ZESTY QUINOA SALAD
Combine zesty quinoa, chickpeas, feta cheese, cucumber slices, red peppers and more in this fresh, tasty recipe. Zesty Quinoa Salad couldn't be simpler.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Combine ingredients.
- Refrigerate 30 min.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
ZESTY QUINOA SALAD
This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!
Provided by scrumdiddly
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
- Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 33.8 g, Fat 11.5 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 674.5 mg, Sugar 1.7 g
ZESTY MEXICAN QUINOA SALAD
Make and share this Zesty Mexican Quinoa Salad recipe from Food.com.
Provided by sharikasree7
Categories Mexican
Time 1h30m
Yield 2 2, 2 serving(s)
Number Of Ingredients 11
Steps:
- Fluff quinoa with fork. Combine beans, chicken, corn, bell pepper, lime juice, cilantro and garlic.
- Add to quinoa. Mix gently but thoroughly.
- Add desired amount of salsa, salt and pepper.
- Garnish with avocado slices. Chill and dig in!
Nutrition Facts : Calories 1007.9, Fat 25.3, SaturatedFat 5.1, Cholesterol 53.2, Sodium 450.9, Carbohydrate 147.9, Fiber 32.7, Sugar 5.6, Protein 52.4
ZESTY CONFETTI SALAD WITH QUINOA
A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.
Provided by MN_SpiceHunter
Categories Grains
Time 55m
Yield 5-7 serving(s)
Number Of Ingredients 17
Steps:
- Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
- Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
- In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
- In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.
Nutrition Facts : Calories 285.4, Fat 14.2, SaturatedFat 2.3, Sodium 169.3, Carbohydrate 35, Fiber 7.3, Sugar 11.7, Protein 9
SPICY QUINOA SALAD
A zesty and colorful salad that makes great use of cranberries. Nice addition to a holiday buffet as it can be prepped in advance, is zesty and unusual and the flavors compliment most every cuisine.
Provided by rsarahl
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, rinse quinoa several times with cold water.
- In a large pot, bring the 2 cups of water to a boil, add the quinoa and simmer for 20 minutes or until all liquid is absorbed.
- While quinoa is cooking, combine half of the honey, lemongrass, garlic and peppers in a small bowl.
- Prepare the cranberries by whizzing them in a food processor with the remaining honey and lime juice until the cranberries are mere flecks and the mixture is a beautifully vibrant red.
- When quinoa has cooked, stir in the lemongrass mixture and the cranberry mixture until combined.
- Finally, add the mint, cilantro and red onion to the quinoa and mix thoroughly.
- Set the quinoa salad in a covered bowl in the refrigerator for at least an hour to chill before serving.
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- In a large bowl, combine quinoa with the vegetables. Add the dressing and toss. Taste and adjust for salt if needed. Serve immediately or cover and let stand at room temperature a few hours before serving.
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