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Whole Plant Based Quinoa Salad

This salad is not only delicious but also packed with protein, fiber, vitamins, and minerals from the whole plant-based ingredients.

It’s perfect for a nutritious lunch or dinner option!

Whole Plant Based Quinoa Salad

Whole Plant Based Quinoa Salad

Whole Plant Based Quinoa Salad


1 cup quinoa

2 cups water or vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 8oz can of corn

1 cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Optional (black olives)


Rinse quinoa under cold water using a fine mesh strainer.

In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until all the water is absorbed and quinoa is fluffy.

Once quinoa is cooked, remove from heat and let it cool to room temperature.

In a large mixing bowl, combine cooked quinoa, chickpeas, corn, diced red bell pepper, diced yellow bell pepper, cucumber, cherry tomatoes, red onion, parsley, and mint.

In a small bowl, whisk together lemon juice, extra virgin olive oil, ground cumin, salt, and pepper to make the dressing.

Pour the dressing over the quinoa salad and toss until everything is well coated.

Taste and adjust seasoning if needed.

Serve chilled or at room temperature. Enjoy your delicious Whole Plant Based Quinoa Salad!

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