Showing posts with label Quinoa. Show all posts
Showing posts with label Quinoa. Show all posts

Wednesday, June 15, 2022

Avocado Quinoa Salad

Thought of this one on the spot with what we had.

There are 2 pictures because my family ate SO MUCH of this salad - I was lucky that I had premade quinoa in my fridge and more avocados - so that I could enjoy it too!! I'm telling you - every. single. one. of my 4 kids and my husband couldn't get enough. The top picture is the quinoa, avocado and dressing (mine). The bottom picture is the very last of the salad my youngest (who literally lived on dry cereal and quesadillas for 2 years - very recently) scraped into her bowl for a second helping.


Avocado Quinoa Salad
2 c quinoa
1/3 c diced onion
1 c diced cucumber
2 avocados diced
1/3 c Brianna's Blush Wine Vinaigrette

Friday, June 10, 2022

Greek Feta Salad


Greek Feta Quinoa Salad

2 c quinoa
1 medium cucumber, sliced and cut into fourths
1 cup grape tomatoes, cut in half
1/2 yellow bell pepper, diced
1/4 red onion, chopped
1 can medium olives, drained
1/3 - 1/2 c Feta Greek salad dressing
1/4-1/3 cup feta cheese crumbles

Add all vegetables to a medium bowl and stir to combine. Add the quinoa and salad dressing and stir. Top with the feta cheese crumbles. Serve immediately.

Red Quinoa Salad with Black Beans and Mangos

This salad is a big winner with my teenagers. They've been packing it for school lunch. It's so delicious - even at room temperature!

Red Quinoa Salad With Black Beans & Mangos


1 c. red or white quinoa, dry (cooked according to directions)
2-3 avocados
2 mangoes, diced
1 red, yellow, or orange bell pepper (or 4 baby ones), finely chopped
1 can corn, rinsed
1 can low sodium black beans, rinsed
1 c. tomatoes, chopped (I prefer grape or cherry tomatoes)
1 bunch of cilantro, chopped
1 jalapeno, finely diced (optional)
½ red onion, finely chopped

I used Brianna's Blush Wine Vinaigrette as the dressing - it makes everything taste good!!

*Suggested Dressing
1 lime, squeezed
2-3 T. red wine vinegar or apple cider vinegar
2 T. extra virgin olive oil
S & P to taste

Cook quinoa according to directions & chill in the refrigerator for a couple of hours. You can cook it in advance up to a day or two before.
Chop all ingredients and toss them together in a bowl.
Drizzle with vinegar, lime juice & oil. Make sure your oil is extra virgin and if possible, get a good vinegar from the health food store that is “raw.” Then you will reap the good health benefits from your vinegar!

Tuesday, February 12, 2013

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

I've been wanting to try the precious "quinoa" every has been talking about - so I bought some to make sure I had it on hand when I found the perfect recipe. Well, guess what?? I found that perfect recipe for me to dive head first into a new adventure with quinoa.

Even my husband really liked it!


Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

1 c dry quinoa, rinse if necessary
1 T olive oil
1 3/4 c water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
Grape or cherry tomatoes, halved or quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 lime, juiced
1/2 tsp cumin
1/2 T olive oil
salt, to taste

Warm the olive oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes. * I followed those directions to a T and it didn’t come out. So, I used her suggestion about toasting it – then followed the directions on the back of the quinoa package and it came out perfectly.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt and garlic. Whisk it aggressively. Adjust seasoning as necessary. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

Thanks Eating for England!!

LinkWithin

Related Posts with Thumbnails