Quinoa Salad Vegan Food

VEGAN QUINOA SALAD + ZESTY GARLIC DRESSING

Steps:

• Quinoa: Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa! Alternatively, use this easy Instant Pot Quinoa.
• Dressing: While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
• Prep produce: Chop and dice your remaining vegetables, except the edamame. Place chopped vegetables and edamame in a large bowl, add the dressing, tossing gently to coat.
• Assemble: Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top.
• Serve room temperature or chilled.
• Makes about 8 cups.
• Serves 4 - 6

VEGAN QUINOA SALAD

Steps:

• Take 1 cup of uncooked quinoa and cook it according to package instructions or as per your preferred method. 1 cup of uncooked quinoa = approximately 3 cups cooked quinoa. Use it all in the salad.
• When your quinoa is cooked, add it to a salad bowl along with shredded romaine lettuce, sliced cucumbers, green olives, cherry tomatoes, sliced yellow bell pepper and avocado. Toss together. Sqeeze half the lime over the top and throw in some chopped chives.
• Prepare the dressing by adding all ingredients to a bowl and mixing together. Pour over the top of the quinoa salad and mix in.
• Garnish the salad with some sliced avocado, fresh lime and a sprinkle of oregano.

VEGAN QUINOA SALAD

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.

VEGAN QUINOA SALAD WITH VEGETABLES

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.

QUINOA SALAD (VEGAN)

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.

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.