Tomato Cucumber And Quinoa Salad Food

CUCUMBER AND TOMATO QUINOA SALAD

Cucumber and Tomato Quinoa Salad image

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

Ingredients

1/4 cup fresh lime or lemon juice
1/4 cup olive oil
2 tablespoons honey
3 cloves garlic, minced/grated
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup uncooked quinoa*
olive oil
1 cup chicken broth** (vegetable broth may be substituted)
1 cup water
1/4 teaspoon teaspoon salt
1/4 teaspoon teaspoon garlic powder
2 medium cucumbers
1 pint cherry or grape tomatoes (about 10-12 ounces)
1/4 cup fresh rough chopped cilantro (parsley may be substituted)

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

Quinoa-Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4

Number Of Ingredients 0

Ingredients

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

Cucumber and Tomato Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

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)

Quinoa, Cucumber, Tomato and Feta Salad Recipe - (4.1/5) image

Provided by á-6498

Number Of Ingredients 12

Ingredients

1 cup quinoa, beige, red or black
1 cup water
1 yellow bell pepper, chopped
1 1/2 cucumbers, chopped, unpeeled
1 pint cherry or baby heirloom tomatoes, halved
1 cup flat-leaf parsley, roughly chopped
1 1/2 cups feta cheese, crumbled
1/4 cup red wine or balsamic vinegar
1 teaspoon honey
1/3 cup olive oil
2 teaspoons smoked Spanish paprika
Salt and pepper, to taste

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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