Recipe: Delicious Vegetarian Quinoa salad

Vegetarian Quinoa salad. Add quinoa, cover, and reduce heat to medium-low. Drain quinoa, and rinse under cold running water. Heat the canola oil in a saucepan over medium heat.

A delicious and fresh salad, this vegan Southwest Quinoa Salad makes a refreshing light meal or hearty side any time of year. Even if you have to make the quinoa it shouldn't take too much more time since you can do all the chopping while the quinoa cooks. To provide you with some easy and delicious vegan quinoa recipes, I teamed up with some fellow food bloggers. You can cook Vegetarian Quinoa salad using 1 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vegetarian Quinoa salad

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

We got you covered with quinoa one pot meals, quinoa salad, quinoa soup, quinoa breakfasts, and so much more! This quinoa salad recipe is the best! Everyone loves this healthy quinoa salad made with quinoa, chickpeas, red bell pepper, cucumber, parsley and lemon. It's vegan and gluten free, too!

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..

I love a good quinoa salad. This one was inspired by a dish I had in Lisbon, Portugal. Quinoa is tossed with olives, pickled onions and lemony dressing, then topped with roasted spring vegetables and feta cheese. This is a great lunch salad for vegetable lovers and a perfect side dish for summer barbecues, picnics, potlucks and parties. Quinoa is a gluten-free, grain-like ingredient that is high in protein.

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