Description
This delicious, healthy, and oil free Vegan Buffalo Quinoa Salad will rock all Buffalo-flavor lovers socks off.
Ingredients
Scale
Quinoa Ingredients:
- 1 cup dry quinoa, rinsed *
- 1 cup water
- Pinch sea salt
Salad Ingredients:
- ½ cup red onions, fine dice *
- ½ cup grated carrots
- ½ cup celery, diced
- 25 grape tomatoes, halved
- 1 avocado, diced (optional)
Sauce Ingredients:
- ¼ cup hot sauce *
- 1 to 2 Tablespoons tahini
- 1 Tablespoon low-sodium vegetable broth *
- 1 teaspoon distilled white vinegar
- 1 teaspoon pure maple syrup
- 2 Tablespoons water
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 Tablespoon nutritional yeast
- 1/8 to ¼ teaspoon dill weed (optional) *
- Pinch to 1/8 teaspoon celery seed (optional) *
- sea salt (to taste)
Instructions
- Place the dry quinoa in a fine mesh colander and rinse really well with cold tap water for several minutes, then place in a small stockpot with one cup of water and a sprinkle of sea salt. Bring to a boil, then reduce to a simmer, cover the stockpot with a lid and simmer for 15 minutes. After 15 minutes, remove from the stove and allow to rest for 15 minutes covered. After 15 minutes, fluff and allow to cool to slightly warm.
- In the meantime, place all the Sauce Ingredients into a small bowl, whisk well, set aside.
- Place all the Salad Ingredients and cooked quinoa into a large bowl, mix well to evenly distribute the ingredients. Then pour the Buffalo Sauce over top, mix well to combine. Allow to sit for 3 to 5 minutes to let the flavors marinate. Serve room temperature.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6