Best Colorful Quinoa Salad Recipes
COLORFUL QUINOA SALAD
My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. -Catherine Turnbull, Burlington, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
COLORFUL QUINOA SALAD
Add some color and great flavors to your meal with Colorful Quinoa Salad from My Food and Family! This quinoa salad includes red peppers, corn and more.
Provided by My Food and Family
Categories Superfood Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Bring quinoa and broth to boil in medium saucepan; cover. Simmer on low heat 15 min. or until quinoa is tender and broth is absorbed; spoon into medium bowl. Cool.
- Add remaining ingredients just before serving; mix lightly.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g
COLORFUL QUINOA SALAD
Number Of Ingredients 14
Steps:
- Cook the 1 cup quinoa in 2 cups water for about 20 minutes, until softened. Drain off any excess liquid and cool.
- Put the chopped kale and/or spinach in a bowl and drizzle with the 1 Tablespoon olive oil. Massage the oil into the leaves with your hands until covered.
- Chop the apple, skin on, and put it in a bowl with 1 cup water and 1 teaspoon lemon juice for 5 minutes, to keep apple from turning brown. Drain water off after the 5 minutes. Peel and chop the sweet potato and add the apple and sweet potato to the bowl of kale. Add the chia seeds if using, pecans and cranberries and toss gently. Add the cooked quinoa and again toss gently.
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