Vegan Quinoa Salad Recipes

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VEGAN QUINOA SALAD



Vegan Quinoa Salad image

This vegan quinoa salad with a sesame soy dressing is simply bursting with healthy flavor and goodness. Delicious and satisfying.

Provided by Alison Andrews

Categories     Main Course     Salad

Time 35m

Number Of Ingredients 16

3 cups Quinoa (Cooked)
3 cups Romaine Lettuce (Shredded)
2 Small Cucumbers (Sliced)
16 Green Olives (Pitted, and sliced in half)
16 Cherry Tomatoes (Sliced in half)
1 Medium Yellow Bell Pepper (Sliced)
2 Medium Avocados (Peeled and sliced)
1/2 Small Fresh Lime (Squeezed)
1/4 cup Chives (Chopped)
1 Tablespoon Sesame Oil
2 Tablespoons Soy Sauce
2 Tablespoons Maple Syrup
1 teaspoon Crushed Garlic
Sliced Avocado
Fresh Lime
Sprinkle Oregano

Steps:

  • Take 1 cup of uncooked quinoa and cook it according to package instructions or as per your preferred method. 1 cup of uncooked quinoa = approximately 3 cups cooked quinoa. Use it all in the salad.
  • When your quinoa is cooked, add it to a salad bowl along with shredded romaine lettuce, sliced cucumbers, green olives, cherry tomatoes, sliced yellow bell pepper and avocado. Toss together. Sqeeze half the lime over the top and throw in some chopped chives.
  • Prepare the dressing by adding all ingredients to a bowl and mixing together. Pour over the top of the quinoa salad and mix in.
  • Garnish the salad with some sliced avocado, fresh lime and a sprinkle of oregano.

Nutrition Facts : ServingSize 1 Serve, Calories 757 kcal, Sugar 10 g, Sodium 779 mg, Fat 29 g, SaturatedFat 4 g, Carbohydrate 107 g, Fiber 19 g, Protein 23 g, UnsaturatedFat 23 g

VEGAN QUINOA SALAD



Vegan Quinoa Salad image

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

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

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

VEGAN QUINOA SALAD WITH VEGETABLES



Vegan Quinoa Salad with Vegetables image

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

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

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

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