Vegan Quinoa Pasta Salad | Model Behaviors

Vegan Quinoa Pasta Salad

When the weather gets warmer, my taste buds get a little finicky. I don’t want anything hot or filling, and sometimes the usual protein sources aren’t very appealing either—chicken, meat, fish. Then it hits me, quinoa!

Vegan Quinoa Pasta Salad | Model Behaviors

This grain crop and superfood is gluten-free. It’s also an excellent source of protein and carbohydrates. Mix it up with some yummy veggies and viola, the perfect pasta-substitute and summertime salad is served!

Vegan Quinoa Pasta Salad | Model BehaviorsVegan Quinoa Pasta Salad | Model Behaviors

Vegan Quinoa Pasta Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 4 small Chioggia beets
  • 8 radishes
  • 1 bunch of cilantro
  • 1 head of cauliflower
  • ½ of a small red onion
  • 4 cloves of garlic
  • 1 cup of garbanzo beans
  • 1 8-oz pkg. of sugar snap peas
  • 3 cups of mixed quinoa
  • ¼ cup of shaved Spanish marcona almonds
  • 1 tube of cilantro paste
  • olive oil
  • white wine vinegar
  • 6 cups of water
  • salt and pepper
Instructions
  1. In a large bowl, soak quinoa.
  2. Wash beets and radishes (use a vegetable brush to clean skins well), cilantro, cauliflower, and sugar snap peas.
  3. Peel cloves of garlic and onion half.
  4. In a small skillet, take 2 tsps of olive oil and flash sauté almonds (season with salt), and put aside.
  5. Drain quinoa and pour it all into a medium pot, add 1 tbsp of olive oil, and turn stove on medium-high heat.
  6. Mix thoroughly and cook through until lightly browned, and then, add water and bring to a boil for 15 min.
  7. During this time, generously chop cilantro, cauliflower, onion, and sugar snap peas.
  8. Shave beets and radishes.
  9. Mince garlic.
  10. Once 15 min. are over, turn down stove to low, and cover quinoa with a lid until thoroughly cooked and moisture has evaporated.
  11. Fork through cooked quinoa, and then place it in a bowl and refrigerate for 30 min.
  12. Mix all of the ingredients together in a large bowl (wait to add quinoa until it has cooled): cilantro, garbanzo beans, garlic, cauliflower, beets, radishes, snap peas, and onions.
  13. In a large glass bottle, add equal parts olive oil and white wine vinegar, and then shake.
  14. Add as much salt and pepper and cilantro paste to the dressing as desired, then shake some more.
  15. Take out the cooled-down quinoa and mix together with the rest of the salad.
  16. Drizzle dressing on salad and toss to your liking.

Enjoy!

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