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5.0 from 3 votes

Vegan Quinoa Salad

A meal prep superstar, this Vegan Quinoa Salad can be made in advance for tasty portable lunches and as a speedy option for weeknight dinners.

Prep Time
15 mins
Cook Time
15 mins
Total Time
28 mins
Servings: 4 servings
Calories: 292 kcal
Course: Salad
Cuisine: American , Vegetarian , Vegan

Ingredients

  • 1 cup dry quinoa or 3 cups cooked
  • 1 ½ cups water
  • 15 oz (1 can) black beans drained and rinsed
  • 1 cup diced bell peppers
  • 1 cup diced tomatoes
  • 1 cup shredded carrots
  • ½ cup finely chopped red onion
OPTIONAL EXTRAS
  • Lime slices to garnish
  • fresh chopped herbs (parsley, scallions, etc...)
  • additional veggies
DRESSING OPTION #1 - Cilantro Lime
  • ¼ cup fresh squeezed lime juice
  • 3-4 TBSP avocado oil or light olive oil
  • 1 TBSP red wine vinegar or white wine vinegar
  • 1 clove garlic (peeled, smashed, and minced)
  • 3-4 TBSP chopped cilantro leaves
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp ground cumin
DRESSING OPTION #2 - Lemon Vinaigrette
  • 1.5 lemons juiced
  • 3 TBSP avocado oil or light olive oil
  • 1 tsp white wine vinegar
  • 1 clove garlic (peeled, smashed, and minced)
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Instructions

COOK THE QUINOA
    Cup of Yum
  1. Rinse and drain ¾ cup quinoa using a mesh strainer or sieve.
  2. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
  3. Next add 1 ¼ cup water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed.
  4. Fluff with a fork and transfer to a large mixing bowl.
PREP THE VEGGIES + DRESSING
  1. While the quinoa cooks, chop and prep remaining ingredients. Dice tomatoes and peppers, peel and finely dice onion, peel and mince garlic. Chop fresh herbs. Drain and rinse beans.
  2. For the dressing, combine ingredients in a small mason jar, secure the lid, and shake well.
  3. If you're adding extra vegetables to the mix (hooray!) simply make a little extra dressing so you have enough. Leftover dressing will keep 4 days refrigerated.
  4. Once quinoa is fluffed and ready, add beans, vegetables, and choice of herbs. Shake the dressing once and add about ½ of it to the salad right away and any extra desired when serving.
CHILL + ENJOY!
  1. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1 hour or longer if meal prepping. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice (to taste) after chilling.
  2. Boost the flavors with extra of any of the following: cilantro, scallions, chili powder, cumin, and/or additional salt + pepper. Let your taste buds be your guide!

Notes

  • Additional vegetable options to mix and match: kale, arugula, cucumber, corn, avocado, edamame, broccoli, cauliflower, olives, etc... Have fun with it! Toasted chopped nuts or roasted sweet potato are also a delicious add-in!
  • Leftover salad is fantastic the next few days and can be stored in an airtight container in the fridge for 3-4 days.
  • Nutrition Facts below are estimated for the salad only using an online recipe nutrition calculator. Simply adjust based on choice of dressing and added extras.

Nutrition Information

Calories 292kcal (15%) Carbohydrates 54g (18%) Protein 14g (28%) Fat 3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 445mg (19%) Potassium 876mg (25%) Fiber 13g (52%) Sugar 5g (10%) Vitamin A 5565IU (111%) Vitamin C 42mg (47%) Calcium 97mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 292

% Daily Value*

Calories 292kcal 15%
Carbohydrates 54g 18%
Protein 14g 28%
Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Sodium 445mg 19%
Potassium 876mg 19%
Fiber 13g 52%
Sugar 5g 10%
Vitamin A 5565IU 111%
Vitamin C 42mg 47%
Calcium 97mg 10%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.