Kale Quinoa Salad
Kale and quinoa.... made fabulous! Fantastic nutritious, filling side or even satisfying as a light meal in itself.
Chickpea Quinoa Salad (20 min lunch idea)
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⭐️ Chickpeas and quinoa are combined to create a simple and healthy chickpea quinoa salad with fresh, seasonal veggies and a simple lemon vinaigrette.
This salad offers a nutritious, naturally vegan, gluten-free meal choice that will please even the pickiest eaters.
⭐️ Ingredients
For the Quinoa
1 cup uncooked quinoa or about 3 cups cooked quinoa
2 cups water or vegetable broth
⅓ teaspoon salt
For the Salad
1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
1½ cup yellow bell pepper
1½ cup cucumber
1½ cup cherry tomatoes
½ cup olives
¼ red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
4 tablespoons olive oil extra virgin
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon mustard
1 tablespoon maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Metric:
For the Quinoa
200 grams uncooked quinoa or about 3 cups cooked quinoa
480 grams water or vegetable broth
⅓ teaspoon salt
For the Salad
230 grams chickpeas or 1½ cups cooked chickpeas
200 grams yellow bell pepper
200 grams cucumber
250 grams cherry tomatoes
½ cup olives
40 grams red onion
⅓ cup parsley
1 ripe avocado optional
For the Dressing
55 grams olive oil extra virgin
30 grams lemon juice or apple cider vinegar
15 grams mustard
15 grams maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Quinoa Salad with Balsamic Vinegar | Quinoa manages cholesterol, blood sugar & is Heart-Healthy.
Quinoa Salad with Balsamic Dressing
High in protein, fibre and Vitamin B; Quinoa (pronounced as keen-wah) is a must addition for all following weight loss journey. And this Balsamic Dressing which can go with all types of salads, you can make and store in fridge for couple of days too.
Ingredients :
For Salad:-
1 cup Quinoa
1.5 cup Water
Salt to taste
1/2 cup boiled Chickpeas (Chole)
Finely chopped veggies as per your choice :
(Green Chillies, Colorful Bell Pepper, Carrot, Purple Cabbage, Tomato, Coriander Leaves & Spring Onion)
Chopped Mango
Pomegranate Seeds
For Dressing:-
2 tbs Balsamic Vinegar (alternatively 2 Lemon juice can be used)
1 tbs Olive Oil
Salt to taste
For Garnish:-
Roasted Peanuts
Pomegranate Seeds
Method :
In a deep base pan, take 1 cup Quinoa
Add 1.5 cup Water
Add Salt to taste
Cover with a lid and cook for 15 min medium heat
Let it completely cool down
Transfer in a mixing bowl
Add 1/2 cup boiled Chickpeas (Chole)
Add finely chopped veggies as per your choice :
(Green Chillies, Colorful Bell Pepper, Carrot, Purple Cabbage, Tomato & Coriander Leaves)
Add finely chopped Spring Onion
Add chopped Mango
Add Pomegranate Seeds
Mix it well and keep aside
Take a small bowl/jar for Dressing
Add 2 tbs Balsamic Vinegar
Add 2 tbs Honey
Add 1 tbs Olive Oil
Add Salt to taste and mix it
Take salad in a serving plate
Drizzle dressing on it
Garnish with some Roasted Peanuts & Pomegranate Seeds
Here's your Healthy & Delicious Quinoa Salad ready
00:00 - Making Quinoa salad with Balsamic Vineger
00:17 - All about Quinoa
00:45 - Cooking Quinoa the perfect way
02:14 - Making Salad
02:28 - Adding Veggies
03:10 - Preparing a Dressing for Salad
03:50 - Meghna's Quick Tip
04:07 - How Much Quinoa to use in Salad
04:22 - Plating
04:25 - Meghna's Magical Tip
04:55 - Meghna Tastes Quinoa salad with Balsamic Vinegar
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WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
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QUINOA SALAD | easy recipe with light lemon dressing
This light and fresh Quinoa Salad recipe is a combination of cooked quinoa, roasted asparagus, chickpeas, and tangy feta cheese; tossed in a simple lemon vinaigrette. This easy gluten-free, vegetarian dish is packed with plant-based protein and is perfect as a side or a light meal.
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TIMESTAMPS
0:00 Intro
0:15 Prepare the Quinoa
1:15 Prepare the Asparagus
2:19 Prepare the Salad Dressing
3:01 Assemble the Salad with the Asparagus, Chick Pea's and Scallions
4:07 Serve your Quinoa Salad
4:33 Enjoy!
QUINOA SALAD RECIPE
1 cup uncooked quinoa
1 pound asparagus trimmed
2 tablespoons + 1 teaspoon extra virgin olive oil
1/4 cup fresh squeezed lemon juice
2 cloves garlic crushed
1-15 ounce can chickpeas drained and rinsed
1/4 cup thinly sliced scallions (about 3 scallions)
2.5 ounces feta cheese crumbled
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup fresh mint, parsley or cilantro optional for garnish
Preheat the oven to 425ºF. Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil and season with salt and pepper.
Pop in the oven and bake for 8-12 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook. Cool and cut into 1-inch pieces. Set aside.
In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.
Rinsing quinoa in a mesh strainer.
In a small saucepan combine quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Cover, and set aside.
In a large bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and whisk together.
Add the cooked quinoa, chickpeas, scallions, and asparagus to the bowl with the dressing and gently toss everything together.
Transfer into a serving bowl and top with crumbled feta cheese and fresh herbs if using. Adjust seasonings and enjoy.
NOTES
Store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes great chilled or at room temperature. Refresh the salad with a good stir, a squeeze of lemon juice and more salt and pepper as needed.
NUTRITION
Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 499mg | Potassium: 539mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 5mg
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Quinoa Recipes | Best Quinoa Salad | A&A Homemade
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Quinoa Recipes, this quinoa salad is refreshing, crisp, and delicious. It’s made simply with fresh cucumber, avocado, red onion, cherry tomatoes, fresh parsley, garlicky olive oil, and lemon dressing.
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Ingredients for quinoa:
1 cup (200g) quinoa
2 cups (450ml) of water
¼ tsp salt
½ red onion
½ cucumber
1 avocado
200g cherry tomatoes
parsley
Ingredients for the dressing:
2 lemons
½ tsp sugar
2 garlic cloves
1 tsp salt
5 tbsps olive oil
Night Out by LiQWYD Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Music promoted by Audio Library
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#Quinoa
#quinoarecipes
#EasyRecipes
#MediterraneanDiet