30+ Vegan Picnic & Potluck Ideas (Easy & Crowd-Pleasing)
Find the best vegan picnic and potluck ideas from mini fruit tarts to pizza rolls, wraps, summer salads and loaded dips in this hand-selected collection! The recipes are easy to make and truly crowd-pleasing, just like this easy rainbow quinoa salad with an easy 3-ingredient dressing.
Ingredients
Rainbow Quinoa Salad
- 1 cup quinoa dry (170 g)
- 1 red bell pepper chopped
- 1 cup baby spinach 1 oz, 30 g
- 1 green onion thinly sliced
- 1 avocado diced
- 2 cups chickpeas cooked & drained (330 g)
- ½ cup corn kernels 80 g
- ½ cup almonds slivered (55 g)
- 3 tbsp raisins
Dressing
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Dash of pepper
Instructions
- Cook quinoa according to the package instructions until all of the water is absorbed.
- In the meantime, whisk all of the dressing ingredients together in a large bowl until well combined.
- Wash, chop and prepare all of the other salad ingredients and place them in the bowl on top of your dressing.
- Once the quinoa is cooked, fluff it with a fork and set aside to cool for 10 minutes.
- Put the cooked quinoa in the large bowl with the rest of your ingredients and mix everything with a large spoon.
- Enjoy immediately or cover your bowl and place it in the fridge to enjoy later.
Notes
- This vegan quinoa salad keeps well in the fridge for 3-4 days at least. It cannot be frozen.
- Feel free to use any pre-cooked grains in place of the quinoa for a quicker rainbow salad!
- Most of the ingredients can be swapped; other delicious add-ins include cucumber, tomato, sundried tomato, olive, mango, edamame, pumpkin seeds and black beans.
- Find 30+ more vegan picnic and potluck ideas in the article above!
Nutrition
Calories: 392kcal | Carbohydrates: 51g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 21mg | Fiber: 14g | Sugar: 12g