Quinoa Veggie Salad | Vegan Recipe

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by SJ Nieusma

Quinoa is labeled as one of the most nutrient rich foods on the planet. This superfood is packed with iron, magnesium, lysine, riboflavin, and much more, making it great for vegetarians and vegans as it holds a high protein content containing all essential amino acids. A cousin of spinach, quinoa holds twice as much fiber as most grains.

It’s also a convenient food because it can be prepared in so many ways: salads, patties, clean cookies, and even in an oatmeal fashion for breakfast. The taste is light so other ingredients, whether sweet or salty, will match well and allow other flavors to come through. Quinoa cooks up easy, the same way you would cook rice, and can be used as a side dish or main meal since it contains proteins, carb, and healthy fats. It’s also low in calories and low on the glycemic index making it a must-have fit food!

quinoa_veggie_salad_vegan_recipe_picQuinoa Veggie Salad

INGREDIENTS:

  • High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed oil), as needed to lightly coat pan
  • 1/3 cup fresh lemon juice
  • 1/3 cup olive oil
  • 3 tablespoon fresh cilantro, chopped
  • Sea salt and fresh ground black pepper, to taste
  • 1 cup quinoa, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 cup cooked black beans, drained (optional)
  • 1 handful asparagus, chopped
  • 1 zucchini or yellow zucchini squash, diced
  • 1–2 peppers, chopped
  • 1/4 cup red onion, finely chopped

INSTRUCTIONS:

In a pan, cook quinoa as normal. Drain, then add all ingredients to pan. Cook on medium to high heat until veggies turn soft. Serve in bowls hot or cold as you desire. Enjoy!

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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