Description: This vibrant Vegan Quinoa Power Bowl Salad is a celebration of fresh flavors and wholesome ingredients. Packed with protein-rich quinoa, crisp vegetables, and a zesty lemon-herb dressing, it’s a satisfying and nutritious meal that’s perfect for lunch, dinner, or meal prepping. This recipe is simple to make, endlessly customizable, and guaranteed to leave you feeling energized and nourished. No string.
Ingredients:
For the Salad:
- 1 cup (170g) quinoa, rinsed thoroughly
- 2 cups (480ml) water or vegetable broth
- 1 (15 ounce) can (425g) chickpeas, rinsed and drained
- 1 cup (250ml) cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- ½ cup (120ml) corn kernels (frozen, canned, or fresh)
- ½ cup (120ml) fresh parsley or cilantro, chopped
- ¼ cup (60ml) red onion, finely chopped (optional)
For the Lemon-Herb Dressing:
- ¼ cup (60ml) extra virgin olive oil
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced (optional)
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
Preparation:
Step 1: Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes to allow the steam to fully cook the quinoa. Fluff with a fork and set aside to cool completely. Spreading the quinoa on a baking sheet can speed up the cooling process.
Step 2: Prepare the Dressing: While the quinoa is cooking and cooling, prepare the Lemon-Herb Dressing. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic (if using), dried oregano, salt, and pepper. Taste and adjust seasonings as needed. You might want to add a pinch of sugar or honey if you prefer a slightly sweeter dressing. If using a jar, secure the lid and shake vigorously until the dressing is emulsified.
Step 3: Prep the Vegetables: While the quinoa is cooking, take time to prep the vegetables. Rinse and dry all the veggies, and then start cutting the cherry tomatoes in half, dicing the cucumber and red bell pepper into bite-sized pieces. If using frozen corn, you may defrost it.
Step 4: Assemble the Salad: In a large salad bowl, combine the cooled quinoa, rinsed chickpeas, halved cherry tomatoes, diced cucumber, diced red bell pepper, corn kernels, chopped parsley or cilantro, and chopped red onion (if using).
Step 5: Dress and Serve: Pour the Lemon-Herb Dressing over the salad ingredients. Gently toss to combine, ensuring that all the ingredients are well coated with the dressing. Serve immediately or cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling the salad also enhances its freshness.
Why You Will Love This Recipe:
This Vegan Quinoa Power Bowl Salad is more than just a recipe; it’s a lifestyle. Here’s why you’ll fall in love with it:
- Nutrient-Packed: Quinoa is a complete protein, meaning it contains all nine essential amino acids. Combined with fiber-rich chickpeas and vibrant vegetables, this salad is a powerhouse of essential nutrients.
- Flavorful and Refreshing: The zesty Lemon-Herb Dressing brightens up the entire dish, providing a refreshing burst of flavor that perfectly complements the earthy quinoa and crisp vegetables.
- Versatile and Customizable: This recipe is a blank canvas for your culinary creativity. Swap out vegetables, add different herbs, or incorporate other protein sources like tofu or lentils. The possibilities are endless!
- Easy to Make: With simple ingredients and straightforward instructions, this salad is quick and easy to prepare, making it perfect for busy weeknights or meal prepping.
- Perfect for Meal Prep: This salad holds up exceptionally well in the refrigerator, making it an ideal choice for meal prepping. Make a big batch on Sunday and enjoy it throughout the week.
- Naturally Vegan and Gluten-Free: This recipe is suitable for a wide range of dietary needs, including vegan, vegetarian, and gluten-free diets.
- Visually Appealing: The vibrant colors of the vegetables create a visually stunning dish that’s as pleasing to the eye as it is to the palate.
Serving Suggestions:
- As a Main Course: Serve a generous portion of the salad as a satisfying and complete meal.
- As a Side Dish: Pair it with grilled tofu, tempeh, or black bean burgers for a balanced and nutritious meal.
- In a Wrap or Pita: Stuff the salad into a whole-wheat wrap or pita bread for a quick and portable lunch.
- Topped with Avocado: Add sliced avocado for extra healthy fats and creaminess.
- With Roasted Vegetables: Serve alongside roasted vegetables like sweet potatoes, broccoli, or Brussels sprouts.
- As a Potluck Dish: This salad is a crowd-pleaser and perfect for potlucks and gatherings.
Tips:
- Rinse the Quinoa: Always rinse quinoa before cooking to remove the natural saponins, which can give it a bitter taste.
- Use Fresh Herbs: Fresh herbs add a vibrant flavor and aroma to the dressing. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
- Don’t Overcook the Quinoa: Overcooked quinoa can become mushy. Cook it until it’s tender but still slightly firm.
- Adjust the Dressing to Your Taste: Taste the dressing and adjust the seasonings to your liking. Add more lemon juice for extra tanginess or more olive oil for a richer flavor.
- Let the Flavors Meld: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Add a Protein Boost: For an extra protein boost, add toasted pumpkin seeds, hemp seeds, or chopped nuts to the salad.
- Store Properly: Store leftover salad in an airtight container in the refrigerator for up to 3-4 days.
Prep Time: 20 minutes Cook Time: 15-20 minutes Total Time: Approximately 45 minutes (plus 30 minutes for chilling)
Nutritional Information: (Approximate, per serving) Note: The information may vary slightly based on specific ingredient choices and portion sizes.
- Calories: Approximately 400-450
- Protein: 15-20g
- Sodium: 200-300mg
Conclusion:
This Vegan Quinoa Power Bowl Salad is a versatile, delicious, and nutritious recipe that you’ll want to make again and again. It’s a perfect example of how healthy eating can be both satisfying and flavorful. Whether you’re looking for a quick lunch, a light dinner, or a make-ahead meal for the week, this salad has got you covered. Enjoy the vibrant flavors and feel good about nourishing your body with wholesome ingredients.
Questions and Answers about this Recipe:
- Can I use a different grain instead of quinoa? Answer: Absolutely! While quinoa is a nutritional powerhouse, you can certainly substitute it with other grains like couscous, brown rice, farro, or even bulgur wheat. Just keep in mind that the cooking time and water ratio might need to be adjusted depending on the grain you choose. Ensure that the grain is cooked properly and cooled before adding it to the salad.
- I don’t have fresh oregano. Can I use another herb in the dressing? Answer: Yes, oregano can easily be substituted. Good alternatives include dried thyme, basil, or an Italian herb blend. You could also use fresh herbs, but remember that dried herbs have a more concentrated flavor, so you’ll need less. About 1 teaspoon of dried thyme or basil would work well as a substitute for 2 teaspoons of dried oregano.
- Is there a way to make this recipe without using any oil? Answer: Yes, you can definitely reduce or eliminate the oil in the dressing. To do so, increase the amount of lemon juice and add a tablespoon of tahini or nut butter for creaminess. Another option is to use a vegetable broth or water in place of the oil, adding a pinch of your favorite herbs and spices to enhance the flavor.
- How long can I store this salad in the refrigerator? Answer: This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. However, keep in mind that the vegetables might become a bit softer over time. To maintain the best texture, consider adding the dressing just before serving, especially if you’re preparing the salad in advance.
- Can I add more protein to this salad? Answer: Absolutely! Adding more protein will make this salad even more satisfying and nutritious. Great options include adding grilled or baked tofu, tempeh cubes, roasted chickpeas, lentils, or even some chopped nuts and seeds like almonds, walnuts, or pumpkin seeds. You could also add some edamame for an extra boost of plant-based protein.
