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    Home » Salads

    Vegan Quinoa Salad with Balsamic Tofu

    Lindsay Moe

    7132 shares
    pinterest image for quinoa salad with balsamic tofu

    Vegan Quinoa Salad with Balsamic Tofu combines healthy, high protein quinoa with flavorful tofu, fresh veggies, nuts, and dried fruit to make the best cold quinoa salad you’ve ever tried!

    vegan quinoa salad with balsamic tofu on a white plate with fork and napkin
    Jump to Recipe

    This blog has essentially become “let’s take boring/scary/gross looking food and make it delicious.” Hello vegan quinoa salad, we’re looking at you.

    Cold quinoa salad hasn’t ever been my go-to if I have the option. It usually tastes too bland, too much like plain veggies, or feels too healthy in my mouth. Yes, mouthfeel is important people!

    close up of vegan quinoa salad

    THIS quinoa salad is a little bit different, and I’m completely in love with it as a result. There is still the whole some quinoa, but it’s tossed with a flavorful balsamic dressing. There are plenty of veggies but they’re carefully selected to complement the flavors. 

    I recommend taking this cold quinoa salad to potlucks, cookouts, work lunch, baby showers, or enjoying as an after workout snack. The possibilities are endless!

    a bowl of tofu

    If you’re looking for more great meatless main dish salads to take to a potluck, you might want to try my Israeli couscous salad, vegan potluck barley salad, or orzo pasta salad.

    balsamic tofu

    Quinoa salad ingredients

    • balsamic tofu
    • quinoa
    • kale
    • pecans
    • tomatoes
    • dried cranberries
    • balsamic dressing

    Dressing ingredients

    • extra virgin olive oil
    • lemon juice
    • balsamic vinegar
    • garlic
    • salt + pepper
    a pot of cooked quinoa with a fork in it

    How to cook quinoa

    I have a whole post on how to cook quinoa where you can grab all my tips and tricks. The short story is to bring the quinoa, vegetable stock (for flavor!), and water to a boil, cover and reduce the heat, then simmer until all the water is absorbed. Let rest a few minutes and you’re ready to go!

    How long does quinoa salad last in the fridge?

    Quinoa salad will keep for 3-5 days covered in the refrigerator.

    vegan quinoa salad with balsamic tofu on a white plate

    Tips for customizing:

    • Swap the grape tomatoes and dried cranberries for sun-dried tomatoes
    • Swap the pecans for whatever nuts you have on hand such as sliced almonds or pine nuts
    • Add feta or fresh mozzarella balls (bocconcini) for a vegetarian quinoa salad
    • Use your other favorite grain in place of the quinoa such as bulgur or farro

    Looking for more quinoa recipes?

    • Crispy Quinoa Bake
    • Italian Quinoa Casserole
    • Vegetarian Quinoa White Chili
    • Quinoa Stuffed Poblano Peppers
    • Quinoa Taco Salad
    cold quinoa salad in a bowl with a grey napkin

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    a bowl of tofu
    vegan quinoa salad with balsamic tofu on a white plate with fork and napkin

    Vegan Quinoa Salad with Balsamic Tofu

    The best cold vegan quinoa salad made with quinoa, veggies, and nuts, tossed with a tangy balsamic dressing.
    4.50 from 12 votes
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    1 hour 14 minutes
    Total Time: 1 hour 59 minutes
    Servings: 8
    Calories: 287kcal
    Author: Lindsay Moe

    Ingredients

    Quinoa Salad

    • Balsamic Tofu
    • 1 cup quinoa, rinsed and drained
    • 1 cup vegetable stock
    • 1 cup water
    • 2 cups kale, tough stems removed, chopped
    • ½ cup roughly chopped pecans
    • ½ cup grape tomatoes, halved
    • ¼ cup dried cranberries

    Quinoa Salad Dressing

    • ¼ cup extra virgin olive oil
    • Juice of ½ lemon
    • 1 tablespoon balsamic vinegar
    • 2 cloves garlic, pressed
    • Coarse kosher salt and freshly ground black pepper
    • Pinch of crushed red pepper flakes, optional

    Instructions

    • Prepare the balsamic tofu.
    • Meanwhile, bring quinoa, vegetable stock, and water to a boil in a 2 quart saucepan. Cover, lower the heat, and simmer until all the water has been absorbed, about 20 minutes. Remove from heat and let rest 5-10 minutes.
    • Transfer the quinoa to a large bowl. Add the kale, pecans, tomatoes, and cranberries. Toss gently to combine.
    • In a small bowl or jar, whisk or shake together all the dressing ingredients. Pour over the quinoa mixture and toss gently to coat evenly.
    • Add the balsamic tofu. This salad can be enjoyed cold, at room temperature, or slightly warmed. It will keep covered in the refrigerator for 3-5 days.

    Notes

    Ingredients for Balsamic Tofu:

    • 14 ounces tofu
    • ⅓ cup balsamic vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon pure maple syrup
    • 2 cloves garlic, pressed
    • 1 teaspoon Italian seasoning
    • Coarse kosher salt and freshly ground black pepper
    • 1 tablespoon grapeseed oil
     
    Here are instructions for how to make the balsamic tofu.
     

    Tips for customizing your quinoa salad:

    • Swap the grape tomatoes and dried cranberries for sun-dried tomatoes
    • Swap the pecans for whatever nuts you have on hand such as sliced almonds or pine nuts
    • Add feta or fresh mozzarella balls (bocconcini) for a vegetarian quinoa salad
    • Use your other favorite grain in place of the quinoa such as bulgur or farro

    Nutrition

    Calories: 287kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 199mg | Potassium: 269mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1815IU | Vitamin C: 22.6mg | Calcium: 114mg | Iron: 2.3mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Anna says

      September 13, 2021 at 2:04 pm

      5 stars
      This is so delicious! Has become a go-to for lunch! Perfect to pack to work/school and is super quick and easy.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    7132 shares