Rainbow Quinoa Salad with Spiced Pecans
Fluffy quinoa is cooked in a vegetable stock and then mixed with an easy dressing. Chop and stir in a rainbow of fresh veggies and top with a spicy crunch of herbed, spicy pecans.
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 25minutes |
|
|
Ingredients
- 1cup uncooked quinoaI used the multi-coloured version
- 4 cups veggie broth or waterI use the powdered version.
- 1/2 sweet yellow pepper
- 1/2 sweet red pepper
- 1/2 sweet orange pepper
- 1/2 Long English cucumber
- 1/4cup green onion or chiveschopped
- 1/4cup purple cabbagechopped roughly bite-sized-optional
Salad Dressing
- 1/4cup vinegarI used Rosy Vinegar but apple cider or white wine would work.
- 2cloves garlicminced
- 1teaspoon maple syrup
- 1/2teaspoon cumin
- juice of one orange
- salt and pepper to taste
Spiced Pecans
- 2cups raw pecans
- 2Tablespoons vegan buttermelted
- 1Tablespoon brown sugar
- 1Tablespoon maple syrup
- 1teaspoon fresh rosemaryfinely chopped or crumbled dry
- 1teaspoon cumin
- 1teaspoon salt
- 1/2teaspoon garam masala
- 1/8teaspoon cayenne pepperAdd more if you want a spicier kick.
Instructions
Spiced Pecans
- Make the Spiced Pecans first as they can be made a few days ahead. This recipe makes enough to nibble on in the meantime!
- Heat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, put your raw pecans.
- Mix remaining ingredients together and then drizzle over the pecans. Stir until pecans are evenly coated and then spread nuts out on the prepared cookie sheet.
- Bake nuts for about 5 minutes and then stir. Bake, watching closely, for another 3-4 minutes. Once the nuts are cooked, remove from oven and let cool. Store in an airtight container in the fridge.
Salad Creation
- Cook the quinoa in the veggie broth as directed. Make this ahead of time, so it can be cold to serve.
- Make the salad dressing by putting all ingredients in a small jar and then put a tight lid on it and shake until combined.
- Chop your rainbow of veggies into small pieces and fold them gently into the cooled quinoa. Add a few blueberries or some chopped purple cabbage to complete your rainbow.
- Drizzle the dressing over the quinoa and stir gently. Sprinkle with chopped green onion or chives.
- Add nuts just before serving. Enjoy!
Recipe Notes
This makes a satisfying and tasty meal and is a delicious change from rice or pasta salads. Add a few slices of avocado for a extra treat!
