22 Vegan Quinoa Recipes for a Healthy, Delicious Meal

This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you. Source: EatingWell Magazine, March 2019

It seems Buddha bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies! Source: EatingWell.com, August 2017

Roasted beets and sweet dates, tangy oranges and juicy pomegranate seeds make this quinoa salad recipe festive. It pairs beautifully with turkey or roast pork. Source: EatingWell Magazine, November/December 2012

This easy grain bowl has so much to love--sweet potatoes, protein-packed chickpeas, creamy avocado and homemade tahini dressing. Make the full recipe on the weekend and pack into individual serving containers for ready-to-go lunches for work all week. Source: EatingWell.com, April 2017

For these hearty and healthy vegan meatballs, we've swapped out the traditional ground beef and pork for protein-packed chickpeas and quinoa--without skimping on any of those Italian flavors that you look for in a classic meatball. Mushrooms up the umami factor, and a simple tomato sauce completes the picture. Serve over your favorite pasta. Source: EatingWell.com, March 2019

These hearty veggie burgers have a touch of grated red beet as a nod to beef. Pile on your favorite toppings or skip the bun and serve with a big salad. Source: EatingWell Magazine, May 2020

This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander. Source: EatingWell.com, October 2017

Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content. Source: EatingWell.com, July 2018

Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad. It's the perfect make-ahead side dish to bring on a picnic or take to a potluck. Or pack it for lunch or enjoy it as a light dinner. Source: EatingWell.com, April 2018

In a vegan riff on green goddess dressing, cashews provide a creamy base with tons of flavor from herbs and apple-cider vinegar. Drizzle it all over this bowl of quinoa and roasted vegetables to make a satisfying vegan dinner or easy packable lunch that is ready in just 30 minutes. Source: EatingWell.com, August 2018

Protein-rich quinoa and chickpeas add staying power to this zesty and healthy salad recipe. Source: Diabetic Living Magazine, Fall 2019

For these meal-prep-friendly lettuce wraps, we swap the traditional warm filling for a cold plant-based bean salad filling loaded with fresh herbs and lemon. Topping each lettuce leaf with a little quinoa before adding the filling helps to keep the lettuce from getting soggy. Source: EatingWell.com, June 2019

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes). Feel free to use your favorite store-bought hummus to cut down on prep time, or make a batch of your own (see Tip). You can also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking. Source: EatingWell.com, December 2019

These easy vegan black bean burgers have a healthy dose of fiber thanks to the combination of black beans and quinoa. Cumin and chipotle chile powder give these vegan burgers a Southwestern spin. Using your hands to combine the mixture creates a soft, uniform texture. Source: EatingWell.com, February 2020

This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers. Source: EatingWell.com, August 2017

This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department. Source: EatingWell.com, October 2017

The nutty flavor of red quinoa pairs beautifully with fresh strawberries, edamame, almonds and toasted coconut in this cold grain salad. Be sure to chill at least 2 hours so the salad can absorb the full flavor of the balsamic dressing. Source: Diabetic Living Magazine

Treat your Buddha bowl to a vacation south of the border! This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top. Source: EatingWell.com, October 2017

These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor. Source: EatingWell Magazine, September/October 2009

A bit reminiscent of old-fashioned mushroom-barley soup, this vegetarian quinoa mushroom soup recipe gets a modern update with nutrient-packed quinoa. A mix of fresh mushrooms and dried porcini boosts the savory flavor. Serve with whole-wheat dinner rolls. Source: EatingWell Magazine, Soup Cookbook

An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and squash casserole recipe. Frozen squash is a super-easy topping. Source: EatingWell Magazine, September/October 2012

Quinoa, butternut squash, and almonds combine to make this hearty vegetarian side dish. It's perfect for a family dinner or to delight your vegan friends on Thanksgiving. Source: Diabetic Living Magazine