Really Fresh Raw Quinoa Salad Raw Vegan Gluten Free Food
REALLY FRESH RAW QUINOA SALAD (RAW, VEGAN, GLUTEN FREE)
Derived from the Spanish spelling of the Quechua name, kinwa or occasionally "Qin-wah", Quinoa originated in the Andean region of South America, where it was successfully domesticated 3000 to 4000 years ago for human consumption. Raw diet here I come!!!! Found on http://rawgirl2.blogspot.com.
Provided by UmmBinat
Categories Onions
Time 10m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Enjoy the fresh taste!
VEGAN QUINOA SALAD - GLUTEN FREE
I can't stop munching on this hearty crunchy salad!!! SO delish! As with many vegan dishes, this is fantastic served cold or hot! Hearty, filling and packed with protein!
Provided by WJKing
Categories Vegan
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
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.
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- If your quinoa is not already pre-rinsed (it should say on the package), rinse it well using a super fine mesh strainer. Set strainer over a bowl to finish draining.
- Heat olive oil in a medium sized pot over medium heat. When oil is hot, add rinsed and drained quinoa and cook, stirring frequently, until quinoa is dry and smells a little toasty. Add broth or water along with 1/2 teaspoon sea salt and stir well. Bring to a simmer, stir one more time, and cover. Reduce heat to low and and cook for 25 minutes.
- After 25 minutes, remove pot from the heat and take off the lid. Allow steam and heat to release for about 5 minutes before fluffing with a fork. Set aside to cool. To cool it faster – transfer to a shallow bowl or glass dish (so the quinoa can spread out a bit) and stir every 5 minutes or so while it cools.
- While the quinoa is cooking, prep the parsley, cucumber, tomatoes, and green onions. Set these ingredients aside until you’re ready to assemble the salad.
FAVORITE QUINOA SALAD RECIPE - COOKIE AND KATE
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- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
EASY QUINOA SALAD FOR DETOX - GLUTEN-FREE & VEGAN RECIPE
Meanwhile, peel and chop the avocado and cucumber into 1/2" cubes and set aside. Combine fresh lime juice, olive oil, salt, and pressed garlic in a …
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Servings 2Total Time 45 minsEstimated Reading Time 6 mins
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- Cook the quinoa according to package instructions (note: I prefer to use the rice setting on my Instant Pot for perfect, easy quinoa every time. Use 1 cup water for 1/2 cup quinoa.), then move to refrigerator for 30 min- hour to cool. In a pinch, you can pop it in the freezer for a shorter period of time to cool more quickly, or make ahead and store in refrigerator to keep at the ready.
- Add veggies, cilantro, and oil mixture to the quinoa and stir carefully to combine well. Serve cold and fresh. Keeps covered in fridge for a day or two, but the avocados will brown.
QUINOA SALAD (VEGAN + GLUTEN FREE) – SPRIGHTLY
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- Rinse quinoa in a sieve and add to the boiling stock. Cover with a lid, turn down the heat to a simmer, and cook for 10-15 minutes until all the stock has been absorbed. Set aside to cool. (I usually let it cool slightly at room temperature and then place in the fridge to speed up the process.)
- If you are using raw almonds, preheat your oven to 180C and place your almonds on a baking sheet. Toast for 5-8 minutes, watching very closely as they burn quickly. Set aside to cool.
- Chop the cooled toasted almonds roughly and add to a large bowl, leaving a small handful aside to sprinkle on top as garnish.
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- Now place the lettuce on a cutting board and cut the bottom part. Separate leaves and pat dry with a paper towel. Set aside.
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From avocadopesto.com
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From estherschultz.com
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From vegangela.com
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From vegangela.com
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From 86lemons.com
REALLY FRESH RAW QUINOA SALAD (RAW, VEGAN, GLUTEN FREE ...
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From pinterest.com
From pinterest.com
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From eatingbyelaine.com
SPRIGHTLY – VEGAN FOOD & HEALTHY LIFESTYLE BLOG
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From sprightly.blog
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