High Protein Quinoa Pea Salad

quinoa salad with peas, chickpeas, asparagus, and broccoli in a wooden bowl

Get ready to enjoy a flavor packed High Protein Quinoa Pea Salad! This quick and easy dish combines cooked quinoa, chickpeas, and three types of peas all tossed with green onions and pumpkin seeds for a hearty, refreshing bite in every forkful. The oil-free Lemon Basil Vinaigrette is so delicious that you'll want to put it on everything! It ties the whole salad together so nicely making it a solution to all your mealtime desires.

Course Main Course, Salad, Side Dish

Cuisine American, vegan

Keyword dairy free, easy meal prep option, gluten free, high protein, lemon basil vinaigrette, oil free, oil free salad dressing, quinoa salad

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 429kcal

Author Jackie Akerberg

Equipment

stove
Blender

Ingredients

Quinoa Salad Ingredients

1 cup quinoa cooked and cooled
15 oz canned chickpeas rinsed and drained (reserve 1/4 cup aqaufaba*)
1½ cups shelled edamame
1½ cups green peas
2 cups sugar snap peas chopped
3 green onions chopped
¼ cup pumpkin seeds

Lemon Basil Vinaigrette Ingredients

¼ cup aquafaba
2 tbsp water water
½ lemon juiced
1 tbsp white miso paste
1 tsp maple syrup
1 cup loosely packed basil leaves
½ tsp dijon mustard
1 tsp garlic powder
salt and pepper to taste

Instructions

Add all of the ingredients for the salad to a large bowl, or divide between meal prep containers.
Add the ingredients for the dressing to a blender and puree until smooth. Adjust with water if a thinner consistency is desired, and season to taste.
Pour the dressing over the salad and toss to combine. Best prepared at least one hour in advance, or overnight. If making ahead of time, wait until the day of or night before to add the dressing!

Nutrition