5.0 from 12 votes
Quinoa Vegetable Salad with Lemon-Basil Dressing
A nourishing quinoa salad with colorful vegetables, chickpeas, and fresh lemon-basil dressing! Great for make-ahead meals, parties, potlucks, etc.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 (1 cup servings)
Calories: 166 kcal
Course:
Salad
Cuisine:
Vegan , gluten-free
Ingredients
- 1 cup white quinoa
- 15 oz. can garbanzo beans
- 3 roma tomatoes
- 1 orange bell pepper
- 4 green onions
- 1 1/2 cups sweet corn, cooked
- 2-3 Tbsp. fresh basil (and/or fresh parsley)
For the lemon-basil dressing:
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. apple cider vinegar
- 1-2 cloves garlic, minced
- 1 1/2 tsp. dried basil
- 1/4 tsp. salt
- Optional: lemon zest
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
- Yield: Recipe makes about 8 heaping cups salad.
- Dressing: The dressing is fairly subtle, so add lemon zest, more lemon juice, or even more vinegar to taste if desired. You can also whisk in 1 Tbsp. olive oil if desired.
- Other flavors: Add vegan feta cheese crumbles, Kalamata olives, roasted red pepper, or a dollop of dairy-free pesto for extra flavor.
- Recipe adapted from Betty Crocker.
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
370mg
(11%)
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.