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Vegetarian Quinoa salad
Vegetarian Quinoa salad

Before you jump to Vegetarian Quinoa salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Healthy eating is today a great deal more popular than before and rightfully so. The overall economy is impacted by the number of men and women who are dealing with diseases such as hypertension, which is directly linked to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. Most likely, a lot of people believe that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. In reality, however, simply making some minor changes can positively affect day-to-day eating habits.

One way to deal with this to start seeing some results is to understand that you do not have to change everything at once or that you have to completely do away with certain foods from your diet. Even more important than totally modifying your diet is simply substituting healthy eating choices whenever you can. As you become accustomed to the taste of these foods, you will realize that you’re eating more healthily than you used to. As you continue your habit of eating healthier foods, you will see that you will not wish to eat the old diet.

As you can see, it’s easy to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vegetarian quinoa salad recipe. To make vegetarian quinoa salad you need 1 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Vegetarian Quinoa salad:
  1. Use Multicolored Quinoa, green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, garlic cloves, flat or curly parsley, Himalayan salt, lemon juice
Instructions to make Vegetarian Quinoa salad:
  1. Wash 1 cup multicolored Quinoa with 3 cups water. You can use any Quinoa.
  2. Drain the Quinoa using a sieve.
  3. Bring 3 cups of water or vegetable stock (store bought) to boil. Add washed and drained Quinoa to it. Cook for 10-15 minutes till you see white threads.
  4. Drain the excess water or vegetable stock from Quinoa using a sieve. Leave it undisturbed for 10 minutes.
  5. Heat 1 tsp Olive oil in a pan and fry thin long slices of 1 zucchini for 2 minutes. Remove from the pan.
  6. Fry slices of 2 garlic cloves till they turn light brown in color. Remove from the pan.
  7. Let the zucchini and garlic cool and then dice it into pieces.
  8. Chop 1 green capsicum (deseeded), 1 red capsicum (deseeded). Chop 2 sprigs spring onion. Chop 6 cherry tomato into small pieces, grate 1 carrot, finely chopped parsley.
  9. Mix chopped green capsicum, red capsicum, spring onion, cherry tomatoes, grated carrot, zucchini, parsley, garlic cloves, cooked Quinoa. Add half tsp Himalayan salt. Adjust to your taste. Add 1 tsp of freshly squeezed lemon juice. Mix it gently with a fork. Serve it warm or cold. The Salad stays fresh in fridge in closed container for 2 days.

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