Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian quinoa salad. It is one of my favorites. For mine, I will make it a 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 easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Vegetarian Quinoa salad is something that I have loved my entire life.
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. This quick and easy Edamame Quinoa Salad is healthy and delicious! It's a tasty make-ahead side salad that's gloriously vegetarian, vegan, and gluten-free! Quinoa Salad - This deeeeelicious salad is inspired by Costco.
To begin with this recipe, we have to prepare a few components. You can have vegetarian quinoa salad using 1 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Quinoa salad:
- Prepare Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice
This Vegan Quinoa Salad is one of my favorite make-ahead lunches. I love how it's loaded with a variety. This southwest quinoa salad is a flavorful and plant-based protein for a vegetarian meal that's easy Eating less meat doesn't mean giving up flavor. This southwest quinoa salad recipe is loaded with.
Steps to make Vegetarian Quinoa salad:
- 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.
This southwest quinoa salad is a flavorful and plant-based protein for a vegetarian meal that's easy Eating less meat doesn't mean giving up flavor. This southwest quinoa salad recipe is loaded with. FOR WARM QUINOA VEGETABLE SALAD: I do not like cold salads/hard veggies so I made warm version of this! All you have to do is heat some oil in a pan and fry the bell peppers and carrots. Roasted Veggie Quinoa Salad. featured in Lettuce-Free Salads.
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