5 from 12 votes
Quinoa Vegetable Salad with Lemon-Basil Dressing
This Quinoa Vegetable Salad combines cooked white quinoa with garbanzo beans, diced tomatoes, orange bell pepper, green onions, and sweet corn, tossed in a bright lemon-basil dressing. The salad is refreshing and lightly textured, balancing the nuttiness of quinoa with crisp vegetables. The lemon-basil dressing adds a subtle herbaceous and tangy note that ties the ingredients together, making this dish suitable for lunch or a side salad.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
(1 cup servings)
Calories:
166 kcal
Course:
Salad
Cuisine:
Vegan, gluten-free
Ingredients
- 1 cup quinoa white
- 15 oz. garbanzo beans canned
- 3 Roma tomato
- 1 bell pepper orange
- 4 green onions
- 1 1/2 cups corn sweet, cooked
- 2-3 Tbsp. basil and/or fresh parsley, fresh
For the lemon-basil dressing:
- 3 Tbsp. lemon juice fresh
- 1 Tbsp. apple cider vinegar
- 1-2 garlic cloves, minced
- 1 1/2 tsp. basil dried
- 1/4 tsp. salt
- lemon zest optional
Instructions
- Cook quinoa: Place 1 cup quinoa (rinsed and drained) in a medium saucepan with 1 1/2 cups water (or vegetable broth for more flavor). Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
- Make dressing: While quinoa is cooking, place all dressing ingredients in a small bowl. Whisk to combine and set aside.
- Prepare vegetables: Dice tomatoes and bell pepper. Slice green onions. Roughly chop fresh basil. Rinse and drain garbanzo beans.
- Assemble salad: When quinoa is done cooking, let it cool for a few minutes. Then place quinoa and all other salad ingredients in a large mixing bowl.
- Add dressing: Pour dressing over the top and toss well to combine. Taste and adjust flavors if desired. (Add more salt, vinegar, lemon juice, etc.)
- Serving: You can serve this dish immediately or let it chill covered in the refrigerator for a few hours to let the flavors intensify.
Cup of Yum
Notes
- The dressing is mild; adjust with more lemon juice, vinegar, or lemon zest according to taste.
- Add vegan feta, Kalamata olives, roasted red peppers, or dairy-free pesto for extra flavor.
- The recipe yields about 8 heaping cups, making it suitable for multiple servings or meals.
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Potassium
370mg
(8%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
745IU
(15%)
Vitamin C
30mg
(33%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 (1 cup servings)
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 370mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 30mg | 33% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.