Quinoa Spring Summer Salad Gluten Free Recipes

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GLUTEN-FREE QUINOA SALAD FOR SUMMER



Gluten-Free Quinoa Salad for Summer image

This is a light and refreshing gluten-free quinoa salad that is loaded with nutty quinoa, fresh fruits and vegetables and a light dressing. It's perfect for summer potlucks, BBQs and get togethers!

Provided by Jenny Levine Finke

Categories     Salad     Side Dish

Time 40m

Number Of Ingredients 10

1 cup uncooked quinoa (cook the quinoa as instructed on the packaging (see notes))
1 mango (diced)
1/2 English cucumber (diced)
1/2 cup edamame (shelled)
4 Tbsp red onion (diced)
2 Tbsp parsley (chopped)
1 lemon (juiced)
1 garlic clove (minced)
3 Tbsp extra virgin olive oil
Salt and pepper to taste

Steps:

  • Prepare the quinoa according to package instructions and set it aside to fully cool.
  • Prepare your fruits and vegetables and add them to a large bowl with the cooked and cooled quinoa.
  • Top with lemon juice, minced garlic, olive oil, and salt and better to text. Gently mix to combine and refrigerate until you're ready to serve it. It tastes best when refrigerated for at least 2 hours before serving.

Nutrition Facts : Calories 146 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving

QUINOA SPRING & SUMMER SALAD (GLUTEN FREE)



Quinoa Spring & Summer Salad (Gluten Free) image

Found this in Alive's July 2010 magazine. They called it a spring salad, but it screams summer to me when I can (hopefully) pick fresh cukes, peas, peppers and onions from the garden or local farmers market. I'm always looking for ways to use quinoa, have tried this using red quinoa for something different. It worked well except that I find the red quinoa is easy to overcook, so keep an eye on it. Pair this with Recipe #431876, or another simple dressing. This calls for 3 cups of cooked quinoa, which is easily done, I use Jubes' Recipe #235534. Be sure to rinse your quinoa really well to remove its bitter outer layer. It makes a pretty big bowl full which I think would serve 8 easily as a side dish. I found that the dressing more or less disappears if you leave it too long so I suggest not tossing it until you're ready to eat. And if you're only using half the batch, just toss half. The quinoa part keeps well but after a day in the fridge I could barely detect the dressing.

Provided by magpie diner

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup peas (fresh, or frozen plus 2 cups boiling water)
3 cups cooked quinoa, cooled
1 cup red bell pepper, diced
1/4 cup green onion, thinly sliced (spring onions)
1/2 cup cucumber, seeded and diced
1/4 cup green pistachios, shelled
1/4 cup hempseed nuts, shelled
3 tablespoons fresh parsley, chopped (or sub cilantro or basil or..?)
1/4 teaspoon sea salt

Steps:

  • If using frozen peas: In a bowl soak the peas in the boiling water, set aside until they have warmed through. Drain and pat dry.
  • In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876). Toss well.
  • Serve immediately or refrigerate until you're ready to serve.

Nutrition Facts : Calories 195.9, Fat 7.2, SaturatedFat 0.7, Sodium 144.9, Carbohydrate 26.9, Fiber 5.1, Sugar 2.8, Protein 7.2

QUINOA SUMMER SALAD



Quinoa Summer Salad image

If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.

Provided by Laura Violet

Categories     Salad     Grains     Quinoa Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

4 cups water
1 cup white quinoa
1 cup red quinoa
1 ½ large red onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 teaspoon sea salt
12 grinds black pepper from a grinder
¼ cup olive oil
2 limes, juiced
2 tablespoons chopped fresh cilantro

Steps:

  • Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
  • Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
  • Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.9 g, Fat 9.5 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 235.6 mg, Sugar 2.3 g

SUMMER QUINOA SALAD



Summer Quinoa Salad image

My son has celiac disease & one of his favorite summer foods is pasta salad. So, I've tweaked one of my favorite pasta salad recipes, so he can enjoy it too. The beauty of this recipe is its infinite possibilities. I never make it the same way twice. In this recipe, I've listed all of the add-ins I've used (never all at once), but feel free to make it your own. Many non-GF friends have asked for the recipe, so here it is...

Provided by gemini jodi

Categories     Grains

Time 45m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 18

1 cup quinoa
2 cups water
1/3 cup lemon juice
1/3 cup extra virgin olive oil
2 tablespoons fresh cilantro, chopped
4 tablespoons fresh parsley, chopped
4 fresh mint leaves, chopped
1 garlic clove, minced
salt & pepper
1/2 cup red onion, chopped
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup radish, diced
1/2 cup roasted red pepper, chopped
1/2 cup kalamata olive, halved
1/2 cup artichoke heart, sliced
1 cup cannellini beans
1/2 cup ricotta salata

Steps:

  • Heat water (salted, if you want) in large saucepan to boiling & add quinoa. Cook 15 minutes or until cooked (follow directions on quinoa package, cooking times vary by type of quinoa). Once cooked, fluff & put in large mixing bowl to cool.
  • Combine lemon juice, olive oil, salt & pepper, herbs & garlic in blender or whisk well in small mixing bowl. Pour this mixture (viniagrette) over quinoa to "marinate.".
  • If veggies and add-ins aren't prepped yet, chop them while quinoa "marinates." Stir remaining ingredients into quinoa, serve. Can be served warm (fresh), at room temperature or slightly chilled.

Nutrition Facts : Calories 292.8, Fat 15.2, SaturatedFat 2.1, Sodium 263.9, Carbohydrate 32.9, Fiber 6.5, Sugar 2.3, Protein 8.2

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