25+ Delicious Saturday Vegan Quinoa Recipes to Try This Weekend

Saturdays are the perfect time to unwind and explore new recipes, and what better way to nourish your body than with a variety of delicious, healthy, and plant-based meals?

Quinoa, often referred to as a “superfood,” is a versatile ingredient that works beautifully in a wide range of vegan dishes.

Whether you’re looking for light salads, hearty mains, or something quick and easy to prepare, quinoa offers endless possibilities for creating vibrant, satisfying meals.

25+ Saturday vegan quinoa recipes, you’ll find a mix of refreshing salads, comforting bowls, savory stir-fries, and hearty dishes to keep you full and energized throughout the weekend.

Each recipe is packed with wholesome ingredients that are not only good for your body but also a treat for your taste buds.

Let’s dive into the world of quinoa and discover how you can elevate your Saturday meals with these creative, plant-based dishes!

25+ Delicious Saturday Vegan Quinoa Recipes to Try This Weekend

No matter how you spend your Saturday, these 25+ vegan quinoa recipes offer a perfect opportunity to enjoy a variety of flavors while sticking to a plant-based diet.

Whether you prefer something light and fresh like a quinoa salad or a warm and hearty meal like quinoa-stuffed bell peppers, you can trust quinoa to be a healthy and filling base for any dish.

These recipes are quick, easy to prepare, and full of vibrant flavors, making them ideal for busy weekends or leisurely meals with family and friends.

So, why not add a little extra plant-powered goodness to your Saturday with one (or more!) of these tasty quinoa dishes?

Zesty Lemon Herb Quinoa Bowl

A bright and refreshing quinoa dish, perfect for a light Saturday lunch or dinner. The combination of zesty lemon, fresh herbs, and colorful vegetables makes it both nutritious and flavorful.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 lemon (zested and juiced)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water to remove bitterness.
2. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the liquid is absorbed. Let it cool.
3. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, parsley, and mint.
4. In a small bowl, whisk together the lemon juice, zest, olive oil, salt, and pepper. Pour over the quinoa mixture and toss to combine.
5. Serve immediately or chill in the fridge for 20–30 minutes for an even fresher taste.

This quinoa bowl is perfect for a sunny Saturday when you’re craving something light yet fulfilling. It pairs well with a glass of iced tea or your favorite sparkling water.

Spicy Southwest Quinoa Salad

A bold and hearty recipe with a southwestern flair, ideal for satisfying your Saturday hunger. Packed with black beans, corn, and smoky spices, this salad offers a kick of flavor in every bite.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to the package instructions, using vegetable broth for extra flavor. Let it cool slightly.
2. In a large mixing bowl, combine the quinoa, black beans, corn, bell pepper, and red onion.
3. In a small bowl, whisk together smoked paprika, cumin, chili powder, lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and mix well.
4. Garnish with fresh cilantro before serving.

This spicy Southwest quinoa salad is a great choice for a casual Saturday afternoon. Serve it on its own or with tortilla chips for a fun, sharable meal.

Sweet Potato and Kale Quinoa Skillet

A warm, cozy recipe that’s perfect for a Saturday evening. This skillet combines the sweetness of roasted sweet potatoes with the earthy flavor of kale for a balanced and nourishing meal.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 2 cups fresh kale, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons tahini or almond butter (optional for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato with olive oil, smoked paprika, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through.
2. Cook quinoa in vegetable broth according to package instructions. Set aside.
3. In a large skillet, heat a small amount of olive oil over medium heat. Add garlic and sauté for 1 minute. Add kale and cook until wilted, about 3–5 minutes.
4. Stir in the cooked quinoa and roasted sweet potatoes. Mix well and cook for another 2–3 minutes to heat through.
5. Drizzle with tahini or almond butter for extra creaminess, if desired.

This sweet potato and kale quinoa skillet is a hearty, comforting way to end your Saturday. Serve it with a slice of crusty bread or enjoy it on its own for a wholesome meal.

Creamy Avocado Quinoa Salad

A creamy and satisfying salad that blends smooth avocado with quinoa’s nutty flavor, making it perfect for a light and fulfilling meal on a relaxed Saturday. The addition of crunchy vegetables adds texture, while the creamy dressing brings it all together.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1 cup baby spinach, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Rinse and cook quinoa in vegetable broth according to package directions. Let it cool for about 10 minutes.
2. In a large bowl, combine the cooked quinoa with diced avocado, cucumber, red onion, spinach, and cilantro.
3. In a separate bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
4. Pour the dressing over the quinoa salad and gently toss to combine.
5. Serve chilled for a refreshing meal or enjoy immediately.

This creamy avocado quinoa salad is a delightful and nutritious choice for a Saturday afternoon. The creaminess of the avocado pairs perfectly with the nutty quinoa, making it a simple yet satisfying dish.

Quinoa-Stuffed Bell Peppers

A fun, colorful, and filling meal that’s perfect for a Saturday evening. These quinoa-stuffed bell peppers are loaded with savory flavors and packed with vegetables, making them a hearty yet healthy dish.

Ingredients:

• 4 bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) diced tomatoes, drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup black olives, sliced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup nutritional yeast or vegan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. Cook the quinoa in vegetable broth according to package instructions.
3. In a large mixing bowl, combine the cooked quinoa with diced tomatoes, corn, black olives, cumin, chili powder, garlic powder, salt, and pepper.
4. Stuff the quinoa mixture into the hollowed bell peppers, pressing down gently.
5. Cover the baking dish with foil and bake for 30 minutes. If desired, sprinkle with nutritional yeast or vegan cheese during the last 5 minutes of baking.
6. Garnish with fresh cilantro before serving.

These quinoa-stuffed bell peppers make for a fun and filling meal. They’re perfect for a Saturday dinner with friends or family and are sure to impress anyone who tries them.

Quinoa and Roasted Vegetable Stir-Fry

A quick and colorful stir-fry that’s packed with the vibrant flavors of roasted vegetables and quinoa. This dish is perfect for a busy Saturday when you want something healthy, tasty, and easy to prepare.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1/2 cup broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1/4 teaspoon red pepper flakes (optional)
• Sesame seeds for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, carrot, and broccoli in 1 tablespoon of olive oil, salt, and pepper. Roast for 20–25 minutes, until tender.
2. Meanwhile, cook the quinoa in vegetable broth according to package instructions.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the cooked quinoa and stir-fry for 2 minutes.
4. Add the roasted vegetables, soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes (if using). Stir everything together and cook for another 2–3 minutes.
5. Serve with sesame seeds for garnish.

This quinoa and roasted vegetable stir-fry is a quick, flavorful, and satisfying dish for a busy Saturday. The roasted vegetables bring a wonderful depth of flavor, while the quinoa offers a nutty, hearty base.

Mediterranean Quinoa Salad

A fresh, vibrant salad inspired by Mediterranean flavors, perfect for a relaxing Saturday lunch or dinner. This salad is loaded with healthy ingredients, such as olives, cucumbers, and cherry tomatoes, and dressed in a simple lemon-oregano vinaigrette.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta-style vegan cheese (optional)
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the quinoa in vegetable broth according to package instructions. Let it cool.
2. In a large bowl, combine the quinoa with cherry tomatoes, cucumber, olives, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Top with vegan feta cheese, if desired, and serve immediately.

This Mediterranean quinoa salad is light yet full of flavor, making it a great choice for a Saturday gathering or picnic. It’s an easy-to-make dish that’s both nutritious and satisfying.

Tropical Quinoa Salad with Mango and Coconut

A vibrant and refreshing quinoa salad that’s perfect for a tropical-inspired Saturday. With sweet mango, toasted coconut, and a hint of lime, this dish brings the flavors of the tropics to your plate.

Ingredients:

• 1 cup quinoa
• 2 cups coconut water
• 1 ripe mango, diced
• 1/4 cup shredded coconut (toasted)
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Cook quinoa in coconut water according to package instructions. Once cooked, let it cool for about 10 minutes.
2. While the quinoa cools, toast the shredded coconut in a dry pan over medium heat for about 2–3 minutes, stirring occasionally. Set aside.
3. In a large bowl, combine the cooled quinoa, diced mango, red bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad, and sprinkle the toasted coconut on top. Toss gently to combine.
6. Serve chilled or at room temperature.

This tropical quinoa salad is perfect for a warm Saturday, bringing a sweet and savory combination that will brighten your day. It pairs beautifully with grilled vegetables or a light, citrusy dessert.

Quinoa and Chickpea Buddha Bowl

A wholesome and satisfying Buddha bowl that’s packed with protein-rich chickpeas and quinoa. This dish offers a balance of flavors and textures, making it an ideal meal for a nourishing Saturday.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup cucumber, sliced
• 1/4 cup shredded carrots
• 1/2 cup baby spinach
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 tablespoon water

Instructions:

1. Cook quinoa in vegetable broth according to package instructions. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Add chickpeas, cumin, paprika, salt, and pepper. Sauté for about 5–7 minutes, until the chickpeas are slightly crispy.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to create a creamy dressing.
4. Assemble the Buddha bowl by arranging quinoa, sautéed chickpeas, cucumber, shredded carrots, and spinach in a bowl.
5. Drizzle the tahini dressing over the top and serve immediately.

This quinoa and chickpea Buddha bowl is a complete meal that’s both filling and nutritious. Perfect for a Saturday when you want a wholesome, plant-based dish that’s rich in protein and fiber.

Quinoa and Butternut Squash Risotto

A creamy, comforting risotto made with quinoa instead of traditional Arborio rice, this dish offers the earthy sweetness of roasted butternut squash and the richness of a dairy-free, savory sauce.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh sage or thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes, until soft and lightly browned.
2. Cook quinoa in vegetable broth according to package instructions.
3. In a large skillet, sauté the onion and garlic over medium heat until softened, about 5 minutes.
4. Add the roasted butternut squash and quinoa to the skillet. Stir to combine.
5. If using, pour in the white wine and cook for 1–2 minutes to let it absorb. Stir in nutritional yeast and adjust seasoning with salt and pepper.
6. Serve garnished with fresh sage or thyme.

This quinoa and butternut squash risotto is a heartwarming and satisfying dish that will make your Saturday evening feel cozy and indulgent, all while being plant-based and nutrient-packed.

Spicy Peanut Quinoa Noodles

A flavorful, spicy, and tangy dish perfect for a Saturday dinner. These quinoa noodles are tossed in a rich peanut sauce, offering the perfect balance of heat, sweetness, and umami.

Ingredients:

• 8 oz quinoa noodles (or any gluten-free noodles)
• 1/4 cup peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha or chili paste (adjust to taste)
• 2 cloves garlic, minced
• 1/4 cup warm water
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Cook quinoa noodles according to package instructions. Drain and set aside.
2. In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, sriracha, garlic, and warm water until smooth and creamy.
3. Toss the cooked noodles in the peanut sauce until fully coated.
4. Garnish with chopped green onions, sesame seeds, and fresh cilantro.
5. Serve immediately, or chill in the fridge for a refreshing cold noodle dish.

This spicy peanut quinoa noodles dish is a bold and exciting way to enjoy your quinoa on a Saturday night. It’s the perfect combination of spice, crunch, and creaminess that will leave you craving more.

Quinoa and Roasted Beet Salad with Balsamic Vinaigrette

A beautifully vibrant salad that combines the earthy flavor of roasted beets with the nutty taste of quinoa. This dish is perfect for a Saturday brunch or dinner, offering a refreshing and nutrient-dense meal.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 3 medium beets, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 cup walnuts, toasted
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

For the Balsamic Vinaigrette:

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beet cubes in olive oil, salt, and pepper, then place them on a baking sheet. Roast for 30–40 minutes, until tender and caramelized.
2. Cook quinoa in vegetable broth according to package instructions. Let it cool for 10 minutes.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup (if using), salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the cooked quinoa, roasted beets, and toasted walnuts.
5. Drizzle with balsamic vinaigrette, toss gently, and garnish with fresh parsley. Serve immediately or chill for 20–30 minutes for a cold salad.

This quinoa and roasted beet salad is not only a feast for the eyes but also a healthful and tasty option for any Saturday meal. The earthy sweetness of the beets and the crunch of the walnuts bring out the best in this wholesome salad.

Sweet Chili Tofu and Quinoa Stir-Fry

A savory, slightly sweet stir-fry that pairs crispy tofu with quinoa, making it the perfect balanced meal for a Saturday evening. The sweet chili sauce adds the perfect amount of heat and flavor to this dish.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 block firm tofu, drained and cubed
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sweet chili sauce
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Cook quinoa in vegetable broth according to package instructions. Set aside.
2. In a bowl, toss the cubed tofu with cornstarch, ensuring it’s evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Add the tofu and cook for 5–7 minutes until crispy and golden.
4. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sweet chili sauce, and red pepper flakes (if using).
5. Add the cooked quinoa to the skillet with the tofu, and pour the sauce over the mixture. Stir to coat everything evenly and cook for 2–3 minutes.
6. Garnish with green onions and sesame seeds. Serve immediately.

This sweet chili tofu and quinoa stir-fry is the perfect balance of sweet and savory flavors. It’s an easy, quick dish for a flavorful Saturday dinner, packed with protein and delicious spices.

Quinoa and Spinach Stuffed Portobello Mushrooms

A rich and hearty meal that’s full of savory flavors, these quinoa and spinach-stuffed portobello mushrooms are perfect for a cozy Saturday dinner. The mushrooms provide a delicious earthy base for the nutritious quinoa filling.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup pine nuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the portobello mushrooms on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15 minutes.
2. Cook quinoa in vegetable broth according to package instructions. Set aside.
3. In a large skillet, heat a little olive oil over medium heat. Add the chopped spinach and cook until wilted, about 3 minutes.
4. In a mixing bowl, combine the cooked quinoa, spinach, sun-dried tomatoes, pine nuts, and balsamic vinegar. Season with salt and pepper.
5. Stuff the quinoa mixture into the roasted mushrooms. Return them to the oven and bake for an additional 10 minutes.
6. Garnish with fresh basil before serving.

These quinoa and spinach-stuffed portobello mushrooms are a perfect way to enjoy a savory, plant-based meal. The mushrooms provide a rich, umami flavor that complements the fresh, herby quinoa stuffing.

Quinoa and Cauliflower Tacos with Avocado Cream

A delicious and satisfying plant-based taco option, perfect for a fun Saturday meal. The roasted cauliflower combined with quinoa and creamy avocado dressing makes these tacos both flavorful and nutritious.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 small head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, peeled and pitted
• 2 tablespoons lime juice
• 2 tablespoons water
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets in olive oil, cumin, chili powder, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Cook quinoa in vegetable broth according to package instructions. Set aside.
3. In a blender, combine the avocado, lime juice, water, salt, and pepper. Blend until smooth.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by adding a spoonful of quinoa to each tortilla, topping with roasted cauliflower, and drizzling with avocado cream.
6. Garnish with fresh cilantro and serve immediately.

These quinoa and cauliflower tacos are a great choice for a Saturday night dinner or a taco night with friends. The creamy avocado dressing ties everything together, making these tacos both satisfying and full of flavor.

Note: More recipes​ are coming soon!