Easy Quinoa Salad Food

QUINOA SALAD RECIPES 5 WAYS

Steps:

• Add quinoa and water to a large pot on the stove. Bring to a boil over high heat, then decrease to med-low heat and simmer for 15 minutes, stirring occasionally.
• Remove from heat, stirring quinoa once more. Transfer to a large bowl and let cool for at least 30 minutes in the fridge.
• While quinoa is cooling (you can also do this while it's cooking), prepare the toppings of choice for whichever salad you are going to make (choose from one of the headings). Once quinoa has cooled slightly, mix in toppings and toss to combine well. Serve and enjoy!
• Quinoa salad is typically eaten cold and will last in the fridge up to 5 days. Cooked quinoa without toppings will last in the freezer up to 3 months. If freezing, defrost in the fridge for 24 hours before tossing with toppings and serving.

EASY QUINOA SALAD

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
• Combine chickpeas, tomatoes, cucumber, green onions, and parsley in a large bowl. Stir in cooled quinoa.
• Mix lemon juice, olive oil, garlic, mint, salt, and pepper together in a separate small bowl. Pour over quinoa mixture; toss to combine.

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.

SERIOUSLY GOOD QUINOA SALAD

Steps:

• Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.
• Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
• Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and "fluff up." Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.
• When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.
• In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.
• Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

EASY QUINOA SALAD

Steps:

• Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
• Toss: In a medium bowl, stir together cooked quinoa, chopped spinach, tomatoes, red onion and feta.
• Whisk dressing: In a small bowl whisk together lemon juice, olive oil, salt and pepper.
• Add dressing and avocado: Gently stir in dressing and avocado chunks.
• Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple hours before serving. If chilling, you can add the avocado right before serving to prevent browning.
• Store: Store salad in an airtight container for 3-4 days in the fridge.

ZESTY QUINOA SALAD RECIPE

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

VEGAN QUINOA SALAD + ZESTY GARLIC DRESSING

Steps:

• Quinoa: Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa! Alternatively, use this easy Instant Pot Quinoa.
• Dressing: While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set.
• Prep produce: Chop and dice your remaining vegetables, except the edamame. Place chopped vegetables and edamame in a large bowl, add the dressing, tossing gently to coat.
• Assemble: Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top.
• Serve room temperature or chilled.
• Makes about 8 cups.
• Serves 4 - 6

ZESTY MEDITERRANEAN QUINOA SALAD

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.

23 HEALTHY QUINOA BOWLS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quinoa bowl in 30 minutes or less!

QUINOA SALAD

Steps:

• Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
• When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.