5 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
13 mins
Total Time
28 mins
Servings:
4
servings
Calories:
292 kcal
Course:
Salad
Cuisine:
American, Vegetarian, Vegan
Ingredients
- 1 cup quinoa or 3 cups cooked, dry
- 1 ½ cups water
- 15 oz black beans drained and rinsed, 1 can
- 1 cup bell pepper diced
- 1 cup diced tomatoes
- 1 cup carrot shredded
- ½ cup onion red, finely chopped
OPTIONAL EXTRAS
- lime slices, to garnish
- fresh herbs parsley, scallions, etc, chopped
- vegetables additional
DRESSING OPTION #1 - Cilantro Lime
- ¼ cup lime fresh squeezed 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 cilantro chopped leaves
- ½ tsp salt sea salt
- ¼ tsp black pepper
- ¼ tsp cumin ground
DRESSING OPTION #2 - Lemon Vinaigrette
- 1.5 lemon juiced, plural
- 3 TBSP avocado oil or light olive oil
- 1 tsp white wine vinegar
- 1 clove garlic (peeled, smashed, and minced)
- ¼ tsp salt sea salt
- ¼ tsp black pepper
Instructions
COOK THE QUINOA
- Rinse and drain ¾ cup quinoa using a mesh strainer or sieve.
- 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!
- 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.
- Fluff with a fork and transfer to a large mixing bowl.
Cup of Yum
PREP THE VEGGIES + DRESSING
- 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.
- For the dressing, combine ingredients in a small mason jar, secure the lid, and shake well.
- 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.
- 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!
- 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.
- 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
(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%)
Nutrition Facts
Serving: 4 servings
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.