Easy summer quinoa vegan salad that combines juicy tomatoes, crunchy cucumbers, vibrant greens, and olives tossed with a flavorful oil-free basil dressing. It can be served as a side or main dish that is satisfying and filling.
This easy summer quinoa salad is the perfect dish when you crave something light, fresh and juicy but still want it to be filling. It is great for everything from weeknight meals to packed lunches and even special occasions.
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Recipe Highlights
- Dietary – vegan, whole food, oil-free, nut-free, gluten-free, low fat
- Healthy and oil-free salad
- Quick & easy to make
- Simple whole food ingredients
- Allergy-friendly
- Budget-friendly
- Great for meal prep
- Easy to customize
- Perfect as a healthy side salad or main meal
Ingredient Notes
This quick and easy salad uses quinoa as a base, then you add vibrant greens, colorful, hydrating veggies and a delicious oil-free basil dressing. Here’s what you’ll need:
- quinoa – you can use any variety of quinoa – white, red, or tri-color. I used white. It is gluten-free, full of nutrition and fiber.
- baby greens – you can use baby spinach, arugula, lettuces, kale, or watercress
- veggies – I used juicy tomato and fresh and hydrating cucumber. Feel free to use your favorite veggies.
- olives – add a nice briny flavor. I used green olives, black olives will also work.
- Dijon mustard – it’s needed for the dressing, it’s really delicious and not overpowering
- apple cider vinegar – adds great tanginess and brightness to the salad
- soy sauce – use gluten-free tamari if necessary.
- Basil – it’s needed for the dressing and seasons the salad so nicely. You can also chop fresh basil into the salad.
- lemon – freshly squeezed is best
For the full ingredients list, measurements, and instructions, please find the recipe card below.
Healthy Vegan Quinoa Salad
Here you have a quick and easy summer quinoa salad that’s bursting with health benefits! Packed with protein-rich quinoa, refreshing cucumber, juicy tomatoes, and vibrant baby greens, it’s a nutritional powerhouse.
This easy quinoa salad is made with whole food plant-based ingredients. Our delicious oil-free dressing keeps it light and guilt-free, making it the ultimate choice for a healthy and satisfying meal.
Quinoa is used as a base for this salad recipe. It contains all the essential amino acids, making it a wonderful source of complete plant protein. It is also rich in fiber, antioxidants, and a great source of important nutrients like folate, zinc, iron, and magnesium.
The recipe is healthy, vegan, gluten-free, nut-free, and oil-free. It is easy to customize, you can add your favorite veggies and enjoy different flavors.
This Easy Summer Quinoa Salad is
- vegan
- whole food
- oil-free
- nut-free
- gluten-free
- quick & easy to make
- loaded with fiber
- packed with plant protein
- nutrient-dense
- satisfying & filling
- great for meal prep
- the perfect summertime meal
How to Store
Refrigerator: Leftover summer quinoa salad can be stored in a sealed container in the fridge for up to 4 days.
Make ahead: You can make this salad ahead of time and keep it in the refrigerator for later. You can also cook quinoa in advance and then assemble the salad in no time.
It travels and stores well, making it perfect for planning potlucks, picnics, or BBQs.
More Healthy Vegan Salad Recipes
- Fresh Cucumber Summer Salad
- Yummy Vegan Potato Salad
- Avocado Quinoa Salad
- Fresh Cucumber Carrot Salad
- Chickpea Mediterranean Salad
- Creamy Avocado Pasta Salad
If you try this Easy Summer Quinoa Salad, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Easy Summer Quinoa Salad
Ingredients
Quinoa Salad
- ½ cup (90 g) quinoa, dried (or 2 cups / 260 g cooked)
- 3 cups (45 g) baby greens
- 1 medium (260 g) tomato, diced
- 1 cucumber, chopped
- ⅓ cup (40 g) pitted olives, chopped
Dressing
- ½ tsp Dijon mustard
- 1 tsp soy sauce
- ½ tbsp apple cider vinegar
- ½ lemon, freshly squeezed (approx. 2 tbsp)
- 1 tsp basil
- ½ tsp Himalayan salt
Instructions
- In a small saucepan, add quinoa and 1 cup (240 ml) water, bring to a boil. Once it starts boiling, cover with a lid, reduce the heat and let simmer for 12 mins. When it is ready, let it cool for a while.
- While quinoa is cooking, combine all the dressing ingredients in a small bowl. Stir well and let sit. You can also chop the tomato, cucumber, and olives.
- In a medium mixing bowl place the cooked quinoa and chopped veggies. Pour dressing over the salad and toss to combine.
- Enjoy!
Notes
- You can cook the quinoa in advance or use leftover quinoa and then assemble the salad in no time.
I adore this salad! It’s sooooo delish and easy to make. I’ve made it several times and just made it today to take to a cookout. I make it with baby arugula as the green which really takes it to another level 🤤
Thank you so much for your wonderful feedback! 😊 I’m thrilled to hear that you adore this salad and that it’s become a favorite for you. Baby arugula really adds a delightful twist to the flavors. I hope it was a hit at the cookout!🥗🍃
Very easy to make. I added some chick peas. The dressing was a bit too tart(acidic) for me so I added 1 Tbsp of maple syrup. Just right.