Quinoa Salad With Cucumber And Roasted Red Peppers Recipes

QUINOA AND CUCUMBER SALAD RECIPE

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-BELL PEPPER QUINOA

Steps:

• Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.
• When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as needed, and serve.

PEPPER AND QUINOA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl.
• Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine.

QUINOA SALAD WITH CUCUMBER AND ROASTED RED PEPPERS

Steps:

• 1. COOK QUINOA: Place quinoa in a fine mesh strainer, and rinse thoroughly under cool running water for 1 full minute. Place in a small pan along with the broth, and crushed or halved (width wise) garlic cloves. Bring to a boil, turn down to low and cover tightly and simmer for 15 minutes. Remove lid and allow to sit for 5 minutes. Turn out into a bowl, allowing to cool. Stir through the quinoa, and remove the garlic.
• 2. While the quinoa steams, PREPARE THE VEGETABLES: Cut the cucumber lengthwise in half and use a spoon to remove the seeds. Cut into 1/4's lengthwise and then cut into thin strips. Cut onions into 1/4" dice. Cut roasted red pepper into 1/4" dice. Place all the veg in a bowl large enough to hold the salad.
• 3. MAKE THE VINAIGRETTE: Use a clean small jar with lid to shake, or a small bowl with a whisk. Add dijon mustard, vinegar, agave, oil, salt and pepper. Shake or whisk to combine.
• 4. Pour vinaigrette over the veggies and allow to marinate 15-30 minutes. Then add the the quinoa, stirring to combine. Chill thoroughly before serving.

QUINOA SALAD WITH CORN AND RED PEPPER

Steps:

• Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.
• Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.
• Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.

QUINOA VEGETABLE SALAD

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.

QUINOA & FETA SALAD WITH ROASTED VEGETABLES

Steps:

• Cook the quinoa following pack instructions, then drain really well and set aside.
• Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
• Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
• Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

ZESTY QUINOA SALAD

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
• Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

CUCUMBER SALAD WITH PEPPERS AND ONION

Steps:

• In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.