Project 2019 – “August/September: Back-to-School Quick Quinoa Recipes ft. Creamy Lemon Basil Quinoa Salad and Vegan Peanut Cilantro Quinoa Salad”

HELLO EVERYONE! August was a really busy month for me, so I apologize for missing a recipe post. BUT, I am releasing two recipes this month to make-up for it! ;~) They’re super quick and easy to make. They’re also quite flexible as you get to choose the protein and vegetable sources you’d want to add! Hope you enjoy these recipes!

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Lemon Garlic Greek Yogurt Quinoa Salad (Vegetarian)

Ingredients

  • 1 cup of cooked quinoa
  • 1 cup of steamed carrots and broccoli (or your choice of vegetables)
  • 6 cloves of garlic
  • 3/4 cup of plain, unsweetened Greek yogurt
  • 2 tbsp of nutritional yeast or parmesan cheese
  • Juice of half a lemon
  • 1 tbsp of dried parsley
  • 1 tbsp of ground black pepper
  • 3/4 cup of chopped basil

Directions

  1. Cook the quinoa according to package instructions. Steam chopped baby carrots and broccoli (or your choice of vegetables), and set aside.
  2. Mince the garlic cloves. In low heat, caramelize in a nonstick pan using a 1/4 cup of water. Oil can also be used.
  3. Add the lemon juice, chopped basil, and Greek yogurt. Mix, and add the dried parsley, ground black pepper, and nutritional yeast (or parmesan cheese). Let it simmer on low heat for 5 minutes.
  4. Mix the vegetables and sauce together. Continue heating for 2 more minutes.
  5. Turn off the heat, and add the cooked quinoa into the mixture. Serve and garnish with basil. Add a dash of smoked paprika for a kick of heat.
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Steamed Veggies and Quinoa with Peanut Cilantro Sauce (Vegan)

Ingredients

  • 1 cup of cooked quinoa
  • 1 cup of steamed cabbage, carrots, and string beans (or your choice of vegetables)
  • 1/2 cup of grounded peanut powder (or use 3/8 cup of peanut butter)
  • 1/2 cup of chopped cilantro
  • Ground black pepper to taste

Directions

  1. Cook the quinoa according to package instructions. Steam chopped cabbage, carrots, and green beans (or your choice of vegetables), and set aside. 
  2. In a bowl, microwave 1/2 cup of water with the chopped cilantro for one minute. Add 1/2 cup of grounded peanut powder or 3/8 cup of peanut butter. Mix. 
  3. Add ground black pepper to the sauce.
  4. Combine the cooked quinoa and vegetables in a bowl. Drizzle with peanut cilantro sauce, and garnish with cilantro. Add hot sauce for another layer of flavor.

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