Best 6 Quinoa And Cucumber Salad Recipes

QUINOA, CUCUMBER, TOMATO AND FETA SALAD RECIPE - (4.1/5)

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes. Tip: Do not overcook. Chill in the refrigerator to cool. In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta. Gently toss in the cooled quinoa; do not over mix or stir. Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste. Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.

QUINOA AND CUCUMBER SALAD

Steps:

• Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
• Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

QUINOA AND CUCUMBER SALAD

Steps:

• In a med saucepan, bring quinoa and 1 cup salted water to a boil.
• Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Transfer to a med bowl, and cool to room temperature.
• To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
• This can be served both room temp or chilled.

BLUEBERRY AND CUCUMBER QUINOA SALAD

Steps:

• In a large bowl, combine the quinoa, cucumber, lemon juice and salt and pepper. On a plate, arrange the fresh spinach leaves, quinoa mixture and top with fresh blueberries. (Serve with grilled chicken or lean fish for a complete meal.) Nutrition Facts Serving Size Recipe serves 1 Amount per serving Calories 289 Total Fat33.9g Total Carbs16.4g Protein5.5g

QUINOA, CUCUMBER AND CURRANT SALAD

Steps:

• Rinse quinoa well under running water and drain.
• Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
• Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl.
• When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.

MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA

Steps:

• Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty).
• Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top.
• Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.