Print

Vegan Quinoa Salad

Print Recipe

A vibrant vegan quinoa salad packed with protein and fiber, perfect for picnics and potlucks.

Ingredients

Scale
  • 1 cup quinoa (dry, 170 g)
  • 1 red bell pepper (chopped)
  • 1 cup baby spinach (1 oz, 30 g)
  • 1 green onion (thinly sliced)
  • 1 avocado (diced)
  • 2 cups chickpeas (cooked & drained, 330 g)
  • ½ cup corn kernels (80 g)
  • ½ cup almonds (slivered, 55 g)
  • 3 tbsp raisins
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • Dash of pepper

Instructions

  1. Rinse the quinoa under cool running water to remove bitterness.
  2. Cook the rinsed quinoa with 2 cups of water in a saucepan for about 15 minutes.
  3. Chop the red bell pepper, green onion, and avocado into bite-sized pieces.
  4. Combine the cooked quinoa with the chopped veggies, chickpeas, corn, raisins, and almonds in a large bowl.
  5. Make the dressing by whisking together lemon juice, olive oil, maple syrup, and pepper in a small bowl, then pour it over the salad.
  6. Chill the salad in the refrigerator for about 30 minutes before serving.

Notes

Perfect for meal prep! Leave out the avocado until ready to serve to prevent browning.

Nutrition

Keywords: vegan, quinoa salad, picnic, potluck, healthy salad

Find it online: https://sprinklespoon.com/30-quick-vegan-picnic-potluck-dishes/