CUCUMBER AND TOMATO QUINOA SALAD
This super easy quinoa salad recipe is a perfect nutritious and delicious side dish or enjoy it as a lovely light entree.
Provided by Amy Johnson
Time 35m
Number Of Ingredients 15
Steps:
- Whisk together dressing ingredients. Dressing can be made up to 2 days ahead, then kept covered and refrigerated until ready to use.
- Rinse quinoa in cold water in a fine mesh sieve. Shake out excess water.
- Heat a large skillet over medium-low heat. Add just enough olive oil to coat bottom of skillet. Add drained quinoa and cook, stirring continually, until lightly toasted, about 5 minutes.
- Add broth and water to a saucepan. Bring to a boil. Add toasted quinoa, salt and garlic powder. Reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender, about 15-20 minutes. Quinoa should be able to be fluffed with a fork. Remove from heat and let sit covered for 5 minutes. (If time allows let the quinoa cool a bit before combining the salad.)
- While quinoa is cooking, wash/rinse cucumbers and tomatoes. Slice cucumbers*** in half (or quarters) lengthwise. Use a spoon to scoop out seeds. Slice. Cut tomatoes in half.
- In a large bowl, combine cooked quinoa, sliced cucumbers, halved tomatoes, and chopped cilantro with dressing. Serve right away or cover and refrigerate until ready to serve.
QUINOA AND CUCUMBER SALAD RECIPE
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
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.
CUCUMBER QUINOA SALAD
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
Steps:
- Toss all ingredients together until combined. Serve immediately.
- Whisk all ingredients together in a small bowl until combined.
QUINOA SALAD WITH CUCUMBER
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
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.
QUINOA AND CUCUMBER SALAD
In search of ways to eat healthier, I came across this recipe in Everyday Food Jan/Feb edition. This recipe provides a complete protein meal, but knowing my DH meat will have to be served with it!
Provided by katie in the UP
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a med saucepan, bring quinoa and 1 cup salted water to a boil.
- Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Transfer to a med bowl, and cool to room temperature.
- To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
- This can be served both room temp or chilled.
QUINOA, CUCUMBER, TOMATO AND FETA SALAD RECIPE - (4.1/5)
Provided by á-6498
Number Of Ingredients 12
Steps:
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes. Tip: Do not overcook. Chill in the refrigerator to cool. In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta. Gently toss in the cooled quinoa; do not over mix or stir. Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste. Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.
QUINOA AND CUCUMBER SALAD
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
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 SUMMER SALAD WITH FETA
This a great healthy side dish or a quick lunch, if you have more than one serving.
Provided by Elizabeth
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
- Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g
QUINOA AND CUCUMBER SALAD
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, CUCUMBER AND CURRANT SALAD
Quinoa has an unique crunchiness that makes it great in a salad. This is healthy and tastes great. This recipe is from the cookbook Monday to Friday by Michele Urvater.
Provided by mary winecoff
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse quinoa well under running water and drain.
- Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
- Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl.
- When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.
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CUCUMBER AND QUINOA SALAD - 2 SISTERS RECIPES BY …
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Servings 4Estimated Reading Time 3 minsCategory Lunch / BrunchTotal Time 25 mins
- Place quinoa with water and broth in a medium pot, cover and bring to a boil. Lower the heat and simmer for 15 minutes, until all the liquid is absorbed.
- In a large bowl, add the quinoa, cucumber, red onion, fresh basil, parsley, and feta cheese. Set aside.
- In a measuring cup, pour 1/4 cup of olive oil, then squeeze the juice of 1 lemon, add salt and some fresh cracked pepper and stir to blend all the flavors.
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- To make the dressing, combine the olive oil, lemon juice, garlic, salt, and pepper in a small bowl or jar. Whisk until well combined.
- Place the cooked quinoa in a large bowl. Add the chickpeas, cucumber, red onion, parsley, mint, dill, and feta cheese. Drizzle in the lemon dressing and stir until combined. Season with salt and pepper, to taste. Serve.
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