Vegan Quinoa Salad with Herbs
Delicious Mediterranean-style quinoa salad for a lunch-box or a dinner with friends.
- 1 cup quinoa
- 1 + 1/2 cup water or vegetable broth
- 1/2 cup chopped mint
- 1/2 cup chopped parsley or cilantro can use both too
- 2 - 3 leaves basil chop
- 1/4 cup pumpkin seeds raw or roasted
- 2 tbsp olive or avocado oil
- 1 tbsp lemon juice or flavoured vinegar
- salt and pepper to taste
In a small frying pan or a small pot, add quinoa and "fry" it dry for a minute or two stirring occasionally.
You can skip frying is you are short on time and just add water or broth. Bring it to a boil on high heat, reduce the heat to low and let it simmer for about 12 - 15 minutes.
While quinoa is cooking, chop the herbs.
When quinoa is done, add salt and pepper, oil and lemon juice or flavoured vinegar, and stir.
In a bowl, mix quinoa with herbs.
Calories: 358kcal | Carbohydrates: 55g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 543mg | Fiber: 6g | Sugar: 1g | Vitamin A: 66IU | Calcium: 40mg | Iron: 5mg