Want a taste of summer? This vegan quinoa bean summer salad is oil-free and packed with protein. It’s summer in a bowl!

Vegan Quinoa Salad Recipe

Quinoa Bean Summer Salad

Oil-free and packed with protein
Course Main Course, Salad, Side Dish


  • 1 cup cooked quinoa
  • 1 cup extra firm tofu, crumbled
  • 1 can black beans, rinsed
  • 1 can chickpeas, rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup orange bell peppers, chopped
  • 1 cup cucumber, chopped
  • 1 cup spinach, chopped
  • 2 green onions, diced
  • 4 tbsp fresh lemon juice
  • 3 tbsp balsamic/cider vinegar
  • 2 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • Herbs - basil, oregano, cumin
  • Avocado sliced on top (optional)


  • Combine quinoa, tofu, beans, tomatoes, peppers, cucumber, spinach and green onions.
  • Wisk together lemon juice, vinegar, mustard, garlic and herbs. Pour over salad and toss until coated.
  • Add extra dressing if desired, sprinkle with salt and pepper, and top with avocado slices.


Protein Notes
1/2 cup black beans - 7g protein
1/2 cup cooked quinoa - 4g protein
1/2 cup tofu extra firm - 17g protein