Summer Fresh Quinoa Salad Recipes
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
QUINOA SUMMER SALAD
If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.
Provided by Laura Violet
Categories Salad Grains Quinoa Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
- Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
- Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.9 g, Fat 9.5 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 235.6 mg, Sugar 2.3 g
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- First, pre-heat the oven to 350. Then get a small pot on the stove and bring the stock to a low boil in it. Pour in the quinoa and give it a stir, then cover the pot and turn the heat to low. Let the quinoa cook until tender for about 10-12 minutes. The little tendrils should pop out and the liquid all cooked off. While the quinoa cooks, transfer the halved cherry tomatoes and diced zucchini into a baking dish. Add the olive oil, salt, pepper and garlic powder and toss everything well to coat the veggies. Get the baking dish into the hot oven to roast the veggies for about 15 minutes. The zucchini should get tender but not be turned to mush.
- Take the cooked quinoa and fluff it up with a fork when it is done. Then transfer it to a large bowl and toss it thoroughly with the roasted zucchini and tomatoes, the spinach, almonds and basil. Dress it with your favorite salad dressing (I found a wonderful avocado cilantro yogurt based one) and serve immediately warm or at room temperature! It also is fantastic chilled.
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