GREEN GRAPE AND AVOCADO QUINOA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper.
- Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature.
QUINOA AVOCADO SALAD
Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad. It's the perfect make-ahead side dish to bring on a picnic or take to a potluck. Or pack it for lunch or enjoy it as a light dinner.
Provided by Hilary Meyer
Categories Healthy Salad Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Whisk lime juice, oil, garlic powder, salt and pepper in a medium bowl. Add quinoa, avocados, tomatoes, cucumber, cilantro and scallion; stir gently until combined.
Nutrition Facts : Calories 414 calories, Carbohydrate 44.1 g, Fat 24.6 g, Fiber 11.7 g, Protein 9.2 g, SaturatedFat 3.3 g, Sodium 312.9 mg, Sugar 4.4 g
QUINOA SALAD WITH AVOCADO MAYO
Easy to put together and full of flavour, this healthy lunch option proides iron, folate, vitamin C and fibre. Make it vegetarian by leaving out the chicken
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 28m
Number Of Ingredients 12
Steps:
- Put the quinoa in a pan of boiling water and simmer for about 18 mins until the grains burst. Tip into a sieve and rinse under cold water.
- Meanwhile, scoop the avocado into a bowl and add the garlic, mustard and 2 tbsp lemon juice, then blitz with a hand blender or in a food processor until smooth. Add 1-2 tbsp cold water if it's too thick.
- Stir the lemon zest into the quinoa, along with the corn, salad vegetables, mint and pumpkin seeds, then flavour with a little more lemon juice. Tip onto plates or into containers. Top with the chicken, if using, and spoon over the avocado mayo.
Nutrition Facts : Calories 507 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.13 milligram of sodium
AVOCADO TOMATO SALAD WITH QUINOA
A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.
Provided by Marlene Lewis
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
- Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
- Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!
Nutrition Facts : Calories 208.3 calories, Carbohydrate 18.7 g, Fat 15.2 g, Fiber 9.1 g, Protein 3.9 g, SaturatedFat 2.2 g, Sodium 76.6 mg, Sugar 5.4 g
QUINOA SALAD WITH MANGO AND AVACADO
Make and share this Quinoa Salad With Mango and Avacado recipe from Food.com.
Provided by Paris D
Categories Grains
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put quinoa, water, and 3/4 teaspoons salt into a saucepan and set over high heat. Bring to a boil, then cover, reduce heat to low, and simmer until all the water is absorbed, about 20 minutes.
- Meanwhile, in a small bowl, whisk together the lemon juice, vinegar, honey, and remaining 1/4 teaspoon salt. Add the shallot and stir. Let sit 10 minutes, then whisk in the olive oil.
- When the quinoa has absorbed all the water, uncover the pot and continue stirring the grains over the heat until they are dry and fluffy. Transfer to a serving bowl and toss to cool and fluff the quinoa. Add the mango, avocado, and scallions and toss together. Pour the dressing over the salad and toss again. Sprinkle with feta cheese and serve.
Nutrition Facts : Calories 254, Fat 12.5, SaturatedFat 2.8, Cholesterol 8.3, Sodium 330.2, Carbohydrate 30.6, Fiber 4.4, Sugar 7, Protein 6.7
RED QUINOA AND AVOCADO SALAD
A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!
Provided by Gitano
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g
AVOCADO QUINOA POWER SALAD RECIPE BY TASTY
Here's what you need: water, salt, quinoa, fresh spinach, large cucumber, roma tomatoes, ripe avocados, lemon, extra virgin olive oil, pepper
Provided by Chris Salicrup
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
- Refrigerate the quinoa for 20 minutes.
- Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
- Add the lemon juice, olive oil, salt, and pepper, and mix well.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 7 grams, Protein 6 grams, Sugar 4 grams
TUNA, AVOCADO & QUINOA SALAD
A high protein meal with healthy fats from the avocado. This is the perfect salad to revive you after a morning workout and keep you going 'til lunch
Provided by Sophie Godwin - Cookery writer
Categories Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
- Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
- Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.
Nutrition Facts : Calories 663 calories, Fat 44 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.1 milligram of sodium
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Ratings 171Category SaladsCuisine AmericanTotal Time 35 mins
- Place the quinoa in a medium sauce pan over medium heat. Toast without oil or salt for 5-7 minutes until the seeds start to pop and become aromatic. Add 2 cups of water to the quinoa and bring to a boil, then turn down the heat to low. Cover and simmer the quinoa for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes. Fluff with a fork and season with salt.
- To make the dressing, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, garlic and salt.
- When the quinoa is cool, place it in a bowl and add all the ingredients for the salad on top. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.
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