Steps to Make Any-night-of-the-week Vegetarian Quinoa salad

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Before you jump to Vegetarian Quinoa salad recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

Enjoying healthy foods tends to make all the difference in the way we feel. Increasing our consumption of sensible foods while lowering the intake of unhealthy ones contributes to a more healthy feeling. Eating more vegetables helps you feel better than eating a slice of pizza. Sometimes it's difficult to find wholesome foods for something to eat between meals. Finding goodies that will help us feel better and enhance our stamina often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks which you can use when you need an instant pick me up.

Whole grain meals are an superb choice for a fast wholesome snack. A piece of whole wheat toast, as an example is a great snack in the morning. Eating on the run may be healthier with wholesome chips and crackers. Selecting whole grain foods is always far better than eating the refined grains we commonly find in our grocery stores.

You will find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it's uncomplicated to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let's go back to vegetarian quinoa salad recipe. You can have vegetarian quinoa salad using 1 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Vegetarian Quinoa salad:

1. Take of 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..

It's a tasty make-ahead side salad that's gloriously vegetarian, vegan, and gluten-free! Make this light and refreshing quinoa salad recipe with ingredients you probably already have on hand! This flavorful Mexican salad is vegan and gluten-free and the perfect vegetarian meal to. Hearty, super-healthy quinoa is spectacularly versatile. How to Serve Lemony Artichoke and Quinoa Salad.

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