Vegan Quinoa Salad Gluten Free Recipes

VEGAN QUINOA SALAD

Vegan Quinoa Salad image

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

Ingredients

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1/4 cup plus 2 tablespoons olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 garlic cloves, minced
6 tablespoons minced fresh parsley
6 tablespoons minced fresh mint
1-1/2 teaspoons salt
1 cup cherry tomatoes, halved
2 mini cucumbers, sliced
1 medium sweet red pepper, chopped
1/2 cup chopped red onion

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

Vegan Quinoa Salad - Gluten Free image

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

Ingredients

1 cup quinoa, uncooked
1 large yellow bell pepper, chopped
2 cups Baby Spinach, chopped
2 medium carrots, chopped
1 medium zucchini, chopped
1/4 cup grapeseed oil
2 tablespoons garlic, minced
2 teaspoons Dijon mustard
1/4 cup apple cider vinegar
2 teaspoons lemon juice
2 tablespoons kosher salt
fresh ground black pepper, to taste
3 teaspoons maple syrup
1/3 cup pepita seeds (pumpkin)
1/3 cup pine nuts
1 (16 ounce) can pinto beans, rinsed and drained (I like black soybeans instead)
1 cup Baby Spinach or 1 cup kale, finely chopped
1 large avocado, pitted and sliced

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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