Vegan Quinoa Salad (Gluten free)

This vegan quinoa salad recipe is refreshing, easy to make and made with affordable ingredients! All you need is quinoa, chickpeas, cashews, cucumber, fresh spinach, and dried cranberries! Then, it is dressed with a simple olive oil and lemon juice dressing. This salad is NOTHING like boring quinoa salads you’ve had in the past, I promise.

It is easy to toss together, especially if you use leftover quinoa. This Vegan Quinoa Salad makes for a great lunch or meal prep, plus it takes less than 30 minutes to make! I love it because it is super easy to make, delicious, AND inexpensive to make. Thats a win win if you ask me! Plus, this Vegan Quinoa Salad can feed a big group of people! It is made with simple ingredients that are easy to find at the grocery store.

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Prep Time 10

Cook Time 23

Total Time 34

Course Appetizer, lunch, Side Dish

Cuisine American

Servings servings

Calories 648 kcal

Ingredients

For the Salad:

1 cup quinoa rinsed
2 cups water or vegetable broth
15 oz chickpeas rinsed and drained
1 large cucumber diced
4 cups fresh spinach roughly chopped
1/2 cup dried cranberries
1/2 cup roasted cashews roughly chopped
1/2 cup dairy free feta crumbled

For the Dressing:

3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the cooked quinoa with a fork and let it cool slightly.
While the quinoa is cooking, dice the cucumber, chop the spinach, and roughly chop the cashews.
Rinse and drain the chickpeas.
In a small bowl, whisk together the olive oil, lemon juice, maple syrup, and Dijon mustard.
Season with salt and pepper to taste.
In a large bowl, combine the cooled quinoa, chickpeas, diced cucumber, chopped spinach, dried cranberries, and chopped cashews. Add the dairy free feta.
Pour the dressing over the salad and toss gently to combine. Serve the salad immediately or chill for later.

Nutrition

Calories: 648kcalCarbohydrates: 84gProtein: 24gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 10mgSodium: 220mgPotassium: 943mgFiber: 14gSugar: 22gVitamin A: 2903IUVitamin C: 15mgCalcium: 128mgIron: 7mg

Keyword dairy free, gluten free, meal prep

Tried this recipe?Let me know how it was!