Quinoa Pea Avocado Salad Recipes
QUINOA, PEA & AVOCADO SALAD
This super-healthy, herby side dish is a lovely light accompaniment to grilled chicken, fish or a BBQ spread
Provided by Miriam Nice
Categories Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Put the peas in a large heatproof bowl, pour over just-boiled water, then set aside.
- Pour the lemon juice into a small bowl and whisk in some seasoning. Keep whisking as you slowly add the olive oil, followed by the mint and chives.
- Drain the peas and tip into a large serving dish. Stir in the quinoa, breaking up any clumps. Pour over the dressing, then fold in the avocado and pea shoots. Serve immediately.
Nutrition Facts : Calories 275 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
AVOCADO & GARBANZO BEAN QUINOA SALAD
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. -Elizabeth Bennett, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
Nutrition Facts : Calories 328 calories, Fat 17g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 378mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
QUINOA CHICKPEA AND AVOCADO SALAD
Steps:
- Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
- Keep refrigerated until ready to serve.
- Just before serving, add cucumber and avocado.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 248 kcal, Carbohydrate 41 g, Protein 9 g, Fat 7 g, SaturatedFat 1 g, Sodium 403 mg, Fiber 8 g, Sugar 1 g
More about "quinoa pea avocado salad recipes"
HERBED QUINOA & CHICKPEA SALAD - COOKIE AND KATE
From cookieandkate.com
4.9/5
- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
- Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Transfer them to a large serving bowl to cool for a few minutes (we’ll add more to the bowl in a minute).
- To make the dressing: In a small bowl, combine the olive oil, 3 tablespoons lemon juice, tahini, garlic, salt and several twists of freshly ground pepper. Taste, and add up to 1 more tablespoon of lemon juice and/or more pepper, if necessary (I like my dressing pretty zippy for this salad, so I used the full 4 tablespoons).
- Once the quinoa is ready to use, add it to the large bowl. Add the chickpeas, spinach, parsley, cilantro, green onion, feta and toasted pepitas. Drizzle all of the dressing over the salad, and toss to combine. Serve immediately, or let it cool and refrigerate for later. This salad keeps well in the refrigerator, covered, for up to 3 days.
10 BEST QUINOA SALAD AVOCADO RECIPES | YUMMLY
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10 BEST QUINOA CHICKPEA SALAD RECIPES | YUMMLY
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BLACK-EYED PEA & QUINOA SALAD | BETTER HOMES & GARDENS
From bhg.com
5/5 (5)Total Time 4 hrs 35 minsServings 8
- In a large bowl whisk together lime juice, olive oil, vinegar, mustard, and salt, and black pepper. Add black-eyed peas, black beans, corn, quinoa, tomato, red sweet pepper, cilantro, green onions, and jalapeño pepper; toss to combine.
QUINOA AND AVOCADO SALAD WITH SHRIMP | SO DELICIOUS
From sodelicious.recipes
Estimated Reading Time 50 secs
- Fill a cooking pot halfway with water and place it over medium heat. Add the quinoa, stir and cook for 20 minutes. Set aside.
- Melt the butter in a skillet over medium heat, add the garlic and shrimp, and cook the shrimp on both sides until golden brown.
- Transfer to a bowl, add the dill, parsley, cherry tomatoes, avocado, black olives, spring onion, the cooked quinoa, olive oil, and lemon juice. Toss all using two spatulas.
QUINOA CHICKPEA AVOCADO SALAD WITH BLACK BEANS | FOOD ...
From foodfaithfitness.com
Estimated Reading Time 5 mins
- Bring the water to a boil in a small pot. Once boiling, stir in the quinoa, turn the heat to low and cover and cook until the water is absorbed, about 20 minutes. Transfer to a large bowl to cool.
- Dice the roasted jalapenos and put them in a SMALL food processor (mine is 3 cups) add in the all the remaining dressing ingredients, except the oil, and blend until smooth, stopping to scrape down the sides often.
TOMATO QUINOA SALAD RECIPE - VEGAN AND GLUTEN-FREE - PEAS ...
From peasandcrayons.com
5/5 Estimated Reading Time 4 mins
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper.
- Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you'd like! I usually add 2-3 TBSP of extra parsley - I love the flavor! Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.
PEA AND FETA QUINOA SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 Estimated Reading Time 3 mins
- Combine the quinoa, bulgur wheat and stock/water in a saucepan and season with salt. Bring to a boil and simmer uncovered until the liquid has been absorbed. Turn the heat off and cover with a lid then allow to steam for 10-15 minutes until the quinoa grains are al dente. Fluff with a fork and allow to cool to room temperature.
- Combine the cooked quinoa and Bulgur wheat with the cooked and cooled peas, feta cheese and onion.
- Add the pea tendrils if serving immediately otherwise keep the salad covered in the fridge for up to 5 days.
HEALTHY QUINOA CHICKPEA SALAD WITH AVOCADO | JENN'S ...
From jennskitchendiary.com
Estimated Reading Time 3 mins
- Add quinoa and water into a pot and bring to a boil, then reduce to medium low heat. Allow to cook for ~20 minutes until quinoa is translucent and its spirals begin to separate from the grain. Set aside to cool after it is done.
- When cutting cucumbers, slice in half length-wise and remove seedy flesh in the middle. Save seedy flesh for skincare or for separate snacking.
- Mix chopped up vegetables with lime juice, vinegar, oil, and Goya seasoning. When juicing the lime, try to get some of the oils from the skin out-it intensifies the lemon flavor.
QUINOA AVOCADO SALAD RECIPE (READY IN 20 MIN!) - FOOLPROOF ...
From foolproofliving.com
Estimated Reading Time 8 mins
- To cook the quinoa: Place rinsed quinoa in a saucepan with water over high heat. Cover pan, bring it to a boil, turn down the heat to low, and let it cook until all the liquid is absorbed, 12 minutes or so. Let it rest for 5-10 minutes before fluffing it with a fork.
- Make the Lemon Salad Dressing: Place olive oil, lemon juice, garlic, mustard, salt and pepper in a jar. Put the lid on and give it a shake.
- Assemble the salad: Place spinach, cooked quinoa, tomatoes, cucumbers, baby bell peppers, onion, avocado, and cheese in a large salad bowl.
QUINOA CHICKPEA SALAD RECIPE - PEAS AND CRAYONS BLOG
From peasandcrayons.com
5/5
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Finely chop red onion and peppers. Dice tomatoes. Chop a little exta fresh cilantro to add to your salad as well, to taste. Save chopping avocado for just before serving.
QUINOA SALAD WITH AVOCADO AND PEAS - WHAT'S GABY COOKING
From whatsgabycooking.com
Estimated Reading Time 3 mins
- Place the quinoa and the water in a saucepan and bring to a boil. Reduce the heat to a simmer, cover, and cook for 10-15 minutes. Let cool a bit, about 5 minutes.
QUINOA SALAD WITH EDAMAME, CUCUMBER AND AVOCADO
From twopeasandtheirpod.com
Estimated Reading Time 3 mins
- 1. First, rinse the quinoa. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Set aside to cool.
- 2. While the quinoa is cooling, make the dressing. In a small bowl, whisk together the rice wine vinegar, Tamari, sesame oil, lime juice, and fresh ginger.
- 3. In a large bowl, combine quinoa, edamame, avocado, green onions, and cilantro. Gently stir. Pour the dressing over the quinoa salad and stir to combine. Season with salt and black pepper, to taste. Serve at room temperature or chilled.
SPRING QUINOA SALAD | QUINOA SALAD RECIPE
From twopeasandtheirpod.com
Estimated Reading Time 3 mins
- In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
- While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.
- In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.
QUINOA, SALMON AND AVOCADO SALAD | MY COLOMBIAN RECIPES
From mycolombianrecipes.com
- To prepare the Quinoa: Place the quinoa, oil, salt and the water in a medium pot. Bring to a boil, reduce heat to low and let simmer for about 15 minutes or until the water has evaporated and quinoa is tender.
- Mix the tomatoes, scallions, red onion, white vinegar, cilantro, lime juice, olive oil, salt and pepper in a bowl. Add the cooked quinoa and mix well.
- Place the quinoa salad in a bowl and top with the salmon and avocado slices. Serve immediately.
KALE QUINOA SALAD WITH LEMON DRESSING - FOOLPROOF LIVING
From foolproofliving.com
- To make the salad: Place kale leaves in a large salad bowl. Drizzle half of the dressing over it. Using tongs (or clean hands) incorporate/massage the dressing into leaves for 1-2 minutes.
- Add in the quinoa, chickpeas, broccoli, avocado, and pomegranate arils. Drizzle it with the rest of the dressing and give it a gentle toss using tongs.
CHICKPEA AVOCADO SALAD - THE STINGY VEGAN
From thestingyvegan.com
- Meanwhile, take 1/3 of a cup (55 grams) of the chickpeas and combine them in a food processor or blender with the water, lemon juice, tahini, Dijon, salt and pepper. Blend to a creamy consistency. Taste and adjust seasonings to your liking.
- Toss together the remaining chickpeas, quinoa, red onion, cherry tomatoes, cilantro and avocado. Serve the dressing on the side to mix it into the salad.
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