Vegan Quinoa Salad Recipes
VEGAN QUINOA SALAD
Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 cups
Number Of Ingredients 13
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.
Nutrition Facts : Calories 227 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
VEGAN QUINOA SALAD WITH VEGETABLES
This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can eat it right away while still warm or chill for a few hours for flavors to combine.
Provided by barbara
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 25.8 g, Fat 11.1 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 229.7 mg, Sugar 3.7 g
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