Vegetable Quinoa Salad Food

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:

• 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.

ROASTED VEGETABLE QUINOA SALAD

Steps:

• Preheat the oven to 375 degrees F.
• In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool.
• Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use.
• Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately.

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!

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

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.

GRILLED VEGETABLE-QUINOA SALAD

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.

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.

ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
• Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
• Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.