Tag Archives: quinoa

Vegan Southwestern Quinoa Salad and Dressing Recipe

Vegan-Southwestern-Quinoa-Salad-and-Dressing-Recipe

Vegan Southwestern Quinoa Salad and Dressing Recipe
Approximately 5 Servings | 5 Weight Watchers PointsPlus per serving

Ingredients:

Quinoa:
  • 1 cup quinoa, rinsed
  • 1 cup vegetable broth
  • 1 cup water
  • 1 cup black beans
  • 1/4 cup cilantro
  • 1 cup frozen corn kernels
  • 1 tomato, diced
  • juice from 1 lime
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cumin
  • 1/4 tsp. sea salt
  • 1 head romaine lettuce
Dressing:
  • juice from 1 lime
  • 1 tbsp. white wine vinegar
  • 1/4 tsp. cup cilantro leaves
  • 1 tbsp. agave
  • 1/8 tsp. sea salt
  • 1 clove garlic
  • 1 tsp. dijon mustard
  • 2 tbsp. extra virgin olive oil
Instructions:
  1. Combine quinoa, vegetable broth and water in a sauce pan. Bring to a boil. Reduce heat, cover, and simmer until quinoa softens and liquid evaporates — about 15 to 20 minutes.
  2. While quinoa is cooking, prepare dressing by placing lime juice, white wine vinegar, cilantro, agave, salt, garlic, Dijon mustard and oil into a blender and processing until smooth.
  3. Once quinoa has softened and liquid has evaporated, remove from heat, cool, and place in a large bowl. Add remaining ingredients.
  4. Serve quinoa mixture over romaine lettuce and drizzle with dressing.

Vegan Tomato and Cucumber Quinoa Salad Recipe

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Vegan Tomato and Cucumber Quinoa Salad Recipe
5 Servings | 3 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 cup quinoa, uncooked and rinsed
  • 1 large heirloom tomato, diced
  • 1 large cucumber, diced
  • 2 cups water
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped basil

 Instructions:

  1. Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer  until all liquid is absorbed — approximately 15 minutes.
  2. Once quinoa is cooked removed from heat and allow to cool.
  3. Combine the left over liquid from chopping the tomatoes, vinegar, salt and black pepper.
  4. When quinoa has reached room temperature stir in the vinegar mixture, tomatoes, cucumber and basil.
  5. This dish taste good warm, but even better after it has cooled in the refrigerator.

*P+ calculated using the recipe builder on weightwatchers.com

Vegan Quinoa Salad Recipe

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Vegan Quinoa Salad Recipe
1 Serving | 3 Weight Watchers PointsPlus

Ingredients:

  • 1 tablespoon toasted pine nuts
  • 1 tablespoon sun-dried tomatoes
  • 5 stalks of asparagus cut into 1 inch spears
  • 1/4 cup quinoa, cooked
  • 1 cup mixed greens
  • red onion (to taste)
  • fresh lemon juice (to taste – I use this as my dressing)

Instructions:  Mix all ingredients together and enjoy! Make a batch of quinoa and save the rest for Chickpea Patties!

Vegan Quinoa and Spinach Recipe

vegan quinoa and spinach

Vegan Quinoa and Spinach Recipe
8 Servings – Approximately 1/2 cup per serving | 3 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 tablespoon olive oil
  • 1 large uncooked onion, minced
  • 1 clove garlic, minced
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable stock
  • 1/8 tsp black pepper
  • 4 cups fresh baby spinach
  • 1/2 tsp table salt

Instructions:

  1. Heat oil in a large  skillet over medium heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.
  2. Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
  3. Add broth and black pepper to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach.
  4. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt.

*Weight Watchers PointsPlus values are calculated using the recipe builder on weightwatchers.com

— Adapted from Weight Watchers

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