Quinoa Salad
Our Vegan Quinoa Salad is a delightful fusion of wholesome ingredients, bursting with flavor and nutrition. Crafted with vibrant vegetables, protein-rich quinoa, and a zesty dressing, this salad offers a satisfying and nourishing meal for vegans and non-vegans alike. Quinoa offers a plethora of health benefits as a versatile and nutrient-rich grain alternative. Packed with protein, fiber, vitamins, and minerals, quinoa supports overall health and wellbeing. It's a complete protein source, containing all nine essential amino acids, making it particularly beneficial for vegetarians and vegans. Additionally, quinoa is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. With its impressive nutritional profile, quinoa promotes heart health, aids in digestion, supports muscle repair and growth, and helps maintain stable blood sugar levels. Incorporating quinoa into your diet can contribute to a balanced and nourishing lifestyle.
- 1 cup uncooked quinoa
- 1 medium tomato, chopped
- 3/4 red onion, chopped
- 1 medium cucumber, chopped
- 1 cup of chopped kale
- 1 medium red pepper, chopped
- 1 can chick peas, drained
- 1 avocado, chopped, optional
- 2 green onion, chopped, optional
- 1 can beans of choice, optional
- 1 block tofu diced and cooked, optional
Dressing
- 1/4 cup light tasting olive oil
- 1/4 cup lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 1/2 teaspoon salt
- pepper to taste
Instructions
- Cook quinoa according to directions and set aside, allowing it to cool.
- Prepare the remaining ingredients by cutting up the vegetables and place them in a medium bowl. If you are using chick peas (reserve the liquid *aquafaba for later use), rinse the peas, drain and rinse beans if adding to the salad.
- Make the dressing.
- In a small bowl add the dressing ingredients and mix well, set aside.
- When quinoa is cool add it the medium sized bowl with the vegetables and pour the dressing over and combine well. Or you mix the dressing with the quinoa and arrange your vegetables around the quinoa in a serving bowl.
- Keep your Quinoa salad in the fridge in a sealed container. This will keep for a few days.
*This makes a complete meal, side dish or as a healthy snack. For the vegetables you can add or take away any as you like, add tofu, beans and or chickpeas as you like as well. This dish is very versatile to create as you wish.
*Aquafaba is the liquid in a can of chick peas. This can be used as an excellent egg replacer in most vegan baking. Freeze your aquafaba in an ice cube tray then remove and place in a freezer bag. One cube replaces one egg. Allow to thaw before using.
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“Embracing a plant-based lifestyle was my conscious choice to nourish not only my body but also my values. It's a journey that not only revitalizes my health but also connects me to a world of compassion and sustainability.”