Healthy Vegan Quinoa Salad

5 from 1 vote

This quinoa and chickpea salad is refreshing and healthy! It’s super simple to make and is a
great recipe for a dinner get-together or for meal-prepping.

Course: Main Course, Salad, Side Dish

Cuisine: Vegan

Servings: cups

Calories: 237kcal

Author: Bree Sheree

Ingredients

Salad Ingredients

1 cup dry quinoa
¼ cup chopped green onion
¼ cup chopped red onion
1 cup chopped red pepper
1 cup chopped cucumber
1 cup corn (I buy frozen and thaw it before making)
1 ½ cups chickpeas (no salt added)

Dressing Ingredients

¾ cup water
1 ½ tablespoons maple syrup
1 ½ tablespoons tamari (low-sodium)
3 tablespoons tahini
3 tablespoons Dijon mustard
1 ½ teaspoons lemon juice

Instructions

If using frozen corn, take it out to thaw it.
Cook the quinoa on the stove.
Prepare the salad dressing while the quinoa cooks: Add all dressing ingredients to a food processor or high-powered blender and blend until smooth.
Chop and measure out your vegetables.
Once quinoa is cooked, add all salad ingredients to a bowl and mix thoroughly.
Pour on the dressing and mix. Cool salad in the fridge before eating.

Notes

Store salad in the fridge for up to a week.

Nutrition information is an estimate for one cup of quinoa salad.

Nutrition