Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Vegetarian Quinoa salad. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Vegetarian Quinoa salad Recipe. This simple vegetarian, vegan, and gluten-free quinoa salad recipe is tasty, low in calories and an excellent source of protein as a side or main meal. An easy, make-ahead recipe for quinoa salad filled with fresh vegetables, herbs, and cheese.
You can have Vegetarian Quinoa salad using 1 ingredients and 9 steps. Here is how you cook it.
Ingredients of Vegetarian Quinoa salad
- Take of Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice.
Add quinoa, cover, and reduce heat to medium-low.This VEGAN QUINOA SALAD is my favorite packed lunch, loaded with plant-based protein.This Vegan Quinoa Salad is one of my favorite make-ahead lunches.I love how it's loaded with a variety.
Vegetarian Quinoa salad step by step
- Wash 1 cup multicolored Quinoa with 3 cups water. You can use any Quinoa..
- Drain the Quinoa using a sieve..
- Bring 3 cups of water or vegetable stock (store bought) to boil. Add washed and drained Quinoa to it. Cook for 10-15 minutes till you see white threads..
- Drain the excess water or vegetable stock from Quinoa using a sieve. Leave it undisturbed for 10 minutes..
- Heat 1 tsp Olive oil in a pan and fry thin long slices of 1 zucchini for 2 minutes. Remove from the pan..
- Fry slices of 2 garlic cloves till they turn light brown in color. Remove from the pan..
- Let the zucchini and garlic cool and then dice it into pieces..
- Chop 1 green capsicum (deseeded), 1 red capsicum (deseeded). Chop 2 sprigs spring onion. Chop 6 cherry tomato into small pieces, grate 1 carrot, finely chopped parsley..
- Mix chopped green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, parsley, garlic cloves, cooked Quinoa. Add half tsp Himalayan salt. Adjust to your taste. Add 1 tsp of freshly squeezed lemon juice. Mix it gently with a fork. Serve it warm or cold. The Salad stays fresh in fridge in closed container for 2 days..
It had its roots in the Andes Mountains in South America, where it has long been a part of the regular diet of the people living in.Quinoa salad is a healthy and delicious salad.This bright and colorful salad is also a great Manjula's Kitchen is your home for Indian Vegetarian Recipes and delicious Cooking Videos.
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