Vegan Quinoa Salad with Almonds and Pistachios

A healthy, balanced, and easy recipe for quick meals

This vegan quinoa salad with almonds and pistachios is a colorful, protein-rich, and naturally gluten-free dish. It's perfect for anyone looking for a healthy, plant-based recipe that’s quick to make and ideal for meal prepping.

Ready in under 30 minutes, this salad fits perfectly into a batch cooking routine. It keeps well for several days in the fridge, making it a great choice for lunchboxes, on-the-go meals, or light dinners during the week.

Why make this salad?

• High in complete plant protein thanks to quinoa

• Naturally gluten-free

• 100% vegan and dairy-free

• Quick and easy to prepare

• Perfect for meal prep / batch cooking

• Keeps for up to 3 days in the fridge

• Packed with fiber, healthy fats, vitamins and minerals

Nutritional Benefits

Quinoa

• Complete source of plant-based protein

• Naturally gluten-free

• Rich in fiber, magnesium, iron, and antioxidants

Carrots & Red Cabbage

• High in antioxidants (beta-carotene, anthocyanins)

• Source of fiber, vitamin C, and iron

• Low in calories, nutrient-dense

Almonds & Pistachios

• Rich in unsaturated fats for heart health

• Contain plant proteins, vitamin E, magnesium, zinc

• Satisfying and nourishing

Red Onion

• Natural prebiotic that supports gut health

• Rich in anthocyanins with antioxidant effects

Leafy Greens (lettuce, arugula...)

• Hydrating, fiber-rich

• Very low in calories

• Antioxidant-rich and promotes satiety

Vegan Quinoa Salad with Almonds and Pistachios

Ingredients

Serves 2

• 120 g white or red quinoa

• 2 carrots

• 1 small piece of red cabbage

• 1/2 red onion

• 2 handfuls of salad greens: lettuce, arugula or baby leaves

• 20 raw unsalted almonds

• 20 raw unsalted pistachios

• 2 green onions (scallions)

• Fresh herbs: parsley, mint, coriander, chives (optional)

Dressing

• 1 tbsp olive oil

• 2 tbsp canola oil

• 2 to 3 tbsp tamari (low-sodium if available)

• 2 tbsp raw apple cider vinegar

• 1 tbsp whole grain mustard

Instructions

1. Cook the quinoa

   Rinse and cook it in twice its volume of water. Bring to a boil, reduce the heat, cover, and let simmer until all the water is absorbed. Let it cool.

2. Prepare the vegetables

   Grate the carrots and cabbage, finely slice the red onion, chop the herbs, and wash/dry the salad greens.

3. Toast the nuts

   Lightly toast the almonds and pistachios in a dry pan for 5 minutes. Avoid over-browning.

4. Make the dressing

   Mix olive oil, canola oil, tamari, apple cider vinegar, and mustard in a small jar.

5. Assemble

   In a large bowl, combine the quinoa, vegetables, greens, nuts, herbs, and green onions. Add dressing just before serving.

   
   

Meal Prep

• Prep ahead: cook quinoa and chop vegetables in advance. Store components separately: quinoa, raw veggies, dressing, and nuts.

• Quick assembly: combine ingredients just before eating to preserve freshness and crunch.

Storage Tips

Keeps for up to 3-4 days in the fridge in airtight containers.