Best 4 Quinoa Spring Summer Salad Gluten Free Recipes
When the weather warms up, there's nothing quite like a fresh and flavorful salad to brighten up your day. And when it comes to healthy and delicious salads, quinoa spring summer salad gluten free is a winner. This vibrant salad combines the nutty flavor of quinoa with a variety of fresh vegetables, herbs, and a tangy dressing. It's a perfect dish for a light lunch or dinner, or as a side dish for your next cookout or potluck.
Let's cook with our recipes!
GLUTEN-FREE QUINOA SALAD FOR SUMMER
Steps:
- Prepare the quinoa according to package instructions and set it aside to fully cool.
- Prepare your fruits and vegetables and add them to a large bowl with the cooked and cooled quinoa.
- Top with lemon juice, minced garlic, olive oil, and salt and better to text. Gently mix to combine and refrigerate until you're ready to serve it. It tastes best when refrigerated for at least 2 hours before serving.
Nutrition Facts : Calories 146 kcal, Carbohydrate 17 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
QUINOA SPRING & SUMMER SALAD (GLUTEN FREE)
Found this in Alive's July 2010 magazine. They called it a spring salad, but it screams summer to me when I can (hopefully) pick fresh cukes, peas, peppers and onions from the garden or local farmers market. I'm always looking for ways to use quinoa, have tried this using red quinoa for something different. It worked well except that I find the red quinoa is easy to overcook, so keep an eye on it. Pair this with Recipe #431876, or another simple dressing. This calls for 3 cups of cooked quinoa, which is easily done, I use Jubes' Recipe #235534. Be sure to rinse your quinoa really well to remove its bitter outer layer. It makes a pretty big bowl full which I think would serve 8 easily as a side dish. I found that the dressing more or less disappears if you leave it too long so I suggest not tossing it until you're ready to eat. And if you're only using half the batch, just toss half. The quinoa part keeps well but after a day in the fridge I could barely detect the dressing.
Provided by magpie diner
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using frozen peas: In a bowl soak the peas in the boiling water, set aside until they have warmed through. Drain and pat dry.
- In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876). Toss well.
- Serve immediately or refrigerate until you're ready to serve.
Nutrition Facts : Calories 195.9, Fat 7.2, SaturatedFat 0.7, Sodium 144.9, Carbohydrate 26.9, Fiber 5.1, Sugar 2.8, Protein 7.2
QUINOA SUMMER SALAD
If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.
Provided by Laura Violet
Categories Salad Grains Quinoa Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
- Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
- Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.9 g, Fat 9.5 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 235.6 mg, Sugar 2.3 g
SUMMER QUINOA SALAD
My son has celiac disease & one of his favorite summer foods is pasta salad. So, I've tweaked one of my favorite pasta salad recipes, so he can enjoy it too. The beauty of this recipe is its infinite possibilities. I never make it the same way twice. In this recipe, I've listed all of the add-ins I've used (never all at once), but feel free to make it your own. Many non-GF friends have asked for the recipe, so here it is...
Provided by gemini jodi
Categories Grains
Time 45m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat water (salted, if you want) in large saucepan to boiling & add quinoa. Cook 15 minutes or until cooked (follow directions on quinoa package, cooking times vary by type of quinoa). Once cooked, fluff & put in large mixing bowl to cool.
- Combine lemon juice, olive oil, salt & pepper, herbs & garlic in blender or whisk well in small mixing bowl. Pour this mixture (viniagrette) over quinoa to "marinate.".
- If veggies and add-ins aren't prepped yet, chop them while quinoa "marinates." Stir remaining ingredients into quinoa, serve. Can be served warm (fresh), at room temperature or slightly chilled.
Nutrition Facts : Calories 292.8, Fat 15.2, SaturatedFat 2.1, Sodium 263.9, Carbohydrate 32.9, Fiber 6.5, Sugar 2.3, Protein 8.2
Tips:
- Use fresh, seasonal ingredients: This will ensure that your salad is packed with flavor and nutrients.
- Choose a variety of colors and textures: This will make your salad more visually appealing and interesting to eat.
- Don't be afraid to experiment with different flavors: There are endless possibilities when it comes to quinoa salads, so feel free to get creative and try new things.
- Make ahead of time: Quinoa salads are a great make-ahead meal, so you can enjoy them all week long.
- Pack them for lunch: Quinoa salads are also a great option for packed lunches, as they're easy to transport and hold up well.
Conclusion:
Quinoa spring/summer salads are a delicious, healthy, and versatile dish that can be enjoyed for any occasion. With so many different variations to choose from, there's sure to be a quinoa salad recipe that everyone will love. So next time you're looking for a light and refreshing meal, give one of these quinoa salads a try. You won't be disappointed!
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