VEGETABLE QUINOA SALAD
Provided by Anne
Time 55m
Number Of Ingredients 12
Steps:
- Heat the grill to medium to high heat
- Cook the quinoa according to package instructions
- While the quinoa is cooking, brush the vegetables with olive oil and place on the grill
- Cook for the vegetables on the grill for approximately 5 minutes and flip them over and cook for 4 to 6 minutes more, until they become tender.
- Remove the vegetables from the heat and cut into bite-sized pieces and add them to a bowl
- Once the quinoa has cooked add it to the bowl with the vegetables
- Mix up the Dressing and pour it over the ingredients in a bowl
Nutrition Facts : Calories 370 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 209 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
QUINOA VEGETABLE SALAD
This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!
Provided by JANELLECOLE
Categories Salad Grains Quinoa Salad Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
- Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 22.9 g, Fat 4.5 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 592.1 mg, Sugar 2 g
GRILLED VEGETABLE-QUINOA SALAD
Quinoa lends its nutty deliciousness to this quick and easy grilled vegetable salad starring fresh asparagus and baby eggplant.
Provided by My Food and Family
Categories Special Diets
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat grill on medium heat.
- Cook quinoa as directed on package.
- Meanwhile, brush vegetables evenly with 3 Tbsp. dressing. Grill 5 to 7 min. or until crisp-tender, turning after 4 min.
- Cut vegetables into 1-inch pieces; place in large bowl. Add quinoa and remaining dressing; mix lightly. Stir in cheese and basil.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g
VEGAN QUINOA SALAD WITH VEGETABLES
This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can eat it right away while still warm or chill for a few hours for flavors to combine.
Provided by barbara
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
- While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
- Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 25.8 g, Fat 11.1 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 229.7 mg, Sugar 3.7 g
QUINOA & FETA SALAD WITH ROASTED VEGETABLES
Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium
GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Provided by Anna Stockwell
Categories Tomato Kid-Friendly Yogurt Wheat/Gluten-Free Dinner Steak Quinoa Fennel Lentil Spring Summer Grill/Barbecue Quick and Healthy Peanut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 25
Steps:
- Make the quinoa salad:
- Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
- Make the yogurt dressing:
- Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
- Grill the vegetables and steak and assemble the salad:
- Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
- Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
- Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
- Do Ahead
- The yogurt dressing can be chilled for up to 3 days.
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PARTY SALAD WITH GRILLED VEGETABLES AND QUINOA
From twokooksinthekitchen.com
4.8/5 (11)Total Time 40 minsCategory Main Vegetarian Dish, Side DishCalories 658 per serving
- MAKE QUINOA: Place the rinsed Quinoa in a medium pot with the water and salt. Bring to a boil. Set heat to low and simmer for 15 minutes. Let sit for 5 minutes covered, then fluff with a fork. Cool.
- PREPARE VEGETABLES: Lay eggplant, peppers and corn on a pan covered in foil (for easy clean up). Drizzle with oil or salad dressing. Sprinkle with salt. For sweet potatoes, you can cook them in one of two ways: Option 1 - peel and dice, drizzle with a bit of oil and sprinkle with salt, then roast for 15-20 minutes in 425F oven until lightly browned and soft. Option 2 - Pierce sweet potato in several places, microwave on high for about 4- 41/2 minutes. Then peel off skin, slice into 1/2 disks, spray with oil, then grill for a few minutes each side along with other vegetables.
- GRILL VEGETABLES: Spray vegetables lightly with oil. Sprinkle with salt. Grill until tender and slightly charred, about 3 minutes per side. Corn will take and extra 2 minutes or so. Remove from heat. Remove corn kernels from husks by sliding a knife down the sides of each corn. Discard husks. Cut eggplant and peppers into bite size chunks.
MEDITERRANEAN QUINOA SALAD RECIPE WITH GRILLED VEGETABLES
From fromachefskitchen.com
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- Add quinoa, return to a boil, reduce heat to low and simmer uncovered for 15-17 minutes or until water is almost absorbed and the germ of the quinoa is beginning to appear.
- Remove from heat, cover and let stand 10-12 minutes. Fluff with a fork, transfer to a large bowl and let cool.
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