Colorful Tomato And Quinoa Salad Recipes
COLORFUL QUINOA SALAD
My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. -Catherine Turnbull, Burlington, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER QUINOA-TOMATO SALAD
The fresh flavors of summer come together in this hearty and delicious vegetarian salad made with quinoa, tomatoes and red onion.
Provided by By Arlene Cummings
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
- Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
- Before serving, sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
AMAZING MEXICAN QUINOA SALAD
Extremely yummy, spicy marinated salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.
Provided by Rita
Categories Salad Grains Rice Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 15
Steps:
- Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
- Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 42.4 g, Fat 22.6 g, Fiber 8.6 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 532 mg, Sugar 2.9 g
QUINOA-TOMATO SALAD
Steps:
- Prepare 1 cup quinoa as the label directs. Stir to cool slightly. Toss with 1 cup halved grape tomatoes, one 15-ounce can hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 tablespoons olive oil and a pinch of sugar; season with salt. Sprinkle with chopped parsley.
QUINOA TOMATO SALAD
I had this in the bistro part of an organic food store in Colonia many years ago, and it was so good and simple that I've made it over and over again since then. In place of the large chopped tomatoes you can use halved cocktail tomatoes, too. You'll notice that I don't tell you to rinse the quinoa before cooking to remove bitter taste. I've done that for years until I once forgot to do it and realized that it didn't taste bitter at all. Since then I've never again rinsed the quinoa before cooking, and it never tasted bitter. Not sure if it's just the quinoa we get here, so feel free to rinse your quinoa anyway, it sure won't hurt - I'm just being lazy :) Cooling time is not included in cooking time!
Provided by Mia in Germany
Categories Grains
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the quinoa in the vegetable stock for 10-15 minutes or until quinoa is tender. I found that sometimes the quinoa absorbs all the liquid and sometimes not, seems to depend on the quinoa.
- Pour the cooked quinoa into a sieve and let cool to room temperature.
- Chop onion, sprinkle with salt and add red wine vinegar. Let stand until quinoa has cooled to room temperature.
- Add olive oil to the onion and vinegar, then add quinoa.
- Chop tomatoes and add to the quinoa.
- Add pepper to taste, mix well and serve either at room temperature or chilled.
Nutrition Facts : Calories 315.4, Fat 16.5, SaturatedFat 2.2, Sodium 51.4, Carbohydrate 35.6, Fiber 5.4, Sugar 5.4, Protein 7.8
AVOCADO TOMATO SALAD WITH QUINOA
A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.
Provided by Marlene Lewis
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
- Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
- Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!
Nutrition Facts : Calories 208.3 calories, Carbohydrate 18.7 g, Fat 15.2 g, Fiber 9.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 76.6 mg, Sugar 5.4 g
COLORFUL TOMATO 'N' MOZZARELLA SALAD
This is my twist on the popular tomato-mozzarella salad. Since the rest of the salad is so light, you can splurge with the fresh mozzarella! -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Arrange spinach on a platter; top with tomato and cheese slices. Sprinkle with basil, salt and pepper. Drizzle with vinegar and oil. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 132 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 218mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
COLORFUL TOMATO AND QUINOA SALAD
I saw red, orange and yellow tomatoes at the grocery store the other day and instantly pictured this recipe. If you can't find orange or yellow tomatoes, you can just use red tomatoes or some other vegetables in different colors. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place 1/2 cup water and quinoa in a saucepan, bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, for about 10 - 15 minutes. Cool the quinoa. (You can cook a larger amount of quinoa and save it for other uses.).
- In a bowl, mix quinoa and all the other ingredients. Cover and refrigerate until it is cold.
- Infuse love and serve!
Nutrition Facts : Calories 107.3, Fat 4.5, SaturatedFat 0.6, Sodium 31.6, Carbohydrate 14.9, Fiber 3.1, Sugar 2.8, Protein 3.6
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- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
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