Vegan Quinoa Salad
Equipment
- 1 medium saucepan with lid
- 1 Fine mesh strainer
- 1 large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Whisk
Ingredients
- 1 cup quinoa raw rinsed
- 2 cup water cold
- 1/2 teaspoon salt fine
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup canned chickpeas drained and rinsed
- 1/4 cup Kalamata olives pitted and sliced
- 1/4 cup fresh parsley finely chopped
- 2 tablespoon fresh mint finely chopped
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon salt fine or to taste
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water.
- Add rinsed quinoa, water, and 1/2 teaspoon salt to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover with a lid, and simmer for 12–15 minutes until the water is absorbed and quinoa is tender.
- Remove the saucepan from heat, keep covered, and let the quinoa steam for 5 minutes.
- Fluff the quinoa gently with a fork and spread it in a large mixing bowl to cool for about 10 minutes.
- While the quinoa cools, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and red bell pepper, and finely chopping the red onion, parsley, and mint.
- Add cherry tomatoes, cucumber, red bell pepper, red onion, chickpeas, olives, parsley, and mint to the cooled quinoa in the large bowl.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, black pepper, and 1/4 teaspoon salt until emulsified.
- Pour the dressing over the quinoa mixture and toss gently with a wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Let the salad rest for at least 10 minutes at room temperature to allow flavors to meld before serving.
Notes
For best results, ensure the quinoa is only slightly warm or fully cooled before adding the vegetables to prevent them from wilting and releasing excess water; you can cook the quinoa ahead and chill it for even better texture. Using a fine-mesh strainer is important so you don’t lose quinoa seeds when rinsing, which helps remove bitterness. The salad keeps well refrigerated for up to 3 days, but add extra lemon juice and a drizzle of olive oil before serving leftovers to refresh the flavors. You can vary the vegetables with what’s in season, swap chickpeas for other beans, and add nuts or seeds for extra crunch while still keeping the dish fully vegan and nutrient-dense.
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