Best 2 Crunchy Quinoa Salad Recipes

Quinoa, a nutrition-packed ancient grain, takes center stage in this vibrant and flavorful salad. Accompanied by a medley of crisp vegetables, sweet fruits, and tangy dressing, this crunchy quinoa salad is a delightful symphony of textures and flavors. From the hearty bite of quinoa to the refreshing crunch of cucumbers and bell peppers, each ingredient contributes its unique charm. Sweet grapes and juicy oranges add a burst of natural sweetness, while red onion and jalapeno bring a touch of spicy zest. Topped with crumbled feta cheese and a zesty lemon-tahini dressing, this salad is a symphony of flavors and textures that will tantalize your taste buds and leave you feeling satisfied and refreshed.

**Additional Recipes:**

- **Quinoa Salad with Roasted Vegetables:** This variation features a colorful array of roasted vegetables like broccoli, carrots, and zucchini, adding a smoky and caramelized flavor dimension to the salad.

- **Quinoa Salad with Black Beans and Corn:** This recipe incorporates black beans and corn for a hearty and protein-packed salad, perfect for a satisfying meal.

- **Quinoa Salad with Chickpeas and Feta:** This delightful combination of chickpeas, feta cheese, and a zesty vinaigrette dressing creates a flavorful and protein-rich salad.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY QUINOA SALAD

Crunchy Quinoa Salad image

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

Provided by Dr. John McDougall

Categories HarperCollins Salad Quick and Healthy Quinoa Grains Asparagus Chive Parsley Herb Spring Vegetarian Vegan Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup uncooked quinoa
2 cups vegetable broth
3 (2-inch) strips of lemon zest (see hints below)
1 1/2 cups asparagus, sliced into 1/2-inch pieces
1 cup snow peas, cut in half
1/2 cup kohlrabi, peeled and sliced into thin strips
1/3 cup radishes, thinly sliced
3 tablespoons lemon juice
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon chopped fresh mint
Freshly ground pepper
Dash sea salt

Steps:

Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.

QUINOA ROASTED TOPPING CRUNCHY GOODNESS

Quinoa Roasted topping crunchy goodness image

Quinoa (pronounced Keen-wah) is a new culinary experience for me! When given a bag of these gems, and told how good they are, I had to play. I researched many recipes and decided on my maiden voyage to experiment with it in a way that most have not thought about. Toast them! To my surprise, they are delectable! I see no...

Provided by Deb Crane

Categories Other Appetizers

Number Of Ingredients 2

Ingredients

1/2 c quinoa
water to cover quinoa

Steps:

1. Cover the quinoa with water. Let sit for 5 minutes. Rinse in a small strainer.
2. Heat a frying pan to get it hot while the quinoa drains. (it is ok that there is some moisture from draining, it will evaporate)
3. Place the quinoa into the hot dry pan. ( I used my cast iron skillet, but any frying pan would work.) Now stir in a bit, and keep watch. This is the fun part! The grains start to dance! Not so much that they fly out of the pan, but they do skip a bit. :) When they start to smell like popcorn, and start turning dark, watch and keep stirring them. You want most of the grains to be a darker color, but some will remain white. That is ok, because you dont want to burn them.
4. When most of the quinoa is darkened, remove from the heat. Cool them on a flat surface, a plate will do. Because they smelled so good as you fried them, taste them! Yum!
5. Very good on a salad for added taste and crunch, or I can imagine this being a good crunch factor on any savoy dish! Think toasted sesame seeds.... any dish you like them in, this will be wonderful. Packed with all things good for you, this way of using quinoa will serve you well!

Tips:

Use good quality quinoa: Look for organic, non-GMO quinoa that is free of pesticides and herbicides.
Rinse the quinoa thoroughly before cooking: This will remove the bitter saponins that can sometimes be present on the quinoa.
Cook the quinoa according to the package directions: This will ensure that the quinoa is cooked properly and has a fluffy texture.
Use fresh, seasonal vegetables: This will give your salad the best flavor and nutrients.
Don't be afraid to experiment with different dressing recipes: There are many delicious dressing options out there, so find one that you like and use it to dress your salad.

Conclusion:

Quinoa salad is a healthy, delicious, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With endless variations in ingredients and dressings, there is sure to be a quinoa salad recipe that everyone will enjoy. So next time you're looking for a healthy and tasty meal, give quinoa salad a try!