Crispy Vegan Quinoa Power Salad
This Crispy Vegan Quinoa Power Salad is a vibrant and nutritious dish that combines the nutty flavor of quinoa with an array of fresh, crunchy vegetables. Perfect for lunch or dinner, this salad is not only hearty but also packed with protein and healthy fats from the avocado, pepitas, and pine nuts. The tangy vinaigrette, with notes of garlic and maple syrup, ties all the flavors together beautifully, making it an irresistible choice for any meal. Enjoy it warm or chilled for a refreshing and filling experience!
6
Servings
150
Calories
18
Ingredients
Ingredients
quinoa
1 (cup, uncooked)
yellow bell pepper
1 (large, chopped)
Baby Spinach
2 (cups, chopped)
carrots
2 (medium, chopped)
zucchini
1 (medium, chopped)
grapeseed oil
1/4 (cup)
garlic
2 (tablespoons, minced)
Dijon mustard
2 (teaspoons)
apple cider vinegar
1/4 (cup)
lemon juice
2 (teaspoons)
kosher salt
2 (tablespoons)
fresh ground black pepper
to taste
maple syrup
3 (teaspoons)
pepita seeds
1/3 (cup)
pine nuts
1/3 (cup)
pinto beans
1 (16-ounce can, rinsed and drained (black soybeans can be used instead))
Baby Spinach or kale
1 (cup, finely chopped)
avocado
1 (large, pitted and sliced)
Instructions
1
Rinse the quinoa under cold water and cook it according to package instructions, typically using 1½ cups of water. Bring to a boil, then cover and simmer on low for about 10-15 minutes until the liquid is fully absorbed. Remove from heat and fluff with a fork.
2
In a jar or blender, combine minced garlic, apple cider vinegar, grapeseed oil, lemon juice, Dijon mustard, kosher salt, black pepper to taste, and maple syrup. Shake or blend until well combined to create a smooth vinaigrette.
3
Chop the yellow bell pepper, carrots, zucchini, and Baby spinach (or kale) into small, bite-sized pieces.
4
In a large mixing bowl, combine the chopped vegetables and the rinsed and drained pinto beans (or black soybeans). Gently stir until evenly distributed.
5
In a skillet over medium heat, toast the pepitas and pine nuts in a little grapeseed oil until they are lightly golden and fragrant; this should take about 3-5 minutes. Remove from the heat and let cool slightly.
6
Add the toasted seeds and nuts to the bowl with the chopped vegetables and beans.
7
Add the cooked quinoa and the prepared vinaigrette to the bowl. Toss everything together thoroughly, adjusting seasonings as needed. You can enhance the flavor with additional garlic powder or seasoning if desired. Finish with a squeeze of fresh lemon juice and mix well.
8
Serve the salad topped with sliced or chopped avocado. Garnish with freshly chopped parsley for an extra pop of flavor and color.
Nutrition Information
8.3g
Fat
13.3g
Carbs
6.7g
Protein
3.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Crispy Vegan Quinoa Power Salad?
It is a vibrant and nutritious dish that combines nutty quinoa with fresh, crunchy vegetables, seeds, and a tangy vinaigrette.
Is the Crispy Vegan Quinoa Power Salad vegan?
Yes, this recipe is entirely vegan and dairy-free.
Is this recipe gluten-free?
Yes, the salad is gluten-free.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How much protein is in each serving?
There are 6.7g of protein per serving.
What are the main ingredients in the dressing?
The vinaigrette consists of garlic, apple cider vinegar, grapeseed oil, lemon juice, Dijon mustard, salt, black pepper, and maple syrup.
Can I substitute the pinto beans?
Yes, you can use black soybeans instead of pinto beans if preferred.
How do I prepare the quinoa?
Rinse the quinoa, boil it in 1.5 cups of water, then cover and simmer on low for 10-15 minutes until the liquid is absorbed.
Can I use kale instead of spinach?
Yes, the recipe allows for either baby spinach or kale, finely chopped.
Which oil is recommended for this salad?
Grapeseed oil is recommended for both the dressing and for toasting the seeds.
How should the seeds and nuts be prepared?
The pepitas and pine nuts should be toasted in a skillet with grapeseed oil over medium heat for 3-5 minutes until golden.
Is this salad suitable for meal prep?
Yes, it is tagged as a meal prep friendly recipe.
What vegetables are included in the recipe?
The recipe includes yellow bell pepper, carrots, zucchini, and baby spinach or kale.
Can this salad be served warm?
Yes, the salad can be enjoyed either warm or chilled.
How much fiber does this salad contain?
Each serving provides 3.3g of fiber.
Does the recipe contain dairy?
No, this is a dairy-free recipe.
What sweetener is used in the vinaigrette?
Three teaspoons of maple syrup are used to sweeten the dressing.
How much fat is in a serving?
Each serving contains 8.3g of fat.
What are the carbohydrate details for this dish?
There are 13.3g of carbohydrates per serving.
What garnish is used for the salad?
The salad is garnished with sliced or chopped avocado and freshly chopped parsley.
How much uncooked quinoa is needed?
The recipe requires 1 cup of uncooked quinoa.
What type of mustard is used?
The recipe calls for 2 teaspoons of Dijon mustard.
How many carrots are required?
You will need 2 medium carrots, chopped.
What kind of bell pepper should I use?
One large yellow bell pepper, chopped, is used in the salad.
How do I prepare the avocado?
Use one large avocado, pitted and either sliced or chopped to top the salad.
How long does it take to toast the pepitas and pine nuts?
It takes approximately 3 to 5 minutes over medium heat.
Can I add extra seasoning?
Yes, you can enhance the flavor with additional garlic powder or seasonings as desired.
What is the total ingredient count?
There are 18 ingredients in this recipe.
How do I mix the vinaigrette?
Combine the ingredients in a jar or blender and shake or blend until smooth.