This vegan quinoa salad with creamy dressing is a perfect light healthy summer meal. I love this quinoa salad because it is really nourishing, delicious and easy to make. It is packed with goodness and you can prepare it in under 20 minutes. Vegan, Gluten-free, Dairy-free.
This vegan quinoa salad is perfect for hotter summer days (although I eat it the whole year around). It’s light, fresh and flavourful. It has only a few simple ingredients but they work so well together!
Firstly, I used crisp cucumber, salad leaves and tomato for freshness. Secondly, baked beetroot adds sweetness, and avocado here is for creaminess. Thirdly, I added chopped pistachios for a good crunch. Lastly, of course, the star of the show is quinoa. I love Quinoa because it is hearty, delicious, full of plant-based protein and satisfying.
In addition to already very wholesome salad the dressing here adds even more goodness. I used tahini to make it really creamy and keep it oil free as well. Then I mixed it with apple cider vinegar which is high in probiotics and adds nice acidity and maple syrup for a bit of sweetness. Lastly, to make it more flavourful I added ground ginger and turmeric. Both of these spices are great to reduce inflammation and they taste great together.
As I mentioned earlier, you can make this vegan quinoa salad ahead of time. So it makes it an excellent option for meal prep. However, if you decide to make it beforehand, I recommend keeping the salad and the dressing separately. Also, salad leaves are very delicate as well. Without a doubt, it would make the dish last longer if only before serving you would add your greens of choice and toss the salad with your prepared dressing.
As always you can customise the recipe exactly to your liking. For an example, you can swap chopped pistachios for any nuts that you may have in the pantry. Should be noted that I do recommend toasting the nuts first because the flavour is much deeper and the crunch is better this way. Or another more budget friendly option would be to substitute them with the seeds of your choice. Pumpkin or sunflower seeds are just as nutritious and delicious.
If you are in a hurry, you can simply use precooked beetroot for this recipe, and it will work out perfectly. But if you have some time to spare, I recommend buying raw beetroot, giving it a good scrub, rubbing it with olive oil and sprinkling it with sea salt, wrapping it in foil, and baking it till soft. This process takes 5 minutes of your time, and the oven does the rest. But if you try it, you will understand how much sweeter, more intense flavour of beetroot is.
I Hope that you can give this recipe a try and you will like it as much as I do!
Vegan Quinoa salad with creamy dressing
- 100 gr salad mix
- 100-120 gr cooked quinoa
- 2 small baked beets
- 50 gr chopped cherry tomatoes
- 50 gr chopped cucumber
- 40 gr chopped pistachios
- 1 small avocado
For the dressing
- 2 tbsp tahini
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1/2 tsp ginger
- 1/2 tsp turmeric
- Cook quinoa in salted water ( for 120 gr of cooked quinoa you need about 50 gr of raw quinoa)
- Whisk all the ingredients for the dressing together. Taste and adjust sweet and sour balance if needed by adding more vinegar/maple syrup. Dilute it with water till you reach your desired consistency.
- For the salad, I prefer to bake the beets. But regular ready beetroot from the vacuum pack will work too. Add all the ingredients for the salad in a bowl and drizzle the desired amount of dressing on top. Toss to combine. Serve straight away