Crispy Quinoa Salad with Roasted Veggies and Creamy Pepper Dressing
If you’re dreaming of a vegan quinoa salad recipe that delivers bold flavor, crunch, and creamy richness all in one bowl—you’ve just met your new go-to. This Crispy Quinoa Salad with Roasted Veggies and Creamy Pepper Dressing isn’t just pretty—it’s packed with plant protein, fiber, and vibrant Mediterranean-inspired taste. Whether you’re eating it fresh out of the oven or cold from the fridge, this is the kind of salad that actually satisfies.
💚 Why You’ll Love This Crispy Quinoa Salad
✅ Crispy quinoa + lentils for crunch and plant-based protein
✅ Creamy, smoky cashew pepper dressing (no dairy needed)
✅ Roasted veggies add sweetness, umami, and color
✅ Great for vegan meal prep—easy to assemble anytime
✅ 100% gluten-free and made with wholesome ingredients
🥬 Ingredient Highlights: Crispy Quinoa Salad
This salad is full of real, vibrant ingredients that not only taste amazing together but offer some solid nutrition, too.
- Quinoa – It’s a complete protein and crisps beautifully in the oven for the perfect grainy crunch.
- Lentils – A fiber-rich, plant-based protein source that adds earthiness and bulk.
- Roasted Veggies – Roasting brings out the sweetness in bell peppers, cherry tomatoes, and eggplant.
- Cashew Pepper Dressing – Made creamy with soaked cashews, this dressing delivers a smoky richness that ties the whole salad together.
- Pickled red onion – Adds sharpness and brightness, balancing the heavier roasted elements.
- Vegan feta – Optional, but adds a salty, tangy contrast to the creaminess and crunch.
Each ingredient is chosen not just for flavor, but for how it contributes to a layered, deeply satisfying dish.
👩🍳 How to Make Crispy Quinoa Salad with Roasted Veggies and Creamy Pepper Dressing
🔁 Customizations & Ingredient Swaps
This salad is super flexible and easy to adapt based on what you have on hand or your dietary needs.
No cashews?
Try sunflower seeds, white beans, or silken tofu for a nut-free, creamy alternative in the dressing.
Bulk it up even more:
Add roasted chickpeas, cubes of tofu, or tempeh if you’re looking to turn this into an even more substantial main.
Swap the greens:
If arugula isn’t your thing, try baby spinach, mixed greens, or shredded kale massaged with a little lemon juice.
🧊 Storage & Meal Prep Tips
This recipe is meal prep–friendly and holds up well throughout the week.
- Keep components stored separately in the fridge in airtight containers to maintain texture.
- The crispy grains can be reheated in a dry pan or air fryer to bring back that crunch.
- The dressing keeps for up to 5–6 days and thickens in the fridge — just give it a shake or a quick stir before using.
- Want a portable lunch? Layer everything in a jar: dressing on the bottom, crispy grains next, then veggies and greens on top. Shake before serving!
🍽 Serving & Pairing Ideas
This salad is hearty enough to be a meal on its own, but if you’re serving a crowd or want to round it out, here are some great pairings:
- Warm pita or flatbread for dipping into the leftover creamy pepper dressing
- A light lentil soup or chickpea stew for a cozy two-course meal
- Grilled tofu or tempeh skewers on the side for extra protein
- Roasted nuts or seeds on top for extra crunch and healthy fats
It also makes a fantastic holiday or dinner party side dish — it’s vibrant, flavorful, and visually stunning on the table.
❓ Crispy Quinoa Salad Frequently Asked Questions (FAQ)
Yes! Spread it out on a baking tray and roast. It’s hands-off and gives you a perfect golden finish without needing to stir constantly.
You can enjoy it either way. Warm, it feels cozy and comforting. Cold, it’s fresh, crunchy, and refreshing — ideal for packed lunches.
Totally. It’s designed for meal prep. Just keep the grains, veggies, and dressing separate until you’re ready to assemble for the best texture.
You can use a food processor or even mash the ingredients with a fork if needed. It won’t be as smooth, but the flavors will still shine.
📸 Final Thoughts on Crispy Quinoa Salad
This Crispy Quinoa Salad with Roasted Veggies and Creamy Pepper Dressing proves that salads don’t have to be boring. With crunchy textures, rich and smoky flavors, and loads of nourishing ingredients, it’s a meal you’ll crave again and again.
Whether you’re serving it for a casual lunch, taking it to a potluck, or prepping meals for the week, this salad is one of those vegan recipes that wins everyone over — yes, even the non-vegans at the table. Want more Vegan Recipes That Work? Follow Dr. Vegan’s Blog!
Crispy Quinoa Salad with Roasted Veggies and Creamy Pepper Dressing
Equipment
- Baking sheet
- parchment paper
- Skillet
- Mixing bowls
- blender or food processor
- Knife & cutting board
- Small jar (for pickling onion)
Ingredients
For the Roasted vegetables:
- 1-2 red bell peppers (or yellow, deseeded and cut into strips)
- 1 small eggplant (cut into 1½ cm cubes)
- 1 cup cherry tomatoes
- 1 whole bulb of garlic (top sliced off to expose the cloves)
- 2 tbsp extra-virgin olive oil
- Sea salt and freshly ground black pepper
For the Crispy grain mix:
- 1 cup cooked quinoa (cooked)
- 1 cup cooked or canned brown/green lentils (well-drained)
- 1 tbsp extra-virgin olive oil
- Sea salt and pepper
For the Roasted-red-pepper cashew dip:
- 3 jarred roasted red peppers drained (about 75 g)
- 4-5 sun-dried tomato halves (oil-packed or rehydrated)
- 1/2 cup raw cashews (soaked 10 min in hot water and drained)
- All the roasted garlic cloves (from the bulb above)
- 1-2 tbsp fresh lemon juice
- Sea salt and pepper
- Optional: ¼ tsp smoked paprika if you still want a hint of smokiness
For the Salad add-ins & toppings:
- 1 small red onion (thinly sliced (quick-pickle in 2 Tbsp vinegar, 1 tsp sugar, ¼ tsp salt for 15 min)
- 2 cups baby arugula (50 g)
- Handful vegan feta (or regular feta), crumbled or cubed
- Reserved roasted cherry tomatoes
- Chili oil or your favorite vinaigrette, for drizzling
Instructions
- 1. Roast the vegetables– Heat the oven to 200 °C / 400 °F.– Spread pepper strips, eggplant, cherry tomatoes and the prepared garlic bulb on a sheet pan.– Drizzle with 2 Tbsp olive oil, season with salt and pepper, and toss well.– Roast for 30-40 minutes, stirring once, until eggplant is soft and tomatoes blister. Remove from oven; let the garlic cool slightly.
- 2. Crisp the grains– Lower oven to 190 °C / 375 °F.– Scatter the cooked quinoa and lentils on a baking tray.– Drizzle with 1 Tbsp olive oil, season with salt and pepper, and toss to coat.– Bake 20–25 minutes, stirring halfway, until the grains are dry and crunchy at the edges.
- 3. Blend the roasted-red-pepper dip– Squeeze the roasted garlic cloves out of their skins into a blender.– Add the roasted red peppers, sun-dried tomatoes, soaked cashews, 1 Tbsp lemon juice, a pinch of salt, a few grinds of pepper, and smoked paprika if using.– Blend until smooth and creamy, adding 1–2 Tbsp water for a hummus-like texture. Taste and adjust lemon, salt and pepper.
- 4. Assemble the bowl– In a large bowl, combine the roasted eggplant and pepper strips, half of the crispy quinoa-lentil mix, the pickled (or raw) onion and the arugula. Toss gently.– Spread a generous swoosh of the roasted-red-pepper dip over each serving plate or a large platter.– Heap the salad on top. Sprinkle with the remaining crispy grains for crunch, add the roasted cherry tomatoes, and crumble over the feta.– Finish with a drizzle of chili oil or your preferred dressing. Serve right away while the grains are still crisp.