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    Home » Recipes » Salad

    Quinoa Vegetable Salad with Lemon-Basil Dressing

    Feb 26, 2013 by Kaitlin

    A nutrient-rich Quinoa Vegetable Salad recipe with chickpeas and fresh lemon-basil dressing! It's easy to assemble, and also great for make-ahead meals, take-along lunches, picnics, potlucks, and more. (Vegan, gluten-free, oil-free.)

    Bowl of quinoa vegetable salad with lemon basil dressing

    This healthy quinoa salad is a great recipe for take-along lunches and meal prep.

    The quinoa and chickpea combination provides a hearty, satisfying boost of protein.

    Then it's tossed in a fresh and light lemon-basil dressing.

    Plus this is a great recipe to make ahead of time as we find the flavors only intensify as it chills.

    Ingredients in bowl for quinoa vegetable salad

    Ingredients for Quinoa Salad

    For the salad portion you will toss together in a large bowl:

    • White quinoa: Quinoa is so versatile, nutrient-rich, and simple to cook. You will lightly boil it in a medium saucepan with about 1.5 cups water or vegetable broth.
    • Garbanzo beans (chickpeas): You could also try this salad with black beans, cannellini beans, white beans, etc.
    • Grape tomatoes or cherry tomatoes: I use these because they are so sweet and flavorful. But you can substitute roma, plum tomato, or other garden tomato if desired.
    • Orange bell pepper
    • Green onion (scallion)
    • Cooked sweet corn: Either frozen, canned, or a freshly cooked ear of corn.
    • Fresh basil

    Ingredients for Dressing

    For the lemon-basil dressing you will whisk together:

    • Fresh lemon juice: You will need three tablespoons lemon juice for this recipe, which is about one lemon. For an even bolder lemon flavor, you can also use some lemon zest. (You could also try this with lime juice instead, but I haven't tested that version.)
    • Apple cider vinegar
    • Fresh garlic cloves
    • Dried basil
    • Salt to taste: You can also include black pepper to taste if desired.
    • Olive oil: This is optional. Simply omit for an oil-free version.
    Close up of vegan quinoa salad

    Customizing

    More tangy flavor: The dressing is fairly subtle, so add a teaspoon of lemon zest, more lemon juice, or more vinegar to taste if desired.

    Herbs: Fresh herbs add great flavor to this dish, and I highly recommend adding fresh basil or parsley if you have it.

    Flavors: You can also add Kalamata olives, roasted red pepper, red onion, black pepper, or vegan feta cheese for extra flavor.

    Vegetables: If you would like this salad heavier on the veggies, simply decrease the amount of quinoa. (Use about 1/2 to 3/4 cup instead of 1 cup.)

    Lemon basil quinoa salad on a white plate

    Storing

    This is a wonderful main dish or side dish for take-along lunches, meal prep, picnics, potlucks, BBQs, and gatherings.

    Simply toss together a batch ahead of time, then store covered in the refrigerator until ready to enjoy.

    We find it keeps well for about 4-5 days.

    Vegan quinoa vegetable salad with lemon dressing in a bowl

    For more inspiration, also browse all quinoa recipes or gluten-free recipes.

    Quinoa Vegetable Salad with Lemon-Basil Dressing

    A nourishing quinoa salad with vegetables and a fresh lemon-basil dressing! Great for make-ahead meals, take-along lunches, potlucks, etc.
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 8 (1 cup servings)

    Ingredients

    • 1 cup white quinoa (uncooked)
    • 15 oz. can garbanzo beans
    • 6 oz. grape/cherry tomatoes (or 3 roma)
    • 1 orange bell pepper
    • 4 green onions
    • 1 1/2 cups sweet corn (cooked)
    • 2-3 Tbsp. fresh basil (optional, but recommended)

    For the lemon-basil dressing:

    • 3 Tbsp. fresh lemon juice* (about 1 lemon, or more to taste)
    • 2 tsp. apple cider vinegar
    • 1-2 cloves garlic, minced
    • 1 1/2 tsp. dried basil
    • 1/4 tsp. salt
    • Optional: lemon zest

    Instructions

    • Cook the quinoa: place 1 cup quinoa (rinsed and drained) in a small saucepan with 1 1/2 cups 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 15-20 minutes.
    • Meanwhile, make the dressing: In a small bowl combine all dressing ingredients. Whisk to combine.
    • Dice tomatoes and bell pepper. Slice green onions. Rinse and drain garbanzo beans. Roughly chop fresh basil, if using.
    • When quinoa is done cooking, let cool for a few minutes. Then place all salad ingredients in a large bowl.
    • Pour dressing over top and toss well to combine. Taste and adjust flavors if desired.
    • Can serve immediately or chill covered in the refrigerator for a few hours to let flavors intensify. (Also great served with diced avocado!)

    Notes

    *Lemon: The dressing is fairly subtle, so add lemon zest, more lemon juice, or even more vinegar to taste if desired. Fresh herbs add great flavor to this dish as well.
    Yield: Recipe makes about 8 cups salad. (Halve recipe if desired.)
    Flavors: Add Kalamata olives, roasted red pepper, or vegan feta for extra flavor.
    Ratio: If you'd like this salad heavier on the vegetables, simply decrease quinoa. (Use 1/2 to 3/4 cup instead of 1 cup.)
    Recipe adapted from Betty Crocker.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Quinoa Vegetable Salad with Lemon-Basil Dressing
    Amount per Serving
    Calories
    166
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    370
    mg
    11
    %
    Carbohydrates
     
    30
    g
    10
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    745
    IU
    15
    %
    Vitamin C
     
    30
    mg
    36
    %
    Calcium
     
    44
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this lemon-basil quinoa salad, also check out:

    • Quinoa Chickpea Salad with Dill Dressing
    • Mexican Quinoa Salad
    • Cucumber Salad
    • Chickpea Salad with Lemon-Basil Dressing

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Beverly

      March 24, 2022 at 1:43 pm

      Hi! Looking forward to making this tonight. But just wondering how much oil you would add to the dressing recipe. I couldn’t seem to find that in your recipe above. Or do we omit it? Thanks.

      Reply
      • Kaitlin

        March 24, 2022 at 1:59 pm

        Hello Beverly! Feel free to add 1 tablespoon olive oil to the dressing if you wish! (That is how I originally posted it, but have since decreased my oil consumption and usually make oil-free dressings now.) But it's great with or without the oil, however you want to prepare it. Hope you enjoy!

        Reply
    2. Jessica

      July 06, 2021 at 9:57 am

      5 stars
      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 peeper to add more flavor.

      Reply
      • Kaitlin

        July 06, 2021 at 12:07 pm

        Thanks for sharing!

        Reply
    3. Annemarie Doolin

      May 18, 2016 at 8:55 am

      Hi, this dish introduced me to Quinoa. I actually added just about everything going 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!

      Reply
      • Kaitlin | The Garden Grazer

        May 27, 2016 at 2:29 pm

        Hi Annemarie! Wow, such fantastic additions! Thank you so much for sharing.

        Reply
    4. LitKnitter

      February 09, 2015 at 1:34 am

      Thanks for this recipe. I didn't have garbanzo beans on hand so used pinto beans & added cumin. So easy, healthy, and plenty of leftovers for lunches. It's going into my regular rotation -- thanks again!

      Reply
      • Kaitlin | The Garden Grazer

        February 10, 2015 at 8:34 pm

        Wonderful idea, thank you for sharing!

        Reply
    5. Pamela Elliott

      February 05, 2015 at 5:06 am

      love this recipe - it's quickly become a weekly favorite for me! thank you!

      Reply
      • Kaitlin | The Garden Grazer

        February 05, 2015 at 3:33 pm

        Great to hear!

        Reply
    6. Anonymous

      July 22, 2014 at 12:25 am

      LOVE your recipes. Tried this one and the Mexican quinoa dish and they are amazing.

      Reply
      • Kaitlin | The Garden Grazer

        July 22, 2014 at 3:16 pm

        So great to hear that! Thank you for the kind feedback.

        Reply
    7. Kmayb2009

      June 17, 2014 at 2:44 am

      How many does this serve if used as a side dish at a BBQ?

      Reply
      • Kaitlin | The Garden Grazer

        June 17, 2014 at 12:54 pm

        Hi! I'd guess it would serve about 6 as a side (maybe a little more if the servings were small!)

        Reply
    8. Anonymous

      May 27, 2014 at 9:40 pm

      I'm in a pre-diabetic workshop and I've been making this recipe a lot. I add any veggies that I have in the fridge - red onion, cucumber, summer squash etc. I also added garlic to the dressing and added more lemon juice and less oil. It's very versatile. Thanks for sharing.

      Reply
      • Kaitlin | The Garden Grazer

        May 28, 2014 at 2:03 pm

        Wonderful, thank you so much for sharing!

        Reply
    9. Anonymous

      November 05, 2013 at 12:38 am

      Just made this and boy was it easy and tasty! I made a little bit more of the dressing for more taste. So good!

      Reply
      • Kaitlin | The Garden Grazer

        November 08, 2013 at 3:07 pm

        Can't go wrong with a little more dressing. So glad you enjoyed it!

        Reply
    10. Lacy Dean

      September 25, 2013 at 4:10 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        September 25, 2013 at 6:01 pm

        So great! Glad everyone enjoyed it. Thanks for the message!

        Reply
    11. Carrie Barnett

      September 22, 2013 at 12:33 am

      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.

      Reply
      • Lacy Dean

        September 25, 2013 at 4:12 pm

        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.

        Reply
      • Kaitlin | The Garden Grazer

        September 25, 2013 at 6:00 pm

        Hi Carrie! Lacy has some awesome suggestions. And as far as color, you could find different colored tomatoes as well (yellow, orange, and red).

        Reply
    12. Katie & Ryun

      September 08, 2013 at 7:32 pm

      I don't comment very much on strangers' blogs, but this was soo 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.

      Reply
      • Kaitlin | The Garden Grazer

        September 10, 2013 at 5:12 pm

        Hi! I'm honored you came back to comment, thank you! So great to hear you enjoyed it. I love your idea of putting this on top of naan with hummus!

        Reply
    13. Laura

      August 18, 2013 at 1:52 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        August 19, 2013 at 9:07 pm

        So great to hear! Thanks for your kind and thoughtful feedback, Laura.

        Reply
    14. Anonymous

      August 17, 2013 at 12:02 am

      I've made this several times now and love taking it to work for lunch! I often add some feta for even more yummy flavor! Thanks for sharing.

      Reply
      • Kaitlin | The Garden Grazer

        August 19, 2013 at 9:05 pm

        Wonderful to hear, thank you!

        Reply
    15. Jennifer Keller

      July 23, 2013 at 1:22 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        July 23, 2013 at 3:39 pm

        Glad you all enjoyed it and thanks for the message!

        Reply
    16. angel smith

      July 10, 2013 at 3:59 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        July 15, 2013 at 4:31 pm

        Great to hear, Angel!

        Reply
    17. Anonymous

      July 01, 2013 at 10:18 pm

      I make this regularly, and my husband loves it with eggs for breakfast. Adding feta sounds good also, I'll have to try it.

      Reply
      • Kaitlin | The Garden Grazer

        July 02, 2013 at 4:27 pm

        Thanks for sharing!

        Reply
    18. Anonymous

      June 10, 2013 at 10:29 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        June 11, 2013 at 9:18 pm

        Wonderful, thank you for sharing!

        Reply
    19. Anonymous

      June 07, 2013 at 11:07 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        June 09, 2013 at 4:53 pm

        Awesome to hear! Glad it's a keeper for you!

        Reply
    20. dj

      June 01, 2013 at 3:36 am

      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.

      Reply
      • Kaitlin M

        June 05, 2013 at 3:02 pm

        Glad to hear the salad worked out for you! Always great to have refreshing, colorful meals that you don't need to turn the oven on for.

        Reply
    21. Anonymous

      May 23, 2013 at 10:39 am

      I love this recipe and make it most Sundays now for the week to have as a side with dinner!!

      Reply
      • Kaitlin | The Garden Grazer

        May 23, 2013 at 7:14 pm

        Awesome to hear! Thank you for sharing!

        Reply
    22. rachanderson

      May 14, 2013 at 4:00 am

      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, and I may add some garlic next time as well. Still, I love it. I'm on my third helping!

      Reply
      • Kaitlin | The Garden Grazer

        May 14, 2013 at 7:59 pm

        So great! Love the garlic addition - thanks for sharing!

        Reply
    23. Anonymous

      April 21, 2013 at 12:45 am

      Made this tonight - it was great! thanks for the recipe!

      Reply
      • Kaitlin | The Garden Grazer

        April 22, 2013 at 4:07 pm

        Wonderful to hear!

        Reply
    24. Sarah

      April 06, 2013 at 5:39 pm

      I'm eating right now. It's delish. Thanks for the recipe! Sarah

      Reply
      • Kaitlin | The Garden Grazer

        April 07, 2013 at 11:13 pm

        Hi Sarah! So glad you like it! Thanks for letting me know.

        Reply
    25. Phyllis

      April 02, 2013 at 7:54 pm

      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".

      Reply
      • Kaitlin | The Garden Grazer

        April 03, 2013 at 3:29 pm

        Hi Phyllis! So fun to hear you made this for people at your hospital!

        Reply
    26. Anonymous

      March 30, 2013 at 7:50 pm

      Made this last night for Bunco. Came out great. I did not add salt or pepper, but I did make and use more dressing. Definitely a keeper recipe!

      Reply
      • Kaitlin | The Garden Grazer

        March 31, 2013 at 5:02 pm

        Wonderful to hear Ani! A little extra dressing sounds great!

        Reply
      • Anonymous

        April 03, 2013 at 3:06 am

        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!!!

        Reply
    27. CathyT

      March 24, 2013 at 10:20 pm

      This is probably the prettiest food I've ever made. And very tasty, thank you!!

      Reply
      • Kaitlin | The Garden Grazer

        March 25, 2013 at 4:44 pm

        Hi Cathy! So great - thank you for sharing!

        Reply
    28. Ali Rivera

      March 19, 2013 at 1:09 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        March 19, 2013 at 4:29 pm

        Hi Ali! Your additions sound absolutely fantastic.

        Reply
    29. Jessica Kelley

      March 10, 2013 at 2:49 pm

      How long do you think this would keep in the fridge?

      Reply
      • Kaitlin | The Garden Grazer

        March 10, 2013 at 9:58 pm

        I've made a double batch to last us through the work week before (about 5 days) and it was great. Anything past that I'm not sure, but it does hold up well!

        Reply
    30. Veronica

      March 09, 2013 at 1:33 am

      Delicious! Great recipe! I added a touch of salt and pepper, then ate about half the bowl.

      Reply
      • Kaitlin | The Garden Grazer

        March 09, 2013 at 2:22 pm

        Happy to hear you enjoyed!

        Reply
    31. Stephanie

      March 09, 2013 at 1:29 am

      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!

      Reply
      • Kaitlin | The Garden Grazer

        March 09, 2013 at 2:20 pm

        So great to hear!

        Reply
    32. Becca

      March 07, 2013 at 12:48 am

      Would this keep for a couple of days in the fridge? I need easy, yummy, healthy things to keep around for lunch for myself.

      Reply
      • Kaitlin | The Garden Grazer

        March 07, 2013 at 2:56 am

        Definitely! We enjoy it throughout the week.

        Reply
    33. Bianca

      March 05, 2013 at 12:35 am

      This is so yummy! I added shredded baby kale and fresh mozzarella and pepper and salt - so good!

      Reply
      • Kaitlin | The Garden Grazer

        March 05, 2013 at 4:11 pm

        Thanks for sharing!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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