California Quinoa Salad Recipe 455 Recipes

CALIFORNIA QUINOA

California Quinoa image

I'm always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. -Elizabeth Lubin, Huntington Beach, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup quinoa, rinsed and well drained
2 garlic cloves, minced
1 medium zucchini, chopped
2 cups water
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
1 medium tomato, finely chopped
1/2 cup crumbled feta cheese
1/4 cup finely chopped Greek olives
2 tablespoons minced fresh basil
1/4 teaspoon pepper

Steps:

In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 353mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

CALIFORNIA QUINOA SALAD RECIPE - (4.5/5)

California Quinoa Salad Recipe - (4.5/5) image

Provided by á-29897

Number Of Ingredients 12

Ingredients

2 cups mixed quinoa from Trader Joe's, regular quinoa or red quinoa would work well.
4 cups water
1 package frozen mango from Trader Joe's, thawed OR 2-3 diced fresh mangos
1/2 large red onion, diced
1 medium to large red pepper, diced
1 small bunch cilantro, chopped
1 1/2 cups unsweetened coconut, shredded
1 cup unsalted, dry-toasted slivered almonds
1-1 1/2 cups raisins
2 1/2 cups frozen edamame, thawed
Juice of 5 limes
3 1/2 tablespoons Balsamic Vinegar

Steps:

Rinse quinoa well, cook as directed. Fluff quinoa well when done, spread out and let cool. Add all other ingredients and toss. Enjoy cold!!

CALIFORNIA QUINOA SALAD

California Quinoa Salad image

My step mom brought this to our family's weekly lunch and visit. It was enjoyed by all ages (which ranged from 1 to 71! I am not sure where she got this recipe, but it is definitely going in my "tried and true" recipe file. Very good, very flavorful...and good for you! It has a nice, colorful presentation, too.

Provided by Likkel

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons seasoned rice vinegar
1 garlic clove, minced
sea salt & freshly ground black pepper
1 cup quinoa, rinsed and drained
2 cups water
2 cups chopped fresh spinach
1 cup roasted chicken, shredded (about 4 oz.) or 1 cup cooked shrimp, cut in pieces
1 medium avocado, peeled and chopped (about 1 cup)
1/4 cup thinly sliced green onion
1/4 cup fresh basil, chopped
8 kalamata olives, pitted and quartered

Steps:

Whisk together the first five ingredients in a small bowl to make the vinaigrette.
Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
Suggest doubling recipe if making for a larger group of people.

Nutrition Facts : Calories 210.3, Fat 11.8, SaturatedFat 1.6, Sodium 58.1, Carbohydrate 22.6, Fiber 4.8, Sugar 0.5, Protein 5.2

CALIFORNIA QUINOA & AVOCADO SALAD

California quinoa & avocado salad image

The tahini and avocado combo in this dressing is totally addictive. If you have ripe avocados to use up, this is a winning recipe

Provided by Cassie Best

Categories Dinner, Lunch

Time 40m

Number Of Ingredients 18

Ingredients

250g butternut squash , chopped into small chunks
2 tbsp olive oil or rapeseed oil
120g pack thin-stemmed broccoli , cut into small pieces
250g pouch cooked quinoa
small handful coriander , leaves picked and chopped
small handful mint , leaves picked and chopped
4 spring onions , finely sliced on an angle
50g pomegranate seeds
20g pistachios , roughly chopped
1 small ripe avocado
juice ½ lemon
handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
1 tbsp tahini
½ small ripe avocado , stoned, peeled and roughly chopped
small handful coriander , leaves picked
small handful mint , leaves picked
zest and juice ½ lemon
2 tsp clear honey or maple syrup

Steps:

Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

Nutrition Facts : Calories 740 calories, Fat 44 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

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