Confetti Quinoa Salad Recipe Recipes Recipe Cards

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CONFETTI QUINOA SALAD WITH LIME DRESSING



Confetti Quinoa Salad with Lime Dressing image

Confetti Quinoa Salad with Lime Dressing- One of my family's all time favorite recipes, this healthy quinoa salad is perfect for picnics, potlucks, barbecues, lunches, meal prep, and more! (Gluten-Free, Vegan)

Provided by One Lovely Life

Categories     Salad

Time 20m

Number Of Ingredients 13

3 cups cooked quinoa, cooled
1 (14.5oz) can black beans, drained and rinsed
1 red bell pepper, diced (about 1 cup)
1 cup diced mango (about 1 mango)
1 avocado, diced
1 green onion, sliced
1/4 cup cilantro, chopped (optional)
3 Tbsp lime juice
1 Tbsp red wine vinegar
1 Tbsp olive oil
1 Tbsp honey or agave (optional, if needed)
1/4 tsp pepper, or to taste
1/4 tsp salt, or to taste

Steps:

  • In a large bowl, combine quinoa, beans, bell pepper, mango, avocado, green onion, and cilantro.
  • Drizzle over lime juice, olive oil, vinegar, (honey, if using), salt, and pepper.
  • Gently toss to coat.
  • Chill until ready to serve.

Nutrition Facts : ServingSize 1 heaping cup, Calories 272 calories, Sugar 8.9 g, Sodium 205.3 mg, Fat 8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 42.7 g, Fiber 10.1 g, Protein 9.3 g, Cholesterol 0 mg

CONFETTI QUINOA SALAD



Confetti Quinoa Salad image

A colorful side to complement any entrée. It's good for you, too-featuring protein-rich grains and edamame.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 16

Number Of Ingredients 10

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
1 bag (10 oz) Cascadian Farm® frozen organic shelled edamame
1 cup grape tomatoes, cut in half
3/4 cup Italian or Greek vinaigrette dressing
1/4 cup chopped red onion
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 yellow bell pepper, chopped

Steps:

  • In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
  • Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
  • In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

SKINNY CONFETTI QUINOA SALAD



Skinny Confetti Quinoa Salad image

28% less sodium than the original recipe. Serve this hearty salad as a side or a light meatless main dish. The quinoa and Chick Peas provide as much protein per serving as an ounce of meat. Another bonus: This dish is gluten free.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 6

Number Of Ingredients 11

1 cup reduced-sodium chicken broth
1/2 cup quinoa, well rinsed
1 cup chopped green, yellow, and/or orange sweet pepper
2 tomatoes, chopped
1 can (15 oz) Chick Peas, rinsed and drained
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.
  • Meanwhile, in a large bowl, combine sweet pepper, tomatoes, Chick Peas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, ServingSize 3/4 cup, Sodium 200 mg, Sugar 3 g, TransFat 0 g

CONFETTI QUINOA



Confetti Quinoa image

If you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. -Kim Ciepluch, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups water
1 cup quinoa, rinsed
1/2 cup chopped fresh broccoli
1/2 cup coarsely chopped zucchini
1/4 cup shredded carrots
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil

Steps:

  • In a large saucepan, bring water to a boil. Add the next 5 ingredients. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , Stir in lemon juice and oil. Remove from heat; fluff with a fork.

Nutrition Facts : Calories 196 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

ZESTY CONFETTI SALAD WITH QUINOA



Zesty Confetti Salad With Quinoa image

A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.

Provided by MN_SpiceHunter

Categories     Grains

Time 55m

Yield 5-7 serving(s)

Number Of Ingredients 17

1/2 cup quinoa
1 1/2 cups broccoli, chopped
1 cup carrot, chopped or shredded
1 cup red cabbage, shredded
1 1/2 cups jicama, chopped
1 large red bell pepper, chopped
3/4 cup scallion, sliced thin
1 cup cauliflower, chopped
1 tablespoon black sesame seed
1/2 cup pepitas (raw shelled pumpkin seeds)
1 cup fresh cilantro
3 tablespoons lime juice
5 tablespoons orange juice concentrate
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon salt

Steps:

  • Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
  • Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
  • In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
  • In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.

Nutrition Facts : Calories 285.4, Fat 14.2, SaturatedFat 2.3, Sodium 169.3, Carbohydrate 35, Fiber 7.3, Sugar 11.7, Protein 9

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