Quinoa Raw Vegetable Salad Recipes

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VEGAN QUINOA SALAD WITH VEGETABLES



Vegan Quinoa Salad with Vegetables image

This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can eat it right away while still warm or chill for a few hours for flavors to combine.

Provided by barbara

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 cups vegetable broth
1 cup quinoa
3 small carrots, finely diced
2 tablespoons olive oil
2 small zucchini, diced
salt to taste
3 scallions, sliced
4 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper to taste
½ cucumber, diced
7 sprigs fresh dill, finely chopped

Steps:

  • Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
  • While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
  • Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 25.8 g, Fat 11.1 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 229.7 mg, Sugar 3.7 g

REALLY FRESH RAW QUINOA SALAD (RAW, VEGAN, GLUTEN FREE)



Really Fresh Raw Quinoa Salad (Raw, Vegan, Gluten Free) image

Derived from the Spanish spelling of the Quechua name, kinwa or occasionally "Qin-wah", Quinoa originated in the Andean region of South America, where it was successfully domesticated 3000 to 4000 years ago for human consumption. Raw diet here I come!!!! Found on http://rawgirl2.blogspot.com.

Provided by UmmBinat

Categories     Onions

Time 10m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 7

1 cup sprouted quinoa (Make your own)
1/3 cup chopped organic grape tomatoes
1 1/2 inches peeled and chopped English cucumbers
1/3 green onion, chopped
1/4 lemon, juice of (or to taste)
3/4 tablespoon cilantro, chopped
sea salt (optional, but I don't think the salad is raw anymore)

Steps:

  • Mix all ingredients together.
  • Enjoy the fresh taste!

VEGETABLE-QUINOA SALAD



Vegetable-Quinoa Salad image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3/4 cup quinoa as the label directs; fluff. Transfer to a large bowl; toss with 1 cup each shredded carrots, chopped cucumber and chopped sugar snap peas, 1/2 cup raisins and 1/4 cup each chopped parsley and salted sunflower seeds. Drizzle with olive oil and white balsamic vinegar; season with salt and pepper.

ROASTED VEGETABLE QUINOA SALAD



Roasted Vegetable Quinoa Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces
3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces
1 medium head bok choy, cut in half lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon raspberry vinegar
1 cup cooked quinoa
1/4 cup dried cranberries
1/4 cup pepitas (toasted pumpkin seeds)
1 heaping tablespoon chopped fresh parsley
1 blood orange, peel and white pith removed, cut into chunks or segmented
1/4 cup crumbled goat cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool.
  • Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use.
  • Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately.

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

QUINOA AND VEGETABLE SALAD (GLUTEN-FREE)



Quinoa and Vegetable Salad (Gluten-Free) image

Enjoy the fresh flavors of this colorful side made with quinoa and lots of veggies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

1 cup uncooked quinoa
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 can (15 oz) gluten-free garbanzo beans, drained, rinsed
1 can (15.25 oz) gluten-free whole kernel sweet corn, drained
1 can (14.5 oz) gluten-free diced tomatoes, drained
1 cup chopped red bell pepper
1/3 cup quartered pitted kalamata olives
1/2 cup crumbled gluten-free feta cheese

Steps:

  • Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
  • Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
  • In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
  • Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 10 mg, Fat 2, Fiber 7 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g

ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY



Roasted Veggie Quinoa Salad Recipe by Tasty image

Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley

Provided by Betsy Carter

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

½ cup zucchini, cubed
½ cup sweet potato, cubed
1 cup cherry tomato, halved
½ red onion, diced
½ cup corn, fresh or canned
½ lemon, for juice
4 tablespoons olive oil, divided
1 teaspoon garlic salt, to taste
pepper, to taste
4 cups quinoa, cooked
1 tablespoon apple cider vinegar
¼ cup fresh parsley, chopped

Steps:

  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
  • Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
  • Roast for 15-20 minutes, or until fork tender.
  • Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
  • In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams

VEGAN QUINOA SALAD



Vegan Quinoa Salad image

Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 cups

Number Of Ingredients 13

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1/4 cup plus 2 tablespoons olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 garlic cloves, minced
6 tablespoons minced fresh parsley
6 tablespoons minced fresh mint
1-1/2 teaspoons salt
1 cup cherry tomatoes, halved
2 mini cucumbers, sliced
1 medium sweet red pepper, chopped
1/2 cup chopped red onion

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. Cool slightly. , In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 227 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 449mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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