Quinoa Salad Recipe Easy

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
• Combine chickpeas, tomatoes, cucumber, green onions, and parsley in a large bowl. Stir in cooled quinoa.
• Mix lemon juice, olive oil, garlic, mint, salt, and pepper together in a separate small bowl. Pour over quinoa mixture; toss to combine.

Steps:

• Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely.
• In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly.
• Serve chilled on a bed of greens tossed with a little dressing.

Steps:

• Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
• When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Steps:

• Cook the quinoa in the water. Allow to cool slightly.
• In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.
• Stir in the beans, tomatoes, bell peppers and chilies.
• Add the cooled quinoa.
• Season with salt and pepper to taste.
• Serve cold.

Steps:

• Cook quinoa, cool and toss with red pepper, edamame, onion, and dried tart cherries.
• For white wine vinaigrette dressing, whisk together olive oil, white wine vinegar, Dijon mustard, and sugar. Add salt and pepper. Mix 2 tbsp dressing (or more to taste) into salad and sprinkle with 2 tbsp shelled sunflower seeds.

Steps:

• Cook the quinoa following pack instructions, then drain really well and set aside.
• Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
• Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
• Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Steps:

• Cook quinoa with water following package directions.
• Chop pepper, carrots and onions into matchstick sized pieces. place in bowl.
• Add drained beans and cooked quinoa.
• Add seasoning and vinaigrette and mix well.
• May add more or less vinaigrette to taste. I prefer moist but not too wet.