Go Back
+ servings
quinoa salad served in a blue bowl

Vegan Quinoa Salad recipe

Middle Eastern style Vegan Quinoa Salad made with cooked Quinoa, bell pepper, sweet corn, toasted pinenuts, pomegranate seeds, and a few other ingredients.  A filling vegan salad that can also be enjoyed as a refreshing meal.
Course Salad
Cuisine American
Prep Time 20 minutes
Making time 5 minutes
Total Time 25 minutes
Servings 5 people
Calories 271kcal


  • 1 cup raw quinoa
  • 1/2 cup pomegranate seeds
  • 1 cup cooked sweet corn kernels
  • 1/4 cup toasted pine nuts you can use any other nut of your choice
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped bell pepper use any color of your choice
  • 1/2 cup chopped parsley
  • 7-8 chopped mint leaves
  • 3 tbsp lemon juice adjust as per taste
  • 2 tbsp extra virgin olive oil
  • 1/2 teaspoon freshly ground pepper adjust as per taste
  • Salt as per taste


  • Put the raw quinoa in a strainer and rinse under running water for around 1-2 minutes. Put quinoa in a pan and add 2 cups of water. Cook uncovered on medium flame until all the water gets absorbed. Cover the pot and switch off the gas. Let the pot remain covered for 5 minutes and then remove the lid and fluff quinoa with a fork. Keep aside.
  • In a bowl mix lemon juice, olive oil, salt, and pepper.
  • Put the cooked quinoa in a large bowl, add all the ingredients, pour the dressing, and toss well. Check and adjust the seasoning. Enjoy!


Calories: 271kcal | Carbohydrates: 34g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 416mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 3mg