Best 6 Quinoa And Cucumber Salad Recipes
Quinoa and cucumber salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. It is packed with nutrients, including protein, fiber, vitamins, and minerals. The quinoa provides a hearty base, while the cucumber adds a cool and crisp texture. Other vegetables, such as tomatoes, onions, and bell peppers, can be added for extra flavor and crunch. The salad is typically dressed with a simple vinaigrette, but a variety of other dressings can be used to taste. This article includes three recipes for quinoa and cucumber salad, each with its own unique flavor profile. The first recipe is a classic quinoa and cucumber salad with a tangy vinaigrette dressing. The second recipe adds grilled chicken for a protein-packed meal. The third recipe features a creamy avocado dressing for a rich and satisfying salad. All three recipes are easy to make and can be tailored to your own preferences.
Let's cook with our recipes!
QUINOA, CUCUMBER, TOMATO AND FETA SALAD RECIPE - (4.1/5)
Provided by รก-6498
Number Of Ingredients 12
Steps:
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes. Tip: Do not overcook. Chill in the refrigerator to cool. In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta. Gently toss in the cooled quinoa; do not over mix or stir. Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste. Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.
QUINOA AND CUCUMBER SALAD
This nutritious, easy-to-make Quinoa and Cucumber Salad makes a smart side dish or a light entree. The recipe comes from "Everyday Food: Fresh Flavor Fast."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Combine quinoa and the water in a medium saucepan; add salt, and bring to a boil. Reduce heat to low; cover, and simmer until quinoa is tender and has absorbed all liquid, 11 to 13 minutes. (The germ ring should be visible along the outer edge of the grain.) Transfer to a medium bowl, and cool to room temperature.
- Add vinegar, oil, cucumber, scallions, and parsley; season with salt and pepper, and toss to combine. Serve at room temperature or chilled.
BLUEBERRY AND CUCUMBER QUINOA SALAD
Steps:
- In a large bowl, combine the quinoa, cucumber, lemon juice and salt and pepper. On a plate, arrange the fresh spinach leaves, quinoa mixture and top with fresh blueberries. (Serve with grilled chicken or lean fish for a complete meal.) Nutrition Facts Serving Size Recipe serves 1 Amount per serving Calories 289 Total Fat33.9g Total Carbs16.4g Protein5.5g
QUINOA, CUCUMBER AND CURRANT SALAD
Quinoa has an unique crunchiness that makes it great in a salad. This is healthy and tastes great. This recipe is from the cookbook Monday to Friday by Michele Urvater.
Provided by mary winecoff
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse quinoa well under running water and drain.
- Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes.
- Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl.
- When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.
QUINOA AND CUCUMBER SALAD
In search of ways to eat healthier, I came across this recipe in Everyday Food Jan/Feb edition. This recipe provides a complete protein meal, but knowing my DH meat will have to be served with it!
Provided by katie in the UP
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a med saucepan, bring quinoa and 1 cup salted water to a boil.
- Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Transfer to a med bowl, and cool to room temperature.
- To quinoa, add vinegar, oil, cucumber, scallions and parsley; season to taste with salt and pepper, toss to combine.
- This can be served both room temp or chilled.
MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA
The idea of embellishing a yogurt soup or salad with quinoa comes from Deborah Madison, who uses black quinoa in a brilliant recipe for a soup in her book "Vegetable Literacy." I used red quinoa to add texture, color and substance to this typical Mediterranean combination - finely diced cucumber, garlic, and thick plain yogurt. Use mint or dill, or a combination, and make sure to dice the cucumber very small.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty).
- Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top.
- Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 9 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 535 milligrams, Sugar 5 grams
Tips:
- Choose the right quinoa: White quinoa is the most common type, but you can also use red or black quinoa. Red quinoa has a slightly nutty flavor, while black quinoa is a bit chewier.
- Cook the quinoa properly: Quinoa should be cooked in a ratio of 1 cup quinoa to 2 cups water. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the water has been absorbed.
- Use fresh, crisp vegetables: The vegetables in this salad should be fresh and crisp. Cucumbers, tomatoes, and red onions are all good choices.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This will save you time when you're ready to assemble the salad.
- Serve the salad chilled: This salad is best served chilled. You can chill it for at least 30 minutes before serving, or you can make it ahead of time and store it in the refrigerator for up to 3 days.
Conclusion:
This quinoa and cucumber salad is a healthy and refreshing side dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next potluck or barbecue.
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