Vegan Quinoa Salad - Gluten Free

READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook quinoa per directions on package (I use 1 1/2 Celsius water), cook 10-ish minutes covered (on high, then simmer until liquid absorbs).
  • For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender) - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup.
  • Chop the carrot, zucchini and bell pepper, kale (or spinach).
  • Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir.
  • Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil.
  • Add seeds and nuts to chopped veggies.
  • Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step). Squeeze lemon juice over the salad and mix.
  • Top with avocado (chopped or sliced), and garnish with parsley.
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