Go Back Email Link
–+ servings
vegetable quinoa salad ingredients in white bowl
Print Recipe
5 from 35 votes

Fresh Vegetable Quinoa Salad Recipe

This refreshing quinoa salad is made with simple, fresh vegetables, chickpeas, quinoa, and zesty dressing. It's nutrient-packed and travel-friendly for the best lunch any day of the week!
Prep Time20 minutes
Total Time20 minutes
Course: Lunch, Meal Prep, Salad, Side Dish
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 cups
Calories: 252kcal
Author: Traci

Equipment

Ingredients

  • ½ cup Dried Quinoa or 2 cups cooked quinoa
  • ⅛ teaspoon Sea Salt
  • 1 (15-ounce) can Chickpeas (drained) or 1 ½ cups cooked chickpeas
  • 1 medium Carrot shredded (1 cup)
  • 1 Red Bell Pepper diced (1 cup)
  • ½ large Cucumber diced (1 cup)
  • 1 cup Sweet Corn fresh or frozen
  • 1 cup Purple Cabbage shredded
  • 1 cup Cherry Tomatoes chopped
  • ½ small Red Onion diced (½ cup)
  • ½ cup Fresh Parsley chopped

Dressing ingredients

  • 2 tablespoons White Wine Vinegar or any variety
  • 1 teaspoon Dijon
  • 1 teaspoon Maple Syrup or other liquid sweetener
  • 2 tablespoons Extra Virgin Olive Oil
  • Sea Salt to taste
  • Black Pepper to taste

Instructions

  • Cook QUINOA according to package instructions along with SALT.
  • Allow to cool completely, cover, and refrigerate until ready to use.
  • In a large bowl, combine COOKED QUINOA, CHICKPEAS, CARROTS, BELL PEPPER, CUCUMBER, CORN, CABBAGE, TOMATOES, ONION, and PARSLEY. Cover and refrigerate until ready to serve.
  • Make the dressing In a separate mixing bowl by whisking together VINEGAR, DIJON, and MAPLE SYRUP.
  • Slowly drizzle in OLIVE OIL and whisk until creamy. Add SALT and PEPPER to taste. Refrigerate until ready to serve.
  • To serve, add dressing to salad and toss to combine.
  • Refrigerate in an airtight container up to 5 days.

Video

Notes

  • Select fresh, crisp vegetables for the best flavor, nutrients, and visual appeal.
  • When cooking quinoa for this salad, ensure that it cools completely before adding it to the salad.
  • When making ahead, wait to dress the salad just before serving to ensure optimal freshness.
  • If the salad has lost some crispness, you can freshen it up by adding extra fresh vegetables just before serving.
  • Adjust the ingredients and quantities based on your personal preferences. Feel free to add or omit ingredients to suit your taste. Visit the recipe variations section for ingredient swap suggestions.

Nutrition

Serving: 1cup | Calories: 252kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 64mg | Potassium: 614mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 39mg | Calcium: 67mg | Iron: 4mg