GREEK QUINOA SALAD
Provided by Bobby Flay
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
- Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
- Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
- Just before serving, transfer to a platter and sprinkle feta on top.
TUNA, AVOCADO & QUINOA SALAD
A high protein meal with healthy fats from the avocado. This is the perfect salad to revive you after a morning workout and keep you going 'til lunch
Provided by Sophie Godwin - Cookery writer
Categories Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
- Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
- Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.
Nutrition Facts : Calories 663 calories, Fat 44 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.1 milligram of sodium
BEST GREEK QUINOA SALAD
This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!
Provided by Allison.Kaye
Categories Salad Grains Quinoa Salad Recipes
Time 1h40m
Yield 10
Number Of Ingredients 12
Steps:
- Bring broth 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. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
- Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.8 g, Cholesterol 12.2 mg, Fat 10.6 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 665.7 mg, Sugar 1.3 g
CURRIED QUINOA SALAD
Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
QUINOA GREEK SALAD
Make and share this Quinoa Greek Salad recipe from Food.com.
Provided by Fluffy
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, bring stock to a boil.
- Stir in quinoa.
- Reduce heat to med low and cover.
- Cook 15 minutes, until liquid is absorbed.
- Transfer to a large bowl and cool.
- Stir veggies and cheese into cooled quinoa.
- Whisk together dressing ingredients.
- Pour over quinoa mixture and toss.
QUINOA SALAD
Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams
SHAYTARDS QUINOA SALAD
Make and share this Shaytards Quinoa Salad recipe from Food.com.
Provided by chris.hdez
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil water and add quinoa.
- Cover and lower heat to simmer for 10 to 15 minutes or until water has boiled away. Stirring not necessary.
- Careful not to burn Quinoa.
- Chop all produce.
- Strain excess water from canned products.
- Mix the chopped produce and canned goods together in medium-sized bowl.
- Add cooked quinoa and mix.
- Mix sauce ingredients in small bowl and add to salad.
- Serve cold.
QUINOA SALAD
Categories Salad Pepper Soy Side Low Fat Quick & Easy Low Cal Dried Fruit Quinoa Healthy Self Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 1 serving
Number Of Ingredients 12
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.
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- Grilled Vegetable Quinoa Salad. By: The Canadian Living Test Kitchen. Summer harvest vegetables and quinoa get royal treatment with a subtly-spiced chipotle honey vinaigrette.
- Dill and Feta Quinoa Salad. By: The Canadian Living Test Kitchen. Dill gives this easy salad a fresh herbal note that complements the creamy cheese. It's delicious as a side dish and makes a tasty lunch main.
- Gluten-free Quinoa Salad with Creamy Tahini Dressing. By: Alison Kent and The Canadian Living Test Kitchen. The amount of water you need to cook quinoa varies from brand to brand, so check package instructions for best results.
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- Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- Toss: In a medium bowl, stir together cooked quinoa, chopped spinach, tomatoes, red onion and feta.
QUINOA SALAD WITH HERB DRESSING - LET THE BAKING BEGIN!
From letthebakingbegin.com
- Cook Quinoa: Bring 1 3/4 cups of water or broth to a boil. Add 1/2 tsp salt and 1 cup of rinsed quinoa and give it a stir. Cover with a lid, turn the heat to a low simmer and cook without lifting the lid for 20 minutes. After 20 minutes, open the lid check to make sure that all liquid has evaporated and fluff the quinoa with a fork. Allow to cool to room temp. *Can be made ahead of time and refrigerated until needed.
- Make the dressing with either a whisk or a hand blender. To mix with a blender: to a tall immersion blender cup add 2 tbsp of lemon juice, 2 tbsp white wine vinegar, 2 tbsp water, pressed garlic, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1 tsp dried basil, 2 tbsp chopped parsley and 2 tbsp chopped dill. Place the blender into the cup and blend for about 10-15 seconds. Then, while continuing to blend on high speed slowly drizzle in the 1/3 cup of oil in a steady stream until the dressing is smooth and homogenous.To mix with a whisk: Add the lemon juice, white wine vinegar, water, garlic, salt, and black pepper to a bowl and whisk together. While continuing to whisk, slowly drizzle in the oil until it looks homogenous and smooth. Now add the garlic, parsley, dill, dried basil and oregano and whisk again until incorporated. Set aside.*Can be made ahead of time and refrigerated until needed.
- Layer the salad: Spread the baby lettuce greens in a single layer in a large serving platter. Sprinkle the cooled quinoa over the greens. Next, sprinkle the pepper, tomatoes, cucumbers, onions and avocado and the cheese. Drizzle the dressing all over the top. Serve as is or toss before serving. This salad can also be served "buffet style" with each ingredient in a separate bowl for each person to build their own salad.
5 EASY QUINOA SALAD RECIPES {+MEAL PREP TIPS} - THE GIRL ...
From thegirlonbloor.com
- Add quinoa and water to a large pot on the stove. Bring to a boil over high heat, then decrease to med-low heat and simmer for 15 minutes, stirring occasionally.
- Remove from heat, stirring quinoa once more. Transfer to a large bowl and let cool for at least 30 minutes in the fridge.
- While quinoa is cooling (you can also do this while it's cooking), prepare the toppings of choice for whichever salad you are going to make. Once quinoa has cooled slightly, mix in toppings and toss to combine well. Serve and enjoy!
SUPERFOOD SALAD | JAMIE OLIVER HEATHY SALAD RECIPES
From jamieoliver.com
- Preheat the oven to 200°C/400°F/gas 6. Scrub and chop the sweet potatoes into 2.5cm chunks.
- Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.Slice the broccoli into small florets, then halve and finely slice the stalk.
EASY QUINOA SALAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.
- Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.
QUINOA SALAD JAR - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 In a small saucepan, cook quinoa following packet instructions. Remove from heat and set aside to cool.
- 2 Spray a large non-stick frying pan with oil and set over a medium heat. Season tofu with pepper and fry for 2-3 minutes each side, or until golden. Set aside to cool.
- 3 In 2 jars, layer quinoa, mushrooms, spring onions, tofu, currants, orange, celery and almonds. Place lids on jars and refrigerate overnight.
FAVORITE QUINOA SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
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- In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low, cover, and let simmer for 20 minutes or until all water is absorbed.
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