QUINOA AND GREEN BEAN SALAD
Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in saucepan over medium-high heat. Add onion and garlic, 1/4 teaspoon salt, and a pinch of pepper. Cook, stirring, until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered, until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and beans, cooking until bright green, about 4 minutes. Drain and rinse in cold water.
- Combine quinoa, green beans, and parsley. Dress with 1/4 cup olive oil, vinegar, 1/2 teaspoon salt, and pepper.
Nutrition Facts : Calories 143 g, Fat 7 g, Protein 3 g, Sodium 186 g
CONFETTI QUINOA SALAD WITH LIME DRESSING
Confetti Quinoa Salad with Lime Dressing- One of my family's all time favorite recipes, this healthy quinoa salad is perfect for picnics, potlucks, barbecues, lunches, meal prep, and more! (Gluten-Free, Vegan)
Provided by One Lovely Life
Categories Salad
Time 20m
Number Of Ingredients 13
Steps:
- In a large bowl, combine quinoa, beans, bell pepper, mango, avocado, green onion, and cilantro.
- Drizzle over lime juice, olive oil, vinegar, (honey, if using), salt, and pepper.
- Gently toss to coat.
- Chill until ready to serve.
Nutrition Facts : ServingSize 1 heaping cup, Calories 272 calories, Sugar 8.9 g, Sodium 205.3 mg, Fat 8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 42.7 g, Fiber 10.1 g, Protein 9.3 g, Cholesterol 0 mg
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
QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE
Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).
Provided by Randy Finger
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
- Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
- Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.
Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g
GREEN BEAN SALAD WITH LIME VINAIGRETTE AND RED QUINOA
This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion. It's simple to put together but the sum is complex.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 4 to 5 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
- Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
- In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
- Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 443 milligrams, Sugar 5 grams
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