Quinoa Olive Salad Recipes

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GREEK QUINOA SALAD



Greek Quinoa Salad image

Provided by Bobby Flay

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 clove garlic, smashed and finely chopped to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup quinoa
Kosher salt and pepper
Kosher salt and pepper
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 green onions (green and pale green part), thinly sliced
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
Feta, for sprinkling

Steps:

  • Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
  • Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
  • Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
  • Just before serving, transfer to a platter and sprinkle feta on top.

QUINOA-OLIVE SALAD



Quinoa-Olive Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, 4 minutes. Add 1 1/2 cups water. Bring to a boil; reduce the heat, cover and simmer 13 minutes. Whisk 2 tablespoons olive oil with 1 teaspoon each whole-grain mustard and red wine vinegar in a large bowl; add 4 thinly sliced celery stalks and 2 tablespoons each chopped red onion, kalamata olives and parsley. Season with salt. Add the quinoa; toss.

QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES



Quinoa Salad with Asparagus, Goat Cheese and Black Olives image

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon mustard
1/2 cup olive oil
Kosher salt and freshly ground black pepper
4 cups salted water or vegetable stock
2 teaspoons chopped fresh thyme
2 cups quinoa
16 spears asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup pitted nicoise olives
4 ounces aged goat cheese, shaved
1/4 cup chopped fresh basil
1/4 cup fresh parsley leaves

Steps:

  • For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
  • For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
  • Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
  • Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams

QUINOA SALAD WITH AVOCADO AND KALAMATA OLIVES



Quinoa Salad With Avocado and Kalamata Olives image

This is inspired by a salad I recently enjoyed in a small vegetarian restaurant called Siggy's on Henry Street in Brooklyn Heights. They called it a quinoa Greek salad, but really the only thing that was Greek about it was the kalamata olives. No matter, it was still delicious.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 18

3/4 cup quinoa
1 1/4 cups water
Salt to taste
1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart)
1/4 cup kalamata olives, pitted and halved (about 12 olives)
1 ripe avocado, diced
1 tablespoon slivered fresh mint leaves
2 tablespoons chopped fresh parsley
1 1/2 ounces feta cheese, crumbled (1/3 cup, optional)
1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, pureed
Salt to taste
2 tablespoons extra virgin olive oil
1/3 cup buttermilk or plain low-fat yogurt
Freshly ground pepper

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
  • Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
  • Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams

BEST GREEK QUINOA SALAD



Best Greek Quinoa Salad image

This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!

Provided by Allison.Kaye

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h40m

Yield 10

Number Of Ingredients 12

3 ½ cups chicken broth
2 cups quinoa
1 cup halved grape tomatoes
¾ cup chopped fresh parsley
½ cup sliced pitted kalamata olives
½ cup minced red onion
4 ounces chopped feta cheese, or more to taste
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 lemon, halved
salt and ground black pepper to taste

Steps:

  • Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
  • Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.8 g, Cholesterol 12.2 mg, Fat 10.6 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 665.7 mg, Sugar 1.3 g

MEDITERRANEAN QUINOA SALAD



Mediterranean Quinoa Salad image

An easy to make light salad that can be served with or without chicken for vegetarians.

Provided by Coulter

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 15

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil

Steps:

  • Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
  • Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 20.1 g, Cholesterol 44.6 mg, Fat 13.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.2 g, Sodium 713.1 mg, Sugar 2.5 g

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