Indulge in a symphony of flavors and textures with our delectable Veggie Almond and Raisin Quinoa Salad! This wholesome dish combines the goodness of quinoa, an ancient grain packed with protein and fiber, with an array of colorful vegetables, crunchy almonds, and sweet raisins. Each bite offers a delightful burst of flavors and a satisfying crunch. Whether you're a vegetarian seeking a nutritious and protein-rich meal or simply looking for a light and refreshing salad to brighten up your lunch or dinner table, this recipe is sure to impress.
Additionally, you'll find variations of this salad to cater to different dietary preferences and taste buds. For a vegan alternative, simply omit the honey and use maple syrup or agave nectar as a sweetener. If you prefer a gluten-free option, ensure you use certified gluten-free quinoa and tamari instead of soy sauce. For those who enjoy a touch of spice, feel free to add a pinch of chili powder or cayenne pepper to the dressing. With these versatile recipes at your fingertips, you can create a customized salad that's both delicious and nutritious.
BEST GREEK QUINOA SALAD
This is my absolute favorite quinoa recipe! It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!
Provided by Allison.Kaye
Categories Salad Grains Quinoa Salad Recipes
Time 1h40m
Yield 10
Number Of Ingredients 12
Steps:
- Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
- Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 25.8 g, Cholesterol 12.2 mg, Fat 10.6 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 665.7 mg, Sugar 1.3 g
QUINOA ALMOND PILAF
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
Provided by Ann Kosa
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 3
Number Of Ingredients 16
Steps:
- Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
- Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
- Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 33 g, Fat 17.1 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 2.1 g, Sodium 506 mg, Sugar 8.7 g
QUINOA SALAD WITH SHREDDED GREENS & RAISINS
Showcase quinoa in this wonderful salad, with greens, avocado, feta and raisins. Rather than a grain, quinoa is a seed and is a great source of protein
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the quinoa in a sieve under running water until the water runs clear, then cook for 20 mins following pack instructions. Leave to rest for 5 mins. Rinse again and drain well by pressing in the sieve.
- Meanwhile, put the vinegar and oil in a large bowl, add the cavolo nero and massage in the dressing with your hands to soften it.
- Add the quinoa, onion, pepper and raisins, then toss well. Spoon half onto plates, scatter over 1 chopped avocado, crumble in half the feta and toss. The remainder will keep chilled for up to three days. Top with the remaining avocado and feta, then serve.
Nutrition Facts : Calories 381 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
QUINOA-ALMOND SALAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this nutty quinoa-almond salad recipe that's ready in less than an hour - perfect for a side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat quinoa, water and salt to boiling in 2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 12 to 15 minutes or until tender.
- Remove saucepan from heat; let stand 5 minutes. Fluff quinoa with fork; cool 15 minutes.
- In small bowl, beat all vinaigrette ingredients with whisk.
- Mix vinaigrette, quinoa and remaining salad ingredients in large bowl. Serve warm, or cover and refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g
VEGETABLE-QUINOA SALAD
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3/4 cup quinoa as the label directs; fluff. Transfer to a large bowl; toss with 1 cup each shredded carrots, chopped cucumber and chopped sugar snap peas, 1/2 cup raisins and 1/4 cup each chopped parsley and salted sunflower seeds. Drizzle with olive oil and white balsamic vinegar; season with salt and pepper.
VEGGIE, ALMOND, AND RAISIN QUINOA SALAD
The original recipe is from a friend, and I modified it by adding some ingredients to the recipe. Since it has an abundance of goodness in it, I'll often eat it alone as a meal. I've also served this as a side dish with bbq chicken or lamb shish-kabobs.
Provided by misspia
Categories Quinoa Salad
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
- Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
- Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
- Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
- Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 30.2 g, Cholesterol 8.3 mg, Fat 15.4 g, Fiber 4 g, Protein 7.5 g, SaturatedFat 3.1 g, Sodium 292 mg, Sugar 6.4 g
Tips:
- For the best flavor, use fresh, high-quality vegetables.
- If you don't have a vegetable broth, you can use water instead.
- To make the salad ahead of time, cook the quinoa and vegetables according to the directions. Then, let them cool completely and store them in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve, assemble the salad and toss it with the dressing.
- If you don't have any almonds, you can use another type of nut, such as walnuts or pecans.
- If you don't have any raisins, you can use another type of dried fruit, such as cranberries or apricots.
- This salad is a great way to use up leftover vegetables.
- Feel free to get creative with the dressing. You can use a different type of vinegar or oil, or add some herbs or spices to taste.
- This salad is a great make-ahead meal. It's perfect for busy weeknights or potlucks.
Conclusion:
This veggie, almond, and raisin quinoa salad is a delicious and healthy dish that's perfect for any occasion. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying meal, give this quinoa salad a try.
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