Best Quinoa Summer Salad Recipes

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QUINOA SUMMER SALAD WITH FETA



Quinoa Summer Salad with Feta image

This a great healthy side dish or a quick lunch, if you have more than one serving.

Provided by Elizabeth

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 cups water
1 cup quinoa
1 (4 ounce) package feta cheese, crumbled
1 small cucumber, thinly sliced
1 roma (plum) tomato, diced
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
  • Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g

QUINOA, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES



Quinoa, Couscous, and Farro Salad with Summer Vegetables image

This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.

Provided by Chrissy Gaynor

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h50m

Yield 8

Number Of Ingredients 12

6 ½ cups water, divided
1 cup red quinoa
1 cup pearl (Israeli) couscous
1 cup farro
1 cucumber, seeded and chopped
½ red onion, chopped
1 orange bell pepper, seeded and chopped
1 yellow squash, seeded and chopped
½ cup extra-virgin olive oil
1 lemon, juiced
½ teaspoon kosher salt
1 (6 ounce) container crumbled feta cheese

Steps:

  • Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
  • Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
  • Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
  • Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 50.3 g, Cholesterol 18.9 mg, Fat 20.9 g, Fiber 3.8 g, Protein 11.6 g, SaturatedFat 5.2 g, Sodium 369.7 mg, Sugar 2 g

SUMMER FRUIT QUINOA SALAD RECIPE BY TASTY



Summer Fruit Quinoa Salad Recipe by Tasty image

Here's what you need: water, orange juice, quinoa, strawberry, blueberry, mango, fresh basil, lime juice, honey

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 9

1 cup water
1 ½ cups orange juice
1 cup quinoa
strawberry
blueberry
mango, cubed
fresh basil, chopped, for garnish
½ cup lime juice
1 tablespoon honey

Steps:

  • In a small saucepan bring water and orange juice to a boil then add quinoa, cover and simmer for 12-15 minutes.
  • Add quinoa to a bowl. Top with strawberries, blueberries, and mangoes.
  • In a small bowl, mix lime juice, and honey. Drizzle dressing over the quinoa and mix.
  • Top with basil.
  • Enjoy!

Nutrition Facts : Calories 418 calories, Carbohydrate 83 grams, Fat 5 grams, Fiber 7 grams, Protein 12 grams, Sugar 21 grams

QUINOA SUMMER SALAD



Quinoa Summer Salad image

If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.

Provided by Laura Violet

Categories     Salad     Grains     Quinoa Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

4 cups water
1 cup white quinoa
1 cup red quinoa
1 ½ large red onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 teaspoon sea salt
12 grinds black pepper from a grinder
¼ cup olive oil
2 limes, juiced
2 tablespoons chopped fresh cilantro

Steps:

  • Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
  • Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
  • Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.9 g, Fat 9.5 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 235.6 mg, Sugar 2.3 g

SUMMER-FRESH QUINOA SALAD



Summer-Fresh Quinoa Salad image

"This light and refreshing salad is easy to prepare and perfect for hot summer days. I often add zucchini or summer squash and use fresh tomatoes instead of sun-dried." Liz Gadbois - Woodville, WI

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14 servings.

Number Of Ingredients 8

2 cups quinoa, rinsed
1 cup boiling water
1/2 cup sun-dried tomatoes (not packed in oil)
1 medium cucumber, peeled, seeded and chopped
1 each medium green, sweet red and yellow peppers, chopped
6 green onions, thinly sliced
1 package (4 ounces) crumbled garlic and herb feta cheese
1/2 cup reduced-fat sun-dried tomato salad dressing, divided

Steps:

  • Cook quinoa according to package directions. Transfer to a large bowl; cool completely. , In a small bowl, combine water and tomatoes; let stand for 5 minutes. Drain and chop tomatoes; add to quinoa. Stir in the cucumber, peppers, onions, cheese and 1/4 cup salad dressing., Cover and refrigerate for 2 hours. Just before serving, stir in remaining salad dressing.

Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 248mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SUMMER QUINOA-TOMATO SALAD



Summer Quinoa-Tomato Salad image

The fresh flavors of summer come together in this hearty and delicious vegetarian salad made with quinoa, tomatoes and red onion.

Provided by By Arlene Cummings

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 11

2 cups cooked quinoa
2 large tomatoes, quartered, cut into cubes
1/4 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Dash sugar
Grated Parmesan cheese

Steps:

  • Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
  • Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
  • Before serving, sprinkle with cheese.

Nutrition Facts : ServingSize 1 Serving

SUMMER QUINOA SALAD



Summer Quinoa Salad image

Loaded with fresh veggies and dressed with an olive oil-lime juice vinaigrette, this easy, summery dish makes a perfect light meal or a side dish to your favorite grilled entrée.

Provided by Target Test Kitchen

Categories     Trusted Brands: Recipes and Tips     Target Test Kitchen

Time 45m

Yield 8

Number Of Ingredients 15

1 cup Simply Balanced™ Quinoa
1 ½ cups water
½ teaspoon salt
1 (13.4 ounce) package Simply Balanced™ Organic Black Beans, rinsed and drained
1 (12 ounce) package sweet cocktail tomatoes, chopped
1 cup packed, coarsely chopped spinach, stems removed
½ cup sliced black olives
1 avocado, chopped
½ cup thinly sliced mini peppers
¼ cup olive oil
2 tablespoons lime juice
¼ cup finely chopped onion
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Combine quinoa, water and 1/2 teaspoon salt in medium saucepan. Heat to boiling. Reduce heat and cover. Simmer 12 to 15 minutes until water is absorbed. Remove from heat; cool slightly.
  • Meanwhile, whisk dressing ingredients in small bowl. Toss quinoa and remaining salad ingredients in large bowl. Toss with dressing. Serve at room temperature or refrigerate until ready to serve.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 26.9 g, Fat 13.2 g, Fiber 8.1 g, Protein 8.5 g, SaturatedFat 1.8 g, Sodium 419.9 mg, Sugar 1.6 g

SUMMER FRUIT QUINOA SALAD



Summer fruit quinoa salad image

Jazz up this good-for-you grain with some stone fruits like apricots, peaches and nectarines- add a little mint and parsley for colour and flavour

Provided by Good Food team

Categories     Side dish

Time 35m

Number Of Ingredients 7

100g quinoa
3 peaches or nectarines, or 6 apricots, diced
50g toasted hazelnut , roughly chopped
handful mint , roughly chopped
handful parsley , roughly chopped
2 tbsp olive oil
zest and juice 1 lemon

Steps:

  • Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.
  • Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.
  • Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.

Nutrition Facts : Calories 236 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein

SUMMER SQUASH AND RED QUINOA SALAD WITH WALNUTS



Summer Squash and Red Quinoa Salad with Walnuts image

Provided by Soa Davies

Categories     Salad     Nut     Side     Vegetarian     Quick & Easy     High Fiber     Parmesan     Tree Nut     Walnut     Quinoa     Squash     Summer     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn

Steps:

  • Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12-15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
  • Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
  • Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.

QUINOA SPRING & SUMMER SALAD (GLUTEN FREE)



Quinoa Spring & Summer Salad (Gluten Free) image

Found this in Alive's July 2010 magazine. They called it a spring salad, but it screams summer to me when I can (hopefully) pick fresh cukes, peas, peppers and onions from the garden or local farmers market. I'm always looking for ways to use quinoa, have tried this using red quinoa for something different. It worked well except that I find the red quinoa is easy to overcook, so keep an eye on it. Pair this with Recipe #431876, or another simple dressing. This calls for 3 cups of cooked quinoa, which is easily done, I use Jubes' Recipe #235534. Be sure to rinse your quinoa really well to remove its bitter outer layer. It makes a pretty big bowl full which I think would serve 8 easily as a side dish. I found that the dressing more or less disappears if you leave it too long so I suggest not tossing it until you're ready to eat. And if you're only using half the batch, just toss half. The quinoa part keeps well but after a day in the fridge I could barely detect the dressing.

Provided by magpie diner

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup peas (fresh, or frozen plus 2 cups boiling water)
3 cups cooked quinoa, cooled
1 cup red bell pepper, diced
1/4 cup green onion, thinly sliced (spring onions)
1/2 cup cucumber, seeded and diced
1/4 cup green pistachios, shelled
1/4 cup hempseed nuts, shelled
3 tablespoons fresh parsley, chopped (or sub cilantro or basil or..?)
1/4 teaspoon sea salt

Steps:

  • If using frozen peas: In a bowl soak the peas in the boiling water, set aside until they have warmed through. Drain and pat dry.
  • In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876). Toss well.
  • Serve immediately or refrigerate until you're ready to serve.

Nutrition Facts : Calories 195.9, Fat 7.2, SaturatedFat 0.7, Sodium 144.9, Carbohydrate 26.9, Fiber 5.1, Sugar 2.8, Protein 7.2

SUMMER QUINOA AND VEGGIES SALAD WITH HONEY-SHALLOT VINAIGRETTE



SUMMER QUINOA AND VEGGIES SALAD WITH HONEY-SHALLOT VINAIGRETTE image

Categories     Salad     Side     Kosher

Number Of Ingredients 18

Honey-shallot vinaigrette:
½ c. freshly squeezed lemon juice
½ c. rice vinegar
2 T. honey
½ c. minced shallots
¼ tsp. kosher salt
freshly ground black pepper, to taste
2/3 c. olive oil
for the salad:
1 c. uncooked red quinoa
2 c. chopped English cucumber
2 c. halved grape tomatoes
1 medium yellow bell pepper, chopped
raw kernels cut from 2 large ears of sweet corn
3 green onions, chopped
¼ c. fresh chopped parsley
¼ c. fresh chopped mint
1 bag Dole® Spring Mix and Baby Spinach Blend (or your own favorite Dole greens)

Steps:

  • for the honey-shallot vinaigrette: In a small bowl or medium sized canning jar, combine lemon juice, rice vinegar, honey, shallots, salt, and pepper. Let sit while preparing the rest of the salad. When ready to incorporate into the salad, add the olive oil to the vinaigrette mixture. Cover and shake to combine. for the salad: Prepare quinoa according to package directions. Allow quinoa to cool completely. In a large bowl, fold together cooked and cooled quinoa, cucumber, tomatoes, bell pepper, sweet corn, green onions. Drizzle about ¾ cup of the honey-shallot vinaigrett over the salad mixture and fold to combine. Then fold in the parsley and mint. On a medium to large platter or plate, place a layer of the Spring Mix and Baby Spinach Blend. Spoon salad mixture over the greens, leaving a border of greens around the edge of the platter. Sprinkle with additional black pepper and freshly cut parsley and mint if desired.

SUMMER QUINOA SALAD



Summer Quinoa Salad image

My son has celiac disease & one of his favorite summer foods is pasta salad. So, I've tweaked one of my favorite pasta salad recipes, so he can enjoy it too. The beauty of this recipe is its infinite possibilities. I never make it the same way twice. In this recipe, I've listed all of the add-ins I've used (never all at once), but feel free to make it your own. Many non-GF friends have asked for the recipe, so here it is...

Provided by gemini jodi

Categories     Grains

Time 45m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 18

1 cup quinoa
2 cups water
1/3 cup lemon juice
1/3 cup extra virgin olive oil
2 tablespoons fresh cilantro, chopped
4 tablespoons fresh parsley, chopped
4 fresh mint leaves, chopped
1 garlic clove, minced
salt & pepper
1/2 cup red onion, chopped
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup radish, diced
1/2 cup roasted red pepper, chopped
1/2 cup kalamata olive, halved
1/2 cup artichoke heart, sliced
1 cup cannellini beans
1/2 cup ricotta salata

Steps:

  • Heat water (salted, if you want) in large saucepan to boiling & add quinoa. Cook 15 minutes or until cooked (follow directions on quinoa package, cooking times vary by type of quinoa). Once cooked, fluff & put in large mixing bowl to cool.
  • Combine lemon juice, olive oil, salt & pepper, herbs & garlic in blender or whisk well in small mixing bowl. Pour this mixture (viniagrette) over quinoa to "marinate.".
  • If veggies and add-ins aren't prepped yet, chop them while quinoa "marinates." Stir remaining ingredients into quinoa, serve. Can be served warm (fresh), at room temperature or slightly chilled.

Nutrition Facts : Calories 292.8, Fat 15.2, SaturatedFat 2.1, Sodium 263.9, Carbohydrate 32.9, Fiber 6.5, Sugar 2.3, Protein 8.2

SUMMER SMOKED HAM AND QUINOA SALAD



Summer Smoked Ham and Quinoa Salad image

What makes this ham salad so summery? We think it's the cucumbers, cilantro and bell peppers. (Seriously, try a bite-it's like a summer garden stroll!)

Provided by My Food and Family

Categories     Home

Time 45m

Yield Serves eight to ten people

Number Of Ingredients 8

1 cup quinoa
1 large tomato (or four or five Campari or an equivalent number of Cherry tomatoes), diced
1 cucumber, peeled, seeds scooped out, and diced
3 scallions, diced
1 red pepper, diced
3 tablespoons chopped fresh cilantro, or to taste (about a half or quarter of a bunch, depending on how large the bunch may be)
1 pkg. OSCAR MAYER Smoked Ham, about nine ounces
KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil for dressing

Steps:

  • RINSE the quinoa well, at least three times.
  • COOK the quinoa, covered, in two cups of water, as if you were cooking rice (in other words, bring to a boil, reduce to a simmer, and until all liquid is gone, about 20 minutes).
  • While the quinoa is cooking, rinse, peel, and dice the other vegetables.
  • In a large frying pan, without any oil or fat, sauté the slices of ham one or two at a time (depending on how large your pan is; you want them to lay flat and become brown and crispy).
  • After all the ham is frizzled, stack the slices on a cutting board and dice the ham.
  • When the quinoa is cooked, place it in a large bowl to cool, and add the diced ingredients and toss.
  • Dress with olive oil and vinegar, and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SUMMER SQUASH AND RED QUINOA SALAD WITH WALNUTS RECIPE | EPICURIOUS.COM



Summer Squash and Red Quinoa Salad with Walnuts Recipe | Epicurious.com image

For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.

Provided by Susan Miller

Categories     Salads

Time 20m

Number Of Ingredients 12

1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn

Steps:

  • 1. Bring quinoa and 4 cups water to a boil in a medium saucepan.
  • 2. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, saucepan.
  • 3. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.
  • 4. Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat.
  • 5. Let sit until slightly wilted, about 15 minutes.
  • 6. Rinse under cold water and drain well. Pat dry with paper towels.
  • 7. Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil.
  • 8. Season dressing with salt and pepper.
  • 9. Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
  • 10. Per serving: 350 calories, 29 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit

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