I love a good salad, especially one that is already made for me. That’s why meal prepping a big salad at the beginning of the week has been a game changer. For this Vegan Apple Quinoa Salad , I used up a bunch of leftover ingredients and the result was delicious.
Full disclosure I am not a vegan, but we are on a tight budget right now and eating vegetarian or vegan meals a few times a week is easy on the wallet! You can serve this salad as an accompaniment to your next dinner on a simple platter.
Or separate it out into containers and enjoy it throughout the week! Either way it’s delicious. Here’s the recipe:Print
Vegan Apple Quinoa Salad with Maple Balsamic Vinaigrette
This salad is quick and easy. It’s perfect for meal prepping for lunch or dinner just sprinkle some lemon juice over the apples so they don’t brown!
- 1 cup vegetable broth
- 1/2 cup quinoa
- 1/4 teaspoon salt
- 3 apples, sliced or diced (I like Honeycrisp or Jazz)
- 1/2 cup pecan pieces, toasted
- 1 head of romaine lettuce, washed and chopped
- Squeeze of lemon juice (so the apples don’t brown)
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 3 Tablespoons maple syrup
- 1 Tablespoon Dijon mustard
Bring the 1/2 cup broth and 1/4 teaspoon salt to a boil in a small pot.
Pour in and stir the quinoa.
Cover the pot with a lid and turn the heat down to low.
Cook for 15 minutes, then turn off the heat and let cool.
Add the remaining salad ingredients and the cooled quinoa to a large bowl for serving or in meal prep containers.
Whisk together all of the dressing ingredients and set aside for serving.
Looking for more vegan recipes? Check these out: