Easy Bruschetta Quinoa Salad (Gluten-free and vegan)

Discover the perfect blend of Italian flavors in this vegan bruschetta quinoa salad! With fresh ingredients, nutritious ingredients, and packed with Italian-inspired goodness, this dish is a must-try for any occasion.

Why Bruschetta is a Must-Have Appetizer

Italian food has always been my favorite. Whenever I go to an Italian restaurant, I always order “bruschetta with no cheese”.  It’s just so simple yet so satisfying. It’s truly one of my favorite dishes.

I also love making my Grandma’s Simple Bruschetta Recipe. This recipe has been in our family for years. There’s nothing like cooking with basil and garlic that brings the best aroma to the kitchen! 

I enjoy making this cold salad in the summer season as cherry tomatoes are the juiciest and most flavorful during these hot months! I even grow basil in my herb garden which makes it a simple salad to throw together.

Plain and simple, this easy vegan bruschetta salad is a reminder that a few simple ingredients can come together to make an award-winning salad that your family will devour. 

How is this Quinoa Salad Healthy?

Starting with the obvious, quinoa is gluten-free, meaning there are no prolamin proteins that are found in wheat.

This salad is made strictly from wholesome ingredients that all offer top-notch nutrients. From walnuts and chickpeas offering loads of healthy fats, fiber, and protein, to cherry tomatoes packed with lycopene which can help lower inflammation. 

This salad has no added sugar, vegetable oils, or processed foods. It’s dairy-free, perfect for plant-based and vegan diets. Fresh herbs, fresh veggies, and nutty quinoa are a great way to start any meal! 

How to Enjoy This Bruschetta Salad

As a side dish: If you are anything like me, I am always trying to find a crowd-pleasing healthy side dish to go with a BBQ summer dinner. This is truly a perfect side dish to any main dish.

As a salad topper:  I love putting a large scoop or two of this quinoa salad on top of a bed of greens!

As an appetizer:  Another brilliant idea is to serve it with pita chips as an appetizer! I know your guests will enjoy this perfect appetizer.

Make it a meal:  My hubby and I enjoy this as our complete lunch or dinner! It’s a great meatless dish we love eating in the summer! 

For meal prep: This is a great recipe to make at the beginning of the week to keep on hand for a few lunches. Trust me, you’ll do a happy dance when you see this vegan salad waiting for you in your fridge! 

Bring it to a Pot Luck: Trust me when I say, most people LOVE bruschetta! Before you know it, you’ll be handing out the recipe to all of your party-goers.

The Simple Ingredients

Quinoa: This is a great base option for gluten-free and vegans alike. It’s hearty, the texture is wonderful, and it’s delicious. There’s nothing like fluffy quinoa to ramp up a salad! 

Veggie stock: Trust me when I say that vegetable stock is the best way to cook quinoa. It will transform your quinoa. Skip the water and go with veggie stock instead. You’ll never go back!

Extra virgin olive oil: Traditional bruschetta has olive oil drizzled in the tomato mixture. You won’t find fancy dressing in this simple vegan bruschetta recipe but instead just olive oil and balsamic vinegar. Now that’s easy peasy! 

Garlic: Fresh garlic is another staple in bruschetta recipes. Do not replace the fresh garlic with garlic powder. You will need the real stuff! Garlic is the best part of this recipe, in my opinion.

Cherry tomatoes: Grape tomatoes will work, as well. When shopping at the grocery store, look for bright red, crisp, and fresh tomatoes. Make sure they aren’t over-ripe and soggy or on the other hand, green or yellow which means they are not ripe enough.

Chickpeas: You cannot have a simple salad without adding protein to it. I love the addition of hearty chickpeas. It’s really “beefs up” this vegan bruschetta salad.

Walnuts: This superfood will not only bring another element of nutrients but will also make the salad more hearty. It’s just another reason why this vegan quinoa salad is so filling and is quite certainly a meal on its own.

Basil: Grab some fresh basil leaves from your garden or pick some up from your local supermarket. This fresh herb is packed with nutrients and gives a wonderful flavor! It’s one of my favorites! 

Balsamic vinegar: Most traditional bruschetta dishes will come topped with a drizzle of balsamic reduction. This salad is no exception! We will ditch the sugar-filled reduction and use balsamic vinegar coupled with olive oil as the dressing.

Sea salt and black pepper: Use as much as your heart desires. I always recommend taste-testing it first and then go from there. Salt and pepper is a must-have as it will tie all of the flavors together.

Other Optional Ingredients

While this salad is perfect on its own, you might like to add red onion, feta cheese, fresh mozzarella cheese, parmesan cheese, or kalamata olives. For additional protein and nutrients, add in some nutritional yeast.

The Instructions

Step one: Make the quinoa according to the package directions ideally using veggie stock instead of water. Once done, transfer the quinoa to a large bowl and set it aside to cool.

Step two: Prepare the ingredients: chop the basil, cherry tomatoes, and walnuts, mince the garlic, and rinse and strain the beans.

Step three: Add all of the dry ingredients to a large bowl and give it all a good mix. This includes quinoa, cherry tomatoes, chickpeas, walnuts, garlic, salt, and pepper.

Step four: Top the salad with olive oil and balsamic vinegar. Toss the salad well.

Step five: Store in the fridge for 1-2 hours before serving. It is best chilled. However, if you can’t wait, you’ll still enjoy it at room temperature. 

How to Store Bruschetta Qunioa Salad

Place the leftovers in an airtight container and in the fridge for up to three days. Keep in mind that the quinoa will most likely absorb the olive oil and balsamic vinegar. You may need to add additional liquid.

Tips + Modifications

Alternatives: Pecans or pinenuts can replace the walnuts if needed. White cannellini beans can replace the chickpeas if needed. Couscous can be used instead of quinoa if needed. 

Any color of quinoa will work with this salad including tri-color quinoa, white quinoa, or red quinoa are my top choices for this simple recipe.

When cooking quinoa, use veggie stock instead of water for a more flavorful outcome.

Choose the freshest basil and cherry tomatoes that you can find. These two ingredients really make this salad. They provide most of the flavor so it is important to find the highest quality produce.

Other Delicious Vegan Salads to Try

Cherry Tomato Couscous Salad

The Vegan Version of Jennifer Anniston’s Viral Salad

Lemon Asparagus Couscous Salad

Enjoy!

XOXO

Michelle