Easy Bruschetta Quinoa Salad (Gluten-free and vegan)

With the flavors of bruschetta mixed with fluffy quinoa and a perfect crunch from walnuts, this cold salad will satisfy all of your taste buds! Eat it as a meal, make it as a BBQ side dish, or impress your friends at a potluck.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, dinner, lunch

Cuisine: Italian

Keyword: bruschetta, cherry tomatoes, cold salad, quinoa, quinoa salad, salad, vegan

Servings: cups

Calories: 307kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 large bowl

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. Once done, transfer the quinoa to a large bowl and set it aside to cool.
Prepare the ingredients: chop the basil, cherry tomatoes, and walnuts, mince the garlic, and rinse and strain the beans.
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.
Top the salad with olive oil and balsamic vinegar. Toss the salad well.
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.

Notes

*For leftovers, place the salad in an airtight container. This salad can last for 3 days in the fridge. *The quinoa will absorb most of the liquid. You may want to add additional olive oil and balsamic to taste.

*Try to find the freshest and ripest basil, garlic, and tomatoes as this provides the majority of flavor for this salad.

Nutrition