Vegetarian Quinoa salad
Vegetarian Quinoa salad

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegetarian quinoa salad. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vegetarian Quinoa salad is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Vegetarian Quinoa salad is something which I’ve loved my whole life. They’re nice and they look wonderful.

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. Protein-packed vegetarian Greek Quinoa Salad with chickpeas, Kalamata olives, tomatoes WW Friendly Vegetarian Greek Quinoa Salad. Tossed with a simple vinaigrette dressing, this quinoa.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vegetarian quinoa salad using 1 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian Quinoa salad:
  1. Make ready Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice

It's a tasty make-ahead side salad that's gloriously vegetarian, vegan, and gluten-free! This VEGAN QUINOA SALAD is my favorite packed lunch, loaded with plant-based protein. This post may contain affiliate links. Please read my disclosure and privacy policy.

Instructions to make Vegetarian Quinoa salad:
  1. Wash 1 cup multicolored Quinoa with 3 cups water. You can use any Quinoa.
  2. Drain the Quinoa using a sieve.
  3. 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.
  4. Drain the excess water or vegetable stock from Quinoa using a sieve. Leave it undisturbed for 10 minutes.
  5. Heat 1 tsp Olive oil in a pan and fry thin long slices of 1 zucchini for 2 minutes. Remove from the pan.
  6. Fry slices of 2 garlic cloves till they turn light brown in color. Remove from the pan.
  7. Let the zucchini and garlic cool and then dice it into pieces.
  8. 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.
  9. 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.

Add quinoa, cover, and reduce heat to medium-low. How to Serve Lemony Artichoke and Quinoa Salad. 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. 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.

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