Summer time Veggie Quinoa

 

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Summer Veggie Quinoa. Ingredients. 1/3 cup (85 grams) white balsamic vinegar or white wine vinegar; 2 tablespoons extra virgin olive oil; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons molasses (or honey) 3 small (120 grams each) zucchini or yellow squash or mix of both, halved.

Ingredient Checklist. 1 ½ cups quinoa, rinsed and cooked according to package directions. ¼ cup extra-virgin olive oil. 1 medium zucchini, chopped or sliced. Preparing your Summer Vegetable Quinoa Bake:-In a medium saucepan (I used my Dutch oven because I like it), combine the quinoa and vegetable broth. Bring to a boil, then lower to a simmer.

Cover with a lid and cook for 14 minutes until all the liquid has been absorbed. Let the quinoa. One could argue cooking the quinoa is more laborious than dealing with vegetables. Grains can be finicky.

I usually bring the water to a boil, add the grains, turn to low and let it sit 30 minutes to do it’s thing. To me, it’s less work than vegetable prepping. Summer Vegetable Quinoa.

This meal is delicious. It’s garlicky and spicy. Give this Summer Veggie Quinoa Bowl a Try!

Fresh seasonal vegetables and quinoa are tossed with a bright lemony dressing and topped with basil to create a delicious wholesome meal. Some summers seem to drag on forever and some seem to be gone in a blink. Right now, the days can seem long (if you are a mom, you understand ), but on the whole.

How to make Summer Vegetable Quinoa Salad. First, you’ll want to cook the quinoa so it can cool before combining it with the other salad ingredients. Combine chicken broth and quinoa in a saucepan. Bring to a boil, reduce heat to low, cover simmered for.

Summer Vegetable Quinoa Salad is full of nutritious veggies and then topped with a homemade lemon vinaigrette. It is a healthy dish to bring to potlucks or summer picnics! Quinoa is an incredible canvas to display all of the brilliantly colored and vibrant veggies of summer!

This Summer Vegetable Quinoa Salad is full of fresh veggies: Cherry Tomatoes. Blend the lemon juice, vinegar, olive oil (optional), basil, oregano, sea salt and black pepper in a small food processor until the herbs are finely chopped. Cook the quinoa: Bring the 1 and 1/2 cups of water to a boil in a medium sauce pan.

Add the quinoa, stir. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam. Ingredients.

2 red and/or yellow peppers, sliced. 1 medium red onion, sliced. 1.5 cups (300g) quinoa (uncooked) 1 can (400g / 14oz) cannellini beans (or other white beans), drained and rinsed. 1 cup of green olives.

Juice of 1 lemon. A few handfuls of basil, torn. 7oz (200g) feta cheese, chopped into small cubes.

List of related literature:

The quinoa can be cooked up to 3 days in advance and store in an airtight container in the fridge; bring to room temperature or reheat in a medium skillet over medium heat for 6 to 8 minutes, or until warmed through, before using.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

My recommendation is to start experimenting with quinoa, because I consider it one of the most accessible of all whole grains, and because it’s so easy to cook.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

Reduce heat to medium-low, cover, and simmer until quinoa is tender but still soupy, 16 to 18 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Transfer the quinoa to a large bowl and toss together with the feta, tomato puree, parsley, chives, and dill.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Rinse and drain the quinoa every 8–12 hours for 1–2 days, until most ofthe seeds have sprouted tiny roots.

“Becoming Raw: The Essential Guide to Raw Vegan Diets” by Brenda Davis, Vesanto Melina
from Becoming Raw: The Essential Guide to Raw Vegan Diets
by Brenda Davis, Vesanto Melina
Book Publishing Company, 2011

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

We started by toasting the quinoa to bring out its flavor before adding liquid to the pan and simmering the seeds until nearly tender.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the quinoa, reduce the heat to low, and simmer until the quinoa is fluffy but still slightly crunchy, 15 to 20 minutes.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Reduce the heat, cover, and simmer over low heat until the quinoa is tender and the water is absorbed, about 15 to 20 minutes.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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18 comments

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  • The white bean dip was AMAZING! I had a very hard time not eating the entire thing. We LOVED IT! This will be our go-to dip for the summer!

  • The pesto looks so creamy, can I freeze or how do you recommend to store it? I bought pesto before but it has soooo much oil and I feel like it doesn’t last long because it gets moldy ��

  • Love these ideas. Will the first recipe still be as yummy without red pepper? Idk if kids will do that. How do you get that much basil without spending a fortune? Oh, the third recipe. I may try pickled ginger with that and coconut amino. You are ever inspiring and have become my go to. What a blessing you are.

  • I really like the second recipe you made with the strawberry milk, but I would put raspberries instead because raspberries have a lot of protein in them believe it or not. Will try this.

  • Is it okay for summer times like for school mm we usually go to school at 11 preparing lunch and till 1 which is our lunch time.Will it be still fresh or?

  • The ginger stir is calling my name, but all of these recipes look AMAZING! Thank you for providing such easy recipes. One pot meals are my go-to!

  • Made the Med quinoa for lunches. Tried a little and holy moly, so good!! I thought I was out of groceries, but I had everything to make this in the pantry and was able to use some leftover kale in place of spinach!! Yummmmmm!

  • Hey Alyssa! I can’t find the link to the nut milk bag you use. I’ve been meaning to find a good one if you don’t mind sharing which kind you use:)

  • Didn’t realize you weren’t vegan with a username like SIMPLY QUINOA ☹ hope one day you quit supporting industries where baby male chicks are ground up alive for us to eat eggs. Take care! ��

  • How are there so many people that get this worked up over her using eggs on rare occasions? She’s almost completely plant based and is making a MUCH bigger difference for the animals and planet than the vast majority of people in her country.

  • First time on this channel. I picked up some quinoa in the bulk section and was looking for some handy-dandy ideas. Way to go, young lady, vegan, well-rounded and lots of veggies.

  • Your recipes are always so creative and I really appreciate your authenticity as a YouTuber. Your genuine love of food and helping people to eat healthier shines through ❤️

  • im curious to know why you never wash your quinoa? I’ve always heard that it was really important to wash it well before cooking it

  • Why dirty a bowl when you can just turn the jar upside down for a min. or so then give it a little shake?! I’ve never seen a salad in a jar.. Lol

  • To be honest I don’t eat a lot of quinoa. When I do eat quinoa I love quinoa pasta like the Tinkyada brand I believe it’s called. I also have liked quinoa used a breakfast type of oatmeal but instead of oats I use the quinoa. I’ve cooked quinoa in almond milk or coconut milk with cinnamon and sometimes a dash of nutmeg and then add that cooked breakfast quinoa to a bowl with coconut yoghurt on top, nut butter like almond butter, some kind of fruit (mostly berries) and nuts and seeds on top with toasted coconut with a drizzle of honey on top. It’s really good.

  • Hi, new here. Do you know how many days can I keep the quinoa in the fridge? I was thinking that I could add maybe a scoop of quinoa in my everyday salad but doesn’t want to cook a small portion everyday.

  • Love your videos! I want to get some of the truffle salt you have mentioned before but can’t find a link on previous videos! Help!! ❤️❤️����

  • I’m going to try the spinach salad first:-) on that note I’m wondering if you could do a video on your thought on anti nutrients such as oxalates. Thank you