Tomato Cucumber And Quinoa Salad Food
CUCUMBER AND TOMATO QUINOA SALAD
This super easy quinoa salad recipe is a perfect nutritious and delicious side dish or enjoy it as a lovely light entree.
Provided by Amy Johnson
Time 35m
Number Of Ingredients 15
Steps:
- Whisk together dressing ingredients. Dressing can be made up to 2 days ahead, then kept covered and refrigerated until ready to use.
- Rinse quinoa in cold water in a fine mesh sieve. Shake out excess water.
- Heat a large skillet over medium-low heat. Add just enough olive oil to coat bottom of skillet. Add drained quinoa and cook, stirring continually, until lightly toasted, about 5 minutes.
- Add broth and water to a saucepan. Bring to a boil. Add toasted quinoa, salt and garlic powder. Reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender, about 15-20 minutes. Quinoa should be able to be fluffed with a fork. Remove from heat and let sit covered for 5 minutes. (If time allows let the quinoa cool a bit before combining the salad.)
- While quinoa is cooking, wash/rinse cucumbers and tomatoes. Slice cucumbers*** in half (or quarters) lengthwise. Use a spoon to scoop out seeds. Slice. Cut tomatoes in half.
- In a large bowl, combine cooked quinoa, sliced cucumbers, halved tomatoes, and chopped cilantro with dressing. Serve right away or cover and refrigerate until ready to serve.
QUINOA-TOMATO SALAD
Steps:
- Prepare 1 cup quinoa as the label directs. Stir to cool slightly. Toss with 1 cup halved grape tomatoes, one 15-ounce can hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 tablespoons olive oil and a pinch of sugar; season with salt. Sprinkle with chopped parsley.
CUCUMBER AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.
QUINOA, CUCUMBER, TOMATO AND FETA SALAD RECIPE - (4.1/5)
Provided by á-6498
Number Of Ingredients 12
Steps:
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes. Tip: Do not overcook. Chill in the refrigerator to cool. In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta. Gently toss in the cooled quinoa; do not over mix or stir. Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste. Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.
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