Toasted Quinoa Salad with Veggies

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
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  • 2 cups water
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  • 2 tablespoons olive oil plus more for drizzling
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  • 2 carrots, diced small
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  • 1 stalk celery, diced small
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  • 1/2 cup roasted red and yellow bell pepper strips
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  • Zest and juice of 1 lime
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  • 1 bunch green onions, ends trimmed, sliced (green and white parts)
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  • 1/4 cup finely chopped fresh parsley
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  • 2 tablespoons fresh thyme
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  • 1 cup sliced almonds (toasted, if desired)
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  • 3/4 cup raisins or dried currants
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  • 2 tablespoons white balsamic vinegar
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  • Salt and freshly ground black pepper to taste

Directions:

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  1. 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.
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  3. 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.
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  5. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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  7. 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.
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  9. Stir in parsley, thyme, almonds, raisins or currants, and vinegar. Cook, stirring often, until heated through.
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  11. 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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