Creamy Vegan Crunchy Quinoa Salad

A nutritious vegan salad need not be bland! For a tasty, crispy salad that is both gluten-free and vegan, try this recipe for crunchy quinoa salad.

Greens and roasted vegetables with a creamy vegan dressing…yum!

Eating more energizing greens and vegetables is the best thing you can do to improve your health and well-being.

AuthorSilvia lemon
Preparation Time05 minutes
Cooking Duration25 minutes
Total Time30 minutes


  • 1 cup dried quinoa
  • 1 pound Brussels sprouts
  • 1 pound asparagus
  • cup raw pistachios
  • 1 bunch lacinato kale 2 cups chopped
  • 1 cup chopped fresh parsley
  • 2 tbsp olive oil
  • 1 cup organic firm tofu
  • 1 cup water
  • 1 cup of apple cider vinegar
  • 2 Tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tsp ajwain seeds
  • tsp ground red chili

(Make another Recipe – Vegetarian Lentil and Potato Salad)

How to Make the Creamy Vegan Crunchy Quinoa Salad

In general, I would cook quinoa in a ratio of two cups of liquid to one cup of quinoa, but in this instance, since the aim is to have some crunch quinoa to add to the salad, I advise cooking the quinoa in one and a half cups of water.

Well-rinse the quinoa. In a little saucepan, heat 1 1/2 cups of water to a rolling boil.

Quinoa has been added; cover. For 10 minutes, or until all the water is absorbed, lower the heat to a simmer.

Quinoa can be a little bit al dente. When ready to continue, turn off the heat, fluff with a fork, and set it aside.

Set out 2 big rimmed baking sheets and preheat the oven to 425 degrees.

Brussels sprouts should be cleaned, trimmed, and then sliced in half. Cut any large Brussels sprouts you may have into thirds.

Asparagus should be washed, trimmed, and cut into 1 1/2″ pieces.

Put quinoa on one end of a baking sheet and brussels sprouts on the other.

Olive oil should be drizzled over everything before adding S+P.

Arrange pistachios on one end of the second baking tray and asparagus on the other. Sprinkle S+P over the asparagus after drizzling it with olive oil.

For 12 minutes, roast the quinoa and brussels sprouts tray until the quinoa is crunchy and the sprout leaves are crispy. 8 minutes are used to roast the second tray.

Pistachios first appear to be a little chewy, but as they dry out, they become crunchy.

MAKE THE DRESSING WHILE THE VEGETABLES ARE ROASTING: In a big container, combine all the ingredients.

Blend with an immersion blender until it’s smooth. Alternatively, use a blender or food processor.

Wash the kale leaves, and then stack them after removing the woody stems.

Strips should be long and thin. Put in a large dish or on a plate. Add some parsley to the kale.

Put warm vegetables on top of the lettuce. Mix well enough that the kale starts to wilt a little.

After scattering the salad with the still-crunchy quinoa, drizzle 1/2 cup of dressing over it. Add more dressing and mix as necessary.

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