by Kaitlin
Jump to Recipe
A nutrient-rich Quinoa Vegetable Salad recipe with chickpeas and fresh lemon-basil dressing! It's easy to assemble, and also great for make-ahead meals, take-along lunches, picnics, potlucks, and more. (Vegan, gluten-free, oil-free.)
This healthy quinoa salad is a great recipe for take-along lunches and meal prep.
The quinoa and chickpea combination provides ahearty, satisfying boost of protein.
Then it's tossed in a fresh and light lemon-basil dressing.
Plus this is a great recipe to make ahead of time as we find the flavors only intensify as it chills.
Ingredients for Quinoa Salad
For the salad portion you will toss together in a large bowl:
- White quinoa:Quinoa is so versatile, nutrient-rich, and simple to cook. You will lightly boil it in a medium saucepan with about 1.5 cups water or vegetable broth.
- Garbanzo beans (chickpeas):You could also try this salad with black beans, cannellini beans, white beans, etc.
- Grape tomatoes or cherry tomatoes: I use these because they are so sweet and flavorful. But you can substitute roma, plum tomato, or other garden tomato if desired.
- Orange bell pepper
- Green onion (scallion)
- Cooked sweet corn:Either frozen, canned, or a freshly cooked ear of corn.
- Fresh basil
Ingredients for Dressing
For the lemon-basil dressing you will whisk together:
- Fresh lemon juice:You will need three tablespoons lemon juice for this recipe, which is about one lemon. For an even bolder lemon flavor, you can also use some lemon zest. (You could also try this with lime juice instead, but I haven't tested that version.)
- Apple cider vinegar
- Fresh garlic cloves
- Dried basil
- Salt to taste: You can also include black pepper to taste if desired.
- Olive oil: This is optional. Simply omit for an oil-free version.
Customizing
More tangy flavor: The dressing is fairly subtle, so add a teaspoon of lemon zest, more lemon juice, or more vinegar to taste if desired.
Herbs: Fresh herbs add great flavor to this dish, and I highly recommend adding fresh basil or parsley if you have it.
Flavors: You can also add Kalamata olives, roasted red pepper, red onion, black pepper, or vegan feta cheese for extra flavor.
Vegetables: If you would like this salad heavier on the veggies, simply decrease the amount of quinoa. (Use about 1/2 to 3/4 cup instead of 1 cup.)
Storing
This is a wonderful main dish or side dish for take-along lunches, meal prep, picnics, potlucks, BBQs, and gatherings.
Simply toss together a batch ahead of time, then store covered in the refrigerator until ready to enjoy.
We find it keeps well for about 4-5 days.
For more inspiration, also browse all quinoa recipes or gluten-free recipes.
Quinoa Vegetable Salad with Lemon-Basil Dressing
A nourishing quinoa salad with vegetables and a fresh lemon-basil dressing! Great for make-ahead meals, take-along lunches, potlucks, etc.
5 from 4 votes
Print RecipePin RecipeComment
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Salad
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 8 (1 cup servings)
Ingredients
- 1 cup white quinoa (uncooked)
- 15 oz. can garbanzo beans
- 6 oz. grape/cherry tomatoes (or 3 roma)
- 1 orange bell pepper
- 4 green onions
- 1 1/2 cups sweet corn (cooked)
- 2-3 Tbsp. fresh basil (optional, but recommended)
For the lemon-basil dressing:
- 3 Tbsp. fresh lemon juice* (about 1 lemon, or more to taste)
- 2 tsp. apple cider vinegar
- 1-2 cloves garlic, minced
- 1 1/2 tsp. dried basil
- 1/4 tsp. salt
- Optional: lemon zest
Instructions
Cook the quinoa: place 1 cup quinoa (rinsed and drained) in a small saucepan with 1 1/2 cups water (or vegetable broth for more flavor). Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
Meanwhile, make the dressing: In a small bowl combine all dressing ingredients. Whisk to combine.
Dice tomatoes and bell pepper. Slice green onions. Rinse and drain garbanzo beans. Roughly chop fresh basil, if using.
When quinoa is done cooking, let cool for a few minutes. Then place all salad ingredients in a large bowl.
Pour dressing over top and toss well to combine. Taste and adjust flavors if desired.
Can serve immediately or chill covered in the refrigerator for a few hours to let flavors intensify. (Also great served with diced avocado!)
Notes
*Lemon: The dressing is fairly subtle, so add lemon zest, more lemon juice, or even more vinegar to taste if desired. Fresh herbs add great flavor to this dish as well.
Yield: Recipe makes about 8 cups salad. (Halve recipe if desired.)
Flavors: Add Kalamata olives, roasted red pepper, or vegan feta for extra flavor.
Ratio: If you'd like this salad heavier on the vegetables, simply decrease quinoa. (Use 1/2 to 3/4 cup instead of 1 cup.)
Recipe adapted from Betty Crocker.
Nutrition Per Serving (Estimate)
Nutrition Facts
Quinoa Vegetable Salad with Lemon-Basil Dressing
Amount per Serving
Calories
166
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Potassium
370
mg
11
%
Carbohydrates
30
g
10
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
745
IU
15
%
Vitamin C
30
mg
36
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
Get the Monthly NewsletterSubscribe here!
If you are enjoying this lemon-basil quinoa salad, also check out:
- Quinoa Chickpea Salad with Dill Dressing
- Mexican Quinoa Salad
- Cucumber Salad
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
More Vegan Salad Recipes
- Orzo Spinach Feta Salad with Tomato (Easy!)
- Kale Superfood Power Salad (Vegan!)
- Southwest Pasta Salad with Chipotle Dressing (Vegan!)
- Vegan Italian Chopped Salad (Oil-Free!)
Reader Interactions
Comments
Beverly
Hi! Looking forward to making this tonight. But just wondering how much oil you would add to the dressing recipe. I couldn’t seem to find that in your recipe above. Or do we omit it? Thanks.
Reply
Kaitlin
Hello Beverly! Feel free to add 1 tablespoon olive oil to the dressing if you wish! (That is how I originally posted it, but have since decreased my oil consumption and usually make oil-free dressings now.) But it's great with or without the oil, however you want to prepare it. Hope you enjoy!
Reply
Jessica
I just made this and it's fantastic! I added a bit of pepper, extra lemon juice and olive oil, and a bit of cayenne peeper to add more flavor.Reply
Kaitlin
Thanks for sharing!
Reply
Annemarie Doolin
Hi, this dish introduced me to Quinoa. I actually added just about everything going in this dish. Not only did my husband love it but his other "non-veggie", red blooded "I don't do salads" guy had 3 HELPINGS! For the record I added kale, cherry tomatoes, raisins, celery, pumpkin seeds, pine nuts, artichokes with a drizzle of their oil from the jar, red peppers, grated carrot, mushrooms, cucumber, chick peas in halves... tossed it in your dressing recommendation and then sprinkled sesame seeds on top. Fabulous if you have guests coming because it's plenty to go around. Thanks!
Reply
Kaitlin | The Garden Grazer
Hi Annemarie! Wow, such fantastic additions! Thank you so much for sharing.
Reply
LitKnitter
Thanks for this recipe. I didn't have garbanzo beans on hand so used pinto beans & added cumin. So easy, healthy, and plenty of leftovers for lunches. It's going into my regular rotation -- thanks again!
Reply
Kaitlin | The Garden Grazer
Wonderful idea, thank you for sharing!
Reply
Pamela Elliott
love this recipe - it's quickly become a weekly favorite for me! thank you!
Reply
Kaitlin | The Garden Grazer
Great to hear!
Reply
Anonymous
LOVE your recipes. Tried this one and the Mexican quinoa dish and they are amazing.
Reply
Kaitlin | The Garden Grazer
So great to hear that! Thank you for the kind feedback.
Reply
Kmayb2009
How many does this serve if used as a side dish at a BBQ?
Reply
Kaitlin | The Garden Grazer
Hi! I'd guess it would serve about 6 as a side (maybe a little more if the servings were small!)
Reply
Anonymous
I'm in a pre-diabetic workshop and I've been making this recipe a lot. I add any veggies that I have in the fridge - red onion, cucumber, summer squash etc. I also added garlic to the dressing and added more lemon juice and less oil. It's very versatile. Thanks for sharing.
Reply
Kaitlin | The Garden Grazer
Wonderful, thank you so much for sharing!
Reply
Anonymous
Just made this and boy was it easy and tasty! I made a little bit more of the dressing for more taste. So good!
Reply
Kaitlin | The Garden Grazer
Can't go wrong with a little more dressing. So glad you enjoyed it!
Reply
Lacy Dean
I made this for a cook out and even my very picky, veggie hating friends loved this! It's so good. I love quinoa and I love that this one is a cold dish.
Reply
Kaitlin | The Garden Grazer
So great! Glad everyone enjoyed it. Thanks for the message!
Reply
Carrie Barnett
Any suggestions for things that would taste good to replace the corn and bell pepper? I can't eat either but would still want the same colors and crunch that those give.
Reply
Lacy Dean
Kale, summer squash, zucchini? I've made this and really a lot of veggies would be good in this. Just pick veggies you think go well with lemon and basil.
Reply
Kaitlin | The Garden Grazer
Hi Carrie! Lacy has some awesome suggestions. And as far as color, you could find different colored tomatoes as well (yellow, orange, and red).
Reply
Katie & Ryun
I don't comment very much on strangers' blogs, but this was soo good! we added the feta too and put it on top of toasted bread and it was so good. I think we're going to try spreading a little hummus on naan and then this stuff on top. This was awesome.
Reply
Kaitlin | The Garden Grazer
Hi! I'm honored you came back to comment, thank you! So great to hear you enjoyed it. I love your idea of putting this on top of naan with hummus!
Reply
Laura
I've made this twice now and my husband loves it (so do I)! It's a perfect easy meal for him to take on trips. I also LOVE the dressing. Quinoa by itself doesn't taste very good, but the dressing does a great job of masking the flavor. The only change I make is cooking the garbanzo beans for 5 minutes - I prefer them to be soft rather than a little crunchy.
Reply
Kaitlin | The Garden Grazer
So great to hear! Thanks for your kind and thoughtful feedback, Laura.
Reply
Jennifer Keller
My whole family just inhaled this dish. My 2 & 4 yr olds kept asking for more! I had to use Thai basil because it was all I had in the house, but it was AMAZING! Thank you.
Reply
Kaitlin | The Garden Grazer
Glad you all enjoyed it and thanks for the message!
Reply
angel smith
Just made this and had it for lunch. Delicious!!! I did add a little more lemon juice and some salt and pepper as well. So good.
Reply
Kaitlin | The Garden Grazer
Great to hear, Angel!
Reply
Anonymous
Made this tonight and am enjoying it now. Definitely needed a bit of pepper, and I'm a fan of feta, so added that. For a bit of crunch, I may add some almonds tomorrow when I have it for lunch. Very yummy...and so many variations to try.
Reply
Kaitlin | The Garden Grazer
Wonderful, thank you for sharing!
Reply
Anonymous
I just have to say how amazing this dish is. I made it on a whim because I've always wanted to try quinoa, and my husband has made me make it four times in one month! He even asked me to make it for a work party he had, and he quickly emailed me that afternoon to get the recipe for his co-workers. Definitely a keeper in our kitchen! Thank you for converting us to quinoa.
Reply
Kaitlin | The Garden Grazer
Awesome to hear! Glad it's a keeper for you!
Reply
dj
Thanks for this recipe! I made it today (100 here in Texas) and served it with grilled lemon chicken tenders. It made a huge bowl - more than I expected, but we ate more than I expected. My husband, who is not usually a fan of chickpeas thought it was a perfect meal for the hot day. I'll be making this one a lot this summer. I found this recipe on Pinterest. The colors caught my eye - I'm always looking for easy fresh, healthy recipes and bright colors are the sign of a good meal. Thanks again.
Reply
Kaitlin M
Glad to hear the salad worked out for you! Always great to have refreshing, colorful meals that you don't need to turn the oven on for.
Reply
Anonymous
I love this recipe and make it most Sundays now for the week to have as a side with dinner!!
Reply
Kaitlin | The Garden Grazer
Awesome to hear! Thank you for sharing!
Reply
rachanderson
I love it! I'm eating it right now, and I can't stop. I love all the different flavors and textures. I may have to add some shredded chicken for my carnivorous husband, and I may add some garlic next time as well. Still, I love it. I'm on my third helping!
Reply
Kaitlin | The Garden Grazer
So great! Love the garlic addition - thanks for sharing!
Reply
Anonymous
Made this tonight - it was great! thanks for the recipe!
Reply
Kaitlin | The Garden Grazer
Wonderful to hear!
Reply
Sarah
I'm eating right now. It's delish. Thanks for the recipe! Sarah
Reply
Kaitlin | The Garden Grazer
Hi Sarah! So glad you like it! Thanks for letting me know.
Reply
Phyllis
I made this for National Nutrition Month (I am the dietitian at my small hospital). I served it in small sample containers to give away to employees & visitors - great response! They loved it! Now I'm going to offer it for sale on our next "Meatless Monday".
Reply
Kaitlin | The Garden Grazer
Hi Phyllis! So fun to hear you made this for people at your hospital!
Reply
Anonymous
Made this last night for Bunco. Came out great. I did not add salt or pepper, but I did make and use more dressing. Definitely a keeper recipe!
Reply
Kaitlin | The Garden Grazer
Wonderful to hear Ani! A little extra dressing sounds great!
Reply
Anonymous
Wanted to let you know, my husband has been eating the leftovers and he commented that he really likes this salad and was surprised at how well it kept. This is a huge big deal because my husband rarely comments about food. I will be making it again soon. You have got a real winner with this one!!!
Reply
CathyT
This is probably the prettiest food I've ever made. And very tasty, thank you!!
Reply
Kaitlin | The Garden Grazer
Hi Cathy! So great - thank you for sharing!
Reply
Ali Rivera
Just made this tonight. Added an avocado, pink salt, crushed rainbow pepper and 1 clove of garlic to the dressing. Thought there would be leftovers, but 3 of us finished it off! So good! Thanks for the recipe.
Reply
Kaitlin | The Garden Grazer
Hi Ali! Your additions sound absolutely fantastic.
Reply
Veronica
Delicious! Great recipe! I added a touch of salt and pepper, then ate about half the bowl.
Reply
Kaitlin | The Garden Grazer
Happy to hear you enjoyed!
Reply
Stephanie
Just made this for dinner! It's awesome. Love quinoa salads, and have enjoyed every one I've made. So versatile. This is nice and light and refreshing. I cooked my quinoa in vegetable broth. Delish! Thank you for posting!
Reply
Kaitlin | The Garden Grazer
So great to hear!
Reply
Bianca
This is so yummy! I added shredded baby kale and fresh mozzarella and pepper and salt - so good!
Reply
Kaitlin | The Garden Grazer
Thanks for sharing!
Reply
