quinoa salad recipes

Healthy, delicious and tasty – my Sweet Potato Quinoa Salad is a great side-dish or light, meat-free meal. It’s fresh, nourishing, perfect for all occasions and can be made ahead of time.

Sweet Potato Quinoa Salad

(175 g) quinoa

(500 ml) water -

(about 500 g) sweet potato

spring onions/scallions

olive oil (See Note 3)

fresh parsley, finely chopped (See Note 4)

pine nuts/pinoli (See Note 5)

sea salt and black pepper

tsp lemon zest (See Note 6)

tsp extra virgin olive oil

maple syrup

Pre-heat your oven to 200 Degrees C (390 F).Peel and rinse the sweet potato, carefully slice it in half lengthways then chop into half-moon shapes about 1 ½ cm/ ½ inch thick.

Line a sheet pan with baking paper and put the sweet potato on the tray. Toss it in oil and season with salt and pepper. Spread it out so the slices are not overlapping. Roast in the oven for approximately 35-40 minutes or until the sweet potato is just cooked.Remove once cooked and set aside.

Put the quinoa in a fine-meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well - See Note 1.

Pour 2 cups of water into a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender. When they’re cooked you will notice they have little curly “tails”.(Or follow directions on the packet)

Remove from the heat, place a clean tea towel or 3 layers of paper towel over the saucepan, place the lid back on and stand 5 minutes. The tea towel/paper towel will absorb excess moisture. Fluff the quinoa with a fork then turn it into a bowl and allow to cool.

Mix your dressing up and set aside - check you are happy with the balance of flavours and adjust accordingly.Finely chop the spring onion and parsley.

Add all of the ingredients to the bowl, and toss.Serve in a salad bowl or on a platter - See Notes 7 and 8.

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This cold Quinoa Vegetable Salad is a healthy, refreshing salad packed with fresh vegetables and quinoa. It’s perfect for the summertime and you can easily use up all those extra vegetable in the refrigerator.  

Quinoa Vegetable Salad

quinoa (appx 3 cup prepared)

cherry tomatoes, roasted

red bell pepper

yellow bell pepper

red onions

English cucumbers

parsley

avocado (see notes).

olive oil

lemon juice

white vinegar

salt

pepper

Cook the quinoa

Cook the quinoa according to package directions. Fluff and set aside to cool.

Roast the tomatoes

(optional) Heat oven to 400°F. Roast whole or sliced. Combine tomatoes with 1 tablespoon olive oil, sprinkle with a little salt and pepper. Roast for 15-20 minutes, stirring occasionally. Cool completely.

Chop the veggies

Diced the vegetables: bell peppers, red onion, cucumbers, parsley.

Prepare the dressing

Combine all ingredients in a small dish and stir to combine.

Toss the salad

Combine the cooled quinoa and combine together with the vegetables and then pour the dressing and toss to combine. Keep stored in the refrigerator in an airtight container.

fabulous recipe! I added grilled chicken to it and it was amazing! such a great combo of flavors!

Excellent cold salad that my husband, adult grandson, and I enjoyed on the park lawn before an outdoor concert. The avocado was the star ingredient. Dressing was perfect.  I will make this again soon.

The perfect Southwest Quinoa Salad for any occasion – meal prep, lunch, dinner, cookout sides, you name it. Tossed in a cilantro chili lime dressing for a delicious flavor boost. This recipe is gluten-free, vegan and packed with goodness.

Southwest Quinoa Salad

quinoa

water or vegetable broth

red bell pepper, chopped

orange bell pepper, chopped

red onion

cilantro

avocado

cilantro leaves

extra virgin olive oil or avocado oil

limes

garlic clove,

tsp chili powder

tsp cumin

onion powder

tsp salt

Cook quinoa: place 1 cup rinsed quinoa with 2 cups water or broth in medium pot; bring to boil then cover and simmer for about 15 minutes, or until water is absorbed. Remove from heat once cooked, fluff with fork and transfer to large bowl to cool.

Meanwhile prepare the veggies: drain black beans, corn, chop bell peppers, dice onion and chop fresh cilantro.

Add veggies to bowl with quinoa and gently toss together

Make the dressing: add all dressing ingredients in medium bowl or blend in small food processor (I used the Nutri Bullet.)

Combine dressing and salad bowl: Create a well in the center of salad bowl and pour half of dressing into bottom of bowl. Stir gently and then add remaining dressing, tossing again to combine.

Serve salad over bed of salad greens and top with avocado if desired. Enjoy!

I loved this recipe! 
I cooked the quinoa in vegetable broth, added 2  fresh diced  Roma tomatoes, one seeded and finely chopped jalapeño. 
I only used 1 1/2  limes in the dressing, and added a packet of Chi Chi’s restaurante style seasoning mix.

This recipe is just what i needed to transition into spring and summer themed meal prep! The cilantro lime dressing really brings the whole thing together. I added rotisserie chicken for a protein packed lunch meal prep!

We had this on a hiking picnic. Was perfect, but didn’t add the avocado just so that it would transport well.

I made this last night and everyone loved it.  Some of us are vegetarians and it worked well as a main meal for those who didn't eat the grilled chicken.  I am eating leftovers now for lunch sprinkled with some feta, which is a nice addition.  Will definitely be making this again!  Thank you!

One of the BEST bowl recipes we’ve ever had! Even the kids said to keep this recipe! We added chopped up grilled chicken thighs for added protein.

Holy cow, this is delicious! I prepared it for a family gathering for tomorrow, and I want to eat all of it tonight. Love it!

This recipe is delicious!  Even my meat loving husband likes it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1563214486/v3qibu9byn0rhowc8dcm.mp4

The perfect Southwest Quinoa Salad for any occasion – meal prep, lunch, dinner, cookout sides, you name it. Made with quinoa, black beans, corn, bell peppers and red onion. Tossed in a cilantro chili lime dressing for a delicious flavor boost. This recipe is gluten-free, vegan and packed with goodness.

Everyone always loves this Thai Quinoa Salad recipe that perfectly balances fresh, crunchy vegetables and quinoa, drizzled with a delicious peanut sauce.

Thai Quinoa Salad

quinoa (, uncooked)

red cabbage (, shredded)

red bell pepper (, diced)

red onion (, chopped)

carrots (, shredded)

edamame (, shelled)

cilantro (, chopped)

green onions (, chopped)

cashews (, halves)

peanut butter (, crunchy or smooth)

ginger

Tablespoons low-sodium soy sauce

Tablespoon honey

Tablespoon red wine vinegar

sesame oil

Sriracha hot sauce

(if necessary)

Cook quinoa according to package directions. You should have a little over 2 cups of quinoa.

Make sauce: Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20. Stir until smooth. Add in ginger, soy sauce, vinegar, sesame oil, olive oil and sriracha and stir until smooth and creamy. If necessary, thin the dressing by adding a little more olive oil or some water. Taste and add more hot sauce, if desired. Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.

Combine veggies: In a large bowl combine the red pepper, onion, cabbage, carrots, edamame, and cilantro. 

Add quinoa and as much of the remaining dressing as you&#39;d like, to taste. Add cashews and garnish with green onions. Enjoy.

https://content.jwplatform.com/videos/2awDrbuK.mp4

Top 4 quinoa salad recipes recipes from across the web

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Sweet Potato Quinoa Salad

Quinoa Vegetable Salad

Southwest Quinoa Salad

Thai Quinoa Salad

Top 4 quinoa salad recipes recipes from across the web

The most viewed quinoa salad recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Quinoa Salad

Quinoa Vegetable Salad

Southwest Quinoa Salad

Thai Quinoa Salad

The most viewed quinoa salad recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine