Best Vegan Quinoa Salad Recipes

VEGAN QUINOA SALAD

Steps:

• In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly. , In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.

VEGAN QUINOA SALAD WITH VEGETABLES

Steps:

• Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
• While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
• Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.

VEGAN MEDITERRANEAN QUINOA SALAD

Steps:

• Bring water to a boil in a saucepan. Add quinoa and 1/4 teaspoon salt. Reduce heat to medium-low. Simmer, covered, until quinoa is just tender and liquid is absorbed, 12 to 14 minutes. Remove from heat, uncover, and let cool completely.
• Stir together cooled quinoa, tomatoes, cucumber, onion, olives, radishes, oil, lemon juice, mint, parsley, pepper, and remaining 1/4 teaspoon salt in a large bowl. Serve immediately or chill up to 2 hours. Sprinkle with almonds (if using) before serving.

REALLY FRESH RAW QUINOA SALAD (RAW, VEGAN, GLUTEN FREE)

Steps:

• Mix all ingredients together.
• Enjoy the fresh taste!

VEGAN CURRY QUINOA SALAD

Steps:

• Combine water and quinoa in a saucepan over high heat. Cover and bring to a boil. Reduce heat to low. Cook until water has been absorbed, about 15 minutes.
• Whisk sour cream, curry powder, lime juice, ginger, salt, and black pepper together in a large bowl. Add oil; whisk thoroughly. Toss with the quinoa, mango, peanuts, red bell pepper, mint, and jalapeno.

VEGAN QUINOA SALAD - GLUTEN FREE

Steps:

• Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs).
• For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.
• Chop the carrot, zucchini and bell pepper, kale (or spinach).
• Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
• Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
• Add seeds and nuts to chopped veggies.
• Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix.
• Top with avocado (chopped or sliced), and garnish with parsley.

QUINOA SALAD (VEGAN)

Steps:

• Combine apple juice and quinoa in a saucepan. Bring to a boil; reduce heat and simmer, partially covered, until quinoa is tender, about 20 minutes. Drain excess water and transfer to a large bowl.
• Whisk agave nectar, safflower oil, poppy seeds, and mustard together in a small bowl to make dressing.
• Chill quinoa and dressing in the refrigerator, at least 4 hours.
• Fold apple, cranberries, cashews, onion, and salt into chilled quinoa. Add dressing; mix well to combine.

VEGAN GREEK QUINOA SALAD

Steps:

• Bring 3 cups water to a boil and add quinoa. Cover and reduce heat to medium/high. Let simmer about 20 minutes or until all water is absorbed. Once quinoa is done, put in a bowl and refrigerate until completely cool.
• While quinoa is cooking, prepare fresh ingredients. Chop tofu into ½ inch cubes, and then gently crumble slightly into bowl. To tofu add 1/3 cup vinegar, half to juiced lemon, half of lemon zest, and 1 clove of grated garlic. Let marinate
• Chop basil, parsley, cilantro, scallions and red onion. Coarsely chop spinach and add veggies into large bowl.
• Cut Kalamata olives into quarter rings, add to bowl.
• In a bowl, whisk together reserved vinegar, lemon juice, lemon zest, grated garlic, and tahini, set aside.
• Add marinated tofu with marinade into bowl with veggies.
• When quinoa is cooled, add to veggie mixture, pour in dressing, and mix thoroughly.
• Mix in pine nuts.
• Eat immediately or refrigerate a few hours for best results.

VEGAN QUINOA SALAD

Steps:

• Cook quinoa in vegetable broth until it fluffs up, about 15 minutes, stirring occasionally.
• While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves and salt and pepper.
• When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.