Vegan Quinoa Salad Gluten Free Recipes
VEGAN QUINOA SALAD
Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 cups
Number Of Ingredients 13
Steps:
- In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly. , In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 227 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
VEGAN QUINOA SALAD - GLUTEN FREE
I can't stop munching on this hearty crunchy salad!!! SO delish! As with many vegan dishes, this is fantastic served cold or hot! Hearty, filling and packed with protein!
Provided by WJKing
Categories Vegan
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs).
- For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.
- Chop the carrot, zucchini and bell pepper, kale (or spinach).
- Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
- Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
- Add seeds and nuts to chopped veggies.
- Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix.
- Top with avocado (chopped or sliced), and garnish with parsley.
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- Cook the quinoa according to package instructions (note: I prefer to use the rice setting on my Instant Pot for perfect, easy quinoa every time. Use 1 cup water for 1/2 cup quinoa.), then move to refrigerator for 30 min- hour to cool. In a pinch, you can pop it in the freezer for a shorter period of time to cool more quickly, or make ahead and store in refrigerator to keep at the ready.
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