Easiest Way to Cook Perfect Vegetarian Quinoa salad

Vegetarian Quinoa salad. 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 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.

It's a tasty make-ahead side salad that's gloriously vegetarian, vegan, and gluten-free! Quinoa Salad with Fresh Vegetables. by Rowena Dumlao-Giardina To celebrate this superfood, we prepared a simple quinoa salad mixed with vegetables that are superfoods in their. You can have Vegetarian Quinoa salad using 1 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vegetarian Quinoa salad

1. You need of Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice.

An easy, make-ahead recipe for quinoa salad filled with fresh vegetables, herbs, and cheese. This healthy Asian Quinoa Salad is filled with colorful vegetables and finished with a simple Asian dressing. This easy Quinoa salad is great for lunch or dinner and can be made in advance. Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that is equally "An easy to make light salad that can be served with or without chicken for vegetarians." Vegetarian Quinoa Salad Recipe The recipes book A collection of delicious thoughts People are often drawn to the kitchen for basic needs or maybe for more.

Vegetarian Quinoa salad instructions

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..

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