Vegetarian Quinoa salad
Vegetarian Quinoa salad

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegetarian quinoa salad. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

It's a complete meal, so easy to make So, quinoa + black beans + corn + veggies + vinaigrette = the most delicious quinoa salad. 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. An easy, make-ahead recipe for quinoa salad filled with fresh vegetables, herbs, and cheese.

Vegetarian Quinoa salad is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Vegetarian Quinoa salad is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have vegetarian quinoa salad using 1 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Quinoa salad:
  1. Prepare Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice

One of our favorite salads that is both filling & a healthy treat. A recipe of sorts can be found here on our "bits around the house" blog. Season to taste with salt and. Make this light and refreshing quinoa salad recipe with ingredients you probably already have on hand!

Steps to make Vegetarian Quinoa salad:
  1. Wash 1 cup multicolored Quinoa with 3 cups water. You can use any Quinoa.
  2. Drain the Quinoa using a sieve.
  3. 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.
  4. Drain the excess water or vegetable stock from Quinoa using a sieve. Leave it undisturbed for 10 minutes.
  5. Heat 1 tsp Olive oil in a pan and fry thin long slices of 1 zucchini for 2 minutes. Remove from the pan.
  6. Fry slices of 2 garlic cloves till they turn light brown in color. Remove from the pan.
  7. Let the zucchini and garlic cool and then dice it into pieces.
  8. 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.
  9. 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.

This flavorful Mexican salad is vegan and gluten-free and the perfect vegetarian meal to. Quinoa salad makes a perfect summer meal, and is a good source of complete protein, vitamins We would add a can of beans, perhaps cannellini, to make this salad go further and feel more like a main. FOR WARM QUINOA VEGETABLE SALAD: I do not like cold salads/hard veggies so I made warm version of this! All you have to do is heat some oil in a pan and fry the bell peppers and carrots. This VEGAN QUINOA SALAD is my favorite packed lunch, loaded with plant-based protein.

So that’s going to wrap it up for this special food vegetarian quinoa salad recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!