Party Quinoa Salad & Quinoa Grilled Pepper Salad

Party Quinoa Salad

Summer is a fun time for cold grain salads. This one is great for taking to a picnic or summer get-together. It’s colorful and tasty with a little crunch. Yogurt gives it a subtle creaminess and cranberries go great with the quinoa.

1 cup quinoa
1 ¾ cup water
¾ teaspoon sea salt
¼ cup almonds, slivered & toasted
2 cups spinach leaves, chiffonade*
1 cup dried cranberries
1 cup cucumbers cubed  and peeled
1-15oz.can chickpeas, drained and rinsed
¼ cup low fat yogurt
½ cup red onion, chopped
6 tablespoons  olive oil
3 tablespoons lemon juice
½  teaspoon minced garlic

  • Rinse quinoa and place in pot with water. Heat on high in covered pot until boiling, then lower to a very low simmer (don’t stir while it cooks.) Cook until water evaporates, about 15-20 minutes. Let sit for another 15 minutes and then fluff with fork and bring to room temperature.
  • Mix all ingredients. Serve at room temperature or cold.

Serves: 4-6

Total cooking time: 35 minutes

*Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. (wikipedia.org)

Quinoa Salad - Red Pepper

Quinoa and Grilled Pepper Salad

The slight sweetness of the roasted peppers in this dish complements the lime juice and cilantro in the dressing. Great for a July 4th picnic or potluck!

1 cup quinoa
1 ¾ cup water
1 red bell pepper, 1”cubes
1  yellow bell pepper, 1” cubes
2  orange bell peppers, 1” cubes
3 tablespoons olive oil (2 tablespoons for peppers, 1 tablespoon for salad)
1 tablespoon + 1 teaspoon lime juice
2 teaspoons soy sauce
2 tablespoons chopped cilantro
2 green onions, chopped
¾ teaspoon sea salt

  • Rinse quinoa and place in pot with water. Heat on high in covered pot until boiling, then lower to a very low simmer (don’t stir while it cooks.) Cook until water evaporates, about 15-20 minutes. Let sit for another 15 minutes and then fluff with fork and bring to room temperature.
  • Mix peppers with oil and light sprinkle of salt.  Bake in 425◦ oven for 15-20 minutes or until lightly browned and soft.
  • Whisk dressing ingredients together.  Mix all ingredients in a mixing bowl.

Serves: 4

Total cooking time: 40 minutes

Related:
12 Reasons to Love Quinoa
Baked Falafel Salad
Shitake Moo Shu Wraps

Love This? Never Miss Another Story.

71 comments

Elena T.
Elena Poensgen2 years ago

Thank you :)

Michele Wilkinson

Thank you

Snezana Miletic
Snezana Miletic3 years ago

Thanks

J.L. A.
JL A.3 years ago

yumE

Dale Overall

Looks delightful, but if one doesn't like the light coloured quinoa the red quinoa has more of a fully bodied flavour than does the light one. While I am not fond of the light quinoa the red does seem to taste much better.

Yvette T.
Past Member 3 years ago

Quinoa is the best!

Sarah M.
Sarah M.3 years ago

yum

Abbe A.
Azaima A.3 years ago

looks good

Sheri P.
Sheri P.3 years ago

YUM! i love quinoa. it surprises me how many people still haven't heard of it before.

Lin Moy
Lin M3 years ago

I've never heard of this.