Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegetarian quinoa salad. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This quinoa salad made with cucumber, bell peppers, broccoli, and tomatoes gets a hint of brightness from a lemon-garlic vinaigrette. The rest of the good news? Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed. In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt.
Vegetarian Quinoa salad is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Vegetarian Quinoa salad is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook vegetarian quinoa salad using 1 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Quinoa salad:
- Get Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice
Sprinkle with almonds (if using) before serving. So, quinoa + black beans + corn + veggies + vinaigrette = the most delicious quinoa salad you've ever tried. This is my favorite combination, but please make your own. So this salad is a simple mix of cooked quinoa with shredded romaine lettuce, sliced cucumbers, sliced olives, cherry tomatoes, yellow bell pepper and avocado with some freshly squeezed lime juice over the top and some chopped chives.
Instructions 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 is my favorite combination, but please make your own. So this salad is a simple mix of cooked quinoa with shredded romaine lettuce, sliced cucumbers, sliced olives, cherry tomatoes, yellow bell pepper and avocado with some freshly squeezed lime juice over the top and some chopped chives. This easy vegan quinoa salad is mixed with asparagus, peas, and fresh basil then tossed in a lemony vinaigrette for a quick and simple springtime salad. This quinoa salad is refreshing, crisp and delicious. It's made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley and a garlicky olive oil and lemon dressing.
So that’s going to wrap it up for this special food vegetarian quinoa salad recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
