Vegan Quinoa Salad

This easy vegan quinoa salad is mixed with asparagus, peas, and fresh basil then tossed in a lemony vinaigrette for a quick and simple springtime salad. Made in just 30 minutes. 

Prep Time
15 mins
Cook Time
20 mins
Cooling time
30 mins
Total Time
1 hr 5 mins
5 from 1 vote
Vegan Quinoa Salad
Course: Salad
Cuisine: Vegan
Keyword: Vegan Quinoa Salad
Servings: 8 people
Calories: 195 kcal
Author: Sarah McMinn
Quinoa Salad
  • 1 1/2 cup quinoa, uncooked
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen peas
  • about 10 stalks asparagus, chopped into 1" pieces
  • 1/4 cup fresh basil, chopped
  • 1/4 cup toasted pine nuts
Lemony Vinaigrette
  1. Cook quinoa according to package instructions. While quinoa is cooking, prepare the rest of the salad. 

  2. Bring a small pot of water to boil and boil peas and asparagus for 3 minutes. While vegetables are boiling, prepare an ice bath. When vegetables are tender, strain through a colander and place the vegetables immediately in the ice bath to prevent further cooking. 

  3. In a small blender combine the ingredients for the lemony vinaigrette. 

  4. Once quinoa is ready, remove from heat and fluff with a fork. Transfer quinoa to a large bowl and refrigerate for 30 minutes to let quinoa cool.  

  5. Once quinoa is cool, add the remaining ingredients. Toss with the dressing and serve immediately or store in an airtight container in the refrigerator until ready to serve. 

Recipe Notes

This recipe can be made a day ahead of time. Store it in an airtight container in the refrigerator. 

Nutrition Facts
Vegan Quinoa Salad
Amount Per Serving
Calories 195 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 150mg7%
Potassium 289mg8%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 270IU5%
Vitamin C 11.6mg14%
Calcium 23mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.