Vegan Quinoa Salad
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Vegan Quinoa Salad
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With a tangy balsamic dressing this gluten-free quinoa salad recipe makes for a delicious side dish or lunch recipe!
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Ingredients
For the salad
- 2 cups chickpeas rinsed (canned or soaked and cooked)
- ¾ cup quinoa cooked
- 1 cup cherry tomato quartered
- 1 red pepper diced
- ¼ almonds chopped (walnuts works too!_
- ⅛ cup hemp hearts
For the dressing
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbs Dijon mustard honey mustard if not making vegan
Instructions
- Peel, prep and chop all your veggies.
- In a large bowl combine all the ingredients for the salad. Mix well.
- In a small bowl whisk together the ingredients for the dressing.
- Pour the dressing over the chickpea salad and mix until everything is coated.
- Refrigerate until ready to serve (at least two hours ).
Equipments used:
Notes
- Before you start, cook quinoa according to package directions and chill in the fridge.
- The salad tastes best when it's had a solid two hours to sit in the fridge. It's even better the next day.
- Store it in the fridge in an airtight container with the dressing for 2-3 days.
Nutrition Information
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Calories
386kcal
(19%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Sodium
81mg
(3%)
Potassium
472mg
(10%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
935IU
(19%)
Vitamin C
38mg
(42%)
Calcium
61mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5cups
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Sodium | 81mg | 3% |
| Potassium | 472mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 38mg | 42% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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