Veggie Quinoa Salad Recipes

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QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE



Quinoa Veggie Salad with Zesty Vinaigrette image

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

Provided by Randy Finger

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

4 cups quinoa
4 cups water
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1 green bell pepper, chopped
½ red onion, chopped
2 tomatoes, chopped
1 (15 ounce) can black olives, chopped

Steps:

  • Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
  • Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
  • Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g

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 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

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

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

QUINOA & FETA SALAD WITH ROASTED VEGETABLES



Quinoa & feta salad with roasted vegetables image

Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

200g quinoa
3 tbsp olive oil
1 red onion , peeled but left whole, then cut into 1cm thick round slices
2 peppers , red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgette , halved lengthways
3 garlic cloves , unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley , roughly chopped
200g pack feta cheese

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.

Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium

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