Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Vegetarian, Gluten Free, Main Course
Serves: 12
Ingredients
  • 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
Instructions
  1. 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)
  2. saute the chopped onion in oil under the under becomes translucent
  3. add the mushrooms, garlic and balsamic vinegar
  4. add the remaining vegetables that you would like cooked: zucchini, pepper and celery
  5. once the quinoa is cooked, set aside off the heat
  6. add in your leafy greens, beets, feta, chickpeas, squash and pumpkin seeds
  7. Mix the hot stir-fried veggies with the quinoa mixture and top with strawberries or any other raw fruit or veggies
Nutrition Information
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/