Best 5 Lemon Scented Quinoa Salad Recipes
**Lemon-Scented Quinoa Salad: A Refreshing and Flavorful Side Dish**
Indulge in the vibrant flavors of our lemon-scented quinoa salad, a delightful dish that combines the nutty crunch of quinoa with a symphony of fresh ingredients. This versatile salad is not only a feast for the senses but also a powerhouse of nutrition, boasting an array of vitamins, minerals, and antioxidants. Whether you're seeking a light and refreshing side dish for your next barbecue or a wholesome vegetarian main course, this lemon-scented quinoa salad is sure to impress. With its zesty lemon dressing, crisp vegetables, and aromatic herbs, this salad is a symphony of flavors that will tantalize your taste buds.
In addition to the classic lemon-scented quinoa salad recipe, we've included several variations to cater to diverse dietary preferences and culinary adventures. From a Mediterranean-inspired version bursting with sun-dried tomatoes, olives, and feta cheese to a spicy Mexican rendition featuring black beans, corn, and chili powder, these variations offer a global tour of flavors. Each recipe is carefully crafted to ensure a perfect balance of textures and tastes, making them ideal for potlucks, picnics, or a quick and healthy weekday lunch.
LEMON-BASIL QUINOA SALAD
Found this and thought I would share since quinoa seems to be becoming so popular. This make-ahead salad (served warm or room temperature) is great for outdoor parties since it won't spoil in the sun.
Provided by manella
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
- Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 3 g, Fiber 4.9 g, Protein 8.4 g, SaturatedFat 0.6 g, Sodium 156.7 mg, Sugar 6.2 g
HERBED LEMON QUINOA RECIPE
Lemon and Herb Quinoa: An easy to make, vegan and gluten free seasoned quinoa recipe that you can serve as a side dish with meat, fish, or vegetable dishes or just by itself for a light lunch.
Provided by Aysegul Sanford
Categories Side Dish
Time 25m
Number Of Ingredients 14
Steps:
- Heat oil in a medium-sized saucepan. Add in the shallots (or onion) and ground cumin. Saute mixing constantly until shallots are translucent or softened 5-6 minutes.
- Add in the minced garlic and saute for 30 seconds.
- Stir in the quinoa and toast (or sautee), stirring constantly, for a minute. Add in the water, salt, and black pepper. Give it a stir. Put the lid on. Bring it to a boil and let it simmer for 15 minutes or until all the liquid is absorbed and there are tiny holes on the surface of the quinoa.
- Turn the heat off and let it rest for 10 minutes with the lid on.
- Fluff the now-cooked quinoa with a fork.
- Add in lemon zest, lemon juice, parsley, thyme, sliced almonds, and sliced radishes if using.
- Give it a gentle toss and serve while it is still warm.
Nutrition Facts : Calories 297 kcal, Sugar 1 g, Sodium 251 mg, Fat 12 g, SaturatedFat 3 g, Carbohydrate 39 g, Fiber 6 g, Protein 11 g, ServingSize 1 serving
LEMON CRANBERRY QUINOA SALAD
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. -Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For dressing, in a small bowl, whisk the first 5 ingredients until blended., In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl., Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.
Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
QUINOA AND ASPARAGUS SALAD
I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
- Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
- Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams
LEMONY QUINOA
Quinoa is a high-protein, good-for-you grain. It can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.
Provided by Mirelle B
Categories Side Dish Grain Side Dish Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
- In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
- Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 21.4 g, Fat 4.8 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 74.2 mg, Sugar 0.9 g
Tips:
- Use fresh lemon zest for the best flavor.
- If you don't have fresh parsley, you can use dried parsley, but use half the amount.
- Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or cherry tomatoes.
- If you're using cooked quinoa, be sure to chill it before adding it to the salad.
- This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.
Conclusion:
This lemon-scented quinoa salad is a light, refreshing, and flavorful side dish that's perfect for any occasion. It's easy to make and can be tailored to your own preferences. So next time you're looking for a healthy and delicious salad, give this one a try!
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