This quinoa salad is studded with vegetable confetti–zucchini, red bell pepper, peas, carrots, green onions, and black beans. Plus, fresh cilantro and toasted pecans add flavor and texture. It’s a potluck favorite.

How to Make Quinoa Salad

Stir oil, lemon juice, garlic, and salt together in a large bowl.

Stir in cooked quinoa. See my recipe for Instant Pot Quinoa. You can also cook it in a rice cooker or on the stove.

zucchini on Vidalia Chop Wizard

Cut the bell peppers and zucchini into small pieces. My favorite tool for this is the Vidalia Chop Wizard. It’s fast and efficient. I’ve had people ask me at a potluck, “How did you chop the vegetables into such small, uniform pieces?” Now you know my secret!

quinoa salad ready to be mixed

Add the black beans, peas, carrot, green onions, cilantro, and pecans.

quinoa salad with toasted pecans

How to Make Oil-Free Quinoa Salad

Substitute 2-4 tablespoons Oil-Free Vegan Mayonnaise for the oil.

Variations:

Grains: Substitute cooked millet or brown rice for the quinoa.

Beans: Substitute edamame, kidney beans, or chickpeas for the black beans.

Vegetables: Substitute lightly steamed broccoli or asparagus, chopped red or green cabbage, cauliflower, celery, spinach, cucumber, jicama, finely chopped kale, halved grape tomatoes, corn, or roasted vegetables.

Herbs: Substitute fresh basil, dill, parsley, or chives for the cilantro.

Nuts and Seeds: Substitute toasted slivered almonds, cashews, pine nuts, hazelnuts, shelled sunflower seeds, pumpkin seeds, or pistachios for the pecans.

Tips

  • For even more color, substitute half a yellow bell pepper for half of a red bell pepper.
quinoa salad
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Quinoa Salad with Toasted Pecans

Almost a meal in itself, this quinoa salad is studded with vegetable confetti--zucchini, red bell pepper, peas, carrots, and black beans. It's a potluck favorite.
Prep Time20 mins
Course: Main Course, Salad
Cuisine: American
Keyword: dairy-free, gluten-free, plant-based, soy-free, vegan, vegetarian, WFPB
Servings: 16
Calories: 111kcal
Author: Heather Reseck

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon or lime juice
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • 3 cups cooked quinoa
  • 1 cup cooked black beans rinsed
  • 1 cup frozen peas
  • 1 red bell pepper chopped
  • 1 medium zucchini chopped
  • 1 large carrot shredded
  • 3 green onions thinly sliced
  • ¼-½ cup minced fresh cilantro
  • ¾ cup coarsely chopped toasted pecans

Instructions

  • Stir oil, lemon juice, garlic, and salt together in a large bowl.
  • Stir in quinoa. Stir in black beans, peas, bell peppers, zucchini, carrot, green onions, cilantro, and pecans.
  • Serve at room temperature or refrigerate until chilled. Keeps for several days in the refrigerator. Makes 8 cups..

Notes

Variations: 
  • Oil-Free Quinoa Salad: Substitute 2-4 tablespoons Oil-Free Vegan Mayonnaise for the oil.
  • Grains: Substitute cooked millet, brown rice, barley, or wild rice for quinoa.
  • Beans: Substitute green soybeans, kidney beans, or chickpeas for black beans.
  • Vegetables: Substitute lightly steamed broccoli or asparagus, chopped red or green cabbage, cauliflower, celery, spinach, cucumber, jicama, finely chopped kale, halved grape tomatoes, corn, or roasted vegetables.
  • Herbs: Substitute fresh basil, dill, parsley, or chives for cilantro.
  • Nuts and Seeds: Substitute toasted slivered almonds, cashews, pine nuts, hazelnuts, shelled sunflower seeds, pumpkin seeds, or pistachios for pecans.

Nutrition

Serving: 0.5cup | Calories: 111kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 205mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1003IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 1mg