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.
Servings: 6 cups
Calories: 307kcal
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.
Notes
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:
Alternatives: 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.
Nutrition
Serving: 1cup | Calories: 307kcal | Carbohydrates: 37g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 324mg | Potassium: 427mg | Fiber: 6g | Sugar: 5g | Vitamin A: 438IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 3mg