2.6K Views 3 years ago

Strawberry Quinoa Salad
[Vegan]

JG By: Jillian Glenn

Author Bio

There’s a reason breakfast and lunch are the two most important meals of the day:... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Strawberry Quinoa Salad [Vegan]

Dairy Free

Vegan

Looking for a healthy salad for lunch that is waistline friendly and delicious? Give this super simple salad a try! It has all the macronutrients you need to power you through the afternoon: healthy carbs from the berries and cucumbers; plant protein from the quinoa, chickpeas and pumpkin seeds; and...

Credit:

Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.

For the White Balsamic Vinaigrette:

1/4 cup (60 ml) extra virgin olive oil, plus more for chickpeas
2 tablespoons (30 ml) white balsamic vinegar
1 teaspoon agave, add more to desired sweetness

For the Salad:

1 teaspoon extra virgin olive oil, plus more as needed
1 (15-oz [425-g]) can chickpeas, rinsed and drained
Salt and pepper to taste
1/2 teaspoon garlic powder, optional
4 cups (120 g) fresh spinach
4 cups (268 g) fresh kale leaves
1 1/2 cups (278 g) quinoa, cooked
2 cups (266 g) sliced and quartered cucumbers
1 cup (166 g) sliced strawberries
2 tablespoons (18 g) roasted pumpkin seeds

Order with Instacart Download Our App

How to Prepare Strawberry Quinoa Salad [Vegan]

To prepare the White Balsamic Vinaigrette, in a small bowl whisk the olive oil, white balsamic vinegar and agave. Set aside.
To make the salad, warm a large skillet over medium heat. Add the olive oil and when it is warm, add the chickpeas and season with salt, pepper and garlic powder (if using). Cook, stirring often, for 7 to 10 minutes, until the chickpeas are crisp and golden. Set them aside to cool.
Add about one quarter of the spinach and kale to each of four salad bowls. Top each bowl with about one quarter of the cooked and cooled quinoa and crispy chickpeas. Add one quarter of the cucumbers, strawberries and pumpkin seeds to each bowl. Drizzle with about 2 tablespoons (30 ml) of dressing per salad and toss, and add more dressing to taste. Season with salt and pepper and enjoy.
If packing this for a to-go lunch, store with the dressing on the side until ready to serve.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!