Simple Quinoa Salad Recipes

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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

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

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

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

QUICKIE QUINOA SALAD

Provided by Claire Robinson

Time 40m

Yield 4 servings

Number Of Ingredients 5



Quickie Quinoa Salad image

Steps:

  • Soak the quinoa in water for 15 minutes, then drain. In a saucepan over medium heat, combine quinoa and about 1 1/2 cups of water. Bring to a full boil. Cover the pot, and let the quinoa cook for another minute. Turn the heat down to very low and cook for 15 minutes. Remove the pot from the heat and let it sit for 5 minutes with the lid on. Uncover the quinoa and fluff gently with a fork. Set aside to cool.
  • Meanwhile, put the chopped cucumber, cilantro, toasted pine nuts and the olive oil in a serving bowl. Season with salt and pepper, to taste, then add the quinoa and toss. Eat and enjoy!

Nutrition Facts : Calories 334 calorie, Fat 21 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 9 grams, Sugar 3 grams

1 cup quinoa
1/2 English cucumber, seeded and chopped
2 tablespoons roughly chopped fresh cilantro leaves
1/2 cup pine nuts, toasted
2 tablespoons lemon infused olive oil

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



Quinoa Greek Salad image

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.

2 cups chicken stock
1 cup quinoa
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup cucumber, diced
1/4 cup green onion, diced
1/4 cup black olives
1/4 cup red onion, diced
3 ounces reduced-fat feta cheese
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon basil
1/2 teaspoon oregano
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

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

COSTCO QUINOA SALAD

We love Costco's quinoa salad so I was thrilled when I stumbled across the recipe in finecooking.com It's best to make this salad the day before you plan to serve it to give the grains time to absorb the vinaigrette and to let the flavors blend. Take it out of the fridge 30 to 45 minutes before serving for the best flavor.

Provided by Dreamer in Ontario

Categories     Grains

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15



Costco Quinoa Salad image

Steps:

  • Rinse quinoa thoroughly under cold water and drain.
  • Bring 7 cups water to a boil in a 4 quart pot over high heat.
  • Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
  • Drain and rinse the quinoa with cold water to stop the cooking.
  • Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss lightly to coat.
  • Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
  • Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
  • Whisk in lemon zest; taste; season with salt, pepper and additional vinegar and lemon juice or olive oil as needed.
  • Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps.
  • Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, parsley plus 1/2 cup vinaigrette and toss.
  • Taste and season as needed with more vinaigrette, salt and pepper.
  • Serve or refrigerate for up to 1 day.
  • If making ahead, allow salad to sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.

Nutrition Facts : Calories 422.4, Fat 12.8, SaturatedFat 1.7, Sodium 243.6, Carbohydrate 59.8, Fiber 11.2, Sugar 1.6, Protein 19.1

2 cups red and white quinoa (mixed)
3/4 teaspoon kosher salt
1 tablespoon extra-virgin olive
1/3 cup extra-virgin olive oil, more as needed
3 tablespoons white vinegar or 3 tablespoons rice vinegar, more as needed
3 tablespoons fresh lemon juice, more as needed
1 -2 tablespoon finely grated lemon zest
fresh ground black pepper
3/4 cup chopped roma tomato
3/4 cup diced English cucumber (1/2 inch dice)
1/2 cup thinly sliced scallion
3/4 cup diced red bell pepper (1/4 inch dice)
1 cup cooked red lentil
1 cup cooked mung beans
4 tablespoons chopped fresh flat-leaf parsley

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