Best 6 Quinoa Salad With Grilled Vegetables And Cottage Cheese Recipes

QUINOA SALAD

Steps:

• Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
• When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE

Steps:

• Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
• Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
• Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING

Steps:

• Make the quinoa salad:
• Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
• Make the yogurt dressing:
• Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
• Grill the vegetables and steak and assemble the salad:
• Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
• Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
• Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
• Do Ahead
• The yogurt dressing can be chilled for up to 3 days.

QUINOA SALAD WITH GRILLED VEGETABLES AND COTTAGE CHEESE

Steps:

• Preheat grill to medium-high. Slice zucchini lengthwise into strips. Core and quarter peppers. Toss zucchini and peppers with the melted Spreadables and half the balsamic vinegar. Place on the grill. Cook, turning as needed, for 7 to 10 minutes or until well-marked and tender. Cool to room temperature and chop into bite-sized pieces.
• Toss chopped vegetables with cooked quinoa, onion, basil and parsley. Stir cottage cheese with lemon zest, lemon juice, garlic, salt, pepper, and remaining balsamic vinegar. Stir quinoa mixture with cottage cheese dressing until well combined. Sprinkle pine nuts over the salad (if using).

QUINOA SALAD WITH GRILLED VEGETABLES AND COTTAGE CHEESE

Steps:

• Preheat grill to medium-high. Slice zucchini lengthwise into strips. Core and quarter peppers. Toss zucchini and peppers with the melted Spreadables and half the balsamic vinegar. Place on the grill. Cook, turning as needed, for 7 to 10 minutes or until well-marked and tender. Cool to room temperature and chop into bite-sized pieces.
• Toss chopped vegetables with cooked quinoa, onion, basil and parsley. Stir cottage cheese with lemon zest, lemon juice, garlic, salt, pepper, and remaining balsamic vinegar. Stir quinoa mixture with cottage cheese dressing until well combined. Sprinkle pine nuts over the salad (if using).

QUINOA & FETA SALAD WITH ROASTED VEGETABLES

Steps:

• Cook the quinoa following pack instructions, then drain really well and set aside.
• Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
• Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
• Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.