Delicious Quinoa Salad with Vegetables and Beans

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Ingredients

Adjust Servings:
100 g. Quinoa (dried) tricolor or red
1 medium Bell Peppers
1 small Red Onion
80 g. Zucchini
8-10 Radishes
200 g. Kidney Beans (cooked)
80 g. Arugula
1/2 Avocado
1/2 lemon Lemon zest
2-3 tbsp. Sunflower seeds
Dressing
1 big or 2 small Lemon juice
2 Garlic cloves
1 tbsp. Maple syrup
a pinch Chili Flakes
Salt and Pepper

Nutritional information

532 per 1 portion
Calories

Delicious Quinoa Salad with Vegetables and Beans

This quinoa salad recipe is incredibly easy to make, so flavourful, fresh, high in protein and filling! 

Features:

    Ingredients

    • Dressing

    Directions

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    This vegan quinoa salad is gluten-free, oil-free and contains only whole foods in it. Healthy, Delicious, All plant-based and so satisfying. Not all quinoa salads are good. I have tried many versions of vegan quinoa salads in the past. And I have developed a strategy of making a good, delicious quinoa salad over this time, which I would like to share with you.

    Key Points

    The Best Quinoa Type

    There are several sorts of quinoa out there- white, red, black and tricolor(all 3 mixed together). I prefer using white quinoa for side dishes/ garnish for curries and other flavored sauces. For the salads, however, I highly recommend using either tricolor quinoa or red and black. The reason is that white quinoa is much softer and mushier in its texture, whereas the red and black ones hold their shape really well. I personally often use tricolor quinoa for my vegan quinoa salads because when combined all three, there is a good balance in texture- a little bit of the softer ones from the white quinoa and more hard and crunchy from the other two. It is important not to overcook quinoa. The tricolor quinoa I always cook for 20 minutes under the closed lid and that is enough.

    Extra Freshness

    Quinoa itself along with kidney beans is not very light food. That is why adding fresh crunchy vegetables along with dark leafy greens makes quinoa salads taste balanced, crunchy and light! The best vegetables to go along with a good quinia salad, in my opinion, are cucumbers, tomatoes, radishes, avocados, and turnips. Kidney beans make this salad even more protein-rich and filling.

    The Right Dressing

    To make the salad taste outstanding, we need to add a good amount of very flavourful ingredients in the dressing, such as in this case lemon juice, garlic, maple syrup for sweetness and chili flakes for a kick. I do prefer lemon or lime juice in the recipe, however, alternatively, you can use apple cider vinegar as well.

    f you are interested in other vegan, healthy and easy vegan gluten-free salad recipes, check out these Beetroot and Avocado Salad and Healthy Winter Chickpea Salad Recipes.

     

    Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

    Thank you,

    Victoria.

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    Steps

    1
    Done

    Cook the Quinoa

    1. Rinse the quinoa under water and add to the pot a double amount of water. The ratio of water to quinoa is 2:1.
    2. Bring it to a boil, reduce the heat and cover with a lid. Then cook for 20 minutes and let it cool.

    2
    Done

    1. Chop the cucumber, radishes, avocado, bell peppers and onions into small cubes. For zucchini use vegetable peeler to make long thin stripes.
    2. Wash and pat dry the arugula.
    3. Add all the chopped veggies to a bowl along with the cooked quinoa and cooked or canned kidney beans.

    3
    Done

    Mix the Dressing

    1. Press the garlic cloves through a garlic press into the lemon juice mixed with the maple syrup and chili flakes.
    2. Add salt and pepper according to your taste.
    3. Add the dressing to the salad, mix well and sprinkle the sunflower seeds and the ground lemon zest on the top.
    Serve warm or cold and enjoy.

    Victoria

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