful addition to any kitchen, offering a balance of nutrition, flavor, and simplicity. Its versatility allows you to tailor it to your favorite ingredients or whatever’s fresh and in season.

The combination of fluffy quinoa, crisp vegetables, and a creamy lemon-tahini dressing creates a harmonious blend that’s both satisfying and healthy.

Whether you’re a seasoned cook or just starting your culinary journey, this salad is easy to prepare and makes clean eating enjoyable. It encourages creativity while providing your body with essential nutrients.

If you’re interested in exploring more plant-based delights, be sure to visit our comprehensive A to Z Vegetarian Recipes for Every Meal and Occasion. Happy cooking and enjoy your fresh, vibrant quinoa veggie salad!

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