Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vegetarian quinoa salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian Quinoa salad is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Vegetarian Quinoa salad is something which I have loved my entire life. They’re nice and they look fantastic.
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.
To get started with this recipe, we must first prepare a few components. You can cook vegetarian quinoa salad using 1 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Quinoa salad:
- Get Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice
This southwest quinoa salad recipe is loaded with. Season to taste with salt and. This VEGAN QUINOA SALAD is my favorite packed lunch, loaded with plant-based protein. This post may contain affiliate links.
Instructions to make Vegetarian Quinoa salad:
- Wash 1 cup multicolored Quinoa with 3 cups water. You can use any Quinoa.
- Drain the Quinoa using a sieve.
- 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.
- Drain the excess water or vegetable stock from Quinoa using a sieve. Leave it undisturbed for 10 minutes.
- Heat 1 tsp Olive oil in a pan and fry thin long slices of 1 zucchini for 2 minutes. Remove from the pan.
- Fry slices of 2 garlic cloves till they turn light brown in color. Remove from the pan.
- Let the zucchini and garlic cool and then dice it into pieces.
- 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.
- 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.
Please read my disclosure and privacy policy. 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 flavorful Mexican salad is vegan and gluten-free and the perfect vegetarian meal to add to I've been making quinoa salads since prehistoric Fit Foodie Finds time. I remember when I could buy.
So that is going to wrap it up for this special food vegetarian quinoa salad recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
