Vegan Quinoa Salad - Gluten Free Recipe

Name: Vegan Quinoa Salad - Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, uncooked; 1 large yellow bell pepper, chopped; 2 cups Baby Spinach, chopped; 2 medium carrots, chopped; 1 medium zucchini, chopped; 1/4 cup grapeseed oil; 2 tablespoons garlic, minced; 2 teaspoons Dijon mustard; 1/4 cup apple cider vinegar; 2 teaspoons lemon juice; 2 tablespoons kosher salt; fresh ground black pepper, to taste; 3 teaspoons maple syrup; 1/3 cup pepita seeds (pumpkin); 1/3 cup pine nuts; 1 (16 ounce) can pinto beans, rinsed and drained (I like black soybeans instead); 1 cup Baby Spinach or 1 cup kale, finely chopped; 1 large avocado, pitted and sliced

Servings: persons

1 cup quinoa, uncooked
1 large yellow bell pepper, chopped
2 cups Baby Spinach, chopped
2 medium carrots, chopped
1 medium zucchini, chopped
1/4 cup grapeseed oil
2 tablespoons garlic, minced
2 teaspoons Dijon mustard
1/4 cup apple cider vinegar
2 teaspoons lemon juice
2 tablespoons kosher salt
fresh ground black pepper, to taste
3 teaspoons maple syrup
1/3 cup pepita seeds (pumpkin)
1/3 cup pine nuts
1 (16 ounce) can pinto beans, rinsed and drained (I like black soybeans instead)
1 cup Baby Spinach or 1 cup kale, finely chopped
1 large avocado, pitted and sliced

1
Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs).
2
For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.
3
Chop the carrot, zucchini and bell pepper, kale (or spinach).
4
Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
5
Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
6
Add seeds and nuts to chopped veggies.
7
Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix.
8
Top with avocado (chopped or sliced), and garnish with parsley.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup quinoa, uncooked, 1 large yellow bell pepper, chopped, 2 cups Baby Spinach, chopped, 2 medium carrots, chopped, and more.

Yes, Vegan Quinoa Salad - Gluten Free falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegan Quinoa Salad - Gluten Free

How did you like this recipe?

Frequently Asked Questions