This super simple vegan lemony chard and cheesy quinoa recipe is perfect for lunch prep, a side dish, or just an easy recipe to bring to a pot luck or BBQ.
The secret that gives the quinoa salad that nutty cheesy taste isn’t cheese, because I am vegan after all, it’s nutritional yeast. If you’ve been following me you know how much I love this stuff. For this recipe I used Bob’s Red Mill’s. The nutritional yeast is mixed with just oil and lemon in the dressing for this salad and provides a ton of added vegan nutrition to the recipe. Bob’s Red Mill’s nutritional yeast is fortified with B3, B6, B2, B1, B9 (folic acid) and B12. Plus, it’s gluten free and a great supplement if you’re a vegan or vegetarian.
What’s great about this recipe is that you can also make it your own. Cooking with quinoa is easy and allows for you to add a ton of your own ingredients and twists to the recipe like adding more nuts and seeds or different vegetables you have in your fridge that you’re trying to use up like zucchini, grilled peppers and cucumber. Get creative in the kitchen and find the perfect variation of this vegan salad that you love!
What’s your favourite quinoa salad recipe? Share it below in the comments!
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1 head of swiss chard – rinsed, spine removed, chopped and boiled till tender, around 5 minutes.
2 1/2 cups cooked quinoa – I used Bob’s Red Mill
2-3 tbsp. Extra Virgin Olive Oil
Juice of one lemon
Nutritional Yeast – I used Bob’s Red Mill
1 cup fresh tomatoes, finely chopped and lightly salted
season to taste
This is going to seem too easy but I assure you it is just that simple.
Add all your ingredients into a bowl and toss till well coated. VOILA!
Enjoy for lunch, dinner or snack! Perfect for meal prep.
Last’s in a tight sealed container in the fridge up to 4-5 days!