Skinny Confetti Quinoa Salad Recipes

ZESTY CONFETTI SALAD WITH QUINOA

Steps:

• Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
• Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
• In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
• In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.

CONFETTI QUINOA SALAD

Steps:

• In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
• Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
• In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

CONFETTI QUINOA SALAD WITH LIME DRESSING

Steps:

• In a large bowl, combine quinoa, beans, bell pepper, mango, avocado, green onion, and cilantro.
• Drizzle over lime juice, olive oil, vinegar, (honey, if using), salt, and pepper.
• Gently toss to coat.
• Chill until ready to serve.

CONFETTI QUINOA

Steps:

• Add quinoa to boiling water and salt; reduce heat then cover and simmer 15 minutes until water is absorbed.
• Meanwhile, sauté onion and pepper in olive oil; add to cooked quinoa; add almonds or water chestnuts just before serving.