QUINOA CHRISTMAS SALAD RECIPES

ZESTY QUINOA SALAD RECIPE | ALLRECIPES

Zesty Quinoa Salad Recipe | Allrecipes 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 Quinoa Salad

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

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, CarbohydrateContent 33.8 g, FatContent 11.5 g, FiberContent 8.4 g, ProteinContent 8.9 g, SaturatedFatContent 1.4 g, SodiumContent 674.5 mg, SugarContent 1.7 g

QUINOA TABBOULEH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Quinoa Tabbouleh Recipe: How to Make It - Taste of Home image

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 159 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 255mg sodium, CarbohydrateContent 24g carbohydrate (1g sugars, FiberContent 4g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch

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QUINOA TABBOULEH RECIPE: HOW TO MAKE IT - TASTE OF HOME

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Lunch, Side Dishes
Cuisine Africa, Mediterranean, Middle Eastern
Calories 159 calories per serving

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.

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