Simple Vegan Quinoa Salad (5-Ingredient)
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Cook20 min
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Total50 min
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Servings4
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A fresh herb-infused quinoa bowl makes a nutritious weeknight dinner full of flavor. I start by toasting quinoa over medium-high heat for three to five minutes, which brings out its nutty flavor and keeps grains from clumping. Then I add water and simmer covered until the liquid absorbs completely. While it cools, I whisk together olive oil, lemon zest, fresh lemon juice, minced garlic, parsley, and mint for a vibrant dressing. Finally, I toss in cherry tomatoes, cucumbers, red peppers, and red onion, then coat everything with that herb dressing for the best flavor.
Quinoa Must Be Rinsed
To prepare this vegan quinoa salad, you’ll need a selection of whole grains, healthy fats, fresh herbs, and colorful vegetables. The base of this dish starts with quinoa, a complete protein grain that needs proper rinsing before cooking to remove any bitter coating. Combined with a bright lemon dressing infused with garlic and fresh herbs, this salad delivers both nutrition and vibrant flavor in every bite. For the best quality and value, consider purchasing quinoa in bulk* to have a reliable superfood source on hand.
Simple Vegan Quinoa Salad (5-Ingredient)
by veganpreps.com
Ingredients
- 1 1/2 cups quinoa, rinsed thoroughly under cold water and drained
- 3 cups water
- 6 tablespoons olive oil (1/4 cup plus 2 tablespoons)
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 6 tablespoons fresh parsley, finely chopped
- 6 tablespoons fresh mint, finely chopped
- 1 1/2 teaspoons fine salt
- 1 cup cherry tomatoes, halved
- 2 mini cucumbers, sliced into rounds
- 1 medium red bell pepper, chopped
- 1/2 cup red onion, finely chopped
Instructions
- 1Toast the rinsed, drained quinoa in a dry medium saucepan over medium-high heat, stirring frequently, for 3 to 5 minutes until the grains smell nutty and begin to pop.
- 2Add the water to the toasted quinoa, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and spread onto a rimmed baking sheet to cool to room temperature, about 15 minutes.
- 3While the quinoa cools, whisk together the olive oil, lemon zest, lemon juice, minced garlic, parsley, mint, and salt in a large bowl.
- 4Add the cooled quinoa to the dressing and toss to coat. Fold in the cherry tomatoes, cucumber, red bell pepper, and red onion.
- 5Taste and adjust seasoning with additional salt or lemon juice. Serve at room temperature or refrigerate for up to 3 days.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
As you’re gathering your ingredients, make sure your quinoa is thoroughly rinsed under cold water using a fine-mesh strainer to get rid of the saponin coating that can give it a bitter taste. Grab fresh herbs that are vibrant in color and fragrant, since they’re key to this salad’s flavor. The vegetables should be fresh and firm – if mini cucumbers are hard to find, regular cucumber works well as a substitute. I always use fresh lemon juice rather than bottled since it really makes the dressing taste better, and quality olive oil is totally worth it for the best results.
Toast Quinoa First
Start by rinsing 1-1/2 cups of quinoa and draining it well to remove any bitter coating. In a large saucepan over medium-high heat, cook and stir the quinoa for 3-5 minutes until it becomes lightly toasted and fragrant. This toasting step is important because it boosts the nutty flavor of the quinoa and helps stop it from becoming mushy during cooking. Once toasted, add 3 cups of water to the saucepan and bring the mixture to a boil.
After the water reaches a boil, reduce the heat to low and cover the saucepan. Allow the quinoa to simmer for 12-15 minutes until all the liquid is absorbed and the grains are tender. You’ll know it’s done when you can see the white germ separating from each grain. Once cooked, transfer the quinoa to a large bowl and let it cool slightly so it’s easier to handle and won’t wilt the fresh herbs and vegetables.
While the quinoa cools, I prepare the dressing by whisking together 1/4 cup plus 2 tablespoons of olive oil, 1 tablespoon of grated lemon zest, 1/4 cup of lemon juice, 4 minced garlic cloves, 6 tablespoons of minced fresh parsley, 6 tablespoons of minced fresh mint, and 1-1/2 teaspoons of salt in a small bowl. I add the fresh vegetables – 1 cup of halved cherry tomatoes, 2 sliced mini cucumbers, 1 medium chopped sweet red pepper, and 1/2 cup of chopped red onion – to the cooled quinoa, then drizzle with the dressing and toss everything together. Cover and refrigerate until ready to serve.
Final Thoughts
This vegan quinoa salad works as a standalone lunch, a side dish at your dinner table, or even the base for meal prep throughout your week. I’ve found that making a double batch on Sunday saves you time during busy weekdays. You can store it in airtight containers* for up to five days, though I’d add extra lemon juice before serving to refresh the flavors.
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