Quinoa Salad
Author: Crystal
Recipe type: Salad
Cuisine: Vegetarian, Gluten Free, Main Course
Serves: 12
- Quinoa, 2 cups dry
- Vegetable broth or base, 2 cups *I use "Better Than Bouillon"
- Avocado oil, ½ Tbsp
- Onion, 1 medium, chopped
- Smoked Paprika, 1-2 tsp
- Garlic, 2-3 cloves, minced
- Mushrooms, 2 cups
- Balsamic Vinegar, 1-2 Tbsp
- Celery, 3-4 stalks
- Red Bell Pepper, 1 medium, chopped
- Zucchini, 2 small or 1 large, chopped
- Baby Kale or Spinach, 1-2 cups
- Beets, 4 small, cooked and chopped
- Feta Cheese, 1 cup crumbled *optional
- Pumpkin Seeds, 1 cup
- Chickpeas or Green Chickpeas, 1 cup *optional
- Strawberries, 1 cup, chopped
- Butternut Squash, 1 cup, roasted
- Hemp Hearts, sprinkled on top *optional
- cook the quinoa in 2 cups of vegetable broth or water - about 10-15 minutes (bring to a boil and simmer until all the water cooked into the quinoa)
- saute the chopped onion in oil under the under becomes translucent
- add the mushrooms, garlic and balsamic vinegar
- add the remaining vegetables that you would like cooked: zucchini, pepper and celery
- once the quinoa is cooked, set aside off the heat
- add in your leafy greens, beets, feta, chickpeas, squash and pumpkin seeds
- Mix the hot stir-fried veggies with the quinoa mixture and top with strawberries or any other raw fruit or veggies
Serving size: 1 cup Calories: 243 Fat: 10 g Carbohydrates: 30 g Sugar: 5 g Sodium: 308 mg Fiber: 5 g Protein: 11 g
Recipe by Crystal Higgins at https://crystalhiggins.com/quinoa-salad/
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