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Vegan Tri-Color Quinoa Salad

Vegan Tri-Color Quinoa Salad

This Vegan Tri-Color Quinoa Salad is refreshing, light, and zesty. It's perfect for lunch, a side dish, or as any light meal. Ready in just 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 cup dry tri-color quinoa
  • 15 oz can trader joes greek chickpeas with cumin and parsley
  • 1 English cucumber diced
  • ½ red onion diced
  • ½ packed cup fresh parsley finely chopped
  • ½ cup fresh mint leaves finely chopped
  • ½ cup roasted salted pistachios chopped
  • 1 cup 4oz follow your heart vegan feta cheese (on side)
  • salt and pepper to taste
  • 1 lemon
  • 1 tablespoon olive oil

Instructions
 

  • Cook the quinoa: In a medium saucepan, combine the vegetable stock and quinoa. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and cooked through. Fluff with a fork and set aside to cool slightly.
  • Prepare the salad ingredients: While the quinoa cooks, dice the cucumber and onion. Finely chop the parsley and mint. Roughly chop the pistachios. Crumble the vegan feta, if using.
  • Assemble the salad: In a large bowl, combine the cooled quinoa, chickpeas, cucumbers, onion, parsley, mint, and pistachios. Toss gently to combine.
  • Season: Drizzle with the lemon juice and olive oil. Season with salt and pepper to taste.
  • Serve: Top with the crumbled vegan feta, if using, and enjoy!