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Vegan Quinoa Salad for Summer

Herbed Spring Quinoa Salad

This healthy spring quinoa salad is made with fresh, seasonal veggies and tossed in a tasty lemon vinaigrette. It's also naturally gluten-free and vegan!
Course Salad
Cuisine American
Keyword quinoa salad, spring salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 239kcal


for the salad:

for the dressing:

  • 2 tablespoons olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tablespoon lemon zest
  • 1/2 teaspoon red pepper flakes
  • Salt & pepper to taste


  • Toss the quinoa, chickpeas and veggies together in a large bowl. Add the herbs and toss to combine.
  • Whisk together the dressing ingredients. Pour over the salad and toss together. Taste and adjust salt and pepper if needed.
  • Chill in the fridge for at least 30 minutes, preferably for an hour, then serve.



Serving: 1.5cups | Calories: 239kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 307mg | Fiber: 6g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 12.9mg | Calcium: 52mg | Iron: 2.7mg