GREEN GRAPE AND AVOCADO QUINOA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper.
- Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature.
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
QUINOA SALAD WITH AVOCADO AND KALAMATA OLIVES
This is inspired by a salad I recently enjoyed in a small vegetarian restaurant called Siggy's on Henry Street in Brooklyn Heights. They called it a quinoa Greek salad, but really the only thing that was Greek about it was the kalamata olives. No matter, it was still delicious.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
- Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
- Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams
AVOCADO & GARBANZO BEAN QUINOA SALAD
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. -Elizabeth Bennett, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
Nutrition Facts : Calories 328 calories, Fat 17g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 378mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
RED QUINOA AND AVOCADO SALAD
A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!
Provided by Gitano
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g
CALIFORNIA QUINOA & AVOCADO SALAD
The tahini and avocado combo in this dressing is totally addictive. If you have ripe avocados to use up, this is a winning recipe
Provided by Cassie Best
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 18
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
- Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
- Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
- Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.
Nutrition Facts : Calories 740 calories, Fat 44 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
QUINOA SALAD WITH AVOCADO MAYO
Easy to put together and full of flavour, this healthy lunch option proides iron, folate, vitamin C and fibre. Make it vegetarian by leaving out the chicken
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 28m
Number Of Ingredients 12
Steps:
- Put the quinoa in a pan of boiling water and simmer for about 18 mins until the grains burst. Tip into a sieve and rinse under cold water.
- Meanwhile, scoop the avocado into a bowl and add the garlic, mustard and 2 tbsp lemon juice, then blitz with a hand blender or in a food processor until smooth. Add 1-2 tbsp cold water if it's too thick.
- Stir the lemon zest into the quinoa, along with the corn, salad vegetables, mint and pumpkin seeds, then flavour with a little more lemon juice. Tip onto plates or into containers. Top with the chicken, if using, and spoon over the avocado mayo.
Nutrition Facts : Calories 507 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.13 milligram of sodium
QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS
Equally delicious and nutritious. This is a hit at dinner parties and good when you want to get extra grains into your menu. And the colors are fab! This makes a huge quantity. The recipe says 4-6 servings, I would consider those main-dish size servings. I think it makes closer to 8-10 side dish servings. Don't be scared off by the food.com calorie calculation!
Provided by yvettemryan
Categories Kosher
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
- In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
- Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 455.6, Fat 29.8, SaturatedFat 4, Sodium 19, Carbohydrate 45.4, Fiber 11.8, Sugar 3.4, Protein 9.2
AVOCADO QUINOA POWER SALAD RECIPE BY TASTY
Here's what you need: water, salt, quinoa, fresh spinach, large cucumber, roma tomatoes, ripe avocados, lemon, extra virgin olive oil, pepper
Provided by Chris Salicrup
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
- Refrigerate the quinoa for 20 minutes.
- Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
- Add the lemon juice, olive oil, salt, and pepper, and mix well.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 7 grams, Protein 6 grams, Sugar 4 grams
GREEK QUINOA SALAD WITH AVOCADOS!
This salad is a personal favorite, it is light, healthy, refreshing and quick - perfect for a summer day! Start the quinoa first then chop all your veggies and make the dressing; you'll be done in 15 minutes with a gluten-free, high protein and nutritious meal. Pair it with steak and chilled white wine. BON APPETITE!
Provided by Sweet Tortellini
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring quinoa and water OR chicken broth to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
- In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.
- In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa.
- Place quinoa on plates and sprinkle with feta and avocado.
- Enjoy!
QUINOA SALAD WITH MANGO AND AVACADO
Make and share this Quinoa Salad With Mango and Avacado recipe from Food.com.
Provided by Paris D
Categories Grains
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put quinoa, water, and 3/4 teaspoons salt into a saucepan and set over high heat. Bring to a boil, then cover, reduce heat to low, and simmer until all the water is absorbed, about 20 minutes.
- Meanwhile, in a small bowl, whisk together the lemon juice, vinegar, honey, and remaining 1/4 teaspoon salt. Add the shallot and stir. Let sit 10 minutes, then whisk in the olive oil.
- When the quinoa has absorbed all the water, uncover the pot and continue stirring the grains over the heat until they are dry and fluffy. Transfer to a serving bowl and toss to cool and fluff the quinoa. Add the mango, avocado, and scallions and toss together. Pour the dressing over the salad and toss again. Sprinkle with feta cheese and serve.
Nutrition Facts : Calories 254, Fat 12.5, SaturatedFat 2.8, Cholesterol 8.3, Sodium 330.2, Carbohydrate 30.6, Fiber 4.4, Sugar 7, Protein 6.7
QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES
Perfect salad to serve with grilled chicken or pork. This is an excellent buffet salad that will hold for about an hour
Provided by Abby Girl
Categories Low Cholesterol
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
- Salad:.
- In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
- Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
- Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds.
- Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.
Nutrition Facts : Calories 322.4, Fat 21.5, SaturatedFat 2.8, Sodium 223.8, Carbohydrate 29.4, Fiber 8.6, Sugar 2.4, Protein 7
CHICKEN SALAD WITH CORN, QUINOA AND YOGURT DRESSING
While traditional chicken salad is rich with tender meat and mayonnaise, this one embraces pops of texture and color. Combining quinoa and corn, two staples in Inca, Aymara and Quechua cooking, is a great balancing act of earthy and sweet. For this salad's dressing, mashing onion and chile together with salt (like in guacamole) releases their assertive juices into a tangy blend of Greek yogurt and lime. Since this is a room temperature salad, you can make the chicken and quinoa and reserve them up to a few days ahead, or let the whole salad meld for up to 3 days in the fridge. Eat the dish on its own, over romaine or Little Gem leaves, or with more pops, such as pepitas, mint, radishes, jicama, Cotija or Parmesan.
Provided by Ali Slagle
Categories dinner, lunch, salads and dressings, main course
Time 45m
Yield 6 to 8 servings (8 cups)
Number Of Ingredients 10
Steps:
- In a large pot, combine the chicken breasts, corn cobs, 1/2 onion and 1/2 jalapeño. Cover with about 1 inch of water and season generously with salt. Bring to a simmer over medium-high, then reduce heat to low, cover, and cook until the chicken is just cooked through (do not overcook!), 7 to 10 minutes. Skim most of the foam off the water; transfer the chicken to a plate and set aside to cool. Discard the corn cobs, onion and jalapeño; leave the water in the pot.
- While the chicken cooks, coarsely chop the remaining 1/2 onion and 1/2 jalapeño together. Sprinkle with salt, then chop and smash using the side of your knife until a juicy, coarse paste forms. (You can also do this with a mortar and pestle.) Transfer to a large bowl, along with the lime zest and juice.
- Once the chicken is cool enough to handle, use two forks to shred it.
- To the reserved water in the pot, add the quinoa, bring to a boil, and cook according to package instructions until the quinoa grows white tails and is tender but not mushy. Drain the quinoa, run it under cold water until cool to the touch, then shake it very dry.
- Add the quinoa, corn kernels, chicken and yogurt to the large bowl and stir to combine; season to taste with salt. Serve over lettuce leaves, if desired, and top with any garnishes, if using. The chicken-quinoa mixture keeps refrigerated for up to 3 days. Bring to room temperature and adjust seasonings with salt and lime juice as needed, as flavors will shift from the chill of the fridge.
AVOCADO TOMATO SALAD WITH QUINOA
A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.
Provided by Marlene Lewis
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
- Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
- Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!
Nutrition Facts : Calories 208.3 calories, Carbohydrate 18.7 g, Fat 15.2 g, Fiber 9.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 76.6 mg, Sugar 5.4 g
More about "quinoa salad with avocado mayo food"
QUINOA AVOCADO SALAD - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 140Category SaladsCuisine AmericanTotal Time 35 mins
- Place the quinoa in a medium sauce pan over medium heat. Toast without oil or salt for 5-7 minutes until the seeds start to pop and become aromatic. Add 2 cups of water to the quinoa and bring to a boil, then turn down the heat to low. Cover and simmer the quinoa for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes. Fluff with a fork and season with salt.
- To make the dressing, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, garlic and salt.
- When the quinoa is cool, place it in a bowl and add all the ingredients for the salad on top. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.
QUINOA SALAD WITH AVOCADO - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
QUINOA AVOCADO SALAD - FOOLPROOF LIVING
From foolproofliving.com
10 BEST QUINOA SALAD AVOCADO RECIPES | YUMMLY
From yummly.com
QUINOA SALAD - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
AVOCADO QUINOA SALAD RECIPE — EATWELL101
From eatwell101.com
QUINOA SALAD WITH AVOCADO AND TOMATOES - MY WHOLE …
From mywholefoodlife.com
QUINOA AND AVOCADO SALAD | LOVE MY SALAD
From lovemysalad.com
AVOCADO QUINOA SALAD - SKINNYTASTE
From skinnytaste.com
Ratings 15Calories 443 per servingCategory Dinner, Lunch, Salad
QUINOA WITH CORN, TOMATOES, AVOCADO & LIME - ONCE UPON A CHEF
From onceuponachef.com
QUINOA SALAD WITH TOMATO AND AVOCADO - SAVORY NOTHINGS
From savorynothings.com
QUINOA SALAD WITH AVOCADO DILL DRESSING - GOOD OLD VEGAN
From goodoldvegan.com
QUINOA SALAD WITH AVOCADO AND DRIED FRUIT
From lemonthymeandginger.com
CORN, AVOCADO, AND QUINOA SALAD WITH MARINATED TOMATOES
From pinchofyum.com
QUINOA SALAD WITH MANGO & AVOCADO - PLATEFUL NUTRITION
From platefulnutrition.co
SUMMER QUINOA SALAD - W/ STRAWBERRIES, AVOCADO, AND FETA
From yummyaddiction.com
MANGO & AVOCADO QUINOA SALAD
From katiewilsonrd.com
RAINBOW QUINOA AVOCADO SALAD WITH A SIMPLE LIME DRESSING
From gatherednutrition.com
AVOCADO STUFFED QUINOA SALAD {VEGETARIAN} - FEELGOODFOODIE
From feelgoodfoodie.net
MEXICAN QUINOA SALAD WITH AVOCADO - EVOLVING TABLE
From evolvingtable.com
QUINOA SALAD WITH MANGOES, AVOCADOS AND TOMATOES - A.VOGEL
From avogel.ca
ZESTY SOUTHWEST QUINOA SALAD (WITH AVOCADO) - CLEAN PLATE MAMA
From cleanplatemama.com
A QUINOA AVOCADO SALAD TO MEET DAILY MAGNESIUM NEEDS
From wellandgood.com
HEALTHY QUINOA SALAD WITH AVOCADO AND MANGO
From greenandberries.com
QUINOA AND AVOCADO SALAD WITH ALMONDS AND MINT
From 177milkstreet.com
BLACK QUINOA SALAD WITH MANGO, AVOCADO, & TOMATOES - TWO PEAS …
From twopeasandtheirpod.com
QUINOA CHICKPEA AND AVOCADO SALAD - SKINNYTASTE
From skinnytaste.com
QUINOA AND AVOCADO SALAD RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
MEXICAN QUINOA SALAD WITH AVOCADO - WENDY POLISI
From wendypolisi.com
QUINOA SALAD WITH AVOCADO, CHERRY TOMATOES AND FETA
From greenvalleykitchen.com
QUINOA SALAD WITH CHICKPEAS AND AVOCADO RECIPE - FOOD.COM
From food.com
QUINOA, EDAMAME AND AVOCADO SALAD - MARMALADE & ME
From marmaladeandme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love