Vegan Quinoa Salad With Lemon Vinaigrette Recipes

VEGAN QUINOA SALAD WITH LEMON VINAIGRETTE

Vegan Quinoa Salad with Lemon Vinaigrette image

For a quick and healthy meal, try this vegan quinoa salad with lemon vinaigrette. It's the perfect springtime dish, thanks to the colorful veggies and light dressing.

Provided by Kirsten Nunez, MS

Time 20m

Number Of Ingredients 12

Ingredients

1 cup uncooked quinoa
2 cups vegetable broth
1 cup green peas
1 cup shredded carrots
1 cup chopped red cabbage
1 medium cucumber
4 tbsp lemon juice
1/3 cup olive oil
1 tsp maple syrup
1 tsp Dijon mustard
1/2 tsp fine sea salt
1/4 tsp ground black pepper

Steps:

In a small pot, bring the broth to a boil. Reduce to a simmer and add the uncooked quinoa. Cook for 15 to 20 minutes, or according to the package's directions. Fluff with a fork.
In a large bowl, combine the cooked quinoa and all the vegetables. Add herbs or spices, if you'd like.
To make the lemon vinaigrette, combine all the ingredients in a small bowl. Whisk well and adjust the ingredients as necessary. Serve with the quinoa salad.

Nutrition Facts : Calories 388 kcal, Carbohydrate 42 g, Protein 9 g, Fat 21 g, SaturatedFat 2 g, Sodium 809 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

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

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