This scrumptious vegan Pesto Quinoa Salad is great as a side or even as a light lunch or dinner. Fresh Mediterranean ingredients like pesto, olives, artichokes provide the wonderful flavor, while the quinoa, white beans and spinach provide the protein to make the perfect salad.

Pesto Quinoa Salad Ingredients
- dry quinoa
- vegan basil pesto
- white beans
- baby spinach
- sun-dried tomatoes
- alamata olives
- artichoke hearts
- lemon juice
- red wine vinegar
- nutritional yeast
- salt, ground black pepper
How to make vegan Pesto Quinoa Salad
STEP 1:
Start by cooking the quinoa, the day of or the day before making this salad.
STEP 2:
Combine the basil pesto, cooked quinoa, chopped spinach and nutritional yeast in a medium bowl; mix well.
STEP 3:
In a different bowl combine the lemon juice, red wine vinegar, salt, ground black pepper, white beans, olives, artichokes and sun-dried tomatoes; mix well.
STEP 4:
Combine everything and mix well.
More tasty vegan salad recipes:
Mediterranean Quinoa Chickpea Salad
Mediterranean Lentil Salad
Greek Chickpea Salad
For more tasty vegan recipes, check out my quinoa, Mediterranean, dinner and meal prep recipe roundups.

Pesto Quinoa Salad
Ingredients
- ½ cup dry quinoa (85 g)
- 2 tbsp vegan basil pesto
- 7.8 oz white beans (canned or cooked) (220 g)
- 2 cups baby spinach (chopped) (60 g)
- 1 oz sun-dried tomatoes (chopped) (28 g)
- 12 kalamata olives (pitted)
- 2 artichoke hearts (chopped) (60 g)
- 2 tbsp lemon juice
- 2 tsp red wine vinegar
- 2 tsp nutritional yeast
- ⅓ tsp salt
- ⅕ tsp ground black pepper
Instructions
- Start by cooking the quinoa, the day of or the day before making this salad.
- Combine the basil pesto, cooked quinoa, chopped spinach and nutritional yeast in a medium bowl; mix well.
- In a different bowl combine the lemon juice, red wine vinegar, salt, ground black pepper, white beans, olives, artichokes and sun-dried tomatoes; mix well.
- Combine everything and mix well.