Cook the Quinoa:
- Begin by rinsing 1 cup of London Super Foods Peruvian Organic Red Quinoa thoroughly under cold water.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of Muso Umami Broth Dashi Powder and bring it to a boil.
- Reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
- Once done, fluff the quinoa with a fork and allow it to cool completely.
Prepare the Salad Ingredients:
- While the quinoa is cooling, you can prepare the other salad ingredients.
- Halve 1 cup of fresh cherry tomatoes (Organic Cherry Tomatoes).
- Dice 1 cucumber (Ripe Organic Cucumber) and 1 bell pepper (red, yellow, or green) (Ripe Organic Capsicum).
- Finely chop 1/2 red onion (Premium Organic Red Onion).
- Chop 1/2 cup of fresh parsley (Fresh Parsley) and 1/4 cup of fresh cilantro (Fresh Coriander).
- If you'd like to add some protein, open and drain 1 cup of cooked chickpeas (Organic Larder Chickpeas).
Prepare the Dressing:
- In a small bowl, whisk together 1/4 cup of extra-virgin olive oil (Mantova Organic Extra-Virgin Olive Oil Spray), 2 tablespoons of fresh lemon juice, 2 cloves of minced garlic (Fresh Peeled Garlic), 1 teaspoon of Dijon mustard (Thrriv Keto Dijon Mustard), and 1 teaspoon of agave nectar (Eatiq Organic Agave Syrup) for sweetness.
4. Assemble the Vegan Quinoa Salad:
- In a large mixing bowl, combine the cooled quinoa and all the prepared salad ingredients: cherry tomatoes, cucumber, bell pepper, red onion, parsley, cilantro, and chickpeas (if using).
- Drizzle the dressing over the salad.
- Season with salt and pepper to taste.
- Gently toss everything together until all the ingredients are well coated with the dressing.
Serve and Enjoy:
- Your Vegan Quinoa Salad is now ready to be served!
- This salad can be enjoyed as a standalone meal or as a delightful side dish.
- Garnish with extra fresh herbs if desired and enjoy the burst of flavors and textures in every bite.
Bon appétit! Your Vegan Quinoa Salad is not only a treat for your taste buds but also a nourishing meal that will leave you feeling satisfied and energized.
Ingredients: (Featured Products)
For the Salad:
- Quinoa - We recommend using London Super Foods Peruvian Organic Red Quinoa for a nutty and slightly sweet flavor. Quinoa is an excellent source of protein and fiber.
- Vegetable Broth (for cooking quinoa) - Use Muso Umami Broth Dashi Powder to infuse the quinoa with rich umami flavors.
1 cup Cherry Tomatoes, halved - These add a burst of juicy sweetness to the salad. Check out these Organic Cherry Tomatoes.
1 Cucumber, diced - For a refreshing crunch, we recommend using Ripe Organic Cucumber.
- 1 Bell Pepper (red, yellow, or green), diced - Add a pop of color and sweetness with Ripe Organic Capsicum.
- 1/2 Red Onion, finely chopped - For a mild oniony flavor, try Premium Organic Red Onion.
- 1/2 cup Fresh Parsley, chopped - Enhance the freshness of your salad with Fresh Parsley.
- 1/4 cup Fresh Cilantro, chopped - Cilantro adds a zesty kick to the salad. You can find it here.
- 1 cup Cooked Chickpeas (optional) - Boost the protein content with these Organic Larder Chickpeas.
- Salt - We recommend using Eden Sea Salt S. Fench Celtic for seasoning.
- Pepper - Enhance the flavor with some fresh Padron Peppers.
For the Dressing:
- 1/4 cup Extra-Virgin Olive Oil - Use a high-quality olive oil such as Mantova Organic Extra-Virgin Olive Oil Spray for a rich and fruity flavor.
- 2 tablespoons Lemon Juice (about 1 lemon) - Add a zesty tang to your dressing with fresh lemon juice.
- 2 cloves Garlic, minced - For a bold, aromatic kick, try Fresh Peeled Garlic.
- 1 teaspoon Dijon Mustard - We recommend Thrriv Keto Dijon Mustard for its sharp and slightly spicy flavor.
- 1 teaspoon Agave Nectar (for sweetness) - Add a touch of sweetness with Eatiq Organic Agave Syrup.
Now that you've got all the ingredients ready, let's prepare and serve to your loved one this fantastic and healthy Vegan Quinoa Salad. Stay tuned for the next part of our recipe!