Green Grape And Avocado Quinoa Salad Recipes

QUINOA SALAD WITH AVOCADO, CHERRY TOMATOES AND FETA

Steps:

• Cook quinoa as per package instructions. Let cool slightly when done.
• Roughly chop spinach and add to a large bowl.
• Dice avocado into a medium dice and add to the bowl.
• Slice cherry tomatoes into half or quarters (depending on size) and add to the bowl.
• Dice feta cheese and add to the bowl.
• Mince red onion and add to the bowl.
• Add cooked quinoa and walnuts to the bowl.
• Whisk olive oil, white wine vinegar, honey, dijon mustard, black pepper and salt together.
• Toss salad with dressing and serve.

QUINOA AVOCADO SALAD

Steps:

• Whisk lime juice, oil, garlic powder, salt and pepper in a medium bowl. Add quinoa, avocados, tomatoes, cucumber, cilantro and scallion; stir gently until combined.

AVOCADO QUINOA POWER SALAD RECIPE BY TASTY

Steps:

• In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
• Refrigerate the quinoa for 20 minutes.
• Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
• Add the lemon juice, olive oil, salt, and pepper, and mix well.
• Enjoy!

MEXICAN GREEN QUINOA

Steps:

• Bring a medium saucepan filled two-thirds full of water to a boil. Place the quinoa in a fine mesh strainer and rinse a few times. Add the quinoa to the saucepan, lower the heat and simmer until the grains are tender and the germ (which looks like a white tail) just shows inside each grain, about 12 minutes. Strain the quinoa and rinse under cold water. Drain again, then set aside to dry out well.
• Meanwhile, combine the spinach, cilantro, lime juice, jalapeno, oil and garlic in a food processor and pulse until finely chopped.
• Combine the quinoa, the spinach mixture, and 3/4 teaspoon salt in the same saucepan the quinoa cooked in and set over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the cheese. Transfer to a serving dish and sprinkle with the remaining 1 tablespoon cheese. Serve warm or at room temperature.

GREEN GRAPE AND AVOCADO QUINOA SALAD

Steps:

• In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper.
• Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature.

GRAPE AND QUINOA SALAD

Steps:

• Preheat oven to 375°F.
• Prepare the quinoa by bringing the chicken broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes. Fluff quinoa.
• Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat. Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes. Allow to cool.
• Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
• Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined. Drizzle oil and vinegar mixture over quinoa and toss to coat.
• Serve room temperature or chilled.