Best 8 Zesty Confetti Salad With Quinoa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a vibrant and refreshing culinary experience with our Zesty Confetti Salad with Quinoa, a delightful blend of flavors and textures that will tantalize your taste buds. This vibrant salad combines the goodness of quinoa, a protein-packed ancient grain, with an array of crisp veggies, tangy dressing, and a burst of fresh herbs. It's a perfect balance of flavors and nutrients, making it an ideal dish for health-conscious individuals and those seeking a satisfying vegetarian meal.

This versatile salad can be customized to suit your preferences, with options for adding grilled chicken or tofu for an extra protein boost. Whether you're hosting a summer gathering, packing a wholesome lunch, or simply craving a light and flavorful meal, this Zesty Confetti Salad with Quinoa is sure to impress.

In this comprehensive guide, we'll take you through the step-by-step process of creating this delightful salad, providing detailed instructions, helpful tips, and variations to suit different dietary needs. Get ready to elevate your tastebuds and enjoy a nutritious and flavorful culinary journey!

Here are our top 8 tried and tested recipes!

CONFETTI QUINOA SALAD



Confetti Quinoa Salad image

A colorful side to complement any entrée. It's good for you, too-featuring protein-rich grains and edamame.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 16

Number Of Ingredients 10

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
1 bag (10 oz) Cascadian Farm® frozen organic shelled edamame
1 cup grape tomatoes, cut in half
3/4 cup Italian or Greek vinaigrette dressing
1/4 cup chopped red onion
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 yellow bell pepper, chopped

Steps:

  • In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
  • Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
  • In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

ZESTY CONFETTI SALAD WITH QUINOA



Zesty Confetti Salad With Quinoa image

A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.

Provided by MN_SpiceHunter

Categories     Grains

Time 55m

Yield 5-7 serving(s)

Number Of Ingredients 17

1/2 cup quinoa
1 1/2 cups broccoli, chopped
1 cup carrot, chopped or shredded
1 cup red cabbage, shredded
1 1/2 cups jicama, chopped
1 large red bell pepper, chopped
3/4 cup scallion, sliced thin
1 cup cauliflower, chopped
1 tablespoon black sesame seed
1/2 cup pepitas (raw shelled pumpkin seeds)
1 cup fresh cilantro
3 tablespoons lime juice
5 tablespoons orange juice concentrate
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon salt

Steps:

  • Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
  • Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
  • In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
  • In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.

Nutrition Facts : Calories 285.4, Fat 14.2, SaturatedFat 2.3, Sodium 169.3, Carbohydrate 35, Fiber 7.3, Sugar 11.7, Protein 9

ZESTY QUINOA SALAD



Zesty Quinoa Salad image

Combine zesty quinoa, chickpeas, feta cheese, cucumber slices, red peppers and more in this fresh, tasty recipe. Zesty Quinoa Salad couldn't be simpler.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup cooked quinoa, cooled
1 cup halved cucumber slices
1/2 cup chopped red peppers
1/2 cup cherry tomatoes
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup coarsely chopped fresh parsley

Steps:

  • Combine ingredients.
  • Refrigerate 30 min.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE



Quinoa Veggie Salad with Zesty Vinaigrette image

Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).

Provided by Randy Finger

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

4 cups quinoa
4 cups water
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1 green bell pepper, chopped
½ red onion, chopped
2 tomatoes, chopped
1 (15 ounce) can black olives, chopped

Steps:

  • Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
  • Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
  • Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g

ZESTY QUINOA SALAD



Zesty Quinoa Salad image

This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!

Provided by scrumdiddly

Categories     Salad     Grains     Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 cup quinoa
2 cups water
¼ cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon red pepper flakes, or more to taste
1 ½ cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Steps:

  • Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
  • Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
  • Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 33.8 g, Fat 11.5 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 674.5 mg, Sugar 1.7 g

CONFETTI QUINOA



Confetti Quinoa image

If you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. -Kim Ciepluch, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups water
1 cup quinoa, rinsed
1/2 cup chopped fresh broccoli
1/2 cup coarsely chopped zucchini
1/4 cup shredded carrots
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil

Steps:

  • In a large saucepan, bring water to a boil. Add the next 5 ingredients. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , Stir in lemon juice and oil. Remove from heat; fluff with a fork.

Nutrition Facts : Calories 196 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

SKINNY CONFETTI QUINOA SALAD



Skinny Confetti Quinoa Salad image

28% less sodium than the original recipe. Serve this hearty salad as a side or a light meatless main dish. The quinoa and Chick Peas provide as much protein per serving as an ounce of meat. Another bonus: This dish is gluten free.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 6

Number Of Ingredients 11

1 cup reduced-sodium chicken broth
1/2 cup quinoa, well rinsed
1 cup chopped green, yellow, and/or orange sweet pepper
2 tomatoes, chopped
1 can (15 oz) Chick Peas, rinsed and drained
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.
  • Meanwhile, in a large bowl, combine sweet pepper, tomatoes, Chick Peas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, ServingSize 3/4 cup, Sodium 200 mg, Sugar 3 g, TransFat 0 g

CONFETTI QUINOA



Confetti Quinoa image

Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II.

Provided by Debs Recipes

Categories     Grains

Time 20m

Yield 3 cups, 4-5 serving(s)

Number Of Ingredients 7

1 cup uncooked quinoa, rinsed well and drained
2 cups water or 2 cups broth
1/4 teaspoon salt
1 small onion, diced
1/2 bell pepper, diced (any combination of red, yellow, and green)
1 tablespoon olive oil
2 tablespoons chopped toasted almonds or 1/4 cup sliced and chopped water chestnut

Steps:

  • Add quinoa to boiling water and salt; reduce heat then cover and simmer 15 minutes until water is absorbed.
  • Meanwhile, sauté onion and pepper in olive oil; add to cooked quinoa; add almonds or water chestnuts just before serving.

Tips:

  • For a vibrant salad, use a variety of colorful vegetables, such as bell peppers, carrots, and cucumbers.
  • Quinoa is a healthy and gluten-free grain that adds protein and texture to the salad.
  • To make the salad ahead of time, cook the quinoa and prepare the vegetables the day before. Assemble the salad just before serving.
  • If you don't have feta cheese, you can substitute another type of cheese, such as mozzarella or cheddar.
  • For a vegan version of the salad, omit the feta cheese and add a plant-based protein, such as tofu or tempeh.

Conclusion:

Zesty confetti salad with quinoa is a refreshing and flavorful salad that is perfect for a summer potluck or picnic. It is made with a variety of colorful vegetables, quinoa, feta cheese, and a zesty lemon-tahini dressing. The salad is easy to make and can be prepared ahead of time. It is also a healthy and gluten-free option for those with dietary restrictions.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #salads     #side-dishes     #vegetables     #easy     #beginner-cook     #vegan     #vegetarian     #grains     #food-processor-blender     #dietary     #low-sodium     #gluten-free     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #free-of-something     #low-in-something     #pasta-rice-and-grains     #equipment     #small-appliance     #presentation     #served-cold

Related Topics