Vegan Mediterranean Quinoa Salad Food

VEGAN MEDITERRANEAN QUINOA SALAD

Steps:

• Bring water to a boil in a saucepan. Add quinoa and 1/4 teaspoon salt. Reduce heat to medium-low. Simmer, covered, until quinoa is just tender and liquid is absorbed, 12 to 14 minutes. Remove from heat, uncover, and let cool completely.
• Stir together cooled quinoa, tomatoes, cucumber, onion, olives, radishes, oil, lemon juice, mint, parsley, pepper, and remaining 1/4 teaspoon salt in a large bowl. Serve immediately or chill up to 2 hours. Sprinkle with almonds (if using) before serving.

MEDITERRANEAN QUINOA SALAD WITH ARUGULA, AVOCADO

Steps:

• Make the dressing by mixing everything vigorously. in a bowl and set aside.
• Cook the quinoa: Rinse the 1/2 cup quinoa really well then combine in a saucepan with 1 1/4 cup of water, 1/4 tsp salt and 1/4 tsp dried oregano. Bring to a boil over medium heat. Once boiling, lower the heat to low, cover and cook for 13 to 15 mins. Let it sit covered for another 5 mins, then fluff and use.
• Assemble the salad: In a large bowl, add the cooled quinoa, arugula, and cherry tomatoes and mix with dressing. Add the avocado and lightly toss. Add salt and pepper. Taste and adjust the overall flavor by adding more salt, lemon or pepper. I generally add a good dash of freshly ground black pepper. Serve or Store refrigerated for upto 4 days
• To make ahead: Keep the dressing separate, toss when ready to serve.

MEDITERRANEAN QUINOA SALAD

Steps:

• Rinse quinoa in a strainer under running water and drain.
• Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
• Set aside to cool. Meanwhile prepare vegetables.
• Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
• Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
• Cover and refrigerate 2-6 hours or more. (Serve at room temperature).

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

MEDITERRANEAN QUINOA SALAD IN A JAR

Steps:

• 1. MAKE QUINOA PILAF: In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain. In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft. Add garlic and stir for 1 minute. Add water, quinoa, salt and pepper. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove lid, remove from heat, and fluff with a fork. Set aside to cool completely.
• 2. COMBINE dressing ingredients in bottom of jar, stirring them with a fork. Add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined. Level out quinoa for an even bottom layer.
• 3. LAYER the salad ingredients in the order given from the bottom up. If adding greens in the pint jar option, you can pack them in to get as much as possible in the jar.
• 4. PUT A LID on the jar and refrigerate. Salad should stay fresh for approximately 4-5 days, depending on the freshness and type of ingredients used. Jars that include greens may have a shorter shelf life.
• EASY EATING. The smaller jars without the greens can be stirred and eaten right out of the jars. The jars with the greens at the top are easiest to eat if you pour them out onto a plate or bowl. The dressed/flavored quinoa serves as the dressing for greens. If you prefer more dressing, increase the amount of dressing ingredients added to the bottom of the jar.
• EAT HOT OR COLD. Although these are normally eaten cold; if you prefer a hot version, you can heat the jars (without the greens) in the microwave for 1-2 minutes; stir and eat right out of the jar.