10 Delicious Vegan & Gluten-Free Quinoa Salad Recipes

Quinoa salads are a perfect way to enjoy a delicious and healthy meal that fits both vegan and gluten-free lifestyles. Packed with nutrients and easy to customize, these recipes will make your mealtime exciting and satisfying. Let's get cooking with some tasty quinoa salad ideas that everyone can enjoy!

Mediterranean-Inspired Quinoa Salad With Chickpeas And Feta

This Mediterranean-inspired quinoa salad is a delightful mix of flavors and textures. The vibrant colors of fresh tomatoes, cucumbers, and olives make it visually appealing. Chickpeas add a hearty touch, while feta cheese brings a creamy element that ties everything together. Perfect for a light lunch or a side dish at dinner, this salad is both vegan and gluten-free, making it suitable for various dietary needs.

The salad is not just tasty but also packed with nutrients. Quinoa is a complete protein, and the veggies provide essential vitamins and minerals. Tossing everything in a simple dressing of olive oil and lemon juice enhances the flavors without overpowering them.

Enjoy this salad on its own or pair it with grilled vegetables or pita bread for a complete meal. It’s a fantastic way to bring the Mediterranean vibe to your table!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, crumbled (optional for vegan)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed. Let it cool.
2. Mix the Salad: In a large bowl, combine cooled quinoa, chickpeas, cherry tomatoes, cucumber, olives, feta cheese, and parsley.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Toss and Serve: Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed. Serve chilled or at room temperature.

Spicy Southwest Quinoa Salad With Avocado And Black Beans

This Spicy Southwest Quinoa Salad is a colorful and nutritious dish that brings together the bold flavors of the Southwest. The vibrant mix of ingredients, including black beans, corn, and fresh vegetables, makes it both hearty and satisfying. The creamy avocado adds a delightful richness, while the spices give it a nice kick.

The image showcases a beautifully arranged bowl of quinoa salad, topped with fresh avocado slices and garnished with cilantro. The bright colors of the red bell peppers and yellow corn pop against the earthy tones of the quinoa and black beans. It’s a feast for the eyes and the taste buds!

This salad is perfect for meal prep or as a side dish at gatherings. It’s vegan, gluten-free, and packed with protein, making it a great option for anyone looking to eat healthier.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool.
2. Mix the Ingredients: In a large bowl, combine the cooked quinoa, black beans, corn, diced bell peppers, and cilantro.
3. Add the Spices: Sprinkle cumin, chili powder, salt, and pepper over the salad. Squeeze lime juice on top and mix well to combine all the flavors.
4. Top with Avocado: Just before serving, gently fold in the diced avocado to avoid mashing it.
5. Serve: Enjoy your Spicy Southwest Quinoa Salad chilled or at room temperature!

Crispy Asian Quinoa Salad With Sesame Dressing

This Crispy Asian Quinoa Salad is a colorful and nutritious dish that brings together a variety of fresh ingredients. The vibrant hues of shredded carrots, red cabbage, and green edamame create a feast for the eyes. Quinoa serves as the perfect base, adding a hearty texture and protein to the mix.

The salad is topped with a sprinkle of black sesame seeds, giving it a delightful crunch. The sesame dressing ties everything together, offering a nutty flavor that complements the fresh veggies beautifully. This dish is not only vegan and gluten-free, but it’s also quick to prepare, making it a great option for meal prep or a light lunch.

Ingredients

• 1 cup cooked quinoa
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 cup shelled edamame
• 1/2 cup cooked lentils
• 2 tablespoons black sesame seeds
• 1/4 cup chopped green onions
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger

Instructions

1. Prepare the Quinoa: Rinse the quinoa under cold water. Cook according to package instructions and let it cool.
2. Mix the Salad: In a large bowl, combine the cooked quinoa, shredded cabbage, carrots, edamame, lentils, and green onions.
3. Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, maple syrup, and grated ginger until well combined.
4. Combine: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Serve: Top with black sesame seeds before serving. Enjoy this fresh and crispy salad!

Zesty Citrus Quinoa Salad With Pomegranate And Mint

This Zesty Citrus Quinoa Salad is a refreshing dish that combines the nutty flavor of quinoa with the bright notes of citrus and the sweetness of pomegranate. The vibrant colors of the salad make it visually appealing, while the fresh mint adds a delightful aroma. Perfect for a light lunch or as a side dish for dinner, this salad is both vegan and gluten-free.

The base of the salad is fluffy quinoa, which is packed with protein and fiber. The addition of juicy orange slices and pomegranate seeds brings a burst of flavor and texture. Mint leaves not only enhance the taste but also provide a refreshing contrast to the citrus.

This salad is not just tasty; it’s also easy to prepare. You can whip it up in no time, making it an ideal choice for meal prep or gatherings. Serve it chilled or at room temperature for the best experience.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 large orange, segmented
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water to remove any bitterness. In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
2. Remove the pot from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and let it cool.
3. In a large bowl, combine the cooled quinoa, orange segments, pomegranate seeds, and chopped mint.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.

Tropical Quinoa Salad With Mango And Coconut

This Tropical Quinoa Salad is a refreshing dish that brings the taste of the tropics right to your table. Imagine a beautiful bowl filled with fluffy quinoa, sweet mango, and creamy coconut, all topped with a sprinkle of lime juice. It’s not just a feast for the eyes; it’s also packed with nutrients and flavor.

The image shows a vibrant salad served in a coconut shell, surrounded by palm trees and a sandy beach. This setting perfectly captures the essence of a tropical getaway. The bright yellow mango chunks contrast beautifully with the green lime and the white coconut flakes, making it look as delicious as it tastes.

Making this salad is simple and fun. You can enjoy it as a side dish or a light meal. It’s vegan and gluten-free, making it suitable for various dietary preferences. Plus, it’s a great way to use fresh, seasonal ingredients.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 ripe mango, diced
• 1 green apple, diced
• 1/2 cup shredded coconut
• Juice of 1 lime
• Salt to taste
• Fresh mint leaves for garnish

Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until water is absorbed.
2. Fluff the quinoa with a fork and let it cool.
3. In a large bowl, combine the cooled quinoa, diced mango, diced apple, and shredded coconut.
4. Drizzle with lime juice and sprinkle with salt. Toss gently to combine.
5. Garnish with fresh mint leaves before serving.

Hearty Quinoa Salad With Lentils And Spinach

This Hearty Quinoa Salad is a delightful mix of flavors and textures. The vibrant colors of fresh vegetables like tomatoes and cucumbers pop against the earthy tones of quinoa and lentils. Spinach adds a lovely green touch, making this dish not only nutritious but visually appealing.

The combination of quinoa and lentils provides a protein-packed meal, perfect for lunch or dinner. Tossed together with fresh veggies, this salad is refreshing and satisfying. You can enjoy it on its own or as a side dish.

Let’s get into the recipe so you can whip up this delicious salad!

Ingredients

• 1 cup quinoa
• 1 cup cooked lentils
• 2 cups fresh spinach, chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh herbs (like parsley or cilantro), optional

Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
2. In a large bowl, combine cooked quinoa, lentils, spinach, cucumber, cherry tomatoes, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
4. Garnish with fresh herbs if desired. Serve immediately or chill in the fridge for later.

Italian Quinoa Salad With Sun-Dried Tomatoes And Basil

This Italian Quinoa Salad is a delightful mix of flavors and textures. The sun-dried tomatoes add a rich, tangy taste, while fresh basil brings a burst of freshness. The quinoa serves as a hearty base, making this salad both filling and nutritious.

The backdrop of rolling hills and rustic buildings adds to the charm of this dish. It’s perfect for a picnic or a light lunch at home. The vibrant colors of the ingredients make it visually appealing, inviting you to dig in.

Let’s get into the recipe so you can enjoy this tasty salad!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup black olives, sliced
• 1/4 cup green olives, sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy.
2. Mix Ingredients: In a large bowl, combine the cooked quinoa, sun-dried tomatoes, black olives, green olives, and fresh basil.
3. Dress the Salad: Drizzle olive oil and balsamic vinegar over the salad. Toss gently to combine. Season with salt and pepper to taste.
4. Serve: Enjoy the salad warm or let it chill in the fridge for an hour before serving. This dish is great for meal prep!

Crunchy Quinoa Salad With Nuts And Seeds

This Crunchy Quinoa Salad is a delightful mix of textures and flavors. The vibrant colors of bell peppers and the crunch of nuts and seeds make it visually appealing and satisfying. Quinoa serves as a nutritious base, packed with protein and fiber, making this salad a great option for anyone looking for a healthy meal.

The combination of fresh vegetables, nuts, and seeds not only adds a satisfying crunch but also boosts the nutritional value. You can enjoy this salad as a main dish or a side. It’s perfect for picnics, potlucks, or just a quick lunch at home.

Let’s get into the ingredients and steps to whip up this tasty salad!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup pecans, chopped
• 1/2 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh herbs (like parsley or cilantro), chopped

Instructions

1. Cook the Quinoa: In a medium pot, bring the water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Let it cool.
2. Prepare the Vegetables: While the quinoa is cooling, chop the bell peppers and halve the cherry tomatoes. Set aside.
3. Mix the Salad: In a large bowl, combine the cooled quinoa, diced bell peppers, cherry tomatoes, chopped pecans, sunflower seeds, and pumpkin seeds.
4. Dress the Salad: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
5. Garnish: Add the chopped fresh herbs and give it a final toss. Serve immediately or refrigerate for later.

Elegant Quinoa Salad With Pears And Walnuts

This quinoa salad is a delightful mix of flavors and textures. The combination of juicy pears, crunchy walnuts, and fresh greens creates a refreshing dish perfect for any occasion. The light dressing enhances the natural sweetness of the pears while adding a zesty kick.

The presentation is just as appealing as the taste. Slices of pear are artfully arranged on top of a bed of quinoa and greens, making it a stunning centerpiece for your table. Whether you're hosting a dinner party or enjoying a quiet meal at home, this salad is sure to impress.

Let’s get into the details of making this delicious salad!

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 ripe pears, sliced
• 1 cup walnuts, toasted
• 4 cups mixed greens (spinach, arugula, etc.)
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes.
2. Fluff the quinoa with a fork and let it cool to room temperature.
3. In a large bowl, combine the cooled quinoa, sliced pears, toasted walnuts, and mixed greens.
4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
5. If using, sprinkle feta cheese on top before serving.

Classic Quinoa Salad With Lemon And Olive Oil

This classic quinoa salad is a refreshing dish that combines the nuttiness of quinoa with the bright flavors of lemon and olive oil. The vibrant colors of cherry tomatoes and fresh herbs make it not just tasty but also visually appealing. Perfect for a light lunch or as a side dish, this salad is both vegan and gluten-free, making it suitable for various dietary preferences.

The key ingredients include cooked quinoa, juicy cherry tomatoes, fresh parsley, and a simple dressing made from olive oil and lemon juice. This combination creates a delightful balance of flavors that will leave you feeling satisfied.

Making this salad is easy and quick. Start by cooking the quinoa according to package instructions. Once it cools, mix in the chopped tomatoes and parsley. Drizzle with olive oil and lemon juice, then toss everything together. You can adjust the seasoning with salt and pepper to taste.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed.
2. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.
3. In a large bowl, combine the cooled quinoa, cherry tomatoes, and parsley.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve chilled or at room temperature.