Crunchy Quinoa Cucumber Salad Recipes

QUINOA AND CUCUMBER SALAD RECIPE

Quinoa and Cucumber Salad Recipe image

This healthy salad is a perfect light side dish and can be made ahead. Perfect for BBQs and potlucks!

Provided by Andi Gleeson

Number Of Ingredients 11

Ingredients

2 tbsp. lemon juice
2 tbsp. white wine vinegar
3 tbsp. olive oil
1 clove garlic (crushed)
1/4 tsp. kosher salt
freshly ground black pepper
1/2 tsp. dried basil
1 1/2 c. English cucumber (sliced thin)
1/2 sweet onion (sliced thin)
1-2 Roma tomatoes (seeded and diced)
3/4 c. uncooked quinoa

Steps:

In a medium bowl, stir together lemon juice, vinegar, olive oil, garlic, salt, pepper, and basil. Add cucumber, onion, and tomato, and stir to coat. Cover tightly and refrigerate at least one hour or up to 24 hours. (You could serve this cucumber salad on its own!)
At least 30 minutes before ready to serve, bring quinoa, 1½ c. water, and a couple pinches of salt to a boil. Reduce heat to simmer, cover, and cook 20 minutes. Then, transfer cooked quinoa to a serving bowl, fluff with fork, and allow to cool at least 10 minutes.
Stir cucumber mixture into quinoa and serve.

CRUNCHY QUINOA & CUCUMBER SALAD

Crunchy Quinoa & Cucumber Salad image

This hearty salad gets its nutty flavor from quinoa, its crunch from chopped cucumbers and red peppers and its terrific aroma from the fresh basil.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings, 3/4 cup each

Number Of Ingredients 9

Ingredients

1 cup quinoa, uncooked
1 can (14 oz.) chicken broth
1 can (15 oz.) cannellini beans, rinsed
2 cups chopped English cucumbers
1 red pepper, chopped
5 green onions, sliced
6 slices OSCAR MAYER Baked Cooked Ham, finely chopped
1/2 cup KRAFT Italian Vinaigrette Dressing
1/2 cup chopped fresh basil

Steps:

Bring quinoa and broth to boil in medium saucepan; cover. Simmer on low heat 15 min. or until broth is absorbed. Cool.
Mix quinoa with remaining ingredients just before serving.

Nutrition Facts : Calories 190, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g

CRUNCHY QUINOA SALAD

Crunchy Quinoa Salad image

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

Provided by Dr. John McDougall

Categories HarperCollins Salad Quick and Healthy Quinoa Grains Asparagus Chive Parsley Herb Spring Vegetarian Vegan Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup uncooked quinoa
2 cups vegetable broth
3 (2-inch) strips of lemon zest (see hints below)
1 1/2 cups asparagus, sliced into 1/2-inch pieces
1 cup snow peas, cut in half
1/2 cup kohlrabi, peeled and sliced into thin strips
1/3 cup radishes, thinly sliced
3 tablespoons lemon juice
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon chopped fresh mint
Freshly ground pepper
Dash sea salt

Steps:

Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.

CUCUMBER QUINOA SALAD

Cucumber Quinoa Salad image

This Cucumber Quinoa Salad is made with lots of fresh basil and feta, tossed with a simple lemony vinaigrette, and it's SO fresh and delicious! Plus, it's naturally gluten-free and quick and easy to make.

Provided by Ali

Time 10m

Number Of Ingredients 11

Ingredients

1 English cucumber, diced
2 cups chilled* cooked quinoa (see this tutorial for how to cook quinoa)
1/2 cup diced red onion
1/2 cup crumbled feta cheese
1/3 cup julienned or roughly-chopped fresh basil leaves
1 batch Lemony Italian vinaigrette (see below)
1/4 cup olive oil
2 tablespoons apple cider vinegar or red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning, homemade or store-bought
pinch of salt and black pepper

Steps:

Toss all ingredients together until combined. Serve immediately.
Whisk all ingredients together in a small bowl until combined.

QUINOA AND CUCUMBER SALAD

Quinoa and Cucumber Salad image

This nutritious, easy-to-make Quinoa and Cucumber Salad makes a smart side dish or a light entree. The recipe comes from "Everyday Food: Fresh Flavor Fast."

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 cup quinoa, rinsed
1 cup water
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/2 English cucumber, quartered lengthwise and thinly sliced crosswise
3 scallions, trimmed and thinly sliced
1/4 cup packed fresh flat-leaf parsley leaves

Steps:

Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

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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