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    Home » All Recipes » Salad » Quinoa Veggie Salad

    Quinoa Veggie Salad

    Aug 21, 2022 by Tania Sheff · This post may contain affiliate links

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    This Quinoa Veggie Salad is fresh and crisp, packed with healthy protein and tossed in a cilantro lime dressing. It's as simple as it is delicious.

    Quinoa Veggie Salad in a white bowl

    You're going to love this light and refreshing Quinoa Veggie Salad. Full of crisp and juicy vegetables, fluffy quinoa, and fresh chopped cilantro, it's got the most amazing flavor and texture. The citrusy dressing is made with fresh lime juice and earthy cumin. This combination is perfect for summer barbecues and light lunches at home or work.

    This dish is filling without being too much. You can enjoy it on its own or use it as a starter for a larger meal. The quinoa adds protein, making it more satiating. And because this recipe is so versatile, you can add vegetables or more protein, or make substitutions to fit your preferences. It's quick, easy, and scrumptious. Let's look at the ingredients you'll be using in more detail.

    Video Tutorial

    What you'll need

    • Quinoa. Cook it, or use leftover quinoa.
    • Veggies. I used cucumbers, tomatoes, and avocado. Onion is also a great addition.
    • Herbs. Cilantro tastes best in this salad. Parsley and scallions would work, too.
    • Olive Oil. Or any other oil of choice.
    • Lime Juice. Or you can use vinegar.
    • Cumin Powder. Optional.
    • Salt & Pepper. To taste.

    How to make this salad

    1. Combine ½ cup of quinoa and 1 cup of water in a small pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Cool.

    cooking quinoa

    2. Add cooled quinoa together with the rest of the ingredients into a large mixing bowl. Mix well and serve immediately.

    mixing the salad ingredients together
    Quinoa Veggie Salad in a mixing bowl

    Tips for the best Quinoa Veggie Salad

    • Use fresh ingredients. The flavors of your salad will be so much more intense and delicious if you use fresh ingredients like cilantro and freshly squeezed lime juice. Dried herbs and concentrate just aren't the same.
    • Cool your quinoa before adding it. Hot quinoa will cause your veggies to become lukewarm, so make sure the quinoa is sufficiently cooled before adding it in with the vegetables.
    • Dice everything to a uniform size. You don’t want one vegetable to overshadow another in this Quinoa Veggie Salad so cut everything to a similar size.
    • Pre-mix the dressing. Doing this will enable all the dressing ingredients to thoroughly combine so they are distributed evenly over the entire salad. It's not a necessity, but it helps.

    Add-ins and Substitutes

    • Add other vegetables. Try this Quinoa Veggie Salad with vegetables like onion, bell pepper, shredded lettuce, carrots, or celery.
    • Substitute other grains. You can also make this salad recipe with grains other than quinoa, such as bulgur, wild rice, sorghum, or millet.
    • Add protein. Make this a more filling meal by adding black beans, chickpeas, or tofu to the mix.
    • Make it spicy. If you like your salads with a kick, add some jalapeños, red pepper flakes, or cayenne pepper to the salad. Adjust the heat level to your liking.

    How to Store

    Store any leftovers of this Quinoa Veggie Salad in an airtight container in the refrigerator for up to 4 days. However, it tastes best when eaten fresh. As it sits, the vegetables leach moisture and lose some of their crispness, so try to only make what you can consume in a day to two.

    What to Serve with it

    • Breads. Serve this salad with a side of toasted pita bread, baguette, or focaccia bread. Or try it with some Vegan Cornbread.
    • Main dishes. This Quinoa Veggie Salad can be eaten as a side dish with Cauliflower Steaks with Chermoula Sauce, Black Bean Tacos, or Vegan Grilled Portobello Mushrooms.
    • Soups. Pair it with a bowl of Cabbage Soup, Red Lentil Soup, Spinach Orzo Soup, or Vegan Chicken Noodle Soup.
    • Pasta. Complete a meal by adding protein to a pasta dish, such as this Creamy Lemon Spaghetti, Sun Dried Tomato Pasta, or Spaghetti Aglio e Olio with Spinach.
    Quinoa Veggie Salad close up shot

    I just know you're going to love this amazing Quinoa Veggie Salad. It's refreshing, filling, and so easy. It makes a great weekday lunch or dish for a backyard party. Try it on its own or with lots of other recipes. It's versatile enough to please even the pickiest eaters. Enjoy!

    More tasty vegan salad recipes:

    • Curried Chickpea Salad Sandwich
    • Chickpea Cucumber Salad
    • Vegan Greek Salad
    • Refreshing Cucumber Salad

    Quinoa Veggie Salad

    This Quinoa Veggie Salad is fresh and crisp, packed with healthy protein and tossed in a cilantro lime dressing. It's as simple as it is delicious.
    5 from 2 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2 servings
    Calories: 469kcal
    Author: Tania Sheff

    Ingredients

    • ½ cup quinoa, uncooked
    • 1 cup water
    • 2 medium cucumber, cubed
    • 2 medium tomatoes, cubed
    • 1 large avocado, cubed
    • ¼ cup cilantro, chopped
    • 1 tbsp. lime juice
    • 1 ½ tbsp. olive oil
    • ½ tsp. cumin powder
    • ½ tsp. salt or to taste
    • ⅛ tsp. pepper or to taste

    Instructions

    • Combine ½ cup of quinoa and 1 cup of water in a small pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Cool.
    • Add cooled quinoa together with the rest of the ingredients into a large mixing bowl. Mix well and serve immediately.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Add-ins and Substitutes

    • Add other vegetables. Try this Quinoa Veggie Salad with vegetables like onion, bell pepper, shredded lettuce, carrots, or celery.
    • Substitute other grains. You can also make this salad recipe with grains other than quinoa, such as bulgur, wild rice, sorghum, or millet.
    • Add protein. Make this a more filling meal by adding black beans, chickpeas, or tofu to the mix.
    • Make it spicy. If you like your salads with a kick, add some jalapeños, red pepper flakes, or cayenne pepper to the salad. Adjust the heat level to your liking.

    How to Store

    Store any leftovers of this Quinoa Veggie Salad in an airtight container in the refrigerator for up to 4 days. However, it tastes best when eaten fresh. As it sits, the vegetables leach moisture and lose some of their crispness, so try to only make what you can consume in a day to two.

    Nutrition

    Calories: 469kcal | Carbohydrates: 46g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 506mg | Potassium: 1337mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1478IU | Vitamin C: 36mg | Calcium: 92mg | Iron: 4mg

    More Salad

    • Vegan Curried Chickpea Salad Sandwich
    • Chickpea Cucumber Salad
    • Easy Three Bean Salad (Vegan)
    • Grilled Eggplant

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