QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE
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
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
ZESTY QUINOA SALAD RECIPE
This Easy Quinoa Salad takes about 20 minutes total to make and is large enough for several meals. The dressing is a little tangy with just the right amount of sweetness for a great side year round.
Provided by Alisa Infanti | The Delicious Spoon
Categories Dinner Lunch Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Rinse quinoa under cold water for 1-2 minutes
- Add quinoa to bowling water
- Reduce heat to medium and simmer covered for 15 minutes or until all of the liquid has been absorbed. Fluff with fork.
- While quinoa is cooking chop red onion, bell peppers and cucumber.
- In a small bowl add olive oil, vinegar, honey. I add about a tsp of each of salt and pepper or to taste and mix well.
- Once quinoa is complete remove from stove and empty into a large bowl
- Add peppers, onion and oil and vinegar mixture and mix well
- Add salt and pepper to taste
Nutrition Facts : ServingSize 0.5 cup, Calories 122 kcal, Carbohydrate 16.5 g, Protein 2.2 g, Fat 5.4 g, SaturatedFat 0.7 g, Sodium 196 mg, Fiber 1.5 g, Sugar 6.7 g, UnsaturatedFat 4.5 g
ZESTY MEDITERRANEAN QUINOA SALAD
This Mediterranean-inspired quinoa salad from Delish.com will help keep your bikini bod on fleek.
Categories quinoa recipes grain salads healthy side salads summer salads quinoa side dish cooking quinoa
Time 15m
Yield 4-6
Number Of Ingredients 16
Steps:
- In a large bowl combine quinoa, cucumber, tomatoes, onion, avocado, feta and parsley.
- Make dressing: In a medium bowl, combine olive oil, vinegar, honey and garlic. Season with salt, red pepper flakes and oregano and whisk until combined.
- Pour dressing over salad mixture and toss until salad is coated in dressing. Garnish with more parsley and serve.
ZESTY QUINOA SALAD
This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!
Provided by scrumdiddly
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 33.8 g, Fat 11.5 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 674.5 mg, Sugar 1.7 g
ZESTY QUINOA SALAD
Number Of Ingredients 11
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, 10-15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
- Comine 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.
ZESTY QUINOA SALAD RECIPE - (4.6/5)
Provided by CarolineNGa
Number Of Ingredients 12
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.
ZESTY QUINOA SALAD
Combine zesty quinoa, chickpeas, feta cheese, cucumber slices, red peppers and more in this fresh, tasty recipe. Zesty Quinoa Salad couldn't be simpler.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Combine ingredients.
- Refrigerate 30 min.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
SPICY QUINOA SALAD
A zesty and colorful salad that makes great use of cranberries. Nice addition to a holiday buffet as it can be prepped in advance, is zesty and unusual and the flavors compliment most every cuisine.
Provided by rsarahl
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, rinse quinoa several times with cold water.
- In a large pot, bring the 2 cups of water to a boil, add the quinoa and simmer for 20 minutes or until all liquid is absorbed.
- While quinoa is cooking, combine half of the honey, lemongrass, garlic and peppers in a small bowl.
- Prepare the cranberries by whizzing them in a food processor with the remaining honey and lime juice until the cranberries are mere flecks and the mixture is a beautifully vibrant red.
- When quinoa has cooked, stir in the lemongrass mixture and the cranberry mixture until combined.
- Finally, add the mint, cilantro and red onion to the quinoa and mix thoroughly.
- Set the quinoa salad in a covered bowl in the refrigerator for at least an hour to chill before serving.
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- To make the dressing, place all the ingredients in a small bowl and whisk until well blended and the sugar and salt are dissolved.
- In a large bowl, combine quinoa with the vegetables. Add the dressing and toss. Taste and adjust for salt if needed. Serve immediately or cover and let stand at room temperature a few hours before serving.
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