Vegan Quinoa Pilaf Side Dish Served Chilled
Andy Anderson !
This is a vegan dish, so there are no animal parts or byproducts involved. In my opinion, you don’t have to be a vegan to enjoy this tasty dish.
This can be served as a side dish, or eaten as a meal in and of itself.
- 1 c
- 2 c
- water, filtered
- 1/2 c
- organic cucumber, diced
- 1/2 c
- organic tomatoes, diced
- 1/2 c
- organic carrots, match sticked
- green onions, sliced (white part only)
- 2 Tbsp
- italian flat-leaf parsley, chopped
- 1/2 tsp
- jalapeño, dices (optional)
- 4 Tbsp
- olive oil, extra virgin
- 1/5 Tbsp
- lemon juice, freshly squeezed
How to Make Vegan Quinoa Pilaf Side Dish Served Chilled
- 1Cook the quinoa in the water, according to package directions.
- 2Chef’s Note: If you want to add a bit more flavor, substitute vegetable stock for the water, but be careful… Some off-the-shelf stocks, and broths, are not truly vegan. My favorite cubes for making a quick stock are Telma brand. Of course, if you have the time, you could always make your own vegetable stock from scratch.
- 3Once the quinoa has cooked, remove from the heat, and allow to cool, completely.
- 5Add all the ingredients to the cool quinoa, and toss to combine.
Chef's Note: Add the oil last, and start with 2 tablespoons, and then add the other two; one tablespoon at a time. The reason I mention this is that some people don't like that much olive oil... Remember the maxim of cooking: Taste, taste, taste.
- 6Place in the refrigerator, covered, for a minimum of 1 hour before serving.
Chef's Note: This will serve 4 as a side dish, and 2 as a main dish.