Best Spicy Quinoa Salad With Broccoli Cilantro And Lime Recipes

ZESTY QUINOA SALAD

Zesty Quinoa Salad image

This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!

Provided by scrumdiddly

Categories Salad Grains Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup quinoa
2 cups water
¼ cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon red pepper flakes, or more to taste
1 ½ cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 33.8 g, Fat 11.5 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 674.5 mg, Sugar 1.7 g

SPICY QUINOA SALAD WITH BROCCOLI, CILANTRO AND LIME

Spicy Quinoa Salad With Broccoli, Cilantro and Lime image

The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein - though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional - make this salad whether or not you have the lentils.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups cooked quinoa
1 1/2 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets
1/2 cup chopped cilantro
1 to 2 tablespoons toasted pumpkin seeds (to taste)
1 1/2 to 2 teaspoons minced serrano or jalapeño chili (to taste)
1/4 cup split red lentils, soaked for 2 hours or longer and drained (optional)
1 ounce crumbled feta cheese (1/4 cup)
Freshly ground pepper
3 tablespoons fresh lime juice
Salt to taste
1 garlic clove, minced or pureed
6 tablespoons extra-virgin olive oil
2 hard-boiled eggs
1 avocado, sliced

Steps:

In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.
In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 27 grams, Carbohydrate 33 grams, Fat 36 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 607 milligrams, Sugar 2 grams, TransFat 0 grams