Fresh Bruschetta Quinoa Salad (Vegan & Meal Prep Friendly)
This Fresh Bruschetta Quinoa Salad combines all of the classic flavors of bruschetta in a hearty, protein-packed quinoa salad. Made with juicy tomatoes, fresh basil, chickpeas, and a simple balsamic dressing, this easy vegan recipe is perfect for meal prep, summer gatherings, or a light and healthy lunch.
I originally created this recipe because I love the fresh flavors of bruschetta, but wanted something hearty enough for lunch. If you’re a fan of tomatoes, basil, and balsamic vinegar, you’ll also love my Grandma’s Simple Bruschetta Recipe.
During the summer, I’m always looking for easy make-ahead salads to keep in the fridge. Along with this bruschetta quinoa salad, I frequently make my Citrus Quinoa Summer Salad and Summer Cherry Tomato Couscous Salad.
Quinoa salads are one of my favorite meal prep lunches because they hold up so well in the refrigerator.
Love bruschetta flavors? Be sure to try my Creamy Vegan Bruschetta Pasta for an easy weeknight dinner.
If you are looking to explore more summer salad recipes, check out these 11 Easy Summer Vegan Salad Recipes.
Spotlight on This Fresh Bruschetta Quinoa Salad
- Easy summer salad: This bruschetta quinoa salad is packed with fresh summer flavors from juicy tomatoes, fragrant basil, and a simple balsamic dressing. It’s the perfect side dish for BBQs, potlucks, picnics, and warm-weather dinners.
- Healthy and satisfying: Thanks to the combination of quinoa and chickpeas, this salad is filled with plant-based protein and fiber to help keep you full and satisfied.
- Perfect for meal prep: This salad stores beautifully in the refrigerator and tastes even better after the flavors have had time to meld together.
- Naturally vegan and gluten-free: Made with simple, wholesome ingredients, this recipe is completely vegan, dairy-free, and gluten-free.
- Inspired by classic bruschetta: If you love the fresh flavors of traditional bruschetta, you’ll love this hearty twist that transforms it into a delicious and satisfying salad.
The 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 over 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 going from there. Salt and pepper are a must-have as they will tie all of the flavors together.
Frequently Asked Questions
Absolutely! This salad is perfect for meal prep and actually tastes even better after a few hours in the refrigerator as the flavors have time to meld together.
This quinoa salad will last up to 3 days in an airtight container in the fridge.
White, red, and tri-color quinoa all work well in this recipe. White quinoa has the lightest texture, while red and tri-color quinoa add a slightly heartier bite.
Yes! White cannellini beans or great northern beans are excellent substitutes for chickpeas.
Yes! Quinoa is naturally gluten-free, making this recipe gluten-free as written. Just be sure to check all packaged ingredients if serving someone with a gluten sensitivity.
While this salad is traditionally served chilled or at room temperature, it can also be enjoyed slightly warm if preferred.
Absolutely! Vegan mozzarella pearls or a sprinkle of vegan parmesan can add even more classic Italian flavor to this salad.
Freezing is not recommended. The fresh tomatoes and basil lose their texture after thawing, which can affect the overall quality of the salad.
Quinoa soaks up a lot of the dressing the longer it sits. I recommend adding additional olive oil and balsamic vinegar as needed.
The Instructions
Step one: Make the quinoa according to the package directions, ideally using veggie stock instead of water. Transfer the quinoa to a large bowl and set it aside to cool.
Step two: Add all of the dry ingredients to a large bowl and give them a good mix. This includes quinoa, cherry tomatoes, chickpeas, walnuts, garlic, basil, salt, and pepper.
Step three: Drizzle the salad with olive oil and balsamic vinegar. Toss and enjoy immediately or chill in the fridge for an hour before serving.
Storage
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 and Modifications
This recipe is easy to customize with what you have on hand. Pecans or toasted pine nuts make a delicious substitute for the walnuts, while white cannellini beans can be used in place of the chickpeas. If you’re not a fan of quinoa, couscous is another great option that pairs beautifully with the bruschetta-inspired flavors.
Choose Your Favorite Quinoa: White, red, or tri-color quinoa all work well in this recipe. White quinoa has the mildest flavor and fluffiest texture, while red and tri-color quinoa add a slightly heartier bite.
Boost the Flavor: For the most flavorful salad, cook your quinoa in vegetable broth instead of water. This simple swap adds an extra layer of savory flavor to every bite.
Use Peak-Season Produce: Since tomatoes and basil are the stars of this recipe, choosing the freshest ingredients possible will make a noticeable difference. Sweet, juicy cherry tomatoes and fragrant fresh basil create the vibrant flavor that makes this salad so irresistible.
Make It Ahead: This bruschetta quinoa salad is a fantastic meal prep recipe because the flavors continue to develop as it chills. Prepare it a few hours ahead of time or even the day before serving for the best flavor.
More Delicious Vegan Salad Recipes
The Vegan Version of Jennifer Anniston’s Viral Salad
Lemon Asparagus Couscous Salad
Cirus Quinoa Salad with Fresh Mint
Israeli Couscous Vegetable Salad
Baby Greens with Warmed Sun-Dried Tomato Vinaigrette
Fresh Bruschetta Quinoa Salad (Vegan & Meal Prep Friendly)
Equipment
- 1 large bowl
- 1 medium saucepan with lid *for the quinoa
Ingredients
For the quinoa
- 1 cup dry quinoa
- 2 cups veggie stock *water will work, also
For the salad
- 1 ½ cups cherry tomatoes, halved *Grape tomatoes will work, also
- 1 (15.5 oz) can of chickpeas, rinsed and drained *about 1¾ cups
- ⅓ cup walnuts, chopped *Pine nuts or pecans will work, also
- ⅓ cup chopped fresh basil
- 3 garlic cloves, minced
- salt and pepper
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
Instructions
- Make the quinoa according to the package directions, ideally using veggie stock instead of water. Transfer the quinoa to a large bowl and set it aside to cool.
- Add all of the dry ingredients to a large bowl and give them a good mix. This includes quinoa, cherry tomatoes, chickpeas, walnuts, garlic, basil, salt, and pepper.
- Drizzle the salad with olive oil and balsamic vinegar. Toss and enjoy immediately or chill in the fridge for an hour before serving.
