Veggie Almond And Raisin Quinoa Salad Food

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QUINOA & FETA SALAD WITH ROASTED VEGETABLES



Quinoa & feta salad with roasted vegetables image

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

200g quinoa
3 tbsp olive oil
1 red onion , peeled but left whole, then cut into 1cm thick round slices
2 peppers , red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgette , halved lengthways
3 garlic cloves , unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley , roughly chopped
200g pack feta cheese

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

VEGGIE, ALMOND, AND RAISIN QUINOA SALAD



Veggie, Almond, and Raisin Quinoa Salad image

The original recipe is from a friend, and I modified it by adding some ingredients to the recipe. Since it has an abundance of goodness in it, I'll often eat it alone as a meal. I've also served this as a side dish with bbq chicken or lamb shish-kabobs.

Provided by misspia

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

½ cup sliced almonds
4 cups vegetable stock
2 cups quinoa
1 English cucumber, diced
15 grape tomatoes, quartered
1 bunch fresh flat-leaf parsley, stemmed and leaves finely chopped
1 orange bell pepper, diced
¾ cup crumbled feta cheese
½ cup raisins
¼ cup chopped black olives
4 scallions, white and light green parts, chopped
½ cup fresh lemon juice
½ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
  • Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
  • Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
  • Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
  • Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 30.2 g, Cholesterol 8.3 mg, Fat 15.4 g, Fiber 4 g, Protein 7.5 g, SaturatedFat 3.1 g, Sodium 292 mg, Sugar 6.4 g

VEGGIE, ALMOND, AND RAISIN QUINOA SALAD



Veggie, Almond, and Raisin Quinoa Salad image

The original recipe is from a friend, and I modified it by adding some ingredients to the recipe. Since it has an abundance of goodness in it, I'll often eat it alone as a meal. I've also served this as a side dish with bbq chicken or lamb shish-kabobs.

Provided by misspia

Categories     Quinoa Salad

Time 1h5m

Yield 12

Number Of Ingredients 13

½ cup sliced almonds
4 cups vegetable stock
2 cups quinoa
1 English cucumber, diced
15 grape tomatoes, quartered
1 bunch fresh flat-leaf parsley, stemmed and leaves finely chopped
1 orange bell pepper, diced
¾ cup crumbled feta cheese
½ cup raisins
¼ cup chopped black olives
4 scallions, white and light green parts, chopped
½ cup fresh lemon juice
½ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
  • Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
  • Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
  • Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
  • Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 30.2 g, Cholesterol 8.3 mg, Fat 15.4 g, Fiber 4 g, Protein 7.5 g, SaturatedFat 3.1 g, Sodium 292 mg, Sugar 6.4 g

ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY



Roasted Veggie Quinoa Salad Recipe by Tasty image

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

½ cup zucchini, cubed
½ cup sweet potato, cubed
1 cup cherry tomato, halved
½ red onion, diced
½ cup corn, fresh or canned
½ lemon, for juice
4 tablespoons olive oil, divided
1 teaspoon garlic salt, to taste
pepper, to taste
4 cups quinoa, cooked
1 tablespoon apple cider vinegar
¼ cup fresh parsley, chopped

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

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