Best Quinoa Power Salad Recipes

Avocado Quinoa Power Salad Recipe by Tasty image

Provided by Chris Salicrup

Categories Dinner

Yield 6 servings

Number Of Ingredients 10

2 cups water
salt, to taste
1 cup quinoa, rinsed
2 cups fresh spinach, roughly chopped
1 large cucumber, diced
4 roma tomatoes, diced
2 ripe avocados, pits removed and diced
1 lemon, juiced
4 tablespoons extra virgin olive oil
pepper, to taste

Steps:

In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
Refrigerate the quinoa for 20 minutes.
Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
Add the lemon juice, olive oil, salt, and pepper, and mix well.
Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 7 grams, Protein 6 grams, Sugar 4 grams

Quinoa Power Salad image

Provided by Michael Symon : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/2 cup walnut halves
1 cup quinoa, rinsed
Kosher salt and freshly ground black pepper
1/2 cup dried cherries
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon raw honey
1 small red onion, halved and thinly sliced
3 cups finely sliced kale leaves and tender stems
3 cups finely sliced baby spinach
1 garlic clove, minced

Steps:

Preheat the oven to 350 degrees F.
Arrange the walnuts on a sheet pan and cook until aromatic and lightly toasted, about 8 minutes. Set aside.
In a medium saucepan, combine 2 cups waters, the quinoa, and a pinch of salt. Bring to a boil over high heat and then reduce the heat to low to maintain a gentle simmer. Cook, partially covered, until the quinoa pops open and becomes tender, about 15 minutes. Remove from the heat, sprinkle the dried cherries on top of the quinoa, cover, and set aside while you make the vinaigrette.
Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, and honey. Season with a pinch of salt and a twist of black pepper. Add the onion, toss to combine, and set aside for 5 minutes.
Add the quinoa, kale, spinach, and garlic to the dressing and toss to combine. Taste and adjust for seasoning, adding salt and pepper as needed.