Simple Quinoa Salad Recipes

EASY QUINOA SALAD

This is an absolutely delicious and refreshing quinoa salad that I'm sure everyone will enjoy. It's fast and easy to prepare. It can be served with falafel, fish, or chicken. Enjoy!

Provided by Nana

Categories Salad Grains Quinoa Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Easy Quinoa Salad image

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.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 23.3 g, Fat 6 g, Fiber 4.1 g, Protein 5.2 g, SaturatedFat 0.8 g, Sodium 326 mg, Sugar 1.8 g

Ingredients

1 cup water
½ cup quinoa
1 cup rinsed canned chickpeas
1 cup diced tomatoes
1 cup diced cucumber
1 cup chopped green onions
1 cup chopped fresh parsley
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons chopped fresh mint
½ teaspoon salt
½ teaspoon ground black pepper

QUINOA & FETA SALAD WITH ROASTED VEGETABLES

Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h

Number Of Ingredients 10

Quinoa & feta salad with roasted vegetables image

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.

Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium

Ingredients

200g quinoa
3 tbsp olive oil
1 red onion , peeled but left whole, then cut into 1cm thick round slices
2 peppers , red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgette , halved lengthways
3 garlic cloves , unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley , roughly chopped
200g pack feta cheese

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

Quinoa Salad image

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

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

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