Garden Quinoa Salad Recipes

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GARDEN QUINOA SALAD



Garden Quinoa Salad image

This recipe is special to me because it's delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they're fresh! -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1 pound fresh asparagus, cut into 2-inch pieces
1/2 pound fresh sugar snap peas
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

Steps:

  • In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

Nutrition Facts : Calories 417 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 533mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 9g fiber), Protein 16g protein.

WILD RICE QUINOA GARDEN SALAD



Wild Rice Quinoa Garden Salad image

Don't let the long ingredient list make you pass this one by. It's mostly spices and the result is a wonderfull salad.

Provided by Budgiegirl

Categories     Rice

Time 3h

Yield 12 serving(s)

Number Of Ingredients 14

3 cups water, divided
1/2 cup wild rice, uncooked
1 cup quinoa, uncooked
1/2 cup green onion, thinly sliced
1/2 cup red bell pepper, chopped
1/2 cup cucumber, seeded, peeled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 1/4 teaspoons fresh ground black pepper
2 garlic cloves, minced

Steps:

  • Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
  • Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
  • Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
  • Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
  • Remove from heat; fluff with a fork.
  • Place quinoa and wild rice in a large bowl.
  • Stir in green onions, bell pepper and cucumber.
  • Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
  • Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

Nutrition Facts : Calories 102.1, Fat 3.2, SaturatedFat 0.4, Sodium 107.3, Carbohydrate 16, Fiber 1.6, Sugar 0.6, Protein 3.1

GARDEN QUINOA SALAD RECIPE RECIPE - (4.6/5)



Garden Quinoa Salad Recipe Recipe - (4.6/5) image

Provided by barbsjustagirl

Number Of Ingredients 12

1 1/2 cups quinoa, rinsed and well drained
3 cups water
1 pound fresh asparagus, cut into 2-inch pieces
1/2 pound fresh sugar snap peas
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon peel
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

Steps:

  • In a large saucepan, cook and stir quinoa over medium-high heat 3 to 5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12 to 15 minutes or until liquid is absorbed. Transfer to a large bowl. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2 to 4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water. Return water to a boil. Add green beans; cook 3 to 4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

QUINOA VEGETABLE SALAD



Quinoa Vegetable Salad image

This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!

Provided by JANELLECOLE

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19

1 teaspoon canola oil
1 tablespoon minced garlic
¼ cup diced (yellow or purple) onion
2 ½ cups water
2 teaspoons salt, or to taste
¼ teaspoon ground black pepper
2 cups quinoa
¾ cup diced fresh tomato
¾ cup diced carrots
½ cup diced yellow bell pepper
½ cup diced cucumber
½ cup frozen corn kernels, thawed
¼ cup diced red onion
1 ½ tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
  • Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 22.9 g, Fat 4.5 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 592.1 mg, Sugar 2 g

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