Vegan Quinoa Salad Recipes

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VEGAN QUINOA SALAD

Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 cups

Number Of Ingredients 13



Vegan Quinoa Salad image

Steps:

  • In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly. , In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 227 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1/4 cup plus 2 tablespoons olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 garlic cloves, minced
6 tablespoons minced fresh parsley
6 tablespoons minced fresh mint
1-1/2 teaspoons salt
1 cup cherry tomatoes, halved
2 mini cucumbers, sliced
1 medium sweet red pepper, chopped
1/2 cup chopped red onion

VEGAN QUINOA SALAD

This quinoa salad recipe is surprisingly tasty and healthy! Whole grain quinoa cooks quicker than most grains and is an excellent source of protein with about 11 grams of protein per cup of cooked quinoa. Feel free to experiment by adding different veggies such as zuchinni, corn or even kale or spinach greens. From About.com: Vegetarian Recipes

Provided by hlvw142

Categories     Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10



Vegan Quinoa Salad image

Steps:

  • Cook quinoa in vegetable broth until it fluffs up, about 15 minutes, stirring occasionally.
  • While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves and salt and pepper.
  • When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.

Nutrition Facts : Calories 263.1, Fat 11.8, SaturatedFat 1.6, Sodium 8.1, Carbohydrate 33.5, Fiber 4.2, Sugar 3.1, Protein 7.2

4 cups vegetable broth
1 1/2 cups raw whole grain quinoa
1 cucumber, sliced
1 red bell peppers or 1 yellow bell pepper, diced
1/2 cup lightly steamed broccoli floret
2 tomatoes, chopped
1/4 cup olive oil
1/3 cup lemon juice
2 garlic cloves, minced
1 dash salt and pepper, to taste (sea salt tastes best)

VEGAN QUINOA SALAD - GLUTEN FREE

I can't stop munching on this hearty crunchy salad!!! SO delish! As with many vegan dishes, this is fantastic served cold or hot! Hearty, filling and packed with protein!

Provided by WJKing

Categories     Vegan

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18



Vegan Quinoa Salad - Gluten Free image

Steps:

  • Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs).
  • For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.
  • Chop the carrot, zucchini and bell pepper, kale (or spinach).
  • Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
  • Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
  • Add seeds and nuts to chopped veggies.
  • Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix.
  • Top with avocado (chopped or sliced), and garnish with parsley.

1 cup quinoa, uncooked
1 large yellow bell pepper, chopped
2 cups Baby Spinach, chopped
2 medium carrots, chopped
1 medium zucchini, chopped
1/4 cup grapeseed oil
2 tablespoons garlic, minced
2 teaspoons Dijon mustard
1/4 cup apple cider vinegar
2 teaspoons lemon juice
2 tablespoons kosher salt
fresh ground black pepper, to taste
3 teaspoons maple syrup
1/3 cup pepita seeds (pumpkin)
1/3 cup pine nuts
1 (16 ounce) can pinto beans, rinsed and drained (I like black soybeans instead)
1 cup Baby Spinach or 1 cup kale, finely chopped
1 large avocado, pitted and sliced

VEGAN QUINOA SALAD WITH VEGETABLES

This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can eat it right away while still warm or chill for a few hours for flavors to combine.

Provided by barbara

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 12



Vegan Quinoa Salad with Vegetables image

Steps:

  • Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
  • While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
  • Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 25.8 g, Fat 11.1 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 229.7 mg, Sugar 3.7 g

2 cups vegetable broth
1 cup quinoa
3 small carrots, finely diced
2 tablespoons olive oil
2 small zucchini, diced
salt to taste
3 scallions, sliced
4 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper to taste
½ cucumber, diced
7 sprigs fresh dill, finely chopped

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