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.
Course Salad
Cuisine Italian
Keyword best quinoa salad, cold quinoa salad, vegan quinoa salad
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


Quinoa Salad

  • Balsamic Tofu
  • 1 cup quinoa rinsed and drained
  • 1 cup vegetable stock
  • 1 cup water
  • 2 cups kale tough stems removed, chopped
  • 1/2 cup roughly chopped pecans
  • 1/2 cup grape tomatoes halved
  • 1/4 cup dried cranberries

Quinoa Salad Dressing

  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic pressed
  • Coarse kosher salt and freshly ground black pepper
  • Pinch of crushed red pepper flakes optional


  • 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.



Ingredients for Balsamic Tofu:

  • 14 ounces tofu
  • 1/3 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


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