Best 2 Garden Quinoa Salad Recipes

Indulge your taste buds with a vibrant and wholesome Garden Quinoa Salad, a delightful blend of flavors and textures. This refreshing salad is packed with goodness, featuring quinoa as the protein-rich base, complemented by an array of fresh vegetables, herbs, and a tangy dressing. Enjoy the crunch of crisp cucumber, the sweetness of juicy tomatoes, and the aromatic touch of basil and mint. Discover variations of this salad, including a Mediterranean-inspired Quinoa Salad with sun-dried tomatoes and feta cheese, a Tex-Mex Quinoa Salad with black beans and corn, and a Thai Quinoa Salad with a spicy peanut dressing. Elevate your next meal with these flavorful and nutritious quinoa salad recipes.

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

GARDEN QUINOA SALAD

Garden Quinoa Salad image

This recipe is special to me because it's delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they're fresh! -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1 pound fresh asparagus, cut into 2-inch pieces
1/2 pound fresh sugar snap peas
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

Steps:

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

Nutrition Facts : Calories 417 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 533mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 9g fiber), Protein 16g protein.

GARDEN QUINOA SALAD RECIPE RECIPE - (4.6/5)

Garden Quinoa Salad Recipe Recipe - (4.6/5) image

Provided by barbsjustagirl

Number Of Ingredients 12

Ingredients

1 1/2 cups quinoa, rinsed and well drained
3 cups water
1 pound fresh asparagus, cut into 2-inch pieces
1/2 pound fresh sugar snap peas
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon peel
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

Steps:

In a large saucepan, cook and stir quinoa over medium-high heat 3 to 5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12 to 15 minutes or until liquid is absorbed. Transfer to a large bowl. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2 to 4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water. Return water to a boil. Add green beans; cook 3 to 4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

Tips:

Choose the right quinoa: White quinoa is the most common type, but you can also use black, red, or tricolor quinoa. Each type has a slightly different flavor and texture.
Rinse the quinoa thoroughly: This will help to remove the saponins, which are bitter compounds that can coat the quinoa.
Cook the quinoa according to package directions: Quinoa typically takes about 15 minutes to cook.
Fluff the quinoa with a fork: This will help to separate the grains and make the quinoa light and fluffy.
Use fresh vegetables: Fresh vegetables will give your salad the best flavor.
Choose a variety of vegetables: Different vegetables will add different flavors and textures to your salad.
Use a flavorful dressing: A good dressing will help to bring all the flavors of the salad together.
Serve the salad immediately: Quinoa salad is best served fresh.

Conclusion:

Garden quinoa salad is a healthy and delicious dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With a variety of fresh vegetables, a flavorful dressing, and fluffy quinoa, this salad is sure to be a hit at your next gathering.