Really Fresh Raw Quinoa Salad Raw Vegan Gluten Free Food

REALLY FRESH RAW QUINOA SALAD (RAW, VEGAN, GLUTEN FREE)

Really Fresh Raw Quinoa Salad (Raw, Vegan, Gluten Free) image

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

Ingredients

1 cup sprouted quinoa (Make your own)
1/3 cup chopped organic grape tomatoes
1 1/2 inches peeled and chopped English cucumbers
1/3 green onion, chopped
1/4 lemon, juice of (or to taste)
3/4 tablespoon cilantro, chopped
sea salt (optional, but I don't think the salad is raw anymore)

Steps:

Mix all ingredients together.
Enjoy the fresh taste!

VEGAN QUINOA SALAD - GLUTEN FREE

Vegan Quinoa Salad - Gluten Free image

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

Ingredients

1 cup quinoa, uncooked
1 large yellow bell pepper, chopped
2 cups Baby Spinach, chopped
2 medium carrots, chopped
1 medium zucchini, chopped
1/4 cup grapeseed oil
2 tablespoons garlic, minced
2 teaspoons Dijon mustard
1/4 cup apple cider vinegar
2 teaspoons lemon juice
2 tablespoons kosher salt
fresh ground black pepper, to taste
3 teaspoons maple syrup
1/3 cup pepita seeds (pumpkin)
1/3 cup pine nuts
1 (16 ounce) can pinto beans, rinsed and drained (I like black soybeans instead)
1 cup Baby Spinach or 1 cup kale, finely chopped
1 large avocado, pitted and sliced

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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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.
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