Best Summer Quinoa And Veggies Salad With Honey Shallot Vinaigrette Recipes

QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE

Quinoa Veggie Salad with Zesty Vinaigrette image

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

Provided by Randy Finger

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

Ingredients

4 cups quinoa
4 cups water
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1 green bell pepper, chopped
½ red onion, chopped
2 tomatoes, chopped
1 (15 ounce) can black olives, chopped

Steps:

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g

SUMMER QUINOA SALAD

Summer Quinoa Salad image

Categories Salads

Time 20m

Number Of Ingredients 12

Ingredients

2 cups cooked and cooled quinoa
1 cup chopped Persian or English cucumber
1 cup chopped cherry tomatoes
1 cup canned chickpeas, rinsed and drained
3/4 cup corn, fresh or frozen and defrosted
3 tablespoons chopped fresh basil
Kosher salt and fresh ground black pepper to taste
1/3 cup fresh lemon juice
1 1/2 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and fresh ground black pepper to taste

Steps:

Combine all of the ingredients for the salad in a large serving bowl.
In a small jar add all of the ingredients for the vinaigrette. Cover with the lid and shake until well combined. Pour the vinaigrette over the salad and stir until everything is coated. Taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 7 grams fiber, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 119 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat