Mediterranean Quinoa Salad In A Jar Recipes

MEDITERRANEAN QUINOA SALAD

Mediterranean Quinoa Salad image

An easy to make light salad that can be served with or without chicken for vegetarians.

Provided by Coulter

Categories Salad Grains Quinoa Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil

Steps:

Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 20.1 g, Cholesterol 44.6 mg, Fat 13.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.2 g, Sodium 713.1 mg, Sugar 2.5 g

MEDITERRANEAN QUINOA SALAD

Mediterranean Quinoa Salad image

Very tasty side dish - especially for barbecues! (It can be made a day ahead) - To make it a complete vegan meal, just add chickpeas or baked/grilled tofu chunks. Serve with (vegan)tzatziki.

Provided by Veganized

Categories One Dish Meal

Time 2h30m

Yield 4-8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup quinoa or 1 cup bulgur
2 cups water
4 tablespoons orange juice, freshly squeezed
3 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
1 -2 tablespoon balsamic vinegar or 1 -2 tablespoon wine vinegar
1 teaspoon brown sugar or 1 teaspoon raw sugar
1/2 teaspoon garlic powder (or to taste)
salt, to taste
fresh ground black pepper, to taste
1/2 cup finely chopped fresh basil leaf
1/3 cup finely chopped sun-dried tomato
2 red onions, finely chopped or 8 -10 green onions, chopped
1 lb cherry tomatoes, cut in half
6 ounces black olives, sliced
3/4 cup pine nuts (toasted)

Steps:

Rinse quinoa in a strainer under running water and drain.
Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
Set aside to cool. Meanwhile prepare vegetables.
Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
Cover and refrigerate 2-6 hours or more. (Serve at room temperature).

MEDITERRANEAN QUINOA SALAD IN A JAR

Mediterranean Quinoa Salad in a Jar image

Make and share this Mediterranean Quinoa Salad in a Jar recipe from Food.com.

Provided by yogamatters

Categories Lunch/Snacks

Time 30m

Yield 1 Jar, 1 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
1 teaspoon white wine vinegar
1/8 teaspoon kosher salt
1/4 teaspoon dried oregano leaves
1/2 teaspoon chia seeds (ground)
2 tablespoons roasted red peppers or 2 tablespoons pimientos, chopped, patted dry
1 tablespoon pine nuts, toasted
2 tablespoons black olives, sliced, drained & patted dry
1/4 cup artichoke hearts, drained, patted dry & coarsely chopped (canned or frozen) or 1/4 cup garbanzo beans
1 cup greens, packed (cut romaine lettuce, uncut arugula, uncut baby spinach, or shredded cabbage)

Steps:

1. MAKE QUINOA PILAF: In a strainer, rinse the quinoa under running water for 60 seconds, until water runs clear; drain. In 2 quart pan on stove top, heat olive oil over medium-high heat; add onions and cook until soft. Add garlic and stir for 1 minute. Add water, quinoa, salt and pepper. Bring to a boil, lower heat, cover and simmer for 15 minutes. Remove lid, remove from heat, and fluff with a fork. Set aside to cool completely.
2. COMBINE dressing ingredients in bottom of jar, stirring them with a fork. Add 1/2 cup cooked & cooled quinoa pilaf; use a fork to toss with dressing until well combined. Level out quinoa for an even bottom layer.
3. LAYER the salad ingredients in the order given from the bottom up. If adding greens in the pint jar option, you can pack them in to get as much as possible in the jar.
4. PUT A LID on the jar and refrigerate. Salad should stay fresh for approximately 4-5 days, depending on the freshness and type of ingredients used. Jars that include greens may have a shorter shelf life.
EASY EATING. The smaller jars without the greens can be stirred and eaten right out of the jars. The jars with the greens at the top are easiest to eat if you pour them out onto a plate or bowl. The dressed/flavored quinoa serves as the dressing for greens. If you prefer more dressing, increase the amount of dressing ingredients added to the bottom of the jar.
EAT HOT OR COLD. Although these are normally eaten cold; if you prefer a hot version, you can heat the jars (without the greens) in the microwave for 1-2 minutes; stir and eat right out of the jar.

Nutrition Facts : Calories 142.4, Fat 12.3, SaturatedFat 1.3, Sodium 674.6, Carbohydrate 8.2, Fiber 4.9, Sugar 0.7, Protein 2.7

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