Quinoa Salad Recipes 5 Ways Food
QUINOA SALAD RECIPES 5 WAYS
These Quinoa Salad Recipes are full of protein! Choose from 5 flavours: southwest, curried, Mediterranean, caprese, or green goddess.
Provided by Taylor Stinson
Categories Salad
Time 1h
Number Of Ingredients 32
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.
Nutrition Facts : Calories 259 kcal, Carbohydrate 47 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving
5-INGREDIENT QUINOA SALAD WITH EDAMAME AND CARROTS
While this gluten-free salad is complete as is, it also serves as a canvas for other ingredients if you want to make a grain-and-vegetable bowl, a quick and easy lunchtime favorite. One tasty option includes serving it on top of a handful of fresh baby spinach and sprinkling with toasted sliced almonds or sesame seeds. If you have cooked-vegetable leftovers, toss those on, too, as well as any random garnishes you have on hand, like chopped scallions, fresh cilantro or fresh-squeezed lime.
Provided by Michelle Dudash
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot.
- Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.
- Transfer the cooled quinoa to a large bowl and add the carrots. Season with 1/4 teaspoon each salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve.
Nutrition Facts : Calories 115, Fat 4 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 55 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 5 grams
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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5 ESSENTIAL QUINOA SALAD RECIPES | CANADIAN LIVING
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- Grilled Vegetable Quinoa Salad. By: The Canadian Living Test Kitchen. Summer harvest vegetables and quinoa get royal treatment with a subtly-spiced chipotle honey vinaigrette.
- Dill and Feta Quinoa Salad. By: The Canadian Living Test Kitchen. Dill gives this easy salad a fresh herbal note that complements the creamy cheese. It's delicious as a side dish and makes a tasty lunch main.
- Gluten-free Quinoa Salad with Creamy Tahini Dressing. By: Alison Kent and The Canadian Living Test Kitchen. The amount of water you need to cook quinoa varies from brand to brand, so check package instructions for best results.
- Black and White Bean and Quinoa Salad. By: The Canadian Living Test Kitchen. This pretty multi-coloured salad packs not only a protein punch but also good amounts of fibre and iron.
- Quinoa Tabbouleh Salad. By: The Canadian Living Test Kitchen. Middle Eastern tabbouleh is usually made with cracked bulgur wheat. By using quinoa (that's actually a seed), this traditional salad becomes gluten-free.
- Two easy ways to cook quinoa. By: The Canadian Living Test Kitchen. Don't suffer soggy, mushy overcooked quinoa anymore! Either of these two fail-proof methods will have you cooking quinoa to perfection in no time.
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- Citrusy. If you dress quinoa with lemon juice, shallots and olive oil, and perhaps with some chopped herbs, you’re set. To tame the bite of lemon juice, add a little honey or cut it with fresh orange juice.
- Soy-ginger. For a deeply savory, Asian-inspired dressing, whisk soy sauce with rice vinegar, grated ginger and scallion. Whisk in a little sesame oil, if desired.
- Smoky-spicy. The adobo sauce from canned chipotles is the perfect easy add-in for a quinoa salad that has Mexican or Southwestern ingredients, like corn and black beans.
- Warm-spiced. For a North African-inspired salad, whisk spices like cumin, ginger, coriander, cinnamon and turmeric into the dressing. For a little heat, add a pinch of cayenne pepper.
- Pesto. For a richer quinoa salad made with lots of sturdy vegetables, you can use pesto as the dressing. It works best if it’s a saucy rather than pasty pesto.
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