This nourishing Quinoa Vegetable Salad recipe features colorful veggies, chickpeas, fresh herbs, and a lemon-garlic dressing! It's so easy to assemble, and great for make-ahead meals, picnics, potlucks, and beyond. (Vegan, gluten-free, oil-free.)
This easy-to-assemble colorful quinoa salad is so healthy, nourishing, and delicious!
It features a hearty combination of quinoa and chickpeas. Then we add lots of colorful veggies and fresh herbs. And finally, toss it with a tasty lemon-garlic dressing. (Yum!)
Best of all, it's great made in advance. I find the flavors only get better with time. So it's awesome for meal prep and take-along lunches. (Not to mention summer gatherings, BBQs, picnics, and potlucks.) I truly hope you enjoy it as much as I do!
Ingredients for Quinoa Vegetable Salad
For this recipe, you'll toss together in a large bowl:
- White quinoa: Quinoa is so versatile, nutrient-rich, and simple to cook. We'll simmer it in a medium saucepan then give it a fluff before adding to the salad.
- Garbanzo beans (chickpeas): You'll need one 15-ounce can for this recipe. (Or if you cook your own from scratch, use about 1.5 cups cooked beans.) You could also try this salad with black beans, cannellini beans, pinto beans, white beans, etc.
- Grape tomatoes: Or cherry tomatoes. I like these for their bright, sweet flavor. But you can substitute roma tomatoes, plum tomatoes, or other garden tomato.
- Orange bell pepper
- Cucumber: We'll use half of an English cucumber (also called hothouse cucumber). This adds a refreshing crunch to the salad. Or you can swap in mini cucumbers or regular garden cucumber instead.
- Sweet corn: I purchase organic corn whenever possible. You can use frozen corn (thawed), canned corn, or a freshly cooked ear of corn. Most of the time I use a 15-ounce can organic sweet corn for convenience.
- Red onion: I like the bold taste of red onion in this recipe, but you can swap in green onion (scallions) for more subtle flavor.
- Fresh basil & fresh parsley: These herbs add so much bright, vibrant flavor to the salad. Either flat-leaf parsley (also called Italian parsley) or curly parsley works great. Cilantro or chives can be included as well.
- Fresh lemon juice: You'll need three tablespoons lemon juice for this recipe, which is about one juicy lemon. For even bolder flavor, you can also add lemon zest.
- Apple cider vinegar: Or for a different flavor variation, try red wine vinegar instead.
- Fresh garlic cloves: Use one or two cloves according to your taste. (Or even more if you love the flavor!)
- Dijon mustard
- Salt: You can also include black pepper to taste if desired.
Customizing
Veggies: Change it up with other vegetables as you see fit! Add diced avocado, roasted red pepper, artichokes, sugar snap peas, grated carrot, etc. (Or you could include roasted vegetables instead!) Chopped baby spinach or arugula would be tasty too.
Add vegan cheese: Sprinkle with dairy-free feta cheese crumbles for salty, tangy flavor. Kalamata olives, pine nuts, and Vegan Pesto are really tasty too!
Dressing: Add a teaspoon of lemon zest, more lemon juice, or more vinegar to taste if desired. This recipe is made oil-free, but you can whisk in one tablespoon of good quality extra-virgin olive oil if you prefer. A pinch of red pepper flakes or cayenne pepper can add some heat.
Serving
Temperature: Serve this salad immediately while it's slightly warm, at room temp, or after it chills in the fridge.
Main dish or side dish: This salad is perfect for take-along lunches, meal prep, picnics, parties, potlucks, and summer BBQs. It works great as a side dish or main dish!
Storing
Store in an airtight container in the refrigerator. I find it holds up really well in the fridge, and keeps for about 4-5 days.
For more inspiration, also browse all vegan quinoa recipes or gluten-free recipes.
Quinoa Vegetable Salad (Easy!)
Ingredients
- 2/3 cup white quinoa
- 15 oz. can garbanzo beans
- 1 1/2 cups sweet corn, cooked
- 1/2 pint grape tomatoes
- 1/2 English cucumber
- 1 orange bell pepper
- 2/3 cup red onion
- 2-3 Tbsp. fresh basil
- 1/4 cup fresh parsley
For the lemon-garlic dressing:
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 1-2 cloves garlic, minced
- 1/2 tsp. salt
Instructions
- Cook quinoa: Place 2/3 cup quinoa (rinsed and drained) in a medium saucepan with 1 cup water (or vegetable broth for more flavor). Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
- Make dressing: While quinoa is cooking, place all dressing ingredients in a small bowl. Whisk to combine and set aside.
- Prepare vegetables: Halve/quarter the tomatoes. Dice the cucumber and bell pepper. Finely dice the red onion. Roughly chop the fresh basil and parsley. Place all in a large mixing bowl. Rinse and drain the garbanzo beans and add to bowl. Add the sweet corn.
- Assemble salad: When quinoa is done cooking, let it cool for a few minutes. Then add it to the bowl with the veggies.
- Add dressing: Pour dressing over the top and toss well to combine. Taste and adjust flavors if desired. (Add more salt, vinegar, lemon juice, herbs, etc.)
- Serving: You can serve this dish immediately or let it chill covered in the refrigerator for a few hours to let the flavors intensify.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Kristi says
Do you happen to have the original recipe for this? I had this saved to Pinterest for years and went back to make it and it had changed. I would love to have the old recipe if possible?! It was a huge crowd pleaser at work and at home.
Kaitlin says
Hello, Kristi! I sure do - I just emailed you the old version so please let me know if you didn't receive it. Hope you continue to enjoy the recipe!
Jessica says
I just made this and it's fantastic! I added a bit of pepper, extra lemon juice and olive oil, and a bit of cayenne pepper to add more flavor.
Kaitlin says
Wonderful to hear, Jessica! Thanks for sharing!
Annemarie Doolin says
This dish introduced me to quinoa. I actually added just about everything in this dish. Not only did my husband love it but his other "non-veggie", red blooded "I don't do salads" guy had 3 HELPINGS! For the record I added kale, cherry tomatoes, raisins, celery, pumpkin seeds, pine nuts, artichokes with a drizzle of their oil from the jar, red peppers, grated carrot, mushrooms, cucumber, chick peas in halves... tossed it in your dressing recommendation and then sprinkled sesame seeds on top. Fabulous if you have guests coming because it's plenty to go around. Thanks!
Kaitlin says
Hello, Annemarie! Wow, such fantastic additions! Thank you so much for sharing this kind and helpful feedback. So glad you all enjoyed!
LitKnitter says
Thanks for this recipe. I didn't have garbanzo beans on hand so used pinto beans and added cumin. So easy, healthy, and plenty of leftovers for lunches. It's going into my regular rotation - thanks again!
Kaitlin says
Fantastic idea adding pinto beans and cumin - that sounds wonderful!
Pamela Elliott says
Love this recipe - it's quickly become a weekly favorite for me! thank you!
Kaitlin says
Great to hear it's become a favorite, Pamela! Thanks for sharing!
Anonymous says
LOVE your recipes. Tried this one and the Mexican quinoa dish and they are amazing.
Kaitlin says
So great to hear that! Thank you for the kind feedback.
Anonymous says
Just made this and boy was it easy and tasty! I made a little bit more of the dressing for more taste. So good!
Kaitlin says
Can't go wrong with a little more dressing! So glad you enjoyed it!
Lacy Dean says
I made this for a cook out and even my very picky, veggie hating friends loved this! It's so good. I love quinoa and I love that this one is a cold dish.
Kaitlin says
So great! Glad everyone enjoyed it. Thanks for the message!
Carrie Barnett says
Any suggestions for things that would taste good to replace the corn and bell pepper? I can't eat either but would still want the same colors and crunch that those give.
Lacy Dean says
Kale, summer squash, zucchini? I've made this and really a lot of veggies would be good in this. Just pick veggies you think go well with lemon and basil.
Kaitlin says
Hi Carrie! Lacy has some awesome suggestions. And as far as color, you could find different colored tomatoes as well (yellow, orange, and red).
Katie & Ryun says
I don't comment very much on strangers' blogs, but this was so good! We added the feta too and put it on top of toasted bread and it was so good. I think we're going to try spreading a little hummus on naan and then this stuff on top. This was awesome.
Kaitlin says
Hello! I'm honored you came back to comment, thank you! So great to hear you enjoyed it. And I love your idea of putting this on top of naan with hummus! Good thinking!
Laura says
I've made this twice now and my husband loves it (so do I)! It's a perfect easy meal for him to take on trips. I also LOVE the dressing. Quinoa by itself doesn't taste very good, but the dressing does a great job of masking the flavor. The only change I make is cooking the garbanzo beans for 5 minutes - I prefer them to be soft rather than a little crunchy.
Kaitlin says
So great to hear! Thanks for your kind and thoughtful feedback, Laura.
Jennifer Keller says
My whole family just inhaled this dish. My 2 & 4 yr olds kept asking for more! I had to use Thai basil because it was all I had in the house, but it was AMAZING! Thank you.
Kaitlin says
Thai basil sounds great! Glad you all enjoyed it and thanks for the message, Jennifer!
angel smith says
Just made this and had it for lunch. Delicious!!! I did add a little more lemon juice and some salt and pepper as well. So good.
Kaitlin says
Great to hear, Angel!
Anonymous says
Made this tonight and am enjoying it now. Definitely needed a bit of pepper, and I'm a fan of feta, so added that. For a bit of crunch, I may add some almonds tomorrow when I have it for lunch. Very yummy...and so many variations to try.
Kaitlin says
Wonderful, thank you for sharing! Almonds would be great for a little crunch!
Anonymous says
I just have to say how amazing this dish is. I made it on a whim because I've always wanted to try quinoa, and my husband has made me make it four times in one month! He even asked me to make it for a work party he had, and he quickly emailed me that afternoon to get the recipe for his co-workers. Definitely a keeper in our kitchen! Thank you for converting us to quinoa.
Kaitlin says
Aww, that's wonderful to hear you two are enjoying it. Glad it's a keeper!
dj says
Thanks for this recipe! I made it today (100 here in Texas) and served it with grilled lemon chicken tenders. It made a huge bowl - more than I expected, but we ate more than I expected. My husband, who is not usually a fan of chickpeas thought it was a perfect meal for the hot day. I'll be making this one a lot this summer. I found this recipe on Pinterest. The colors caught my eye - I'm always looking for easy fresh, healthy recipes and bright colors are the sign of a good meal. Thanks again.
Kaitlin says
Glad to hear the salad worked out for you both! Always great to have refreshing, colorful meals that you don't need to turn the oven on for.
Anonymous says
I love this recipe and make it most Sundays now for the week to have as a side with dinner!!
Kaitlin says
So glad you've been enjoying it!
Rach Anderson says
I love it! I'm eating it right now, and I can't stop. I love all the different flavors and textures. I may have to add some shredded chicken for my carnivorous husband. Still, I love it. I'm on my third helping!
Kaitlin says
Fantastic to hear you're enjoying it! Thanks for sharing, Rach!
Anonymous says
Wanted to let you know, my husband has been eating the leftovers and he commented that he really likes this salad and was surprised at how well it kept. This is a huge big deal because my husband rarely comments about food. I will be making it again soon. You have got a real winner with this one!!!
Phyllis says
I made this for National Nutrition Month (I am the dietitian at my small hospital). I served it in small sample containers to give away to employees & visitors - great response! They loved it! Now I'm going to offer it for sale on our next "Meatless Monday".
Kaitlin says
Hi Phyllis! So fun to hear you made this for people at your hospital! Thanks a lot for sharing your kind feedback.
Cathy says
This is probably the prettiest food I've ever made. And very tasty, thank you!
Kaitlin says
Hi Cathy! Lovely to hear that - thank you for sharing!
Ali Rivera says
Just made this tonight. Added an avocado, pink salt, crushed rainbow pepper and 1 clove of garlic to the dressing. Thought there would be leftovers, but 3 of us finished it off! So good! Thanks for the recipe.
Kaitlin says
Hello, Ali! Your additions sound absolutely wonderful. Thanks for sharing your kind and helpful feedback!
Veronica says
Delicious! Great recipe! I added a touch of salt and pepper, then ate about half the bowl.
Kaitlin says
Fantastic, Veronica! Happy to hear you enjoyed!
Stephanie says
Just made this for dinner! It's awesome. Love quinoa salads, and have enjoyed every one I've made. So versatile. This is nice and light and refreshing. I cooked my quinoa in vegetable broth. Delish! Thank you for posting!
Kaitlin says
Amazing to hear you enjoyed it for dinner, Stephanie! Great call cooking your quinoa in veggie broth for more flavor!
Bianca says
This is so yummy! I added shredded baby kale and fresh mozzarella and pepper and salt - so good!
Kaitlin says
Thanks for sharing, Bianca. Glad you enjoyed it!