quinoa
MUSHROOM QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
MUSHROOM QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
Mushroom quinoa recipe | easy vegetarian and vegan meals | quinoa recipes. A healthy (almost) one pot quinoa recipe with mushrooms is perfect for easy vegetarian and vegan meals. This high protein meal made with quinoa and mushrooms is a great way to add mushrooms to your diet. A high protein and healthy vegetarian quinoa recipe makes a healthy vegetarian meal. This delicious high protein quinoa recipe / mushroom recipe is a great way to add protein to your plant based diet. Healthy quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other quinoa / vegetarian and vegan recipes!
▶️ MUSHROOM AND QUINOA RECIPE INGREDIENTS:
2 Tbsp Olive oil (light)
1+1/2 cup / 200g Onion – chopped
227g / 3 cups Mushrooms (chopped into 1/4 inch thick pieces)
1/2 Teaspoon Salt OR TO TASTE
190g / 1 cup Quinoa (soaked / strained)
1+1/2 cup / 350ml Water
3/4 cup / 120g Frozen (shelled) Edamame
1 cup / 100g Carrots – Julienne
3/4 cup / 45g Green onions – chopped
👉 Sauce mix:
1+1/2 Tablespoon / 33g Gochujang (fermented Korean pepper paste)
1 Tablespoon DARK Soy Sauce OR TO TASTE
1 Tablespoon White vinegar or White wine vinegar (OR TO TASTE)
1+1/2 Teaspoon / 9g Minced garlic
1/2 Tablespoon Maple syrup
1 Tablespoon Sesame oil OR TO TASTE
👉 PAN FRIED TOFU:
200g Extra firm tofu – cut into 1/2 X 1/2 inch cubes (approx. 1+1/4 cup of chopped tofu)
1 to 2 Teaspoon Olive oil
1/8 Teaspoon Salt OR TO TASTE
1/4 Teaspoon Ground black pepper OR TO TASTE
▶️ METHOD:
Thoroughly wash the quinoa (a few times) until the water runs clear. then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer.
To a heated pan add olive oil and onion. Fry the chopped onion while switching between medium to medium-high heat until it starts to brown, for about 5 minutes or so. Adding the chopped mushrooms, salt and fry on medium-high heat until the mushrooms are lightly browned, for about 6 to 7 minutes.
Add the soaked and strained quinoa and water and mix. Sprinkle julienne carrots and frozen edamame on top of the quinoa. Mix and BRING IT TO A BOIL AND THEN COOK UNCOVERED FOR ABOUT 1 MINUTE. COVER THE PAN WITH LID AND REDUCE THE HEAT TO LOW AND COOK IT COVERED FOR ABOUT 15 MINUTES OR UNTIL THE QUINOA IS COOKED.
👉 Sometimes one batch of quinoa is more dry than the other and May take longer to cook. So adjust the cooking time accordingly.
While the quinoa is cooking, prepare the sauce mix. To a small bowl add gochujang, dark soy sauce, white vinegar, maple syrup, minced garlic and sesame oil. Mix well until and set aside for later.
Once the quinoa is cooked. Uncover and add the sauce mix, the green onions and mix well. Then increase the heat to medium and fry the quinoa for 2 to 3 minutes. Turn off the heat. Now cover the lid. Remove the pan from heat and allow the quinoa to rest for about 5 minutes for the flavours to develop.
Remove the extra firm tofu from the package over the sink. Drain the liquid and rinse the tofu with water. Pat dry the tofu with paper towel. Use 200g of the tofu and cut it into 1/2X 1/2 inch cubes. To a heated pan, add the olive oil, tofu cubes, salt and pepper. Mix well. Spread out the tofu in a single and allow one side to golden brown for about 1 minute. Then toss and fry for another 2 to 3 minutes until all sides are lightly browned.
Add the pan fried tofu to the cooked quinoa and mix. Serve hot with a side of green salad.
▶️ IMPORTANT TIPS:
👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
👉 Adding salt to mushrooms will release it’s moisture and will help it cook faster so please don’t skip it
👉 Sometimes one batch of quinoa is more dry than the other and may take longer to cook. So adjust the cooking time accordingly
👉 You can add substitute the tofu with any protein of your choice
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔
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#quinoa #quinoarecipes #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #FoodImpromptu #mushroom #onepotmeal #mushroomrecipe
One Pot Spinach QUINOA AND CHICKPEA Recipe | Easy Vegetarian And Vegan Meals
One Pot Spinach QUINOA AND CHICKPEA Recipe | Easy Vegetarian And Vegan Meals
One Pot Spinach Quinoa and Chickpea Recipe | Easy Vegetarian and Vegan Meals. A healthy one pot quinoa and chickpea recipe perfect for easy vegetarian and vegan meals and meal prep. This one pot meal made with quinoa and chickpeas is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with chickpeas and spinach makes a healthy vegetarian meal. This delicious high protein quinoa recipe / chickpea recipe is a great way to add protein to your plant based diet. Healthy spinach / chickpeas / quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!
???? Let me know if you enjoyed my healthy vegan quinoa and chickpea recipe. Is there another quinoa recipe you’d like to see me prepare?
▶️ QUINOA AND CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)
1 cup / 190g Quinoa (soaked for about 30 minutes/strained)
3 Tbsp Olive Oil
2 cups / 275g Onion
200g / 1 cup Carrots
1+1/2 Tbsp / 19 to 20g Garlic – finely chopped
1 Tsp Turmeric
1+1/2 Tsp Ground Coriander
1 Tsp Ground Cumin
1/4 Tsp Cayenne Pepper (Optional)
1/2 cup / 125ml Passata or Tomato Puree
1 cup / 200g Tomatoes – chopped
Salt to taste
200g / 6 to 7 cups Spinach
2 cups / 1 Can COOKED Chickpeas (liquid drained)
350ml / 1+1/2 cup Vegetable Broth / Stock
Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Teaspoon of organic cold pressed olive oil
▶️ METHOD:
Start by thoroughly washing the quinoa until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer. Also, drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and allow it sit in the strainer to drain any excess water.
To a heated pan add the olive oil, onion, carrots and 1/4 teaspoon salt. Adding salt to the onions and carrots will release it’s moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it’s golden brown. You will notice the quantity of the carrots and onions have shrunk in half. Add the chopped garlic and fry for about 2 minutes or until fragrant. Add the spices (Turmeric, Ground Coriander, Ground Cumin, Cayenne Pepper) and fry for a few seconds. Then add the tomato puree or passata, chopped tomatoes, salt to taste and fry for about 3 minutes or until the tomatoes break down completely and form a thick paste.
Add the chopped spinach. Mix well until it wilted, It will take about a minute or so. Then add the soaked quinoa, COOKED chickpeas, vegetable broth/stock and mix well. 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.
Once the quinoa is cooked, uncover the pan. Increase the heat to medium or medium-high flame and fry for about 2 to 3 minutes to cook out the excess moisture. Turn off the stove. Add freshly ground black pepper and a drizzle of olive oil. Mix well. Serve hot.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onions and carrots will release it’s moisture and will help it cook faster so please don’t skip it
???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING TIME ACCORDINGLY
********
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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#chickpeas #quinoa #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #quinoarecipes #onepotmeal #spinach
QUINOA And LENTILS Recipe | HIGH PROTEIN Vegetarian And Vegan Meal Ideas
QUINOA And LENTILS Recipe | HIGH PROTEIN Vegetarian And Vegan Meal Ideas
???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas
???? Let me know if you enjoyed my vegan quinoa and lentil recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water
???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic – finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)
???? To Garnish:
1/2 Cup / 65g Red Onion – chopped
1/2 Cup / 25g Parsley – chopped
1/4 Cup / 5g Mint OR TO TASTE – chopped
1/2 Teaspoon Ground Black Pepper or to taste
▶️ METHOD:
Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.
✅ ????Cooking time of the lentils depends on it’s quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.
To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it’s slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT’S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON’T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.
✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.
Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.
✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.
Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.
Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days
▶️ IMPORTANT NOTES:
???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Cooking time of lentils depends on it’s quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY
???? DON’T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer
****
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator????
Easy and nourishing vegan recipes for your everyday cooking using everyday ingredients, for an easy transition to a Plant Based diet. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Subscribe to Food Impromptu ⤵️
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#quinoa #quinoarecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #lentils #lentilsrecipe #quinoasalad
VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan And Vegetarian Meal Ideas
VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan And Vegetarian Meal Ideas
Indian Style Vegetable Quinoa Nourish Bowl Recipe is a perfect one pot meal.
Healthy Vegan and Vegetarian Meal Ideas. Easy Quinoa recipes for any day of the week.
???? Let me know in the comments if you enjoyed my vegan nourish bowl recipe?
▶️ INGREDIENTS for Quinoa Recipes: (3 to 4 servings)
1 cup/190g Quinoa (soaked for about 30 minutes)
3 Tbsp Olive oil
1+1/2 cup 200g Onion
1+1/2 Tbsp Garlic or to taste – finely chopped
1/2 Tbsp Ginger or to taste – finely chopped
1/2 Tsp Turmeric
1 Tsp Paprika (NOT SMOKED)
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1/4 + 3/4 teaspoon of pink Himalayan salt)
150g / 1 cup Carrots
130g / 1 cup Green Beans
70g / 1/2 cup Frozen Green Peas
325ml / 1+1/3 cup Water OR AS REQUIRED (???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY)
100g / 3+1/2 cup Spinach – LEAVES ONLY (I have added baby spinach)
Lemon juice to taste (I have added 1/2 tablespoon)
Ground Black Pepper to taste (I have added 1/2 teaspoon)
1/2 cup / 70g Cashews (Toasted)
2 Tablespoon / 5g Cilantro (Coriander leaves) – very finely chopped
▶️ METHOD:
Start by thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
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. Then 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. Then 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.
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.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onion will release it’s moisture and will help it cook faster so please don’t skip it
???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY
???? After the quinoa is cooked. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT.
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
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https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1
*************
#quinoa #quinoarecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #quinoasalad #onepotmeal
Grocery shopping in Germany | Favourite vegan recipes
Hiii Today I bring you to the grocery store ~ This is among the grocery stores we constant in Munich. A lot of lovely as well as colorful fresh fruits and also vegetables Cherry tomatoes are a staple and also so are mushrooms! We'' ve been desire juices because last night. I love raspberry and pomegranate juice and also he enjoys tropical fruits ~ There is a little way of living area from a retail chain called “” Tchibo”” It'' s so charming! I like all the vibrant product packaging the aisle we always stop at my existing option of Nespresso the one point I'' m most happy with – this granola!!! I discover it!:> > German sort toast Great deals of yoghurt options Do we need eggs? Easy potato pancakes << 3 Our go-to when we put on'' t seem like cooking In German supermarkets, many beverages are kept in crates and the majority of bottles feature a deposit cost, to motivate recycling The only soda I drink anything can have tripod time to pay! Always kidding, lol we pack all our groceries in reusable bags, I'' m constantly on cart responsibility ~ and afterwards pick me up:D Recently I realized, I sanctuary'' t shared any type of vegan dishes below.
A lot of my dishes are in fact vegan so today I decided to show to you 2 of my favorite vegan dishes! Use white or combined quinoa 1 cup of quinoa offers regarding 2 Include two times the amount of water to the quinoa (ratio = 2:1) For even more taste additionally include 1-2 tsp of veggie broth Dried out pecans Include additional problem to this recipe Toast them a bit For a couple of mins, diced 1 red onion, a piece of brown or white mushroom, and also half a handful of cherry tomatoes. I ask yourself why I like cherry tomatoes, yet dislike regular tomatoes? After regarding 30-40 mins the quinoa is done and right away take it out to cool down currently it'' s time to bring everything with each other fry the red onion gently include the chopped mushrooms reduced right into the cherry tomato fifty percents period with black pepper sea salt and also oregano sauté for a couple of minutes until the tomatoes as well as mushrooms soften include the toasted pecans and cooked quinoa that It'' s a day old the quinoa obtains also more tasty in this dish so I made more quinoa to work up once again tomorrow with leafy environment-friendlies sauté it a little or you can even cover it for a few mins till the veggies wilt especially I enjoy all the colors in this recipe if you intend to try it For on your own, I'' ll write a slightly much more comprehensive dish as well as link it below.What I like most around this is just how versatile it is, and it pairs quite possibly with many healthy proteins, such as deep-fried or tempted tofu or non-vegetarian choices like pan-fried salmon and boiled chicken marinade 1/2 mug of red lentils at least 30 mins (I'' m soaking extra to utilize in the days to find) while I wi t for the lentils to soak, I'' m cooking some black rice as well This recipe goes truly well with brown or black rice Rinse well with water: black rice = 2.5: 1 either potatoes or carrots are fine in this curry I like my sweet potatoes with the skin on so I wash them really well and also like to reduce the sweet potatoes into quarters or sixths so they put on'' t take long to soften Dice 1 red onion Slice ginger and slice 2 cloves of garlic Hummus is A staple in my kitchen High in fiber and also healthy protein A good vegan choice to grating and also washing meat over curry powder I use a range of flavors for abundant flavor Our lentils are all soaked so it'' s time to start food preparation! Make about 400 – 500ml of veggie broth 1 tablespoon olive oil Sauté the sliced onion for a few minutes Include the minced garlic and also ginger Period with black pepper as well as sea salt For a kick of flavor I add the Thai chilies and also include the sweet potato fry to soften time to include all Seasonings! I never ever determine just how much I add however I will consist of some measurements in the recipe (description below) Add chickpeas as well as 1/2 cup soaked red lentils about 400ml coconut milk and 400-500ml veggie stock Mix well as well as bring to a boil while waiting on the curry to boil, I cut up some mushrooms and also add the mushrooms to the steamed curry now, one of the most essential thing is to taste it! And also include more spices as necessary Delicious cover with cover and also simmer for 30 mins Time to offer ~ Curry is sufficient for 4 portions so I made additional rice to equip up and likewise Curry is Rub'' s favorite food so I'' m actually making this a surprise lunch for him I presume He would be actually satisfied:D Guten Appetit (Additionally, goal success!).
WHOLESOME QUINOA NOURISH BOWL With Asian Dressing | High Protein Vegetarian And Vegan Meal Ideas
WHOLESOME QUINOA NOURISH BOWL With Asian Dressing | High Protein Vegetarian And Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper – thinly sliced
1 Cup / 100g Purple Cabbage – Shredded
1 Cup / 100g Carrot – Cut into julienne strips
1 Cup / 150g Cucumber – cut into small pieces
1/2 Cup / 65g Red Onion – chopped
1/2 Cup / 25g Green Onion – chopped
1/2 Cup / 15g Cilantro (Coriander leaves) – chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger – Grated or minced
1/2 Teaspoon Garlic – Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it’s nutty aroma. By now your kitchen should be filled with this toasty nutty aroma 🙂
IMMEDIATELY transfer the toasted quinoa to a sieve – spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
Once the quinoa has cooled down, wash it thoroughly. Transfer the washed quinoa to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Once it comes to a boil, reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow the quinoa to cool down completely.
While the quinoa is cooling, prepare the dressing. To a small bowl add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt, cayenne pepper and mix thoroughly. Set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa and veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning, because it stores well in the refrigerator for up to 4 days – if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it’s shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days – if stored well in an airtight container.
Enjoy!
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
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