Quinoa Vegetable Salad Food

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.

VEGETABLE-QUINOA SALAD

Steps:

• Cook 3/4 cup quinoa as the label directs; fluff. Transfer to a large bowl; toss with 1 cup each shredded carrots, chopped cucumber and chopped sugar snap peas, 1/2 cup raisins and 1/4 cup each chopped parsley and salted sunflower seeds. Drizzle with olive oil and white balsamic vinegar; season with salt and pepper.

QUINOA VEGETABLE SALAD

Steps:

• In a medium pot, add quinoa and 2 cups of water (or vegetable broth) and a pinch of salt. Bring the liquid to a boil. Once a boil is reached, cover and reduce the heat to a simmer until the liquid is fully abosrbed (approximately 15 to 20 minutes). Remove the quinoa from the heat, allow it to cool down (about 5 minutes), and then fluff the quinoa with a fork.
• While the quinoa is cooking, prepare the vegetables. Cut the radish, cucumber, and peppers into small slices. Chop the asparagus into medium to large bite-size pieces (about 2" to 3" pieces)
• In a pan over medium heat, lightly saute the asparagus for 2-3 minutes.
• Transfer all the ingredients into a large bowl and mix the ingredients together.
• Top the salad with lime and avocado and toss one final time.

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.

QUINOA AND VEGETABLE SALAD (GLUTEN-FREE)

Steps:

• Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
• Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
• In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
• Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.

MEDITERRANEAN QUINOA SALAD WITH ROASTED SUMMER VEGETABLES

Steps:

• Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
• Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
• To cook the quinoa, combine the uncooked quinoa with 2/3 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
• To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they're turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don't burn. Transfer to a bowl to cool.
• In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Garnish with crumbled feta, if you'd like. Serve at room temperature.
• Store in an airtight container in the refrigerator for up to 3 days.

QUINOA AND VEGETABLE TABOULI SALAD

Steps:

• In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
• In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
• Pour the dressing over the cooled quinoa and toss gently to combine.
• Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
• Cover and chill for 30-60 minutes to allow the flavors to blend.
• Enjoy!

QUINOA & RAW VEGETABLE SALAD

Steps:

• Dice fine all vegetables, I cut into "matchsticks" and dice in uniform.
• Toast rinsed grain with onion, then add stock with turmeric, 15 minutes or till liquid is absorbed.
• now make the dressing, oil, vinegar, garlic, mustard, parsley salt & pepper.
• toss well with quinoa and vegetables
• Let sit over night if possible, or a few hours.

QUINOA AND VEGETABLE SALAD (GLUTEN-FREE)

Steps:

• Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
• Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
• In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
• Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.

QUINOA SALAD

Steps:

• For the salad: Place the quinoa, cucumbers, cherry tomatoes, bell peppers, onion, feta cheese, chickpeas, parsley and olives in a large bowl.
• For the dressing: Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
• Pour the dressing over the quinoa mixture and toss to coat evenly. Sprinkle with parsley, then serve.

VEGETABLE QUINOA

Steps:

• In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed., Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through.

ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
• Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
• Roast for 15-20 minutes, or until fork tender.
• Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
• In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
• Garnish with parsley.
• Enjoy!

VEGETABLE QUINOA SALAD

Steps:

• Whisk together the vinegar, lime juice, salt, black pepper, cumin, and olive oil. Set aside.
• In a large bowl, toss together the quinoa, red and green bell peppers, corn, black beans, parsley, and chives.
• Pour in the sauce mixture and toss to combine.
• Refrigerate for 1 hour before serving.

BALSAMIC ROASTED VEGETABLE AND QUINOA SALAD

Steps:

• Pre-heat oven to 400ºF.
• Place the chopped vegetables and garlic on a baking sheet. Add rosemary, salt and pepper and toss with olive oil and vinegar so that vegetables are evenly coated.
• Place vegetables in oven and bake for 18-20 minutes or until carrots are tender, tossing halfway through the baking time.
• Meanwhile, combine water and rinsed quinoa in small sauce pan. Bring to boil then reduce heat, cover and cook for 15 minutes. Once quinoa is cooked, fluff with a fork then place in a large serving dish.
• Add roasted vegetables to quinoa and toss to combine OR serve roasted veggies right on top of quinoa.
• Optional: Add a bed of greens such as arugula to a serving bowl, and serve salad over greens.
• Top with almonds and goat cheese. Serve warm or chilled.

QUINOA VEGETABLE SALAD

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.

VEGETABLE SALAD WITH QUINOA

Steps:

• In a large saucepan, bring vegetable broth and water to a boil. Add the quinoa, cover, reduce heat and simmer for about 15 minutes, or until tender and the liquid is absorbed.
• Combine the quinoa with the garlic, tomatoes, cucumber, radishes, bell pepper, scallions, and olives. Season to taste with salt and pepper. Drizzle with lime juice and olive oil. Gently toss and serve warm or chilled.