SERIOUSLY GOOD QUINOA SALAD
Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It's easy to make and tastes incredible. Whether you already love quinoa or don't cook it often, this will become your new go-to salad. We share how to cook quinoa on the stovetop in the recipe, for other methods including cooking quinoa in the microwave or a pressure/rice cooker, see our article: How to Prepare and Cook Quinoa. If you are using leftover cooked quinoa, one cup of uncooked quinoa yields three cups of cooked quinoa.
Provided by Adam and Joanne Gallagher
Categories Salad, Main
Time 25m
Yield Makes about 8 cups
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 cup, Calories 282, Fat 14g, SaturatedFat 2g, Cholesterol 0mg, Sodium 274.5mg, Carbohydrate 33g, Fiber 6.5g, Sugar 7.3g, Protein 8.8g
QUICK AVOCADO SALAD
Fresh avocados are tossed with delicious fresh veggies, drizzled with lime juice, and seasoned with salt and pepper.
Provided by Audrey
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Toss lettuce, bell pepper, red onion, white onion, and bacon bits together in a bowl; top with avocado. Drizzle lime juice over the salad and toss gently to coat with the juice. Season salad with salt and pepper.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 12.5 g, Cholesterol 1.7 mg, Fat 10.6 g, Fiber 6.8 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 84.7 mg, Sugar 3.2 g
SUPERFOOD SALAD
Full of great veggies and high-fibre quinoa, this easy-to-make salad is nutritious, delicious and super-satisfying. Top with juicy pomegranate seeds for a great burst of flavour.
Provided by Jamie Oliver
Categories Healthy lunchbox Vegetables Sweet potato Feta Potato Healthy meals Mains
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.
- Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
- Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
- Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
- Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
- Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
- Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
- Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
- Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.
- Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.
Nutrition Facts : Calories 386 calories, Fat 18.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 11 g protein, Carbohydrate 46.9 g carbohydrate, Sugar 11.3 g sugar, Sodium 0.7 g salt, Fiber 5.3 g fibre
SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE
This Superfood Black Bean & Quinoa Salad Recipe is one of my absolute favorite quick meals to make because it is packed with vital nutrients and so easy to make.
Provided by Elizabeth Rider
Categories Dinner
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Prepare the quinoa:
- Rinse it well in a fine mesh colander and drain all the water.
- Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
- Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
- Fluff with a fork, and you're done.
- While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
- Rinse and drain the black beans.
- Chop the veggies until roughly the same size as the black beans.
- Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
- Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.
Nutrition Facts : Calories 321 per serving
AVOCADO BLACK BEAN SALAD
Avocado Black Bean Salad is an easy, cold lunch or side dish for your next picnic or summer meal. Black beans, avocados, red peppers, and red onions are tossed in a fresh and bright lime vinaigrette.
Provided by Heather
Categories Salad
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, add beans, avocado, bell pepper, red onion and cilantro. Set aside.
- Zest your lime, then juice your lime. Add both to a small bowl along with your olive oil, salt, and cayenne pepper. Whisk to combine.
- Pour dressing over bean mixture and toss to evenly coat. Serve immediately, or cover and chill for 1 hour before serving.
Nutrition Facts : Calories 295 kcal, Carbohydrate 33 g, Protein 10 g, Fat 15 g, SaturatedFat 2 g, Sodium 939 mg, Fiber 15 g, Sugar 2 g, ServingSize 1 serving
HEALTHY EVERYDAY RAINBOW SALAD
Build a beautiful, everyday salad that is not only packed with nutrients but tastes amazing too!
Provided by Deryn Macey
Categories Salad
Time 10m
Yield 1
Number Of Ingredients 19
Steps:
- To make the salad dressing, blend all ingredients until smooth. If desired, add more water to adjust consistency. Season with salt and pepper, if desired.
- To assemble the salad, add everything to a bowl and top with the dressing.
Nutrition Facts : ServingSize 1, Calories 424 calories, Fat 25 g, Carbohydrate 44 g, Fiber 14 g, Protein 13.5 g
QUICK WARM AVOCADO BEAN SALAD (SUPERFOOD)
this is a healthy superfood salad which is mega good for you and quick the "I've just got in from the gym and want something good that is gonna fill me up". This makes about 4 large servings its good for lunches too, or it can be i have lots of advocados in the fridge and no veg to use it with hmm what can i do with that? kinda dinner
Provided by cakeinmyface
Categories Lentil
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the brown rice and put in a pan with 2 cups of water. Bring to a boil, then turn down to lowest heat and place the lid on the pan; leave for 10-15 minutes or until all the water has absorbed.
- Chop the red pepper.
- Peel the avocado and chop into chunks; squeeze lime juice and pulp all over the avocadoes to stop them going brown and to provide zing!
- When rice is done add the tins of peas and beans, the red pepper and spices and stir to mix everything together.
- Transfer to a big bowl, add the avocadoes and stir gently.
- Eat straight from the bowl a bit warm or put in fridge and wait to cool.
- If you want, season to taste adding more cayenne or garlic or salt or pepper.
TWELVE SUPERFOODS SALAD
This superfood salad is packed with 12 superfoods! This is a great clean out the fridge meal and is easily customized to suit whatever you need to use up.
Provided by Averie Sunshine
Categories Salad
Time 25m
Number Of Ingredients 16
Steps:
- Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don't use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.
- Cook edamame according to package directions. Drain and add to the bowl.
- To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.
- To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.
- Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it's going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.
- Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.
Nutrition Facts : Calories 480 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 33 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 968 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
QUINOA AVOCADO SALAD
Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad. It's the perfect make-ahead side dish to bring on a picnic or take to a potluck. Or pack it for lunch or enjoy it as a light dinner.
Provided by Hilary Meyer
Categories Healthy Salad Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Whisk lime juice, oil, garlic powder, salt and pepper in a medium bowl. Add quinoa, avocados, tomatoes, cucumber, cilantro and scallion; stir gently until combined.
Nutrition Facts : Calories 414 calories, Carbohydrate 44.1 g, Fat 24.6 g, Fiber 11.7 g, Protein 9.2 g, SaturatedFat 3.3 g, Sodium 312.9 mg, Sugar 4.4 g
WARM HALLOUMI, CHICKPEA & LIME SALAD
Rustle up a quick salad for two with green beans, chickpeas and tomatoes, topped with decadent fried cheese
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 11
Steps:
- Cook the beans in a pan of boiling water for 3 mins until just tender, adding the chickpeas for the final min of cooking. Meanwhile, make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil and the chilli. Season. Drain the chickpeas and beans and, while warm, toss with the dressing.
- Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the peppers, tomatoes, rocket, parsley and softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.
- Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.
Nutrition Facts : Calories 627 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 3.1 milligram of sodium
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