Because quinoa is a fast-cooking superfood packed with nutrition, it is my go-to grain when I need a healthy vegan meal — quick. This vegan quinoa salad can be served warm or cold, depending on the weather and your culinary mood.
Because quinoa is a fast-cooking superfood packed with nutrition, it is my go-to grain when I need a healthy vegan meal — quick. This vegan quinoa salad can be served warm or cold, depending on the weather and your culinary mood.
Toasted Quinoa Salad with Veggies
Serves 4 to 6
Ingredients:
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- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil plus more for drizzling
- 2 carrots, diced small
- 1 stalk celery, diced small
- 1/2 cup roasted red and yellow bell pepper strips
- Zest and juice of 1 lime
- 1 bunch green onions, ends trimmed, sliced (green and white parts)
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons fresh thyme
- 1 cup sliced almonds (toasted, if desired)
- 3/4 cup raisins or dried currants
- 2 tablespoons white balsamic vinegar
- Salt and freshly ground black pepper to taste
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Directions:
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- Place quinoa in a medium saucepan over medium-high heat and cook, stirring often, for 3 to 4 minutes or until lightly toasted and fragrant.
- Remove pan from the heat and carefully add water. Place pan back on the burner and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed, about 12 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add carrots and celery and cook, stirring often, until tender. Stir in roasted pepper, lime zest and juice, and green onions. Cook, stirring often, for 2 to 3 minutes.
- Stir in parsley, thyme, almonds, raisins or currants, and vinegar. Cook, stirring often, until heated through.
- Add quinoa, tossing to combine. Season with salt and pepper. Serve warm or refrigerate to serve cold. Drizzle with a little olive oil right before serving.
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