Vegetarian Quinoa Salad Bowl: Delicious & Healthy!

I remember the exact moment this obsession ignited. I was at a little market in Little Havana, surrounded by vibrant colors and the aroma of roasted peppers. I tasted a simple quinoa salad, and BAM! It wasn’t just good; it was a flavor party in my mouth. That moment changed everything – I knew I had to create my own version, one that screamed Cuba Queen bold!

This isn’t your average, bland salad. We’re talking about a Vegetarian Quinoa Salad Bowl that’s packed with so much flavor, it’ll make your week feel like a fiesta. It’s proof that plant-based can be the star of any table.

It’s loaded with textures, colors, and tastes that are totally unforgettable. It represents everything Cuba Queen stands for: bold flavors, fresh ingredients, and cooking that feels like a celebration.

Get ready to ditch the boring lunches and say hello to a Vegetarian Quinoa Salad Bowl that’s worthy of a standing ovation! I can’t wait to share this recipe with you. Let’s get cooking!

INGREDIENTS You Need for This

This Vegetarian Quinoa Salad Bowl ingredient list is SHORT but mighty! We’re focusing on maximum flavor impact with minimal fuss. Here’s what you’ll need to bring this beauty to life:

• 1 cup quinoa, uncooked: This forms the hearty base of our Vegetarian Quinoa Salad Bowl. Make sure to rinse it well before cooking to get rid of any bitterness.
• 2 cups vegetable broth: Cooking the quinoa in broth instead of water adds an extra layer of flavor. Trust me, it’s a game-changer for your Vegetarian Quinoa Salad Bowl!
• 1 red bell pepper, diced: Adds sweetness and crunch. Roasting it brings out even more flavor!
• 1 yellow bell pepper, diced: More sweetness and color! Feel free to mix and match pepper colors for visual appeal in your Vegetarian Quinoa Salad Bowl.
• 1 zucchini, diced: Adds a mild, fresh flavor. I like to grill mine slightly before adding it to the bowl for a smoky touch.
• 1/2 red onion, thinly sliced: Provides a sharp, pungent bite that balances the sweetness of the peppers.
• 1 (15-ounce) can black beans, rinsed and drained: Adds protein and a creamy texture.
• 1 cup corn kernels (fresh or frozen): Sweetness and pop! If using frozen, thaw them first.
• 1 avocado, diced: Creamy, dreamy goodness! Add this right before serving to prevent browning.
• 1/4 cup chopped cilantro: Freshness is key! Don’t skimp on the cilantro for that authentic Cuba Queen kick!
• For the Dressing:
  • 1/4 cup olive oil: Use a good quality olive oil for the best flavor in your Vegetarian Quinoa Salad Bowl.
  • 3 tablespoons lime juice: Adds tang and brightness! Freshly squeezed is always best.
  • 2 tablespoons red wine vinegar: A little tang to balance the sweetness.
  • 1 teaspoon cumin: Warm, earthy spice that ties everything together.
  • 1/2 teaspoon chili powder: Adds a subtle kick. Adjust to your spice preference.
  • Salt and pepper to taste: Season generously! Don’t be afraid to taste and adjust as you go.

You’ll find the best, freshest ingredients for this Vegetarian Quinoa Salad Bowl at your local farmer’s market. Splurge on a really good avocado for this Vegetarian Quinoa Salad Bowl – trust me, it’s worth it!

Here’s the plant based quinoa bowl game-changer that will blow your mind: try adding a pinch of smoked paprika to the dressing for a smoky depth.

STEP-BY-STEP INSTRUCTIONS

Alright, flavor adventurers, let’s bring this Vegetarian Quinoa Salad Bowl to life! Don’t stress – your Vegetarian Quinoa Salad Bowl is going to be incredible. Want another easy recipe after this, then check out this Heirloom Tomato Feta Salad!

Cook the Quinoa

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool slightly. This is the foundation of our delicious Vegetarian Quinoa Salad Bowl.

Prepare the Vegetables

While the quinoa is cooking, prep your veggies. Dice the bell peppers, zucchini, and red onion. If you want to roast the peppers and zucchini (which I highly recommend!), toss them with a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender. This step really elevates the flavors in your Vegetarian Quinoa Salad Bowl.

Make the Dressing

In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, cumin, chili powder, salt, and pepper. Taste and adjust seasonings as needed. This dressing is the key to making your Vegetarian Quinoa Salad Bowl sing!

Assemble the Salad

In a large bowl, combine the cooked quinoa, roasted (or raw) bell peppers, zucchini, red onion, black beans, corn kernels, and cilantro. Pour the dressing over the salad and toss gently to combine.

Add the Avocado

Just before serving, dice the avocado and gently fold it into the salad. Adding it too early will make it mushy. Pro tip for Vegetarian Quinoa Salad Bowl perfection!

Serve and Enjoy

This Vegetarian Quinoa Salad Bowl is fantastic served immediately, but it also travels well, making it perfect for lunchboxes and picnics. This is where your Vegetarian Quinoa Salad Bowl transforms into pure magic. Looking for other easy options, check out this Satay Crispy Rice.

Here’s where most people mess up their Vegetarian Quinoa Salad Bowl – they don’t season enough! Don’t be afraid to add more salt, pepper, or lime juice to really make the flavors pop.

In my kitchen, this Vegetarian Quinoa Salad Bowl takes exactly 35 minutes from start to finish. While your Vegetarian Quinoa Salad Bowl is working its magic, grab your camera – this is Instagram gold!

PRESENTATION

Presentation is key to a truly unforgettable Vegetarian Quinoa Salad Bowl experience! We want this beauty to be as visually stunning as it is delicious. For a similar family favorite, check out this Cucumber Caprese Salad.

Serve this Vegetarian Quinoa Salad Bowl in individual bowls or on a large platter for sharing. For an Instagram-worthy presentation, arrange the ingredients artfully, creating separate sections of color.

People absolutely lose their minds when I serve this Vegetarian Quinoa Salad Bowl at potlucks! It’s always the first dish to disappear. This Vegetarian Quinoa Salad Bowl absolutely slays at dinner parties!

Bold pairing suggestions that complement Vegetarian Quinoa Salad Bowl: serve with grilled chicken or shrimp for added protein, or alongside a cool cucumber salad for a refreshing contrast. This Vegetarian Quinoa Salad Bowl is also fantastic with a side of crusty bread for soaking up all that delicious dressing.

Perfect occasions for this Vegetarian Quinoa Salad Bowl: potlucks, picnics, lunchboxes, or a light and healthy weeknight dinner.

Creative leftover transformations: turn leftover Vegetarian Quinoa Salad Bowl into a delicious filling for tacos or burritos, or mix it with scrambled eggs for a flavorful breakfast scramble.

Seasonal Vegetarian Quinoa Salad Bowl variations I’ve tested: in the fall, add roasted butternut squash and cranberries. In the spring, add asparagus and peas.

FAQs

Got questions about making the ultimate Vegetarian Quinoa Salad Bowl? Don’t worry, I’ve got you covered! Here are some frequently asked questions, answered with that signature Cuba Queen energy:

1. Can I make this Vegetarian Quinoa Salad Bowl spicier?
   • Absolutely! Add a pinch of cayenne pepper to the dressing, or use a spicier chili powder. You can also add a diced jalapeño to the salad. I’ve tested versions with a habanero, but that’s only for the truly brave flavor adventurers!
2. What if I don’t have red wine vinegar for my Vegetarian Quinoa Salad Bowl?
   • No problem! You can substitute white wine vinegar or apple cider vinegar. The flavor will be slightly different, but still delicious.
3. Can I use a different type of bean?
   • Definitely! Pinto beans, kidney beans, or even chickpeas would work well in this Vegetarian Quinoa Salad Bowl.
4. How do I know when my quinoa is perfectly cooked?
   • The quinoa is done when all the liquid has been absorbed and the grains are translucent with a little white “tail.” It should be fluffy and tender, not mushy or crunchy.
5. Can I make this Vegetarian Quinoa Salad Bowl ahead of time?
   • Yes, you can! This salad actually tastes even better after the flavors have had a chance to meld. Just wait to add the avocado until right before serving to prevent browning.
6. What if I don’t like cilantro?
   • I’m shocked (just kidding!), but you can substitute parsley or omit it altogether.
7. Can I add cheese to this Vegetarian Quinoa Salad Bowl?
   • Of course! Feta cheese, cotija cheese, or even a sprinkle of shredded cheddar would be delicious additions. I especially like feta in this vegetarian salad.
8. Is this Vegetarian Quinoa Salad Bowl vegan?
   • Yes! As written, this healthy quinoa bowl recipe is completely vegan.
9. How to make this plant based quinoa bowl more filling
   • Add some grilled tofu or tempeh. These will add protein and make the vegan quinoa salad even more satisfying.

I’ve heard from so many of you that this Vegetarian Quinoa Salad Bowl has become a staple in your weekly meal prep. It’s so rewarding to know that I’m helping you create flavorful and healthy meals!

CONCLUSION

This Vegetarian Quinoa Salad Bowl is more than just a recipe; it’s a celebration of bold flavors and fresh ingredients, which is everything Cuba Queen stands for! It’s proof that plant-based eating can be exciting and satisfying.

This healthy quinoa bowl is guaranteed to knock your socks off, and here are my Vegetarian Quinoa Salad Bowl Power Tips:

• Roast Your Veggies: Roasting the bell peppers and zucchini brings out their natural sweetness and adds a smoky depth to the salad.
• Don’t Skimp on the Dressing: The dressing is the key to making this Vegetarian Quinoa Salad Bowl sing! Taste and adjust the seasonings until it’s perfect.
• Add the Avocado Last: This prevents it from browning and keeps it creamy and delicious.

Here are some Vegetarian Quinoa Salad Bowl variations I’ve created and loved:

• Mediterranean Vegetarian Quinoa Salad Bowl: Add Kalamata olives, feta cheese, and a lemon-herb dressing. For a similar flavor explosion, check out my Cucumber Caprese Salad.
• Asian-Inspired Vegetarian Quinoa Salad Bowl: Add edamame, shredded carrots, and a sesame-ginger dressing.
• Spicy Vegetarian Quinoa Salad Bowl: Add jalapeños, a spicy peanut sauce, and some Satay Crispy Rice. If you are a fan of peanut flavors, this will be a hit!

The Mediterranean version always gets the biggest reactions. The vibrant flavors and textures are simply irresistible. I’m confident that you can easily make this Vegetarian Quinoa Salad Bowl your signature dish.

Now it’s your turn to create your own Vegetarian Quinoa Salad Bowl memories! Head over to The 35 Best Quinoa Bowls (Easy Recipes!) – Simply Quinoa and Roasted Veggie Quinoa Bowl » I LOVE VEGAN for more inspiration.

Go forth, flavor adventurers, and create your own epic Vegetarian Quinoa Salad Bowl! Don’t forget to share your creations with me – I can’t wait to see what you come up with! I can’t wait to hear how much you love this vegan quinoa salad. For more bold flavor adventures, check out my Heirloom Tomato Feta Salad. If you are looking for another Greek option, check out this Vegan Greek Quinoa Bowl – Emilie Eats. Don’t forget to tag me in your posts!

Vegetarian Quinoa Salad Bowl

Print Recipe

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This Vegetarian Quinoa Salad Bowl is packed with protein, fiber, and vibrant flavors. It’s a healthy and satisfying meal perfect for lunch or dinner.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Lunch
• Method: No-Cook
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup chopped cucumber
• 1 cup chopped bell pepper (any color)
• 1/2 cup chopped red onion
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

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Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed. Fluff with a fork.
2. In a large bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, red onion, feta cheese (if using), and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour dressing over the salad and toss to combine.
5. Serve immediately or chill for later.

Notes

Add grilled halloumi or avocado for extra flavor and healthy fats. You can also substitute any vegetables based on your preference.