Middle Eastern-inspired QUINOA RECIPE | Healthy Vegetarian & Vegan Meals

Middle Eastern-inspired Quinoa Recipe | Healthy Vegetarian & Vegan Meals. This wholesome quinoa recipe is perfect for vegan and vegetarian meals and meal prep. A high protein and healthy vegetarian quinoa recipe with an easy salad dressing will get you excited to eat your vegetables. This delicious high protein quinoa salad recipe is a great way to add quinoa and vegetables to your diet. A healthy vegetarian salad recipe with a Middle Eastern inspired easy salad dressing is one of the best salads I have ever made. Healthy salad recipes / quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my vegan quinoa recipe.

▶️ QUINOA RECIPE INGREDIENTS: (4 Servings approx.)

👉 To Cook Quinoa:
1 Cup / 200g Quinoa (Soaked for 30 minutes / Strained)
1+1/2 Cup / 350ml Water

👉 Other Ingredients:
1 +1/2 Cup / 225g Cucumber - cut into small pieces
1 Cup / 150g Red Bell Pepper - cut in small cubes
1 Cup / 100g Purple Cabbage - Shredded
3/4 Cup / 100g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 25g Parsley - chopped
90g Toasted Walnuts (which is 1 cup Walnut haves but when chopped it becomes 3/4 cup)

👉 SALAD DRESSING: (Adjust the ingredients of the salad dressing to your liking)
1+1/2 Tablespoon Tomato Paste OR TO TASTE
2 Tablespoon Pomegranate Molasses OR TO TASTE
1/2 Tablespoon Lemon Juice OR TO TASTE
1+1/2 Tablespoon Maple syrup OR TO TASTE
3+1/2 to 4 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
Salt to Taste (I have added 1 teaspoon of pink Himalayan salt)
1/8 to 1/4 Teaspoon Cayenne Pepper

▶️ METHOD:

Thoroughly rinse quinoa until the water runs clear. The soak for 30 minutes. Once soaked strain throughly and transfer to a small pot. Add water, cover and bring to a boil. Then reduce the heat and cook for 10 to 15 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY. As soon as the quinoa is cooked, immediately transfer it to a large mixing bowl and spread it out evenly and allow it to cool down completely.

Transfer the walnuts to a pan and toast it on the stove for 2 to 3 minutes while switching between medium to medium-low heat. Once toasted REMOVE FROM HEAT IMMEDIATELY and transfer to a plate, spread it out and allow it to cool down.

To prepare the dressing add tomato paste, pomegranate molasses, lemon juice, maple syrup, ground cumin, salt, cayenne pepper and olive oil to a small bowl. Mix thoroughly.

👉 ADJUST THE LEMON JUICE AND MAPLE SYRUP in the salad dressing TO YOUR TASTE

By now the quinoa would have cooled down, if not, wait till it completely cools down. Stir the dressing again to make sure everything is well incorporated. ADD THE DRESSING TO THE QUINOA and mix well. Then add the bell pepper, purple cabbage, cucumber, red onion, green onion, parsley, toasted walnuts and give it a gentle mix. Serve.

👉 ADD THE SALAD DRESSING JUST BEFORE SERVING.
👉 ADD THE SALAD DRESSING TO THE QUINOA AND NOT TO THE VEGETABLES. Follow the sequence


▶️ IMPORTANT TIPS:

👉 Allow the veggies to chill in the refrigerator until ready to use. This will keep the vegetables crisp and fresh

✅ 👉 ADJUST THE LEMON JUICE AND MAPLE SYRUP in the salad dressing TO YOUR TASTE

👉 ADD THE SALAD DRESSING JUST BEFORE SERVING

👉 ADD THE DRESSING TO THE QUINOA FIRST AND MIX, AND THEN ADD THE VEGETABLES AFTER AND MIX. FOLLOW THE SEQUENCE.

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Welcome to 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.

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