Blueberry And Cucumber Quinoa Salad Recipes

BLUEBERRY AND CUCUMBER QUINOA SALAD

BLUEBERRY AND CUCUMBER QUINOA SALAD image

Yield 1

Number Of Ingredients 7

Ingredients

1/2 cup cooked Quinoa, chilled
1/4 cup fresh Blueberries
1 small Persian Cucumber, diced
1 tsp Olive Oil
1 cup fresh Spinach
Juice of 1 Lemon
Salt and Pepper to taste

Steps:

In a large bowl, combine the quinoa, cucumber, lemon juice and salt and pepper. On a plate, arrange the fresh spinach leaves, quinoa mixture and top with fresh blueberries. (Serve with grilled chicken or lean fish for a complete meal.) Nutrition Facts Serving Size Recipe serves 1 Amount per serving Calories 289 Total Fat33.9g Total Carbs16.4g Protein5.5g

QUINOA APPLE AND BLUEBERRY SALAD

Quinoa Apple and Blueberry Salad image

This is a recipe I found online, although I modified it slightly. VERY HEALTHY as it includes some of the world's healthiest foods--quinoa, apples, blueberries, walnuts, yogurt. Good for a side dish or for breakfast or whatever.

Provided by kimberlyangelldalton

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup quinoa
2 cups water
2 medium apples
1 cup blueberries (frozen is fine, just let them thaw)
1/2 cup walnuts
1 cup plain fat-free yogurt
1/2 tablespoon sugar

Steps:

Dump quinoa and water into a pot and heat to boiling, then move heat to low, cover, and let sit for 15-20 minutes. Quinoa should be white, translucent, and soft. (Or cook it in a rice cooker the same way you'd cook rice.).
Dice the apples and walnuts.
Toss all ingredients in a large bowl and mix until even.
Can serve immediately; however, I prefer it chilled.

Nutrition Facts : Calories 180.4, Fat 6.2, SaturatedFat 0.7, Cholesterol 0.6, Sodium 27.2, Carbohydrate 26.7, Fiber 3.5, Sugar 9.9, Protein 6.1

QUINOA SALAD WITH CUCUMBER

Quinoa Salad with Cucumber image

Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

2 cups water
1 cup quinoa, rinsed
Coarse salt
1 small shallot, finely chopped
3 tablespoons champagne vinegar
1/2 teaspoon red-pepper flakes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
3/4 cup finely chopped fresh flat-leaf parsley

Steps:

Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

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