Quick & Easy 15-Minute Vegan Quinoa Salad with Zesty Sesame Ginger Dressing | Healthy Meal Prep Lunch
This vibrant 15-minute quinoa salad is a light, satisfying vegan meal brimming with delightful textures and an explosion of flavors. Get ready to fall in love with its irresistible sesame ginger sauce – you might just find yourself wanting to eat it by the spoonful!
While this versatile quinoa salad can be savored any time of the year, it truly shines on those scorching summer days when the thought of a hot, heavy meal is the last thing you desire. A crisp, cool, and crunchy salad is precisely what I crave when temperatures soar above 90 degrees. However, it’s not enough for it to just be refreshing; it needs to be substantial enough to keep me feeling full and energized for hours.
This remarkable 15-minute quinoa salad delivers on all fronts: it provides that satisfying crunch, a refreshing coolness, and an incredible depth of flavor. Beyond its delicious taste, it’s packed with essential fiber and protein, making it a truly filling and wholesome meal. And, as its name suggests, it’s an absolute breeze to prepare, fitting perfectly into even the busiest schedules.
Why You’ll Love This Vegan Quinoa Salad
There are countless reasons to add this quick and easy quinoa salad to your regular meal rotation. It’s more than just a side dish; it’s a complete and nourishing meal that ticks all the boxes for a healthy, delicious, and convenient option:
- Unbelievably Fast: Once your quinoa is cooked, the entire salad comes together in just 15 minutes, making it perfect for busy weeknights or last-minute lunch prep.
- Packed with Flavor: The vibrant medley of fresh vegetables combined with the savory, tangy, and slightly sweet sesame ginger dressing creates a truly unforgettable taste experience.
- Nutrient-Dense: Quinoa provides a complete protein source, while edamame adds even more protein and fiber. The colorful array of vegetables ensures you’re getting a wealth of vitamins, minerals, and antioxidants.
- Excellent for Meal Prep: This salad is designed to hold up beautifully in the fridge for several days, making it an ideal choice for healthy grab-and-go lunches throughout the week. No soggy greens here!
- Vegan & Gluten-Free: Naturally plant-based and gluten-free, this recipe caters to a variety of dietary needs and preferences without sacrificing taste.
- Versatile & Customizable: Easily adapt the vegetables to whatever you have on hand, or add extra protein sources like grilled tofu or tempeh for an even heartier meal.
If you’re already a fan of my Cashew Thai Quinoa Salad, then you’re truly going to adore this recipe as well. While there’s a lovely overlap in the vibrant Asian-inspired flavors, I intentionally tweaked some elements to offer a slightly different experience: this version features a lighter sauce profile, a boost in plant-based protein, and is specifically engineered for superior meal-prepping convenience, avoiding ingredients like delicate lettuce or kale that might wilt over time.
Key Ingredients for the Perfect Quinoa Salad
Building a truly great salad starts with quality ingredients. Here’s a closer look at what makes this 15-minute quinoa salad so special, along with some helpful notes for each component. Remember, the FULL recipe with precise amounts and detailed instructions can be found in the recipe card further DOWN BELOW.
For the Quinoa Salad Base:
- Shelled and Cooked Edamame: These vibrant green soybeans are not just for color! They add a fantastic source of plant-based protein, making this salad incredibly filling, and provide a pleasant slightly firm texture.
- Cucumber: For that essential refreshing crispness and hydration. English or Persian cucumbers are ideal as they have fewer seeds and thinner skins. If using garden cucumbers, a quick seed removal can prevent excess moisture.
- Bell Peppers: Incorporate any color you prefer – red, yellow, orange, or green – or better yet, use a colorful mix! They contribute natural sweetness, a wonderful crunch, and a healthy dose of Vitamin C.
- Tri-Colour Quinoa: This superfood forms the hearty foundation of our salad. We highly recommend tri-color for its visual appeal and varied texture, which we’ll discuss more below. Ensure it’s thoroughly cooked and cooled. If you need a refresher, here’s how to cook quinoa perfectly.
- Carrot: Adds a touch of natural sweetness, a beautiful orange hue, and another layer of crunchy texture. Shredding it finely integrates it well into the salad.
- Cabbage: A powerhouse of crunch and fiber that holds its texture exceptionally well, making this salad perfect for meal prep. Save yourself valuable prep time by opting for pre-shredded cabbage from your grocery store’s produce section.
For the Irresistible Sesame Ginger Dressing:
- Ground Ginger: Provides that signature warm, slightly spicy kick, which is a cornerstone of Asian-inspired dressings.
- Maple Syrup: Our natural sweetener of choice, balancing the savory and acidic notes beautifully without being overly sugary.
- Liquid Aminos: A fantastic alternative to soy sauce, offering a similar umami depth with less sodium and often being gluten-free. Feel free to substitute with low-sodium soy sauce if liquid aminos aren’t available.
- Distilled White Vinegar: Adds a bright, tangy acidity that cuts through the richness and enhances all the other flavors.
- Sesame Oil: Crucial for that distinctive nutty aroma and flavor profile that defines a classic sesame ginger dressing.
- Sesame Seeds: Use white, black, or a combination for a lovely garnish and an extra pop of nutty flavor and texture.
- Red Pepper Flakes: These are entirely optional, but if you enjoy a little heat, they’ll add a delightful spicy kick to your quinoa salad! Adjust the quantity to your preferred spice level.
- Fresh Lime Juice: A squeeze of fresh lime juice at the end brightens the entire dressing, adding a zesty finish that truly elevates the dish.
What Is the Difference Between White and Tri-color Quinoa?
While all varieties of quinoa boast impressive nutritional benefits, there are subtle differences, particularly between white and tri-color quinoa, that can impact your culinary experience. Aside from the obvious color variation, white quinoa typically cooks up to be softer and fluffier, with a milder flavor. Tri-color quinoa, on the other hand, offers a more diverse sensory experience.
With tricolor quinoa, you’re not just getting varying shades of white, red, and black grains, but also slightly different textures. The red and black varieties tend to be a bit chewier and heartier than the white, which adds a wonderful depth and “bite” to your salad. This blend of textures creates a more interesting and engaging mouthfeel, elevating your quinoa salad from good to truly exceptional. The visual appeal is also a significant bonus, making your meal more appetizing.
You can certainly use white quinoa in this recipe if that’s what you have on hand or prefer. However, for the best visual appeal and textural complexity, I wholeheartedly recommend seeking out and using tri-color quinoa whenever possible. It truly makes a difference!
How to Make This Delicious 15-Minute Quinoa Salad
The beauty of this recipe lies in its simplicity! Once your quinoa is cooked and cooled (a step you can easily do ahead of time!), assembling this vibrant salad is merely a matter of a few quick steps. This makes it perfect for those times when you need a nutritious meal without spending hours in the kitchen.
Step 1: Prepare the Dressing. In a small bowl, combine all the ingredients for the sesame ginger dressing. Whisk vigorously until all components are thoroughly blended and emulsified. Alternatively, you can place them in a jar with a tight-fitting lid and give it a good shake until well combined. Set this aside, allowing the flavors to meld while you prepare the salad components.
Step 2: Combine the Salad Ingredients. In a large mixing bowl, add all the prepped quinoa salad ingredients: the cooked and cooled edamame, diced cucumber, sliced bell peppers, cooked tri-color quinoa, shredded carrot, and chopped cabbage. Gently toss these ingredients together to ensure an even distribution of all the colorful elements.
Step 3: Dress and Serve. Pour the prepared sesame ginger dressing evenly over the combined quinoa and vegetables. Using a large spoon or salad tongs, toss everything gently but thoroughly until all the ingredients are beautifully coated in the flavorful dressing. Serve your fresh and vibrant quinoa salad immediately to enjoy its peak crispness, or cover it tightly and refrigerate for later enjoyment. The flavors deepen as it chills!
Expert Tips for Quinoa Salad Success
Achieving a perfect quinoa salad every time is easy with a few simple tricks. Here are some essential hints and tips to ensure your salad is always a hit:
- Avoid Soggy Quinoa: This is paramount! If your quinoa is wet or mushy, it will dilute the exquisite flavors of the dressing and result in a less-than-desirable texture. Always cook your quinoa until all the water has evaporated and it’s light and fluffy. If you find it still a bit wet, spread it out on a baking sheet to cool and dry slightly, or simply drain any excess liquid through a fine-mesh sieve. Cool quinoa completely before adding to the salad.
- Prep Your Cucumbers Wisely: While English and Persian cucumbers are excellent choices for this recipe due to their fewer seeds, if you’re using larger garden cucumbers, it’s a good idea to scoop out the seedy center. This crucial step prevents them from releasing too much liquid into your salad, which can make it watery and less appealing over time.
- Chop Vegetables Uniformly: For the best texture and an even distribution of flavors in every bite, aim to chop your bell peppers, cucumber, and cabbage into roughly uniform pieces. This also makes the salad visually more appealing.
- Give the Dressing Time: While the salad is quick to assemble, letting the dressing sit for even 5-10 minutes can help the flavors meld and intensify. You can also make the dressing a day ahead.
- Allow Flavors to Marinate: While delicious immediately, this salad truly benefits from a short chilling period in the refrigerator (30 minutes to an hour). This allows the dressing to fully penetrate the quinoa and vegetables, creating an even more harmonious and flavorful dish.
- Customize to Your Liking: Don’t hesitate to experiment with other crunchy vegetables you enjoy, such as thinly sliced radishes, snap peas, or shredded red onions. You can also add toasted nuts (like cashews or peanuts) for an extra layer of crunch and flavor.
Storage and Meal Prep Brilliance
One of the many glorious aspects of this quinoa salad is its incredible shelf life and how well it lends itself to meal preparation. Unlike delicate leafy green salads that tend to wilt and become sad after a day, this hearty quinoa salad actually tastes even *better* after a few days in the refrigerator! The flavors have more time to mingle and deepen, resulting in a more complex and satisfying meal.
To store, simply transfer any leftover salad into an airtight container. It will keep beautifully in the fridge for up to 5 days. This makes it a perfect candidate for weekly meal prep, allowing you to have healthy, flavorful lunches or quick dinners ready to go throughout the week with minimal effort.
Can This Recipe Be Frozen?
While this quinoa salad is a meal prep superstar in the fridge, I do not recommend freezing it. The freezing and thawing process would unfortunately soften all those wonderfully crispy and crunchy vegetables, completely ruining the delightful texture that makes this salad so appealing. For that reason, it’s best enjoyed fresh or chilled from the refrigerator.
If you’re specifically looking for quinoa recipes that are suitable for freezing, consider options where a softer texture is less of an issue, such as hearty casseroles or patties. You might enjoy my Vegan Fried Rice with Quinoa or these delicious Crispy Quinoa Patties, both of which hold up much better to freezing.
Enjoy, friends! If you try this fantastic vegan quinoa salad recipe, please be sure to snap a photo and share it with us by tagging #jessicainthekitchen on Instagram! We absolutely love seeing your culinary creations. We’d also be thrilled if you would take a moment to leave a comment below and give the recipe a rating. Your feedback means the world to us! Thanks so much for being a part of our cooking community!
15 Minute Quinoa Salad with Sesame Ginger Sauce
Pin Recipe
Leave a Review
Ingredients
Quinoa Salad
- 1 cup shelled and cooked edamame, 124g
- 1 cup diced cucumber, roughly 128g
- 1 cup sliced bell peppers, 100g
- 4 cups Bob’s Red Mill Organic Tri-Color Quinoa, cooked*
- 1 large shredded carrot or roughly 1 cup, 67g/1 cup
- 1 ½ cups chopped cabbage, 100g
Sesame Ginger Dressing
- ½ teaspoon ground ginger
- 1 ½ tablespoons maple syrup
- 2 ½ tablespoons liquid aminos, or low sodium soy sauce
- 2 teaspoons distilled white vinegar
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
- ¼ teaspoon red pepper flakes, optional
- Juice of two limes
Instructions
Sesame Ginger Dressing
- Whisk all the ingredients together in a deep bowl until combined or shake together in a jar. Set aside until ready to use.
Asian Quinoa Salad
- Add all the ingredients together in a bowl.
Drizzle the sauce over the salad and mix everything in to combine.
Serve and enjoy!
Notes
To store: This salad can be refrigerated in an airtight container for up to 5 days.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.