Quinoasaladrevamped Recipes

QUINOA SALAD RECIPES 5 WAYS

Steps:

• Add quinoa and water to a large pot on the stove. Bring to a boil over high heat, then decrease to med-low heat and simmer for 15 minutes, stirring occasionally.
• Remove from heat, stirring quinoa once more. Transfer to a large bowl and let cool for at least 30 minutes in the fridge.
• While quinoa is cooling (you can also do this while it's cooking), prepare the toppings of choice for whichever salad you are going to make (choose from one of the headings). Once quinoa has cooled slightly, mix in toppings and toss to combine well. Serve and enjoy!
• Quinoa salad is typically eaten cold and will last in the fridge up to 5 days. Cooked quinoa without toppings will last in the freezer up to 3 months. If freezing, defrost in the fridge for 24 hours before tossing with toppings and serving.

SUPER EASY QUINOA SALAD RECIPE WITH NUTS AND DRIED FRUIT

Steps:

• Mix all the salad ingredients in a large bowl
• To prepare the dressing, combine all the ingredients in a glass jar with a tight lid. Shake it until smooth and creamy smooth. Pour over the salad before serving

HOW TO COOK QUINOA

Steps:

• Combine quinoa, 1 1/2 cups water, and salt in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

QUINOA SALAD

Steps:

• In a large bowl, stir together the beans, cucumber, olives, radishes, and pumpkin seeds. Add the quinoa and stir to mix.
• In a small bowl, whisk the olive oil, mint, parsley, lemon juice, cumin, garlic, and salt. Pour over the quinoa mix and toss to coat. Serve over a bed of greens.

EASY QUINOA SALAD

Steps:

• Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
• Toss: In a medium bowl, stir together cooked quinoa, chopped spinach, tomatoes, red onion and feta.
• Whisk dressing: In a small bowl whisk together lemon juice, olive oil, salt and pepper.
• Add dressing and avocado: Gently stir in dressing and avocado chunks.
• Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple hours before serving. If chilling, you can add the avocado right before serving to prevent browning.
• Store: Store salad in an airtight container for 3-4 days in the fridge.