This colorful quinoa vegetable salad is one of those great versatile dishes that works just as well as a main dish for dinner as it does a side. And as lunch? Fuggedaboutit. Perfection. Plus, it’s pretty, too.
I’d been trying to come up with a quinoa-based veggie patty to share with you today, and was failing. Stupid falling apart veggie burgers! So I decided to put my remaining quinoa to better use: this protein-rich, veggie-packed, party of a salad.
I used vibrant sugar snap peas along with crunchy grated carrot and a double onion-y (but not overpowering!) one-two punch: some finely chopped red onion, and a nice handful of spring chives. In fact, if this salad wasn’t so dang colorful, I would have gone with its original name, “spring quinoa salad.” But “confetti” won out. Confetti should always win out, actually. Even if you’re vacuuming it up for years (actual confetti, not this salad).
Both my slightly vegan-averse guy and myself believe that the lightly toasted pepitas make this simple salad sing. That added little crunch adds the perfect amount of texture to each and every bite.
It takes just a few minutes to toast the pepitas in a saute pan. Definitely worth it.
This quinoa vegetable salad is terrific right after it’s tossed together, but next-day portions are even better. Totally the bee’s knees. Lunch leftover recipes = the best kinds of recipes.
If you try and love this recipe for quinoa chickpea salad, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️