Quinoa Raw Vegetable Salad Recipes

QUINOA BLACK BEAN AND VEGETABLE SALAD

Steps:

• Prepare quinoa with water and let cool.
• Chop all the vegetables and toss with the quinoa and black beans.
• Place lime juice, lime rind, salt, garlic, olive oil, and cilantro in a bowl and whisk it until blended then pour it over the salad and toss.
• Serve cold.

QUINOA & RAW VEGETABLE SALAD

Steps:

• Dice fine all vegetables, I cut into "matchsticks" and dice in uniform.
• Toast rinsed grain with onion, then add stock with turmeric, 15 minutes or till liquid is absorbed.
• now make the dressing, oil, vinegar, garlic, mustard, parsley salt & pepper.
• toss well with quinoa and vegetables
• Let sit over night if possible, or a few hours.

QUINOA RAW ROOT VEGETABLE SALAD

Steps:

• Put cooled/chilled Quinoa into bottom of a very large mixing bowl.
• Cut all the vegetables into pleasingly shaped (med/sm) bite size pieces. Put on top of Quinoa in mixing bowl.
• Drizzle oils over top of vegetables. Squeeze lime juice on top of oil. Drizzle Apple cider vinegar over all the vegetables. Sprinkle Salt on top. Grind fresh pepper over all. Mix well. This can be done several hours before serving. Keep in cool place until ready to serve.

VEGAN QUINOA SALAD WITH VEGETABLES

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.

QUINOA VEGETABLE SALAD

Steps:

• Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
• Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.