Vegan Curry Quinoa Salad Recipes
VEGAN QUINOA SALAD
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
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
CURRIED QUINOA AND EDAMAME SALAD (VEGAN AND GLUTEN-FREE)
This salad has a very subtle curry flavor and is rich in protein. For more healthy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sauce pan, place quinoa and water and bring to a boil.
- Reduce heat, add carrots and curry powder and cover.
- After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
- Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
- In a small bowl, mix olive oil, lime juice, salt and pepper.
- Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
- Infuse love and refrigerate for several hours or overnight.
Nutrition Facts : Calories 281.1, Fat 13.1, SaturatedFat 1.7, Sodium 418.4, Carbohydrate 34.8, Fiber 5, Sugar 8.4, Protein 9
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- Add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. Then add salt, curry powder, and water and bring to a boil.
- Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Set aside off heat, uncovered, to cool - at least 15 minutes.
- In the meantime, prepare dressing by adding curry paste, tahini, lemon juice, maple syrup, salt, pepper, and oil (optional) and whisk to combine. Then add water to thin until a pourable dressing is achieved.
- Taste and adjust seasonings as needed, adding more maple syrup for sweetness, lemon for acidity, salt for saltiness, or curry paste for intense curry flavor.
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