Best 2 Vegan Quinoa Salad Gluten Free Recipes

Indulge in a culinary adventure with our vibrant Vegan Quinoa Salad, a symphony of flavors and textures that will tantalize your taste buds. This gluten-free dish is a delightful blend of wholesome ingredients, featuring fluffy quinoa, crisp vegetables, tangy dressing, and a hint of zesty herbs. Dive into the goodness of this healthy and satisfying salad, perfect for a refreshing lunch, light dinner, or vibrant side dish.

Quinoa Salad with Lemon-Tahini Dressing: Experience a burst of freshness with this zesty combination of quinoa, crisp cucumber, juicy tomatoes, crunchy red onion, and aromatic parsley, all harmoniously bound with a tangy lemon-tahini dressing.

Quinoa Salad with Roasted Vegetables: Relish the smoky flavors of roasted vegetables in this hearty salad. Tender broccoli, sweet bell peppers, earthy mushrooms, and juicy zucchini are roasted to perfection and tossed with quinoa, fresh spinach, and a tangy vinaigrette dressing.

Quinoa Salad with Black Beans and Corn: Embark on a fiesta of flavors with this vibrant salad. Black beans, sweet corn kernels, diced red onion, and chopped cilantro are tossed with quinoa, cherry tomatoes, and a zesty lime-cilantro dressing.

Quinoa Salad with Avocado and Mango: Delight in the tropical essence of this refreshing salad. Creamy avocado, juicy mango, sweet pineapple, and crunchy red onion are combined with quinoa, baby spinach, and a tangy honey-lime dressing for a burst of summery flavors.

Quinoa Salad with Chickpeas and Feta: Savor the Mediterranean vibes in this protein-packed salad. Chickpeas, crumbled feta cheese, chopped cucumber, and juicy tomatoes are tossed with quinoa, Kalamata olives, and a tangy Greek dressing.

Here are our top 2 tried and tested recipes!

VEGAN QUINOA SALAD - GLUTEN FREE

Vegan Quinoa Salad - Gluten Free image

I can't stop munching on this hearty crunchy salad!!! SO delish! As with many vegan dishes, this is fantastic served cold or hot! Hearty, filling and packed with protein!

Provided by WJKing

Categories Vegan

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

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).
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.
Chop the carrot, zucchini and bell pepper, kale (or spinach).
Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
Add seeds and nuts to chopped veggies.
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.
Top with avocado (chopped or sliced), and garnish with parsley.

REALLY FRESH RAW QUINOA SALAD (RAW, VEGAN, GLUTEN FREE)

Really Fresh Raw Quinoa Salad (Raw, Vegan, Gluten Free) image

Derived from the Spanish spelling of the Quechua name, kinwa or occasionally "Qin-wah", Quinoa originated in the Andean region of South America, where it was successfully domesticated 3000 to 4000 years ago for human consumption. Raw diet here I come!!!! Found on http://rawgirl2.blogspot.com.

Provided by UmmBinat

Categories Onions

Time 10m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sprouted quinoa (Make your own)
1/3 cup chopped organic grape tomatoes
1 1/2 inches peeled and chopped English cucumbers
1/3 green onion, chopped
1/4 lemon, juice of (or to taste)
3/4 tablespoon cilantro, chopped
sea salt (optional, but I don't think the salad is raw anymore)

Steps:

Mix all ingredients together.
Enjoy the fresh taste!

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the better your salad will taste. When possible, buy organic produce and use fresh herbs and spices.
Cook the quinoa perfectly: Quinoa is a delicate grain that can easily be overcooked. Be sure to follow the package directions carefully and cook the quinoa until it is tender but still has a slight bite to it.
Rinse the quinoa thoroughly: Rinsing the quinoa before cooking helps to remove the saponins, which are natural compounds that can give quinoa a bitter taste.
Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as bell peppers, zucchini, or broccoli.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it easy to assemble the salad when you're short on time.
Garnish the salad with fresh herbs: Fresh herbs, such as cilantro or parsley, add a nice pop of flavor and color to the salad.

Conclusion:

This vegan quinoa salad is a healthy, delicious, and satisfying meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also gluten-free. With its bright flavors and colorful vegetables, this salad is sure to be a hit with everyone at your table.