Vegan Protein Quinoa Spring Vegetable Salad
This Mediterranean-inspired quinoa salad combines protein-rich legumes with fresh spring vegetables for a filling meal that works as lunch or dinner. You’ll get complete nutrition from quinoa and chickpeas, while crisp asparagus and peas add seasonal flavor.
It’s ready in under an hour and tastes even better the next day, making it ideal for meal prep.
Why Quinoa and Chickpeas Work Together
Quinoa provides all nine essential amino acids, making it a complete protein on its own. Adding chickpeas boosts the protein content to around 15 grams per serving while creating a satisfying texture contrast.
Rinse your quinoa thoroughly before cooking to remove the natural saponins that can make it taste bitter. For the chickpeas, canned works fine here – just drain and rinse them well. If you’re using dried chickpeas, cook them until tender but not mushy since they’ll absorb the dressing.
Trending Now
Vegan Protein Quinoa Spring Vegetable Salad
Equipment Needed
- Medium saucepan with lid
- Large pot for blanching
- Large mixing bowl
- Small bowl for dressing
- Whisk
Instructions
- Cook quinoa: Bring vegetable broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork. Transfer to a large mixing bowl and let cool completely.
- Blanch vegetables: Meanwhile, bring a large pot of salted water to boil. Add asparagus and cook for 2-3 minutes until bright green and crisp-tender. Add peas during the last 30 seconds. Drain and immediately rinse with cold water to stop cooking. Pat dry with paper towels.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until well combined.
- Assemble salad: Add cooled asparagus, peas, chickpeas, cucumber, red onion, parsley, and mint to the quinoa. Pour dressing over salad and toss gently to combine. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Serve or chill: Serve immediately at room temperature, or refrigerate for at least 30 minutes to allow flavors to meld. The salad will keep covered in the refrigerator for up to 3 days and actually improves in flavor overnight.
Nutrition Facts
Per Serving (1 serving)
