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Although salads with quinoa for a light and healthy meal are compared to rice, bulgur, or couscous, quinoa is not a cereal as such. It is considered a pseudocereal because it really is a seed, and that sets it apart with unique nutritional characteristics. It stands out for its content of high-quality vegetable proteins and essential amino acids; this is also satiating, rich in fiber, minerals, and vitamins, and has a low glycemic index.
Eleven salads with quinoa for a light and healthy meal
If you have never tried quinoa you should know that before cooking it is important to wash it well, rubbing it gently with your hands, underwater, so that the layer of saponins that covers the seeds disappears, in this way we will avoid its bitter taste. In this article, we explain how to cook quinoa to perfection.
Really tasty quinoa has to present the grain as slightly loose, fluffy and has a soft resistance to biting. A texture that perfectly accompanies hundreds of ingredients, and is ideal to make our salads more satisfying, but without ceasing to be healthy.
1. Quinoa salad with asparagus and strawberries
For 2 persons
- Quinoa70 g
- Wild asparagus150 g
- Fresh or frozen beans300 g
- Strawberries or strawberries6
- Fresh parsley
- Lemon zest
- Extra virgin olive oil
- Ground black pepper
How to Make Strawberry Asparagus Quinoa Salad
Prepare quinoa according to package directions, washing thoroughly first. Reserve. Wash the asparagus, radishes and strawberries well; cut off the thickest ends of the asparagus and the tails of the other vegetables. Cut the asparagus into 2-3 parts and cook in boiling water for a few minutes, ensuring that they do not become too soft. Finely slice the radishes and strawberries. Extract the beans from their pods and blanch them slightly if desired. Season the quinoa and mix with a little chopped parsley and extra virgin olive oil. Distribute on plates or platters. Mix the rest of the ingredients, seasoning them with oil, salt, pepper and lemon zest to taste. Arrange on the quinoa
2. Quinoa salad with raisins, seeds and caramelized vegetables
Quinoa 180 g, Extra virgin olive oil 15 ml, Sultana raisins 35 g, Saffron one strand, Red pepper 1, Green pepper 1, Chives 2, Zucchini 1, Aubergine 1, Carrot 2, Brown sugar 20 g, Salt and pepper to taste, Mix of seeds 4 tablespoons, Extra virgin olive oil (for the vegetables) 40 ml, Salt and pepper to taste, Extra virgin olive oil (for the dressing) 30 ml, Lemon juice (for the dressing) 15 ml, Salt to taste (for the dressing), Ground cumin a pinch (for the dressing).
Preheat the oven to 180 degrees Celsius with heat up and down, place the vegetables cut into slices or strips on a baking tray, add the oil, pepper and salt and brown sugar. We stir them until they are well smeared. Bake for 30 minutes and reserve with the juice that they have released. On the other hand, we put the quinoa in a pan and add the oil, a little saffron and the raisins. When it begins to toast, we add the water and cook it according to the manufacturer’s instructions. We prepare the ingredients for the vinaigrette in a jar, with the juice of the vegetables and add it to the quinoa, we also add the vegetables and sprinkle with the seeds on top.
3. Quinoa and Lobster Salad with Lime Vinaigrette
Frozen lobster tail 1, Quinoa 120 g, Red pepper 15 g, Green pepper 15 g, Yellow pepper 15 g, Fresh coriander to taste, Alfalfa sprouts to taste, Extra virgin olive oil 60 ml, Apple vinegar 15 ml, lime juice 0.5, salt, ground black pepper.
We prepare the quinoa as indicated on the package. In this case, we have washed and cooked it in plenty of water, drained it, and dried it to remove excess water. Finally, we have let it cool down. There are other ways to cook quinoa, all of them are valid, choose the one that best suits you and go ahead with it. Finely chop the three types of pepper and also the fresh coriander. Add to the quinoa along with the alfalfa sprouts and mix. Prepare the vinaigrette by beating until the oil, vinegar, lime juice, salt, and a little ground black pepper are emulsified. We season the quinoa. Cook the lobster tail, previously thawed, in a pot with plenty of salty water. The appropriate ratio is 70 grams of salt per liter of water and the cola is dipped in the boiling water, not before. Once you bring the water back to a boil again, we count between six and eight minutes (depending on size). We remove and immerse in a bowl with ice water to cut the boil. To extract the meat without damaging, we hold the tail with a cloth and press gently on all sides. The shell will crack little by little and will facilitate the work. Cut the tail into medallions and serve with seasoned quinoa. Brush with a little oil or butter, season, and serve with a couple of lime wedges.
4. Quinoa salad with zucchini, olives, jalapeños, and flaxseed
Ingredients for 2 people:
100 g of quinoa, 1 small zucchini, 1 green Italian pepper, 50 g of olives, 1 pickled jalapeno pepper, 80 g of cherry tomato, fresh parsley to taste, 5 ml of lemon juice, 5 ml of rice or apple vinegar, 15 g of flax seeds, extra virgin olive oil, ground black pepper, salt.
Weigh the quinoa dry and wash well with clean water until it stops coming out cloudy. Place in a non-stick frying pan without oil and heat slightly to toast. Remove. Bring plenty of water to a boil and cook for 15 minutes. Drain well and aerate with a fork. Wash the zucchini, bell pepper, tomatoes and parsley. Cut the first two into cubes and the tomatoes in quarters or halves. Chop the olives, jalapeños and parsley, adjusting the amounts to taste. Mix all the ingredients in a large plate or bowl. Add the olive oil, lemon juice and vinegar. Pickles add salt to the mixture so better taste the point before seasoning to taste. Add the flax seeds, toasting them a little before in an ungreased pan to give them a more crisp touch. If we prefer them tender,
5. Asian-style quinoa and shrimp salad
Quinoa 60 g, Prawns 150 g, Avocado 1, Canons 100 g, Cherry tomato 100 g, Lime juice 20 ml, Chili flakes 1/4 teaspoon (optional), Chives 2, Soy sauce 15 ml, Fresh coriander , Corn oil 15 ml, Maple syrup, 1/2 tsp.
We will start by boiling the quinoa following the manufacturer’s instructions, but for approximately 15 minutes. Drain it and reserve it in a bowl. Cook the prawns, reserve them. Meanwhile we make the dressing, mixing the lime juice and the chili flakes, the oil and the maple syrup. Add half of the dressing to the quinoa and add the chopped chives, lamb’s lettuce, cooked prawns, sliced avocado and halved cherry tomatoes. Salt to taste and top with the rest of the dressing. Sprinkle with the chopped fresh coriander. We serve quickly
6. Quinoa salad with beef and avocado
Beef fillets 1, Spices to taste (sweet and spicy paprika, cumin, garlic powder, peppers …), Cooked quinoa (approximately) 50 g, Avocado (medium) 1, Lettuce head 1, Tomato 1, Hot or sweet green pepper 1, Medium red onion 1, Lemon or lime 1, Chipotle marinade (optional) 5 ml, Ground black pepper, Salt, Fresh parsley or coriander, Extra virgin olive oil.
This recipe is ideal to take advantage of quinoa leftovers, but we can always cook a good amount to prepare the salad and have leftovers for other dishes. In any case, cook according to the instructions on the package and separate about 50 g (or to taste), letting them cool. Dry the meat well with cooking paper, season and season with the mixture of spices to taste, massaging the fillet well. Cook on the grill or grill, marking it on both sides, ensuring that it is not overcooked. The point will depend on the type of cut and the thickness. Let cool 2 minutes and cut into strips. Wash the pepper, the bud and the tomato well, dry and chop. Peel the onion and cut into thin julienne or cubes. Also cut the half avocado into bite-size pieces. Arrange the quinoa at the bottom of a plate or bowl, seasoning and seasoning with spices to taste and a drizzle of olive oil. Spread all the ingredients on top, topping with the veal. Add the chipotle sauce reduced with a little water, or use another hot sauce to taste. Finish by seasoning the salad and dressing with olive oil to taste, lemon or lime juice and chopped fresh parsley or coriander.
7. Warm Salad of Quinoa, Sweet Potato, Feta Cheese and Garlic Chips
Ingredients for 4 people:
2 sweet potatoes, 120 g of quinoa, 5 cloves of garlic, 200 g of cherry tomato, 100 g of feta cheese, 200 g of mixed lettuce and / or sprouts, poppy seeds, extra virgin olive oil , sherry vinegar, ground black pepper and salt.
We start by preparing the quinoa and the sweet potato if we do not have both ingredients already prepared. Follow the directions on the package of the first one, or rinse well with water, brown dry on the fire and cook just long enough so that the grain is whole, draining it well. Wash, peel and cut the sweet potatoes into cubes in one bite; Roast painted with oil in a preheated oven at 200ºC until tender. They can also be grilled whole and peeled and cut later, or cooked in the microwave. Cut the peeled garlic cloves very finely and fry in a saucepan with extra virgin olive oil, previously heated to 160-170ºC; drain quickly on kitchen paper when toasted to taste. Sauté the washed tomatoes in a frying pan with a little oil and salt. Arrange the salad in a bowl, mixing the lettuce with the quinoa. Add the tomatoes, diced sweet potato and crumbled feta cheese. Season with salt, pepper and poppy seeds to taste and a vinaigrette of oil and sherry vinegar. Spread a few garlic chips to taste.
8. Quinoa three delights
White quinoa 150 g, Water double the volume of quinoa, Salt a pinch, Egg 1, Peas 50 g, Carrot 1, Soy sauce a splash, Prawn 12, Extra virgin olive oil to sauté the prawns, Salt to taste .
Just as we use twice as much water as cereal when we cook rice, to cook white quinoa we also have to use the same proportion. Cook the quinoa for 15 minutes and then drain it well. In that time, we can prepare the rest of the ingredients of our recipe for quinoa three delights, chopping carrots, cooking them with the peas and making a French omelette that later we will also cut into small pieces. On the other hand, we sauté some peeled prawns until they take color, and we mix everything in a large bowl until all the ingredients are well integrated. Finally, as in the three delights rice recipe, we sauté the mixture of ingredients in a frying pan to serve our recipe very hot. One or two minutes will be more than enough.
9. Quinoa, chicken and vegetable salad
Quinoa “easy cooking” 240 g, Red cabbage 50 g, Asparagus stems 10, Carrot 100 g, Chicken breast 100 g, Salt, Extra virgin olive oil 50 g, Lemon juice 1, Black sesame seeds 5 g, Grapes to decorate 4.
Start by preparing the different vegetables that we are going to use so that we cook all of them at the same time, along with the chicken breast and the quinoa. Wash the asparagus stalks and cut them into discs. Cut the red cabbage into julienne strips and wash it. We peel the carrot and dice it. Fill a saucepan with plenty of water, add a pinch of salt and bring to a boil. We introduce the chicken breast and cook for 20 minutes. Remove, drain and let it temper for a few minutes before shredding with the help of two forks so as not to burn. While the chicken is cooking, we boil three small casseroles with water. In one of them we cook the asparagus discs for 2 minutes, drain and reserve. Another one carrot dice for 4 minutes, drain and reserve. In the last the quinoa as indicated on the package. We prepare a dressing with the extra virgin olive oil, the juice of half a lemon and salt. We mix with the previous ingredients and plate. Decorate to taste, with fresh grapes and black sesame seeds, wild asparagus julienne, sprouts, chopped nuts or whatever you like the most and have on hand.
10. Quinoa, roasted pumpkin and pomegranate salad
Pumpkin 300 g, Red onion 1, Extra virgin olive oil 75 ml, Quinoa 200 g, Seed mixture 30 g, Fresh coriander to taste, Fresh mint to taste, Pomegranate 1, Lemon juice 20 ml.
We will start by preheating the oven to 220 degrees. We cut the peeled pumpkin into cubes and the red onion into slices and roast them with a little salt and a tablespoon of olive oil for 20 minutes. On the other hand, we wash the quinoa and cook it in boiling salted water for 10 to 15 minutes. We drain it and let it drain completely. We combine the rest of the ingredients in a bowl. Add the quinoa, roasted pumpkin and onion, and stir. Season and serve with the chopped herbs on top.11. Quinoa and Feta Salad with Pesto
Ingredients for 4 people:
400 g of quinoa, 80 g of feta cheese, 3 spring onions, 4 tablespoons of pine nuts, 15 g of chopped fresh coriander, 15 g of chopped fresh dill, 15 g of chopped fresh mint, 4 tablespoons of basil pesto, salt, ground black pepper.
Start by rinsing the quinoa well with water, drain it and boil it for 15 minutes. Then chop the chives. And roast the pine nuts. In a salad bowl, mix the quinoa, spring onions, aromatic herbs and half of the feta cheese. Pour the pesto sauce in sufficient quantity to bathe the ingredients, season with salt and pepper. We spread the rest of the feta cheese and the pine nuts on top. Season with salt, pepper or pesto sauce and serve.
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