Best Quinoa Raw Root Vegetable Salad Recipes

Quinoa Raw Root Vegetable Salad image

Provided by jana mereso @dreamertambien

Number Of Ingredients 17

1/4 head - red cabbage, shredded
1/4 head - white cabbage, shredded
1 large carrots, chopped
1 small jicima, peeled and chopped
1 medium raw rutabaga, peeled and chopped
1 large raw, yellow beet, chopped
1 medium raw parsnip, peeled and chopped
3 medium roman tomatoes, seeded and chopped
1/2 pound(s) raw broccoli, florets only, cut into bite size pieces
1 large red bell pepper
2 1/4 cup(s) quinoa, cooked and chilled ahead
1 cup(s) safflower oil
1 cup(s) olive oil, extra virgin
- juice of 1 lime
2 tablespoon(s) apple cider vinegar
1 teaspoon(s) french sea salt
1 teaspoon(s) fresh cracked pepper

Steps:

Put cooled/chilled Quinoa into bottom of a very large mixing bowl.
Cut all the vegetables into pleasingly shaped (med/sm) bite size pieces. Put on top of Quinoa in mixing bowl.
Drizzle oils over top of vegetables. Squeeze lime juice on top of oil. Drizzle Apple cider vinegar over all the vegetables. Sprinkle Salt on top. Grind fresh pepper over all. Mix well. This can be done several hours before serving. Keep in cool place until ready to serve.

Quinoa & Raw Vegetable Salad image

Provided by K-Jon Chef

Categories Vegetable

Time 2h30m

Yield 1 4 cups, 4 serving(s)

Number Of Ingredients 15

1 cup quinoa (must rinse! or it will be bitter also I toast mine for a nutty flavor!)
3 cups vegetables or 3 cups chicken stock
1 teaspoon turmeric (for color) (optional)
3/4 cup beet (fresh washed and peeled) (optional)
3/4 cup sweet onion
1/2 cup carrot
1/2 cup celery, diced fine
1/2 cup bell pepper (multicolor looks great!)
1/2 cup radish (optional)
1 teaspoon garlic (fresh diced extra fine)
1/4 cup extra virgin olive oil
1/4 cup red wine or 1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons Italian parsley, flat leaf
salt and pepper

Steps:

Dice fine all vegetables, I cut into "matchsticks" and dice in uniform.
Toast rinsed grain with onion, then add stock with turmeric, 15 minutes or till liquid is absorbed.
now make the dressing, oil, vinegar, garlic, mustard, parsley salt & pepper.
toss well with quinoa and vegetables
Let sit over night if possible, or a few hours.

Nutrition Facts : Calories 317.4, Fat 16.1, SaturatedFat 2.1, Sodium 46.5, Carbohydrate 35.8, Fiber 4, Sugar 2.7, Protein 6.4