Best 5 Quinoa Spring Summer Salad Gluten Free Recipes
Quinoa Spring Summer Salad: A Refreshing and Nutritious Delight
As the weather warms and the days get longer, it's time to lighten up our meals with fresh, vibrant flavors. This quinoa spring summer salad is a perfect choice, packed with colorful vegetables, herbs, and a tangy lemon-tahini dressing. The protein-rich quinoa provides a satisfying base, while the crisp cucumber, sweet cherry tomatoes, and tender asparagus add a delightful crunch and sweetness. Fresh mint and parsley bring a burst of herbal freshness, and the tangy lemon-tahini dressing ties all the flavors together perfectly. This salad is not only delicious but also incredibly nutritious, making it a great option for health-conscious individuals. It's also gluten-free and easy to make, making it suitable for various dietary needs and preferences. With its vibrant colors and refreshing taste, this quinoa spring summer salad is sure to be a hit at any gathering.
Additional Recipes in the Article:
1. Quinoa Black Bean Salad: This flavorful salad combines quinoa, black beans, corn, tomatoes, and a zesty cilantro-lime dressing. It's a protein-packed, gluten-free option that's perfect for picnics and potlucks.
2. Quinoa Tabbouleh Salad: This twist on the classic tabbouleh salad uses quinoa instead of bulgur wheat. It's a refreshing and light salad with a tangy lemon-mint dressing.
3. Quinoa and Roasted Vegetable Salad: This hearty salad features roasted vegetables like broccoli, cauliflower, and bell peppers, tossed with quinoa, feta cheese, and a balsamic vinaigrette. It's a great way to get your daily dose of vegetables.
4. Quinoa Chickpea Salad: This protein-packed salad combines quinoa, chickpeas, cucumber, tomatoes, and a tahini-based dressing. It's a delicious and satisfying meal that's perfect for lunch or dinner.
5. Quinoa and Avocado Salad: This simple yet delicious salad combines quinoa, avocado, cherry tomatoes, red onion, and a tangy vinaigrette. It's a great option for a quick and healthy meal.
QUINOA SPRING & SUMMER SALAD (GLUTEN FREE)
Found this in Alive's July 2010 magazine. They called it a spring salad, but it screams summer to me when I can (hopefully) pick fresh cukes, peas, peppers and onions from the garden or local farmers market. I'm always looking for ways to use quinoa, have tried this using red quinoa for something different. It worked well except that I find the red quinoa is easy to overcook, so keep an eye on it. Pair this with Recipe #431876, or another simple dressing. This calls for 3 cups of cooked quinoa, which is easily done, I use Jubes' Recipe #235534. Be sure to rinse your quinoa really well to remove its bitter outer layer. It makes a pretty big bowl full which I think would serve 8 easily as a side dish. I found that the dressing more or less disappears if you leave it too long so I suggest not tossing it until you're ready to eat. And if you're only using half the batch, just toss half. The quinoa part keeps well but after a day in the fridge I could barely detect the dressing.
Provided by magpie diner
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using frozen peas: In a bowl soak the peas in the boiling water, set aside until they have warmed through. Drain and pat dry.
- In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876). Toss well.
- Serve immediately or refrigerate until you're ready to serve.
Nutrition Facts : Calories 195.9, Fat 7.2, SaturatedFat 0.7, Sodium 144.9, Carbohydrate 26.9, Fiber 5.1, Sugar 2.8, Protein 7.2
GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD
This salad has it all: it's tasty, nutritious and satisfying. It even tastes better after a night in the fridge! Quinoa, the base of this salad, is a superfood that is naturally gluten free and contains all of the essential amino acids. This recipe dresses quinoa up with dried cranberries, almonds and refreshing mint. For a twist, try subbing in cooked couscous, bulgur, millet or farro.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
- For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
- Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.
QUINOA SUMMER SALAD
If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.
Provided by Laura Violet
Categories Salad Grains Quinoa Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
- Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
- Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.9 g, Fat 9.5 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 235.6 mg, Sugar 2.3 g
QUINOA AND VEGETABLE SALAD (GLUTEN-FREE)
Enjoy the fresh flavors of this colorful side made with quinoa and lots of veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
- Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
- In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper and olives. Pour dressing over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
- Just before serving, sprinkle with cheese. Garnish with basil leaves if desired.
Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 10 mg, Fat 2, Fiber 7 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g
GLUTEN FREE QUINOA SALAD
A recipe me and my mom made up as we went when we first got into eating quinoa. With different variations you can make it vegetarian as well.
Provided by Maeleigh
Categories Grains
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.
- Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.
- Bring the Quinoa to a boil and then reduce to a simmer with the lid on.
- Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.
- Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.
- Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.
- Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.
- It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.
Tips:
- Make sure to rinse the quinoa thoroughly before cooking. This will remove any bitter saponins and help the quinoa cook evenly.
- To cook the quinoa, use a ratio of 1 cup quinoa to 2 cups water. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water has been absorbed.
- While the quinoa is cooking, prepare the vegetables. Chop the cucumber, tomatoes, and red onion into small pieces.
- Once the quinoa is cooked, let it cool slightly, then fluff it with a fork.
- In a large bowl, combine the cooked quinoa, chopped vegetables, chickpeas, feta cheese, and dressing. Stir until well combined.
- Serve the salad immediately, or chill it for later.
Conclusion:
This quinoa spring summer salad is a delicious and refreshing side dish that is perfect for any occasion. It is packed with healthy ingredients, including quinoa, vegetables, chickpeas, and feta cheese. The dressing is light and flavorful, and it brings all the ingredients together perfectly. This salad is sure to be a hit at your next party or potluck.
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