Vegan Quinoa Salad
Vegan Quinoa Salad Recipe
Submitted by: Devin B.
This vibrant, protein-packed Vegan Quinoa Salad is easy to prepare, full of fresh crunch, and perfect as a light meal or a colorful side. It’s naturally vegan and vegetarian-friendly, and the mix of red cabbage, peppers, tomatoes and almonds gives it great texture and flavor. Prepare it ahead for picnics or potlucks—flavors meld beautifully after resting.
Prep time: 40 minutes
Serves 6-8
Ingredients:
- 6 cups cooked and cooled quinoa
- 1 cup finely sliced red cabbage
- ½ cup each chopped red and orange peppers
- 1 cup sliced grape tomatoes
- ½ cup slivered almonds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh chopped Italian flat-leaf parsley
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon kosher salt
Directions:
Combine all ingredients in a large mixing bowl and toss thoroughly so the dressing coats the quinoa and vegetables. Adjust seasoning to taste. Cover and let the salad rest for about 20 minutes at room temperature to allow the flavors to meld. Serve chilled or at room temperature. This salad keeps well in the refrigerator for 2–3 days—stir before serving and add a splash of lemon or olive oil if it seems dry.
Thanks to Devin B. for this fresh and satisfying recipe!
Devin B., Chef Extraordinaire