Best 6 Confetti Quinoa Recipes

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**Confetti Quinoa: A Burst of Colors and Flavors to Brighten Your Meal**

Embark on a culinary adventure with confetti quinoa, a vibrant and delectable dish that tantalizes taste buds with every bite. This colorful grain bowl combines the goodness of protein-packed quinoa, an array of crisp vegetables, and a tangy lemon-tahini dressing. With its medley of textures and flavors, confetti quinoa promises a delightful and nutritious experience.

Our carefully curated collection of confetti quinoa recipes offers a range of options to suit diverse preferences and dietary restrictions. From a classic vegetarian version bursting with fresh vegetables to a protein-packed edition featuring grilled chicken or tofu, there's a perfect recipe for every palate. We've also included a vegan-friendly variation that showcases the versatility of this dish.

Whether you're seeking a quick and easy weekday lunch, a healthy side dish for dinner, or a satisfying meal prep option, our confetti quinoa recipes have you covered. With minimal preparation and cooking time, these recipes promise a hassle-free culinary experience without compromising on taste.

So, gather your ingredients, don your apron, and let's embark on a colorful journey with confetti quinoa. Prepare to be amazed by the symphony of flavors and textures that await you in every spoonful of this delightful dish.

Let's cook with our recipes!

CONFETTI QUINOA SALAD



Confetti Quinoa Salad image

A colorful side to complement any entrée. It's good for you, too-featuring protein-rich grains and edamame.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 16

Number Of Ingredients 10

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
1 bag (10 oz) Cascadian Farm® frozen organic shelled edamame
1 cup grape tomatoes, cut in half
3/4 cup Italian or Greek vinaigrette dressing
1/4 cup chopped red onion
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 yellow bell pepper, chopped

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.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

ZESTY CONFETTI SALAD WITH QUINOA



Zesty Confetti Salad With Quinoa image

A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.

Provided by MN_SpiceHunter

Categories     Grains

Time 55m

Yield 5-7 serving(s)

Number Of Ingredients 17

1/2 cup quinoa
1 1/2 cups broccoli, chopped
1 cup carrot, chopped or shredded
1 cup red cabbage, shredded
1 1/2 cups jicama, chopped
1 large red bell pepper, chopped
3/4 cup scallion, sliced thin
1 cup cauliflower, chopped
1 tablespoon black sesame seed
1/2 cup pepitas (raw shelled pumpkin seeds)
1 cup fresh cilantro
3 tablespoons lime juice
5 tablespoons orange juice concentrate
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon salt

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.

Nutrition Facts : Calories 285.4, Fat 14.2, SaturatedFat 2.3, Sodium 169.3, Carbohydrate 35, Fiber 7.3, Sugar 11.7, Protein 9

CONFETTI QUINOA



Confetti Quinoa image

If you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. -Kim Ciepluch, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups water
1 cup quinoa, rinsed
1/2 cup chopped fresh broccoli
1/2 cup coarsely chopped zucchini
1/4 cup shredded carrots
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil

Steps:

  • In a large saucepan, bring water to a boil. Add the next 5 ingredients. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , Stir in lemon juice and oil. Remove from heat; fluff with a fork.

Nutrition Facts : Calories 196 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

CONFETTI QUINOA



Confetti Quinoa image

Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II.

Provided by Debs Recipes

Categories     Grains

Time 20m

Yield 3 cups, 4-5 serving(s)

Number Of Ingredients 7

1 cup uncooked quinoa, rinsed well and drained
2 cups water or 2 cups broth
1/4 teaspoon salt
1 small onion, diced
1/2 bell pepper, diced (any combination of red, yellow, and green)
1 tablespoon olive oil
2 tablespoons chopped toasted almonds or 1/4 cup sliced and chopped water chestnut

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.

SKINNY CONFETTI QUINOA SALAD



Skinny Confetti Quinoa Salad image

28% less sodium than the original recipe. Serve this hearty salad as a side or a light meatless main dish. The quinoa and Chick Peas provide as much protein per serving as an ounce of meat. Another bonus: This dish is gluten free.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 6

Number Of Ingredients 11

1 cup reduced-sodium chicken broth
1/2 cup quinoa, well rinsed
1 cup chopped green, yellow, and/or orange sweet pepper
2 tomatoes, chopped
1 can (15 oz) Chick Peas, rinsed and drained
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.
  • Meanwhile, in a large bowl, combine sweet pepper, tomatoes, Chick Peas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, ServingSize 3/4 cup, Sodium 200 mg, Sugar 3 g, TransFat 0 g

QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS



Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas image

This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

1/2 cup dried quinoa (about 1 1/2 cup cooked)
2 cups sugar snap peas
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup grated carrots (about 2 small carrots)
1/4 cup finely diced red onion (about 1/4 small onion)
1/4 cup minced chives
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Cook the quinoa according to package directions. Set aside and allow to cool.
  • Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
  • Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
  • Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
  • Taste and add additional salt and pepper if desired.
  • To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

Tips:

  • For the best texture, rinse the quinoa thoroughly before cooking.
  • Use a vegetable broth or water to cook the quinoa for a more flavorful dish.
  • Add the confetti vegetables to the quinoa during the last 5 minutes of cooking so that they retain their crunch.
  • Feel free to experiment with different vegetables in your confetti quinoa. Some other great options include chopped bell peppers, zucchini, or corn.
  • Serve confetti quinoa as a side dish or main course. It's also great for meal prep and can be enjoyed cold or reheated.

Conclusion:

Confetti quinoa is a delicious and healthy dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, confetti quinoa is sure to be a hit at your next gathering. So next time you're looking for a quick and easy meal, give confetti quinoa a try. You won't be disappointed!

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