Best Quinoa And Cucumber Salad Recipes

QUINOA, CUCUMBER, TOMATO AND FETA SALAD RECIPE - (4.1/5)

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes. Tip: Do not overcook. Chill in the refrigerator to cool. In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta. Gently toss in the cooled quinoa; do not over mix or stir. Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste. Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.

QUINOA AND CUCUMBER SALAD

Steps:

• Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
• Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

SPICY QUINOA, CUCUMBER AND TOMATO SALAD

Steps:

• 1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal. 2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels. 3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA

Steps:

• 1Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty). 2Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top. 3Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.

TOMATO, CUCUMBER AND QUINOA SALAD

Steps:

• Cook 1/2 cup quinoa according to package, let cool. In large bowl, whisk together 3 tablespoons olive oil and 2 tablespoons sherry vinegar (or red wine vinegar); season with salt and pepper. Add the quinoa, 1/2 pound cut up tomatoes, 1/2 sliced English cucumber and 4 cups baby arugula and toss to combine; season with salt and pepper.

MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA

Steps:

• Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty).
• Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top.
• Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.

BLUEBERRY AND CUCUMBER QUINOA SALAD

Steps:

• In a large bowl, combine the quinoa, cucumber, lemon juice and salt and pepper. On a plate, arrange the fresh spinach leaves, quinoa mixture and top with fresh blueberries. (Serve with grilled chicken or lean fish for a complete meal.) Nutrition Facts Serving Size Recipe serves 1 Amount per serving Calories 289 Total Fat33.9g Total Carbs16.4g Protein5.5g

QUINOA AND CUCUMBER SALAD

Steps:

• In a med saucepan, bring quinoa and 1 cup salted water to a boil.
• Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Transfer to a med bowl, and cool to room temperature.
• To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
• This can be served both room temp or chilled.

QUINOA, CUCUMBER AND CURRANT SALAD

Steps:

• Rinse quinoa well under running water and drain.
• Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
• Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl.
• When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.

QUINOA SALAD WITH CUCUMBER AND ROASTED RED PEPPERS

Steps:

• 1. COOK QUINOA: Place quinoa in a fine mesh strainer, and rinse thoroughly under cool running water for 1 full minute. Place in a small pan along with the broth, and crushed or halved (width wise) garlic cloves. Bring to a boil, turn down to low and cover tightly and simmer for 15 minutes. Remove lid and allow to sit for 5 minutes. Turn out into a bowl, allowing to cool. Stir through the quinoa, and remove the garlic.
• 2. While the quinoa steams, PREPARE THE VEGETABLES: Cut the cucumber lengthwise in half and use a spoon to remove the seeds. Cut into 1/4's lengthwise and then cut into thin strips. Cut onions into 1/4" dice. Cut roasted red pepper into 1/4" dice. Place all the veg in a bowl large enough to hold the salad.
• 3. MAKE THE VINAIGRETTE: Use a clean small jar with lid to shake, or a small bowl with a whisk. Add dijon mustard, vinegar, agave, oil, salt and pepper. Shake or whisk to combine.
• 4. Pour vinaigrette over the veggies and allow to marinate 15-30 minutes. Then add the the quinoa, stirring to combine. Chill thoroughly before serving.

QUINOA SALAD WITH EDAMAME, CUCUMBER AND AVOCADO

Steps:

• 1. First, rinse the quinoa. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Set aside to cool. 2. While the quinoa is cooling, make the dressing. In a small bowl, whisk together the rice wine vinegar, Tamari, sesame oil, lime juice, and fresh ginger. 3. In a large bowl, combine quinoa, edamame, avocado, green onions, and cilantro. Gently stir. Pour the dressing over the quinoa salad and stir to combine. Season with salt and black pepper, to taste. Serve at room temperature or chilled.

QUINOA AND CUCUMBER SALAD

Steps:

• Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
• Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.