Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegetarian quinoa salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vegetarian Quinoa salad is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Vegetarian Quinoa salad is something that I have loved my entire life. They are nice and they look fantastic.
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.
To begin with this particular recipe, we have to prepare a few ingredients. 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
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 is going to wrap it up for this special food vegetarian quinoa salad recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
