Tomato, Mozzarella, and Basil Quinoa Salad (gluten-free)

Ingredients:

2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
1 cup grape or cherry tomatoes (substitute with any variety diced tomatoes)
8 ounces (about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)
about 10 to 15 torn basil leaves, or to taste
3 to 4 tablespoons rice wine vinegar
2 to 3 tablespoons olive oil
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)

Recipe: http://www.averiecooks.com/2014/05/tomato-mozzarella-and-basil-quinoa-salad.html

Cheesy Zucchini Quinoa

Ingredients

• 1 cup quinoa, well rinsed
• 1 3/4 cups vegetable broth or water
• 1 medium zucchini, grated
• 1 cup cheddar, shredded
• salt and pepper to taste

Source: http://www.closetcooking.com/2012/09/cheesy-zucchini-quinoa.html

Cheesy Broccoli Quinoa

Ingredients

• 1 cup quinoa, well rinsed
• 1 1/2 cups vegetable broth or water
• 2 cups broccoli, chopped
• 1 cup cheddar, shredded
• salt and pepper to taste

Directions

1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 13-17 minutes.
2. Mix in the cheese, let it melt and season with salt and pepper.

Source:http://www.closetcooking.com/2012/11/cheesy-broccoli-quinoa.html?m=1

Sesame Ginger Quinoa Salad

Ingredients

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1 cup red cabbage, chopped
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 teaspoons fresh ginger, finely minced
1 tablespoon sesame seeds
Source: http://www.fitsugar.com/Sesame-Ginger-Quinoa-Salad-Vegan-34682147?ref=34318684

Alison Sweeney's Quinoa With Spinach and Feta

INGREDIENTS

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 2 garlic cloves, finely chopped
• 1 cup quinoa
• 2 cups chicken stock
• 1 avocado, cut into bite-size pieces
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chopped spinach
• 1/3 cup crumbled feta

 

Source: http://www.self.com/fooddiet/recipes/2013/08/alison-sweeney-quinoa-spinach-feta

Cilantro Lime Quinoa

Ingredients:

2 cups vegetable broth
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup chopped cilantro
1/4 teaspoon granulated sugar
Salt and pepper, to taste

Source: Two Peas & their pod

Spicy Quinoa Salad

 

Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at Amazon.com.

 

Ingredients

• 3 cups cooked quinoa (1 cup uncooked)
• 2 cups corn
• 1 red pepper, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 T fresh lime juice
• 1/2 T olive oil
• 2 cloves garlic, minced
• 1/4 tsp chipolte chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. In a large bowl, combine quinoa, corn, red pepper and cilantro.
2. In a small bowl combine lime juice, olive oil, garlic, chipolte chili powder, smoked paprika and salt.
3. Toss dressing with quinoa mixture and serve at room temperature or chilled.

Source: Spicy Quinoa Salad

Quinoa, Grape and Walnut Salad

Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at Amazon.com.

Ingredients

• 2 cups cooked quinoa
• 1 cup seedless grapes, halved
• 1 cup celery, diced small
• ¼ cup walnuts, toasted and chopped
• ¼ cup fresh parsley, chopped
• 3 tablespoons dried currants or raisins
• 1 large shallot, chopped fine
• 1/3 cup balsamic vinegar dressing (or dressing of choice - bottled dressing is fine)

Instructions

1. In a large bowl, combine quinoa, grapes, celery, walnuts, parsley, currants and shallots.
2. Toss with quinoa mixture with dressing and season to taste with salt and pepper.

Source: Quinoa, Grape and Walnut Salad

Sweet Potato and Quinoa Salad

Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at Amazon.com.

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 tsp. Knorr tomato bouillon, optional
• 2/3 cup pomegranate seeds (about 1/2 of a pomegranate)
• 2 clementines, peeled
• 1 cup sweet potato, peeled and chopped
• 1 small granny smith apple
• 1/4 cup feta cheese

Lemon Honey Vinaigrette

• 2 tbsp. olive oil
• 1/4 tsp. sea salt
• 1/4 tsp. pepper, more or less to taste
• 1 tbsp. honey
• 4 tbsp. lemon juice, or one medium lemon squeezed

Instructions

1. In a small saucepan, combine quinoa with water and tomato bouillon if desired. The tomato bouillon gives the quinoa more flavor which I really like with quinoa. Bring to a boil, reduce heat to low, and cover the pan with a lid.
2. Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.
3. Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.
4. Meanwhile wash, peel, and chop your sweet potato. Cook the sweet potato in a medium saucepan with a little bit of olive oil (1-2 tbsp.) over medium heat until tender. If you don’t have time to cook it that way, wash the potato, poke some holes in it with a fork and cook it in the microwave until tender (about 4 minutes for a small sweet potato). Let it cool and then cut in half. The skins should peel off easily and then you can chop up the potato into smaller pieces.
5. Deseed half of a pomegranate, peel 2 clementines, wash and chop a small apple. Combine the quinoa, pomegranate seeds, clementine, apple, and sweet potato in a medium sized bowl. Lightly stir as to not mash the potatoes,
6. In a small bowl, combine the olive oil, sea salt, pepper, honey, and lemon juice. Briskly whisk and then pour over salad. Lightly stir once more.
7. Top with crumbled feta cheese.

Serve immediately or store covered in the fridge for up to 4 days.

Source: http://chelseasmessyapron.com/sweet-potato-and-quinoa-salad/

Greek Quinoa Salad

Quinoa is a very healthy food; high in protein with a low glycemic index it has a mild, nutty flavour.  Organic quinoa is becoming very popular, seek out a local store to try it or, purchase it through an online merchant such as Amazon.com, for example, truRoots Organic Quinoa is very high in quality and pre-washed.  

 

Ingredients

• 1 cup quinoa, rinsed
• 1 and 1/2 tsp. Knorr tomato bouillon, optional but recommended!
• 1 cup cherry tomatoes, halved
• 3/4 cup black olives (or sub kalamata olives)
• 1 ripe medium avocado
• 1 cup cucumber, chopped
• 1/4 cup feta cheese

 

Dressing

• 1/4 + 2 tbsp red wine vinegar
• 1 tsp. dried oregano
• 1 clove garlic, minced
• 1 tsp. salt, or to taste preference
• 1/2 tsp. ground pepper
• 1/2 cup extra-virgin olive oil

Instructions

1. Thoroughly wash your quinoa and follow package directions to cook the quinoa. Add the tomato bouillon when the water starts to boil.
2. Slice the cherry tomatoes in half and slice the black olives either in half or in slices.
3. Peel the cucumber in stripes, deseed if desired (I didn’t), and chop into small pieces.
4. Remove the avocado skins and pit and chop into small pieces.
5. Combine the cherry tomatoes, black olives, cucumber, and avocado in a medium sized bowl and lightly stir together.
6. In a small bowl, whisk together the red wine vinegar, dried oregano, and minced garlic Whisk in the salt and pepper.
7. While you are continuing to whisk, slowly add in the olive oil.
8. Pour the dressing over the cooked quinoa that has been cooled.
9. Toss the rest of the vegetables in with the quinoa and let chill in the fridge for at least 30 minutes to let the flavors marinate together,
10. When ready to serve, top the salad with crumbled feta cheese

Source: Greek Quinoa Salad

Chickpea and Tomato Salad with Fresh Basil

• 1 can chickpeas, drained and rinsed
• About 1 pint grape tomatoes, halved
• 25 large basil leaves, chopped
• 3 cloves of garlic, minced
• 1 tbsp red wine vinegar
• 1 tbsp apple cider vinegar
• 2 tsp olive oil
• 1/2 tbsp honey (10g)
• pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/

Quinoa Salad with Mango, Black Beans and Cilantro Lime Dressing

http://www.grumpyshoneybunch.com/2011/09/quinoa-salad-with-mango-black-beans-and.html#axzz2wrsfdIiX

Lemon Quinoa Cilantro Chickpea Salad

Source: raudette.com