QUINOA VEGETABLE SALAD
This Quinoa Vegetable Salad is like your favorite pasta salad, but with a twist! It is ten times better than your typical salad, way better than pasta salad, and filled with tons of vibrant vegetables! It also is completely gluten-free and vegetarian!
Provided by Capri Lilly
Categories Appetizer Main Course Side Dish
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228 kcal, ServingSize 1 g
VEGETABLE-QUINOA SALAD
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
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.
ROASTED VEGETABLE QUINOA SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
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 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
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 AND VEGETABLE TABOULI SALAD
As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.
Provided by Sharon123
Categories Grains
Time 35m
Yield 7 cups
Number Of Ingredients 19
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 BLACK BEAN AND VEGETABLE SALAD
Make and share this Quinoa Black Bean and Vegetable Salad recipe from Food.com.
Provided by Canadian_in_the_Bay
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Prepare quinoa with water and let cool.
- Chop all the vegetables and toss with the quinoa and black beans.
- Place lime juice, lime rind, salt, garlic, olive oil, and cilantro in a bowl and whisk it until blended then pour it over the salad and toss.
- Serve cold.
Nutrition Facts : Calories 236.2, Fat 10.7, SaturatedFat 1.5, Sodium 157.8, Carbohydrate 29, Fiber 6.4, Sugar 3.3, Protein 7.4
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
ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley
Provided by Betsy Carter
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams
QUINOA & RAW VEGETABLE SALAD
This is the healthiest salad I could come up with for a good friend of mine who is vegetarian. It is so fresh and tastes great. Good as a side dish with hummus and pita. Enjoy!
Provided by K-Jon Chef
Categories Vegetable
Time 2h30m
Yield 1 4 cups, 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 317.4, Fat 16.1, SaturatedFat 2.1, Sodium 46.5, Carbohydrate 35.8, Fiber 4, Sugar 2.7, Protein 6.4
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