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Easy Vegan Quinoa Salad Recipe

Tomato cucumber quinoa salad that is paired with some refreshing salsa. A perfect light summer meal, and is super flavorful yet really easy to make !
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course, Salad
Cuisine American
Servings 2 servings
Calories 305 kcal


For the quinoa

  • ½ cup uncooked quinoa
  • 1 cup water
  • pinch of salt

For the salad

  • ½ small cucumber, chopped ( about ½ cup chopped cucumber )
  • ½ cup grape / cherry tomatoes* quartered
  • ½ cup frozen / fresh green peas
  • ½ cup corn kernels
  • 1 tbsp olive oil
  • ½ cup salsa **

For garnish ( optional )

  • handful of toasted pumpkin seeds
  • 1 stalk green onion chopped


  • Start by rinsing the quinoa. Rinse it for at least 3-4 times to remove the bitterness of quinoa.
  • Place all ingredients for the quinoa into a pot / saucepan and bring it to a boil, then decrease the heat to maintain a gentle simmer. Place the lid on and let it cook for about 15 minutes, or until the quinoa has absorbed all of the liquid.
  • Remove the quinoa from heat and let it stand, covered for 5-10 minutes.
  • In the meantime, cook your frozen corn and peas by boiling them in water for 2-3 minutes. Strain your corns and peas after they are done cooking.
  • In a large mixing bowl, combine all the ingredients, including the quinoa. Mix until all ingredients are well incorporated.
  • Garnish and serve ! I like serving mine with my homemade hummus .


*You can substitute the grape tomatoes with 1 chopped medium tomato. 
**Making salsa from scratch is actually quite easy ! Check out this fresh tomato blender salsa
If you prefer to eat your salad cold, let it sit in the refrigerator for at least 2 hours before serving. 
Salad can be stored in the fridge for up to 4 days. 
Keyword gluten-free, high protein, mains, quinoa, salad