Vegetarian Quinoa salad. Add quinoa, cover, and reduce heat to medium-low. Drain quinoa, and rinse under cold running water. This simple vegetarian, vegan, and gluten-free quinoa salad recipe is tasty, low in calories and an excellent source of protein as a side or main meal.
A delicious and fresh salad, this vegan Southwest Quinoa Salad makes a refreshing light meal or hearty side any time of year. Even if you have to make the quinoa it shouldn't take too much more time since you can do all the chopping while the quinoa cooks. This quinoa salad recipe is the best! You can have Vegetarian Quinoa salad using 1 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Vegetarian Quinoa salad
- Prepare of Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice.
Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon. It's vegan and gluten free, too! To provide you with some easy and delicious vegan quinoa recipes, I teamed up with some fellow food bloggers. We got you covered with quinoa one pot meals, quinoa salad, quinoa soup, quinoa breakfasts, and so much more!
Vegetarian Quinoa salad step by step
- Wash 1 cup multicolored Quinoa with 3 cups water. You can use any Quinoa..
- Drain the Quinoa using a sieve..
- Bring 3 cups of water or vegetable stock (store bought) to boil. Add washed and drained Quinoa to it. Cook for 10-15 minutes till you see white threads..
- Drain the excess water or vegetable stock from Quinoa using a sieve. Leave it undisturbed for 10 minutes..
- Heat 1 tsp Olive oil in a pan and fry thin long slices of 1 zucchini for 2 minutes. Remove from the pan..
- Fry slices of 2 garlic cloves till they turn light brown in color. Remove from the pan..
- Let the zucchini and garlic cool and then dice it into pieces..
- Chop 1 green capsicum (deseeded), 1 red capsicum (deseeded). Chop 2 sprigs spring onion. Chop 6 cherry tomato into small pieces, grate 1 carrot, finely chopped parsley..
- Mix chopped green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, parsley, garlic cloves, cooked Quinoa. Add half tsp Himalayan salt. Adjust to your taste. Add 1 tsp of freshly squeezed lemon juice. Mix it gently with a fork. Serve it warm or cold. The Salad stays fresh in fridge in closed container for 2 days..
Cooking and Serving Tips To prevent the avocado from browning, cut and add it right before serving, especially if the salad will be in the refrigerator for a couple of days. Vegan Mediterranean Quinoa Salad ~ The perfect summery dish! All you need to do is cook batch of quinoa, chop some veggies, and assemble it all with a light dressing. Once the quinoa is simmering away, you can multitask by stirring together the dressing in a large bowl and then chopping the veggies and adding them to that bowl as you go. Quinoa is a gluten-free, grain-like ingredient that is high in protein.
