Vegan Quinoa Salad With Vegetables Recipes

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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

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 WITH VEGETABLES



Vegan Quinoa Salad with Vegetables image

This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can eat it right away while still warm or chill for a few hours for flavors to combine.

Provided by barbara

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 cups vegetable broth
1 cup quinoa
3 small carrots, finely diced
2 tablespoons olive oil
2 small zucchini, diced
salt to taste
3 scallions, sliced
4 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper to taste
½ cucumber, diced
7 sprigs fresh dill, finely chopped

Steps:

  • Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
  • While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
  • Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 25.8 g, Fat 11.1 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 229.7 mg, Sugar 3.7 g

ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY



Roasted Veggie Quinoa Salad Recipe by Tasty image

Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley

Provided by Betsy Carter

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

½ cup zucchini, cubed
½ cup sweet potato, cubed
1 cup cherry tomato, halved
½ red onion, diced
½ cup corn, fresh or canned
½ lemon, for juice
4 tablespoons olive oil, divided
1 teaspoon garlic salt, to taste
pepper, to taste
4 cups quinoa, cooked
1 tablespoon apple cider vinegar
¼ cup fresh parsley, chopped

Steps:

  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
  • Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
  • Roast for 15-20 minutes, or until fork tender.
  • Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
  • In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams

QUINOA SALAD (VEGAN)



Quinoa Salad (Vegan) image

Quinoa with fruit and nuts. Very filling. Best served on the day you make it.

Provided by Kalynn

Categories     Salad     Grains     Quinoa Salad Recipes

Time 4h40m

Yield 6

Number Of Ingredients 11

2 cups apple juice
1 cup quinoa, rinsed
⅓ cup agave nectar
¼ cup safflower oil
1 tablespoon poppy seeds
1 teaspoon prepared yellow mustard
1 Fuji apple, chopped
¾ cup dried cranberries
¾ cup chopped cashews
¼ cup diced sweet onion
½ teaspoon salt

Steps:

  • Combine apple juice and quinoa in a saucepan. Bring to a boil; reduce heat and simmer, partially covered, until quinoa is tender, about 20 minutes. Drain excess water and transfer to a large bowl.
  • Whisk agave nectar, safflower oil, poppy seeds, and mustard together in a small bowl to make dressing.
  • Chill quinoa and dressing in the refrigerator, at least 4 hours.
  • Fold apple, cranberries, cashews, onion, and salt into chilled quinoa. Add dressing; mix well to combine.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 64.2 g, Fat 19.5 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 317.8 mg, Sugar 35.8 g

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