Vegan Quinoa Salad Gluten Free Recipes
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
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.
SOUTHWEST QUINOA SALAD
Mexican-style Southwest Quinoa Salad is loaded with healthy veggies and tossed in a vegan and gluten-free cumin-lime dressing for an easy picnic or potluck idea!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 15
Steps:
- In a medium pot, add the water and quinoa, bring to a boil, cover, reduce heat, and simmer for 15 minutes at a gentle boil. Turn off heat, remove the cover, and let rest for 10 minutes. Fluff with a fork. Alternatively, use this Instant Pot Quinoa recipe.
- In a small bowl or jar, whisk together the lime juice, olive oil, cumin, chili powder, and salt. Season to taste.
- In a large bowl or pot, the quinoa cooked in, toss together the quinoa, corn, beans, tomatoes, onion, and cilantro with the dressing. Season to taste, adding more lime juice and salt or spices to taste.
- Serves 4 - 6
- Keep leftovers in the refrigerator for up to 5 days.
Nutrition Facts : Calories 306 calories, Sugar 2.7 g, Sodium 593 mg, Fat 8.6 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 46.8 g, Fiber 11.2 g, Protein 13.2 g, Cholesterol 0 mg
SOUTHWESTERN QUINOA SALAD
This recipe for southwestern quinoa salad is the perfect healthy salad recipe that makes a delicious meal or side dish! You'll love this quinoa recipe as an easy clean eating lunch idea for two that is naturally gluten-free, dairy-free, and vegan (as well as a THM-E or fitting for Arbonne's Healthy Living Program).
Provided by Sharon McCaskill
Categories Salad
Time 2m
Number Of Ingredients 9
Steps:
- Combine the quinoa, tomato, diced pepper, black beans, and red onion in a bowl.
- Make the dressing by mixing together the lime juice, salsa, salt, and cilantroleaves in a separate jar or small bowl.
- Mix with the rest of the ingredients and thoroughly incorporate.
- If desired, top with extra cilantro before serving
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