Best 6 Quinoa Vegetable Salad Recipes

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Quinoa vegetable salad is a delicious and healthy dish that is perfect for any occasion. It is packed with flavor and nutrients, making it a great choice for a light lunch or dinner. The combination of quinoa, vegetables, and dressing creates a satisfying and wholesome meal that is sure to please everyone.

Here are our top 6 tried and tested recipes!

QUINOA VEGETABLE SALAD



Quinoa Vegetable Salad image

This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!

Provided by JANELLECOLE

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19

1 teaspoon canola oil
1 tablespoon minced garlic
¼ cup diced (yellow or purple) onion
2 ½ cups water
2 teaspoons salt, or to taste
¼ teaspoon ground black pepper
2 cups quinoa
¾ cup diced fresh tomato
¾ cup diced carrots
½ cup diced yellow bell pepper
½ cup diced cucumber
½ cup frozen corn kernels, thawed
¼ cup diced red onion
1 ½ tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
  • Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.

Nutrition Facts : Calories 147.9 calories, Carbohydrate 22.9 g, Fat 4.5 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 592.1 mg, Sugar 2 g

QUINOA AND VEGETABLE SALAD (GLUTEN-FREE)



Quinoa and Vegetable Salad (Gluten-Free) image

Enjoy the fresh flavors of this colorful side made with quinoa and lots of veggies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

1 cup uncooked quinoa
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 can (15 oz) gluten-free garbanzo beans, drained, rinsed
1 can (15.25 oz) gluten-free whole kernel sweet corn, drained
1 can (14.5 oz) gluten-free diced tomatoes, drained
1 cup chopped red bell pepper
1/3 cup quartered pitted kalamata olives
1/2 cup crumbled gluten-free feta cheese

Steps:

  • Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
  • Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
  • In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
  • Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 10 mg, Fat 2, Fiber 7 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING



Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing image

Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Provided by Anna Stockwell

Categories     Tomato     Kid-Friendly     Yogurt     Wheat/Gluten-Free     Dinner     Steak     Quinoa     Fennel     Lentil     Spring     Summer     Grill/Barbecue     Quick and Healthy     Peanut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 25

For the quinoa salad:
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
2 cups cooked quinoa
1 cup cooked French lentils
1/2 cup coarsely chopped fresh dill
1 tablespoon finely chopped fresh oregano
For the yogurt dressing:
1/2 cup plain Greek yogurt
1/4 cup fresh lemon juice
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
For the grilled steak and vegetables:
1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving
1 pint cherry tomatoes
12 scallions, roots trimmed (about 2 bunches)
Olive oil (for brushing)
1 teaspoon kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided, plus more
1/2 pound Halloumi cheese, sliced into 1/4" planks (optional)
1 pound flank or skirt steak
1/2 teaspoon ground cumin

Steps:

  • Make the quinoa salad:
  • Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
  • Make the yogurt dressing:
  • Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
  • Grill the vegetables and steak and assemble the salad:
  • Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
  • Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
  • Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
  • Do Ahead
  • The yogurt dressing can be chilled for up to 3 days.

QUINOA AND VEGETABLE TABOULI SALAD



Quinoa and Vegetable Tabouli Salad image

As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.

Provided by Sharon123

Categories     Grains

Time 35m

Yield 7 cups

Number Of Ingredients 19

3 cups water
1 tea bag mint tea
1 1/2 cups quinoa, rinsed
1/3 cup lemon juice
1/3 cup olive oil
1 tablespoon dried Italian seasoning
1/4 teaspoon fresh ground black pepper
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
2 cups cucumbers, peeled, deseeded, and diced
2 cups tomatoes, deseeded, and diced
1 1/2 cups green peppers, destemmed, deseeded, and diced
3/4 cup green onion, thinly sliced
3/4 cup radish, quartered lengthwise, and thinly sliced
1/2 cup roasted sunflower seeds
1/3 cup black olives, sliced
1/3 cup freshly chopped parsley
1/4 cup freshly chopped mint

Steps:

  • In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
  • In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
  • Pour the dressing over the cooled quinoa and toss gently to combine.
  • Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
  • Cover and chill for 30-60 minutes to allow the flavors to blend.
  • Enjoy!

QUINOA VEGETABLE SALAD



Quinoa Vegetable Salad image

Protein-rich quinoa has been called the nutritional supergrain. Its light and crunchy texture makes it terrific in salads, like this well-dressed mix of colorful veggies.-Merwyn Garbini, Tucson, Arizona

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 16

1 cup water
1/2 cup quinoa, rinsed
1 cup grape tomatoes, halved
1/2 cup frozen peas, thawed
1 small carrot, shredded
1 shallot, minced
2 tablespoons lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons olive oil
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups fresh spinach

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Transfer to a large bowl; cool completely. Add the tomatoes, peas, carrot and shallot., In a small bowl, combine the lemon juice, vinegar, parsley, thyme, oil, mustard, sugar, salt and pepper. Drizzle over quinoa mixture; toss to coat. Chill until serving., Place spinach on a serving plate; top with quinoa salad.

Nutrition Facts : Calories 145 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

QUINOA & VEGETABLE SALAD



QUINOA & VEGETABLE SALAD image

Categories     Salad

Yield 4

Number Of Ingredients 13

7 tablespoons cold-pressed extra virgin olive oil, divided
1 cup quinoa
2 cups water or vegetable stock
1 cup finely diced white or red onion
1 medium carrot, diced
1 cup mushrooms, chopped (try a mixture such as shiitake and portobello*)
10-12 green beans, cut into 1/2-inch pieces
3 tablespoons red wine vinegar
1/2 cup currants or roughly chopped
apricots (or a combination)
Kosher salt
Freshly ground black pepper
1/2 cup walnut halves, toasted**

Steps:

  • Put 1 tablespoon of the olive oil in the bottom of a saucepan and heat over a medium flame. Add the quinoa and stir gently with a wooden spoon, allowing it to toast slightly, about 3 minutes. When you hear little popping sounds, add the water, bring to a boil, then reduce to a simmer, cover, and cook for 10-15 minutes. Meanwhile, sauté the onion and carrot in 2 tablespoons of the oil. When the onion is translucent (about 5 minutes), add the mushroom mixture and sauté until the mushrooms are softened (about 5 minutes). Add the green beans and take the pan off the heat. Add the last 4 tablespoons of oil and the red wine vinegar. When the quinoa is done (pale rings will appear ), turn off the heat, add the dressed vegetable mixture and the dried fruit, and combine with a wooden spoon. Season to taste with salt and pepper. Replace the saucepan lid and let it sit while you make a green salad (or about 5-10 minutes). The dressing will flavor the grain and the heat will cook the beans to the crisp-tender stage. Just before serving, top each portion with the toasted walnuts. * If using portobello mushrooms, use the tip of a spoon to scrape off the black gills on their underside. This step will prevent the other vegetables from turning a dark color. ** To toast walnuts: Spread the walnuts in a single layer on a baking sheet and place in a preheated 350-degree oven for about 7 minutes.

Tips:

  • Rinse the quinoa thoroughly before cooking. This will remove the saponins, which are bitter compounds that can give quinoa a soapy taste.
  • Cook the quinoa according to the package directions. Quinoa is typically cooked in a ratio of 1 cup quinoa to 2 cups water. However, you can adjust the ratio depending on how you like your quinoa. For a softer quinoa, use a ratio of 1 cup quinoa to 2.5 cups water. For a firmer quinoa, use a ratio of 1 cup quinoa to 1.5 cups water.
  • Let the quinoa cool completely before adding it to the salad. This will help to prevent the quinoa from becoming mushy.
  • Use a variety of vegetables in your salad. This will add flavor, color, and nutrients to the dish. Some good vegetables to use include tomatoes, cucumbers, bell peppers, onions, and carrots.
  • Add some protein to your salad. This will make it a more filling and satisfying meal. Some good sources of protein to add to a quinoa salad include grilled chicken, shrimp, tofu, or beans.
  • Dress the salad with a flavorful vinaigrette. This will help to bring all of the flavors together. A simple vinaigrette can be made with olive oil, vinegar, salt, and pepper.

Conclusion:

Quinoa vegetable salad is a healthy and delicious dish that can be enjoyed for lunch or dinner. It is also a great way to use up leftover quinoa. With its vibrant colors and variety of flavors, this salad is sure to please everyone at your table.

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