Healthy Vegan Quinoa Salad
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.
Servings: 7 cups
- 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)
- 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
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.
Store salad in the fridge for up to a week.
Nutrition information is an estimate for one cup of quinoa salad.
Calories: 237kcal | Carbohydrates: 37g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 432mg | Fiber: 6g | Sugar: 7g | Vitamin A: 783IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 3mg