Vegan Quinoa Salad with Vegan Ranch Dressing

To cook quinoa for your vegan quinoa salad, rinse 1 cup of quinoa under cold water to remove any bitterness. Then, combine it with 2 cups of water in a pot. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Let it cool before adding it to your salad.

If you don't have certain ingredients on hand, you can easily substitute them. For example, you can replace salad greens with spinach or kale, use black beans instead of corn, or swap avocado for diced cucumber. You can also use any non-dairy milk you prefer, such as almond or soy milk, for the dressing.

To store leftover vegan ranch dressing, place it in a tightly sealed container and refrigerate. It should stay fresh for about 3 to 5 days. Make sure to give it a good stir before using it again, as it may separate while stored.

Vegan quinoa salad pairs wonderfully with grilled vegetables, roasted chickpeas, or a side of fresh fruit. You can also serve it alongside a hearty soup or as a filling in a wrap for a complete meal.

Yes, this vegan quinoa salad is gluten-free as quinoa is a naturally gluten-free grain. It is also suitable for those following a vegan diet, and you can make it nut-free by using a nut-free non-dairy milk option.