Quinoa And Cucumber Salad Recipes
QUINOA AND CUCUMBER SALAD
This nutritious, easy-to-make Quinoa and Cucumber Salad makes a smart side dish or a light entree. The recipe comes from "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
- Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.
QUINOA SUMMER SALAD WITH FETA
This a great healthy side dish or a quick lunch, if you have more than one serving.
Provided by Elizabeth
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
- Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g
QUINOA VEGETABLE SALAD
This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!
Provided by JANELLECOLE
Categories Salad Grains Quinoa Salad Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
- Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 22.9 g, Fat 4.5 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 592.1 mg, Sugar 2 g
QUINOA SALAD WITH CUCUMBER
Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
- Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
- Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.
QUINOA AND CUCUMBER SALAD
In search of ways to eat healthier, I came across this recipe in Everyday Food Jan/Feb edition. This recipe provides a complete protein meal, but knowing my DH meat will have to be served with it!
Provided by katie in the UP
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a med saucepan, bring quinoa and 1 cup salted water to a boil.
- Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Transfer to a med bowl, and cool to room temperature.
- To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
- This can be served both room temp or chilled.
QUINOA, CUCUMBER AND CURRANT SALAD
Quinoa has an unique crunchiness that makes it great in a salad. This is healthy and tastes great. This recipe is from the cookbook Monday to Friday by Michele Urvater.
Provided by mary winecoff
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse quinoa well under running water and drain.
- Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
- Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl.
- When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.
QUINOA AND CUCUMBER SALAD
Steps:
- Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
- Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.
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