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- Dish type
- Grain salad
- Quinoa salad
This salad, rich in protein, minerals and vitamins thanks to the red quinoa and abundant raw vegetables, is fine to serve as a main dish or as a side dish for dinner or a picnic. If you don't have red quinoa, regular quinoa can be used.
4 people made this
- 100g red quinoa
- 250ml water
- 1/2 vegetable stock cube, crumbled
- 1 (300g) tin sweetcorn, drained
- 8 large red radishes, trimmed and sliced into rounds
- 8 cherry tomatoes, halved
- 1 stick celery, chopped
- 1/2 red pepper, chopped
- 1 small Romaine lettuce, sliced into 1cm strips
- 1 avocado - peeled, stone removed and cubed
- 1 tablespoon lemon juice
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons rapeseed oil
MethodPrep:18min ›Cook:12min ›Ready in:30min
- Pour the quinoa into a fine sieve and rinse well with plenty of cold water. Stir the quinoa, the 250ml water and the 1/2 crumbled stock cube together in a large saucepan, and cover and cook over low heat until the quinoa swells and the water is absorbed, stirring occasionally, about 12 minutes.
- Pour the quinoa back into the fine sieve, and rinse in cold water to cool. Press lightly with a spoon to remove any excess water.
- Meanwhile, place the sweetcorn, radishes, cherry tomatoes, celery, red pepper and Romaine lettuce into a large salad bowl. Add the avocado on top, and sprinkle the avocado with the lemon juice. Stir in the cooled quinoa.
- Whisk together the mustard, lime juice, honey and oil and pour over the salad, Gently toss the salad to coat with the dressing.
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- 2 teaspoons sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- Freshly ground black pepper
- 4 large carrots, thinly sliced lengthwise
- 1 small red onion, thinly sliced
- 7 tablespoons extra-virgin olive oil
- 1/2 cup walnuts
- 1 cup red quinoa
- 2 cups water
- 2 tablespoons fresh lemon juice
- 5 ounces mixed salad greens
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1/2 cup dried cranberries
- 2 tablespoons chopped flat-leaf parsley
Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 teaspoon each of salt and black pepper. In a medium bowl, toss the carrots with the onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender.
Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.
In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
In a large bowl, whisk 2 tablespoons of the oil with 1 tablespoon of the lemon juice and season with salt and black pepper. Add the salad greens and toss to coat. Spread the greens on a large platter. In the same bowl, whisk the remaining 3 tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest, mustard and 1 teaspoon of the spice mix season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Spoon the quinoa salad on the greens and serve.
Mediterranean Quinoa Salad Recipe Ingredients
Here’s what you’ll need to make this Mediterranean quinoa salad recipe:
- Quinoa, of course! 1 cup dry quinoa yields 3 cups cooked. Find my go-to method for how to cook quinoa here.
- Roasted cherry tomatoes – They add rich savory flavor and yummy chewy texture to this salad. You’ll need to roast them for a couple of hours on low heat, until they shrivel around the edges, so be sure to plan ahead.
- Persian cucumbers – For crunch!
- Red onion – For sharp depth of flavor.
- Feta cheese – I love its creamy texture and tangy flavor in this quinoa salad recipe, but feel free to skip it if you’re vegan.
- Kalamata olives – I’m an olive convert! For years, I avoided olives, but their briny, salty flavor takes this salad to a whole new level.
- Toasted pine nuts and roasted chickpeas – They add protein, nutty flavor, and lots of crunch.
- Arugula and mixed herbs – They make this salad nice and fresh! I like to use a variety of leafy herbs here, such as mint, parsley, oregano, thyme, and/or basil. – Bright, tangy, and flecked with (more) herbs, it ties the whole salad together!
Find the complete recipe with measurements below.
Mexican Quinoa and Chicken Salad
Waterbury Publications, Inc.
Nutrition: 413 calories, 19 g fat (3 g saturated), 375 mg sodium, 9 g fiber, 5 g sugar, 21 g protein
This Mason jar salad only takes around 30 minutes to prepare, and you can keep it in the fridge for up to three days. In this case, the extra time will only make the dish even more flavorful as the lime juice, cilantro, and garlic soak into the chicken and quinoa. Think meal prep, but without the dried-out meat.
Greek Chicken Red Quinoa Salad
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This Greek Chicken Red Quinoa Salad is rich in nutrients, packed with protein and it’s super delicious at only 368 calories per serving.
Red Quinoa is becoming increasingly popular lately but I don’t normally cook with it for one reason.
My husband hates it! So I’ve been scratching my head here trying to figure out how to get him to eat his quinoa, because let’s face it we all know that quinoa is highly rich in nutrients. But no matter how healthy quinoa and how good it may be for you, I just couldn’t convince him to eat it.
Until now! He loves Greek salads, he’ll buy them or make them any chance he gets, so I thought to myself, “Self, what if I combine his favorite Greek salad with quinoa and some chicken and make a Greek chicken red quinoa salad?”. Sometimes I amaze myself. It’s a brilliant idea. The addition of the chicken adds more protein to the dish, thereby turning this into an actual meal than just a side dish.
Now it took me some convincing to actually get him to try this, but here’s the thing. This salad is loaded with so many other goodies, chicken, feta cheese, Kalamata olives, tomatoes, cucumbers, red onion and one simple yet amazingly delicious dressing, you don’t even taste the quinoa.
So whether you love quinoa or not, this salad is so good for you. I could eat this salad for breakfast, lunch and dinner.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Roasted Potato + Red Quinoa Salad
I've really been pushing myself outside of my comfort zones these past few weeks. I had a huge recipe testing day and whipped up some things that I almost never make. Like fennel. And beet noodles. And caramel made from honey. And now it's potatoes.
Potatoes you might be thinking? Who doesn't make potatoes? Well, me. I don't.
It's not that I have anything bad to say about potatoes, they're just not something I ever buy or make at home. I think it's probably because they don't have as much nutrition as sweet potatoes, so that's always my choice. And sweet potatoes are my frickin' jam. So there's that.
But these roasted potatoes? These might be my new jam. Because this red quinoa salad is crazy delicious.
It starts with new potatoes (which, if you're wondering are basically just baby potatoes <– I just figured that out. thanks, Google). Just give them a quick chop so they're a bit more manageable to eat, toss them in some olive oil and season them with herbs, salt and pepper. The throw some sliced garlic on top and give them a good roast until they get golden brown and crispy.
Then there's red quinoa. Which I've been really getting into lately! Loving the crunch that it's adding to my salads.
Finally the dressing. Oh this dressing! (but we'll get to that in a sec)
Okay, so red quinoa isn't always the easiest to find in your local store (I always get mine from Ancient Harvest!). I'd say it's probably the third most common type of quinoa – behind white/golden and rainbow/tri-color – so if you can't find it, feel free to swap in your favorite variety.
Buuuuut, red quinoa is so perfect here.
Since it's a little crunchier than white quinoa, it really stands out in this salad. It gives potatoes some added texture, because once you get past the crispy edges, the potatoes are soft and creamy on the inside. The red quinoa also sops up all the amazing flavors of the dressing.
Here's what we're working with:
- olive oil
- dijon mustard
- apple cider vinegar
- and lemon
Mixed together and it's basically the best thing ever. I found myself taking taste after taste directly from the bowl. And now I pretty much want pour it on everything.
But it's perfect for this salad. The shallots bring a faint sweetness but also a crisp bite, while the capers are briny and salty, the oil makes it rich and smooth, the dijon is a bit tangy, and the vinegar and lemon brighten the whole thing up. The perfect balance.
Yep, this is one for the recipe books my friends. And you should totally save it for later too because this would make an awesome side dish for Thanksgiving!
Bring broth or water with garlic to a boil. Add quinoa and cover and simmer low about 10 to 15 minutes or until liquid has been absorbed, Remove from heat and keep pot covered another 10 minutes.
Quinoa should be soft with a translucent color and a white germ ring around the edges of the grain. Usually Quinoa is cooked with ratio one part Quinoa to 2 parts liquid resulting in 4 to 6 servings. Use cooked quinoa as a side dish, salad, stuffing, filling for tomatoes or vegetables or as a patty which can be sauteed or baked.
For this salad: cool completely or use warm. Mix with remaining ingredients and adjust seasoning to taste. Chill or serve warm or room temperature. The color and taste of red Quinoa lends itself nicely as an accompaniment to meat and poultry dishes as well as vegetarian entrees.
I thought this was a delicious salad! I agree with a previous review that you should follow the bag instructions for your quinoa. I also like to toast the quinoa in a little olive oil before adding the water. I didn't use any zucchini (only yellow squash). I added some radicchio for additional color. I probably went a little heavy on the basil and parsley, but that's just my personal preference. It's easy enough to make ahead of time and add the dressing before serving -- a great weeknight meal! We had fish with this salad, but would be excellent with some roasted chicken, too.
I made this delicious recipe as our main course yesterday. Because we had some beautiful fresh corn and cherry tomatoes, I added them to the salad with great results. The walnuts didn't seem to fit after my additions, however, and I might leave them out in the future.
Made this to accompany the grilled scallops featured as a summer meal. This salad was terrific! Never used Zucchini in this way before. Love the walnuts and the dressing. Another keeper!
The veggies in vinaigrette were delicious, but the walnut and parsley additions did not work for me. My tummy still churns at the thought of it. I normally love walnuts so I'm not sure why I had such a visceral reaction. I will not make this again.
Whatever you do, DO NOT listen to the 4 cups of water for the quinoa listed in this recipe. Follow the bags instructions. The quinoa came out super mushy and totally unappealing looking. There was really no way to drain out all the excess water. I had to throw it away and start the quinoa over. It was tasty once the quinoa was cooked properly.
Delicious. Husband liked it, too kids wouldn't try it. Trying to give it 4 forks but the system won't let me. Used pecans. Didn't use parmesan (allergic). Will definitely make it again!
I've made this a half dozen times and everyone thinks I'm a genius. I dehydrate the squash ahead of time and let it sit in the refrigerator for several hours or even overnight so that its really dry. A mandolin is very helpful but watch your hands.
Made it with white Quinoa and Zucchini - replaced the sherry vinegar with double the amount of white balsamico. Great Basic dressing though already.
Polshnieder, I think you are not understanding the recipe. You sprinkle 2 teaspoons salt on the squash and then rinse it off. Please try this recipe as written. It is very good and well received.
I was going to make this, but 2 teaspoons salt plus more for seasoning? this is" detoxing?' uh, no.
I am pleasantly surprised at how good this dish is. I added a couple of cloves of roasted garlic to the dressing and grilled chicken to make it a meal. Delicious!
this quinoa salad is so good. One of my favorite summer salads.
I also doubled the quinoa. Actually, I doubled the zucchini too come to think of it so the proportions remained the same. That didn't bother me at all. I totally forgot about the parmesan. I think it would have made it better. Finally, I also put a lot less olive oil. Loved the walnuts! In all, we enjoyed the salad quite a bit, although I only give 4 forks to wow factor recipes. This was a good solid one that I will make again no doubt.
We enjoyed this salad. I followed some of the advice below. Double the quinoa - will do again. Double the dressing - will not do again way too much dressing. So glad I have a mandoline. A perfect tool for recipes like this.
i've made this several times this summer - so delicious! i follow the recipe exactly.
Love this salad! It tastes so light but is quite filling. I've made it twice already and will make it again!
Loved this! I did everything as written except douled the quinoa and dressing. I didn't weigh the zucchini and probably used more than a lb too. Delicious paired with the ceviche verde here and perfect finished with a homemade mango sorbet!
Haven't made it yet but I am the only one who sees the squash in ribbons not slices? Certainly makes for a prettier presentation
Just made this last night, cause I happened to have everything on hand. Made as written except used 1 Cup quinoa, which I would definitely recommend. It was wonderful, easy, people loved, will make much this summer. Also I used my usual method of cooking quinoa instead, which is 1 Cup quinoa, toasted in a little oil in pan, then 2 cups water or broth, cook covered 20 minutes, then let sit and then fluff. This method might work, but you have to drain, an extra step.
This salad was good. But there are better salads out there.
Considering that I don't like summer squash - but we eat it all summer because it's cheap and healthy - and I rarely enjoy quinoa, and walnuts aren't my favorite nut -- this came together into a really delicious dish. Salting the squash instead of cooking it gave it a nice texture and eliminated the harsh flavor of raw zucchini. I followed the recipe as written except that I tripled the quinoa to make it more of a main course and less a salad. I probably doubled the parsley, but there was enough dressing even with all that quinoa.
Excellent - brought it along, fully dressed but for the shaved cheese in a separate container - to a picnic lunch in a winery.Wonderful and full flavored! The salting of the summer squash method makes the veggies softer and more palatable than raw. Don't skip this step. However, I found that no more salt was needed because of the salt absorbed, so add more only to taste if at all! Didnt have Sherry vinegar so used raspberry and it was just as good I believe. Also omitted the walnuts because other courses needed them and it would've been too much. Fine without.Great summer dish served cold or room temp and lovely picnic fare.
Just lovely! I've made it a few times now. Yellow or crook-neck squash easily substitutes when Summer Squash not available. Red Quinoa add lovely color, but tastes just as good with regular. A definite keeper!
My guests and I were totally surprised at this recipe. I figured it would be good, but this was outstanding. I followed the directions exactly except that I used about 3/4 cup raw quinoa and kept everything else exactly the same. There was just about a 1/2 serving left after feeding 4 adults. Will definitely keep this in my weekly recipe rotation!
Beautiful and keeps for a couple of days in the refrigerator. We had some gorgeous fresh corn and added the kernels from two cobs to this lovely salad.
Asparagus and Red Quinoa Salad
Toss cooked red quinoa with olive oil, lemon juice, sliced raw asparagus and radishes, cilantro leaves, and toasted walnuts season with salt and pepper.
How would you rate Asparagus and Red Quinoa Salad?
Where is the recipe for asparagus and red quinoa? I've spent 15 minutes trying to find it!
from NYC living in West Michigan
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Whole Food’s California Quinoa Salad
Have you ever tried Whole Food’s California Quinoa Salad? I’ve tried it a few times and I finally got around to make it at home. And to my surprise, the homemade version is so much better.
Now I love copycat recipes because you gain full control of what’s in your dish, and you can cherry pick some of the ingredients to your preferences. So for me, I added extra mangos and extra coconut because the tropical twist in this is just amazing!
There’s also tons of other fun goodies in this salad – from the raisins to the edamame and the tangy balsamic-lime dressing. Yes, it’s definitely a party flavor with every bite!
Plus, this is incredibly healthy and nutritious, and certainly bikini-friendly. You can’t beat that!