Our Quinoa Salad with Mixed Vegetables recipe embodies the perfect balance of wholesome ingredients and delectable flavor. As seasoned food lovers, we’ve experimented with many variations of this dish, refining the recipe over time to create a truly satisfying and nourishing meal. Packed with nutrition and loaded with flavor, this salad showcases a beautiful medley of colorful veggies and hearty quinoa, tossed in a tangy and refreshing vinaigrette dressing. Whether you’re a fan of vegetarian cuisine or simply looking for a healthy and delicious dish, this salad is sure to impress.
Why Quinoa Salad with Mixed Vegetables is a healthy and quick recipe?
Quinoa salad with mixed vegetables is a nutritious and efficient meal option that can provide various health benefits. This dish is packed with protein and fiber, which makes it an excellent option for plant-based eaters. The inclusion of mixed vegetables provides a range of vitamins, minerals, and antioxidants, including vitamin C and potassium. Quinoa is a gluten-free, low-glycemic-index carbohydrate source that supports stable blood sugar and long-lasting energy. Additionally, this recipe is easy to prepare and takes under 30 minutes to make, making it a perfect option for busy weeknights. In summary, quinoa salad with mixed vegetables is a tasty and healthy dish that delivers essential nutrients and can keep you full and satisfied.
Step into kitchen right now!!! Let’s try Quinoa Salad with Mixed Vegetables togrther!!!
Step 1: Prepare the quinoa
Thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. When quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
Step 2: Cook the onion, garlic and ginger
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it just starts to brown. Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds.
Step 3: Cook vegetables
Add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes.
Step 4: Add quinoa and other vagetables
Add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.
Step 5: Serve
Once the quinoa is cooked, turn off the stove. Right away add the spinach leaves while the quinoa is still steaming hot, so that the spinach can wilt from the heat. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot.
