Vegan Creamy Ranch Quinoa Salad

Did you have a good weekend?

We had initially planned to go to Calaway Park, but it ended up raining all weekend so we decided to stay home and organize the house! Sounds much better than going to a theme park, right? *rolls eyes*

It’s amazing how much stuff a person can accumulate over the years, isn’t it? I was surprised to learn that we have 11 boxes of Christmas things – lights, decorations, stockings, etc. That’s more than we have boxes of books, or clothes! There’s something wrong with this picture, no?

Come Sunday afternoon, we had made two trips to the goodwill center, organized the basement, our offices and the garage, and were absolutely drop-dead starving! Kevin kept himself busy sorting through a box of old photos while I prepared a big salad for the two of us. We met in the living room just off the kitchen, sat on the floor with the dogs, and gobbled it all up!

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Vegan Creamy Ranch Quinoa Salad
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Prep time: 
Cook time: 
Total time: 
Serves: 6 cups, 6 servings
 
Quinoa ranch salad with sweet potato, fresh parsley, black beans, bell peppers and pepitas.
Ingredients
  • 2 cups water
  • 1 cup raw white quinoa
  • 1 cup small cubed sweet potato
  • ¼ cup flat leaf parsley
  • 1-1/2 cup black beans
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • ½ cup pepitas, soaked for 8 hours, drained and rinsed (soaking optional)
  • 4 green onions, diced
  • 1 batch vegan ranch salad dressing (recipe below)
Instructions
  1. Place quinoa in a medium-sized saucepan with 2 cups of water. Cover, bring to a boil, reduce heat to low and simmer for 12 minutes. Remove from heat and keep covered for 10 minutes. Remove lid and place int the freezer to cool while you prepare everything else.
  2. Bring a pot of water to a boil, add diced sweet potatoes and boil for 5-6 minutes, or until tender. Drain, rinse with cold water and set aside.
  3. Prepare remaining ingredients, placing them in a large bowl when complete.
  4. Prepare vegan ranch salad dressing using recipe below.
  5. Add cooled quinoa and yam to vegetable mixture. Pour dressing over top.
  6. Stir to coat, and serve!
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Vegan Ranch Salad Dressing

Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Yield: 0.875 cups    Servings: 7 (2 tablespoons per serving)

Homemade vegan ranch salad dressing. Great as a veggie dip, tofu marinade, or dressing to your favorite green salad.

Ingredients

Directions

  1. Place all ingredients in a blender and blend until smooth.

View nutrition info

Please make me feel better about our 11 boxes of Christmas decorations. How many boxes do you have?

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Comments | Leave Your Comment

  1. This has been my go to quinoa recipe since you posted it! So its only natural that you’re the first person I thought of ..QVC is having a contest to submit an original quinoa recipe and the winner will be featured on air. You should submit this recipe, the deadline is tomorrow. I know you would win for sure. Not sure if Im allowed to post this so if you have to remove it, I understand :) http://qvc.co/QuinoaGoodness

    • Wow, awesome Tiffany! I’ll submit it now :) Thanks a bunch! So happy that you like the recipe.

  2. Making this for the 2nd time in one week. Tasty! Thanks for sharing the recipe!

  3. Regarding the nutritional information: Where is the cholesterol coming from if the ingredients are completely vegan?

    • Hi Shoshana – the nutrition facts are a rough guideline and are by no means 100% accurate. I use about.com recipe analyzer and it probably considered the mayonnaise to have egg in it. Hope the helps and sorry for the confusion!

  4. I made this on Saturday and it was DELICIOUS! I didn’t have yellow peppers so I used corn instead but otherwise followed it exactly. I also made a double batch so we could have it in the fridge this week for a quick lunch or snack. Boyfriend was happy with it too:) Then last night he asked me to make another batch of ranch to use as a chip dip for our movie night. Great recipe!

    • We’ve turned your boyfriend into a ranch monster, ha! I’m so happy to hear that you two liked the recipe :)

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