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    Home » Recipes » Vegan Main Dishes

    Any-Season Italian-Style Quinoa Salad

    Published: May 1, 2019 · Updated: Feb 25, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This Italian-Style Quinoa Salad can be served any season, cold or warm, and children love it! It’s super important to rinse the quinoa before cooking. Then cook it in water or broth—don't forget the bay leaf!

     

     

    Recipe

    Any-Season Italian-Style Quinoa Salad

    Any-Season Italian-Style Quinoa Salad

    This Italian-Style Quinoa Salad can be served any season, cold or warm, and children love it!
    5 from 1 vote
    Print Pin Rate Email
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: quinoa salad
    Total Time: 30 minutes minutes
    Servings: 2 -3
    Calories: 1178kcal
    Author: Veg Kitchen

    Ingredients

    • 1 cup white or red quinoa
    • 2 tbsp olive oil or butter
    • 2 cups vegetable broth
    • 1 bay leaf
    • 1 English cucumber diced
    • 1 to mato diced
    • 2 stalks of celery diced
    • ½ cup corn
    • 1 avocado
    • chopped parsley to taste

    Vinaigrette

    • ½ cup olive or canola oil
    • 2 tbsp lime or lemon juice
    • 2 tsp lime zest tea
    • 2 tsp sugar
    US Customary - Metric

    Instructions

    • Rinse the quinoa well under cold water In a saucepan until it’s clear. Heat the olive oil over medium heat, then coat the quinoa with the oil.
    • Add broth and bring to a boil.
    • Reduce heat and simmer covered—about 15 to 20 minutes for white quinoa and about 20 to 25 minutes for red.
    • Let stand under cover for 10 minutes. Using a fork, detach the grains. Let cool.
    • Mix the quinoa and the other ingredients in a large bowl. Mix the ingredients of the vinaigrette in a small bowl, and then pour over the quinoa salad. Mix gently.

    Nutrition

    Calories: 1178kcal | Carbohydrates: 88g | Protein: 17g | Fat: 89g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 61g | Sodium: 963mg | Potassium: 1447mg | Fiber: 15g | Sugar: 13g | Vitamin A: 1460IU | Vitamin C: 30mg | Calcium: 89mg | Iron: 6mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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