Quinoa Crunch Vegan Gf Food

QUINOA CRUNCH {VEGAN + GF}

Steps:

• Preheat the oven to 375 F degrees. Line a baking sheet with parchment paper.
• While the oven is heating, spread the quinoa onto a clean dry kitchen towel (or paper towels) to dry it as much as possible.
• Place the quinoa, almonds, sesame seeds, maple syrup, salt, and vegetable oil in a bowl. Stir to make sure that all ingredients are homogenously distributed.
• Spread the mixture evenly on the baking sheet. Bake 10-12 minutes or until fragrant.
• Let it cool on the counter.

VEGAN QUINOA SALAD - GLUTEN FREE

Steps:

• Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs).
• For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.
• Chop the carrot, zucchini and bell pepper, kale (or spinach).
• Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
• Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
• Add seeds and nuts to chopped veggies.
• Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix.
• Top with avocado (chopped or sliced), and garnish with parsley.