Quinoa Summer Salad With Feta Recipes
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, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES
This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.
Provided by Chrissy Gaynor
Categories Salad Grains Quinoa Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring 2 cups 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.
- Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
- Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
- Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
- Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 50.3 g, Cholesterol 18.9 mg, Fat 20.9 g, Fiber 3.8 g, Protein 11.6 g, SaturatedFat 5.2 g, Sodium 369.7 mg, Sugar 2 g
FETA & OREGANO QUINOA SALAD
I came across this recipe in a book called Quinoa 365: The Everyday Superfood, and it was a hit at a family BBQ, using the original cheese; Bocconcini. Bummed out that I didn't take the leftovers home for lunches, I made it again, this time using Herb & Garlic crumbled feta that I had in the fridge - holy bananas, feta took this salad to rock star status! I have two parrots, Merlin and Arwen (featured in some of my pics), and I had to put out two treat dishes for them, as neither would let the other near it! Try it with any good, tasty, cheese, and you'll love it - and if you don't do cheese, marinated tofu would be stellar as well. Use your imagination! One thing I can say is that when I made the salad with Bocconcini, maybe it was because I didn't marinate it, I served it immediately, but somehow, that very mild cheese just didn't do the dish justice. I sure hope you enjoy this as much as we did!
Provided by Katzen
Categories Grains
Time 30m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse and strain the quinoa to remove the bitter coating. Most quinoa today are pre-rinsed, so check the package, but even so, I prefer to give it one more rinse. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer, and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool.
- Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
- Combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix. Add the quinoa, and mix until evenly combined.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 337.7, Fat 17.2, SaturatedFat 6.8, Cholesterol 33.4, Sodium 476, Carbohydrate 34, Fiber 5.4, Sugar 8.6, Protein 12.4
SUMMER SALAD WITH FETA
This is a modified Greek salad, one I tend to make pretty much nightly during the summer, when I always have these ingredients on hand.
Provided by Martha Rose Shulman
Time 2m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 4 grams
SUMMER-FRESH QUINOA SALAD
"This light and refreshing salad is easy to prepare and perfect for hot summer days. I often add zucchini or summer squash and use fresh tomatoes instead of sun-dried." Liz Gadbois - Woodville, WI
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- Cook quinoa according to package directions. Transfer to a large bowl; cool completely. , In a small bowl, combine water and tomatoes; let stand for 5 minutes. Drain and chop tomatoes; add to quinoa. Stir in the cucumber, peppers, onions, cheese and 1/4 cup salad dressing., Cover and refrigerate for 2 hours. Just before serving, stir in remaining salad dressing.
Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 248mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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