Vegetarian 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. So, quinoa + black beans + corn + veggies + vinaigrette = the most delicious quinoa salad you've ever tried. Quinoa Salad – This deeeeelicious salad is inspired by Costco.
It's a tasty make-ahead side salad that's gloriously vegetarian, vegan, and gluten-free! This VEGAN QUINOA SALAD is my favorite packed lunch, loaded with plant-based protein. This Vegan Quinoa Salad is one of my favorite make-ahead lunches. You can cook Vegetarian Quinoa salad using 1 ingredients and 9 steps. Here is how you cook it.
Ingredients of Vegetarian Quinoa salad
- Prepare of Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice.
I love how it's loaded with a variety. This southwest quinoa salad is a flavorful and plant-based protein for a vegetarian meal that's easy Eating less meat doesn't mean giving up flavor. This southwest quinoa salad recipe is loaded with. Quinoa salad is a healthy and delicious salad.
Vegetarian Quinoa salad instructions
- 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..
This bright and colorful salad is also a great Manjula's Kitchen is your home for Indian Vegetarian Recipes and delicious Cooking Videos. Make this light and refreshing quinoa salad recipe with ingredients you probably already have on hand! This flavorful Mexican salad is vegan and gluten-free and the perfect vegetarian meal to. 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.