Best 4 Quinoa Almond Salad Recipes
When it comes to healthy and delicious salads, quinoa almond salad is a dish that always delights. This vibrant and flavorful salad combines the goodness of quinoa, crunchy almonds, fresh vegetables, and a tangy dressing, creating a wholesome and satisfying meal. With its perfect balance of textures and flavors, quinoa almond salad is a versatile dish that can be enjoyed as a light lunch, a hearty dinner, or a refreshing side dish. Whether you're a vegetarian or simply looking for a nutritious and flavorful salad option, this recipe is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD
This salad has it all: it's tasty, nutritious and satisfying. It even tastes better after a night in the fridge! Quinoa, the base of this salad, is a superfood that is naturally gluten free and contains all of the essential amino acids. This recipe dresses quinoa up with dried cranberries, almonds and refreshing mint. For a twist, try subbing in cooked couscous, bulgur, millet or farro.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
- For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
- Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.
VEGGIE, ALMOND, AND RAISIN QUINOA SALAD
The original recipe is from a friend, and I modified it by adding some ingredients to the recipe. Since it has an abundance of goodness in it, I'll often eat it alone as a meal. I've also served this as a side dish with bbq chicken or lamb shish-kabobs.
Provided by misspia
Categories Salad Grains Quinoa Salad Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
- Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
- Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
- Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
- Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 30.2 g, Cholesterol 8.3 mg, Fat 15.4 g, Fiber 4 g, Protein 7.5 g, SaturatedFat 3.1 g, Sodium 292 mg, Sugar 6.4 g
QUINOA-ALMOND SALAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this nutty quinoa-almond salad recipe that's ready in less than an hour - perfect for a side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender.
- Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
- In small bowl, beat all vinaigrette ingredients with whisk.
- Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g
QUINOA - ALMOND SALAD
Number Of Ingredients 6
Steps:
- Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender.
- Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
- In small bowl, beat all vinaigrette ingredients with whisk.
- Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.
Tips:
- Cook quinoa perfectly: Rinse quinoa thoroughly before cooking to remove any bitterness. Use a 2:1 water to quinoa ratio and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water has been absorbed.
- Choose the right vegetables: Use a variety of colorful vegetables to add flavor and texture to your salad. Some good options include bell peppers, cucumbers, tomatoes, carrots, and celery.
- Roast the almonds: Roasting the almonds brings out their flavor and makes them more crunchy. Spread the almonds on a baking sheet and roast at 350°F for 10-12 minutes, or until they are golden brown.
- Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, vinegar, honey, and Dijon mustard to make a simple and delicious dressing.
- Serve the salad immediately: Quinoa salad is best served immediately after it is made. The quinoa will start to absorb the dressing and become mushy if it sits for too long.
Conclusion:
Quinoa almond salad is a healthy and delicious salad that is perfect for lunch or dinner. It is easy to make and can be customized to your liking. With its combination of protein, fiber, and healthy fats, this salad will keep you feeling full and satisfied. So next time you're looking for a quick and easy meal, give quinoa almond salad a try!
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