Summer Quinoa Salad Recipes

SUMMER QUINOA SALAD

Summer Quinoa Salad image

Categories Salads

Time 20m

Number Of Ingredients 12

Ingredients

2 cups cooked and cooled quinoa
1 cup chopped Persian or English cucumber
1 cup chopped cherry tomatoes
1 cup canned chickpeas, rinsed and drained
3/4 cup corn, fresh or frozen and defrosted
3 tablespoons chopped fresh basil
Kosher salt and fresh ground black pepper to taste
1/3 cup fresh lemon juice
1 1/2 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and fresh ground black pepper to taste

Steps:

Combine all of the ingredients for the salad in a large serving bowl.
In a small jar add all of the ingredients for the vinaigrette. Cover with the lid and shake until well combined. Pour the vinaigrette over the salad and stir until everything is coated. Taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 7 grams fiber, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 119 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

QUINOA SUMMER SALAD

Quinoa Summer Salad image

If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.

Provided by Laura Violet

Categories Salad Grains Quinoa Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

Ingredients

4 cups water
1 cup white quinoa
1 cup red quinoa
1 ½ large red onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 teaspoon sea salt
12 grinds black pepper from a grinder
¼ cup olive oil
2 limes, juiced
2 tablespoons chopped fresh cilantro

Steps:

Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.9 g, Fat 9.5 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 235.6 mg, Sugar 2.3 g

SUMMER-FRESH QUINOA SALAD

Summer-Fresh Quinoa Salad image

"This light and refreshing salad is easy to prepare and perfect for hot summer days. I often add zucchini or summer squash and use fresh tomatoes instead of sun-dried." Liz Gadbois - Woodville, WI

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 14 servings.

Number Of Ingredients 8

Ingredients

2 cups quinoa, rinsed
1 cup boiling water
1/2 cup sun-dried tomatoes (not packed in oil)
1 medium cucumber, peeled, seeded and chopped
1 each medium green, sweet red and yellow peppers, chopped
6 green onions, thinly sliced
1 package (4 ounces) crumbled garlic and herb feta cheese
1/2 cup reduced-fat sun-dried tomato salad dressing, divided

Steps:

Cook quinoa according to package directions. Transfer to a large bowl; cool completely. , In a small bowl, combine water and tomatoes; let stand for 5 minutes. Drain and chop tomatoes; add to quinoa. Stir in the cucumber, peppers, onions, cheese and 1/4 cup salad dressing., Cover and refrigerate for 2 hours. Just before serving, stir in remaining salad dressing.

Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 248mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

QUINOA SUMMER SALAD WITH FETA

Quinoa Summer Salad with Feta image

This a great healthy side dish or a quick lunch, if you have more than one serving.

Provided by Elizabeth

Categories Salad Grains Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

2 cups water
1 cup quinoa
1 (4 ounce) package feta cheese, crumbled
1 small cucumber, thinly sliced
1 roma (plum) tomato, diced
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g

SUMMER QUINOA SALAD

Summer Quinoa Salad image

My son has celiac disease & one of his favorite summer foods is pasta salad. So, I've tweaked one of my favorite pasta salad recipes, so he can enjoy it too. The beauty of this recipe is its infinite possibilities. I never make it the same way twice. In this recipe, I've listed all of the add-ins I've used (never all at once), but feel free to make it your own. Many non-GF friends have asked for the recipe, so here it is...

Provided by gemini jodi

Categories Grains

Time 45m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 cup quinoa
2 cups water
1/3 cup lemon juice
1/3 cup extra virgin olive oil
2 tablespoons fresh cilantro, chopped
4 tablespoons fresh parsley, chopped
4 fresh mint leaves, chopped
1 garlic clove, minced
salt & pepper
1/2 cup red onion, chopped
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup radish, diced
1/2 cup roasted red pepper, chopped
1/2 cup kalamata olive, halved
1/2 cup artichoke heart, sliced
1 cup cannellini beans
1/2 cup ricotta salata

Steps:

Heat water (salted, if you want) in large saucepan to boiling & add quinoa. Cook 15 minutes or until cooked (follow directions on quinoa package, cooking times vary by type of quinoa). Once cooked, fluff & put in large mixing bowl to cool.
Combine lemon juice, olive oil, salt & pepper, herbs & garlic in blender or whisk well in small mixing bowl. Pour this mixture (viniagrette) over quinoa to "marinate.".
If veggies and add-ins aren't prepped yet, chop them while quinoa "marinates." Stir remaining ingredients into quinoa, serve. Can be served warm (fresh), at room temperature or slightly chilled.

Nutrition Facts : Calories 292.8, Fat 15.2, SaturatedFat 2.1, Sodium 263.9, Carbohydrate 32.9, Fiber 6.5, Sugar 2.3, Protein 8.2

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