This Summertime Plant Chicken Quinoa Salad is a fresh, vibrant, plant-based dish bursting with seasonal flavour. Fluffy quinoa is paired with juicy multicolored cherry tomatoes, crisp Persian cucumber, crunchy toasted almonds, creamy vegan feta, and tender Daring Shredded Plant-Based Chicken — all brought together with a bright, blended herb dressing of dill, parsley, and chives. Ready in under 45 minutes and no oven required, this easy vegan quinoa salad recipe is perfect for summer meal prep, backyard gatherings, potlucks, or a light and satisfying weekday lunch. Pile it high on a platter, garnish with fresh herbs, and let it steal the show.
6-10Serves
15 minsCook
30 minsPrep
Cook the quinoa:
Rinse 1½ cups dry quinoa well under cold water. Cook according to package instructions (typically 1 part quinoa to 2 parts water — bring to a boil, reduce heat, cover, and simmer for 15 minutes, then let stand for 5 minutes). Fluff with a fork and spread onto a large baking sheet or into a large bowl to cool completely, about 20–25 minutes. This step can be done ahead.
Make the herb dressing:
While the quinoa cools, place the fresh herbs, olive oil, lemon juice, chopped shallot, Dijon mustard, agave nectar (or maple syrup), salt, and black pepper in a food processor or blender. Process until smooth, about 30 seconds. Taste and adjust seasoning as needed.
Prepare the Daring Shredded Plant Chicken:
Microwave the Daring Shredded Plant-Based Chicken according to package directions. Allow to cool for a few minutes, then gently break up any larger clumps.
Assemble the salad:
In a large bowl, combine the cooled quinoa, Daring Shredded Plant Chicken, halved cherry tomatoes, sliced cucumbers, toasted almonds, crumbled vegan feta, sliced celery, chopped celery leaves, and chopped parsley.
Dress and serve:
Drizzle the herb dressing over the salad and toss gently until everything is evenly coated. Transfer to a large serving platter or bowl and garnish with additional fresh herbs.
And enjoy!
