QUINOA SALAD | easy recipe with light lemon dressing
This light and fresh Quinoa Salad recipe is a combination of cooked quinoa, roasted asparagus, chickpeas, and tangy feta cheese; tossed in a simple lemon vinaigrette. This easy gluten-free, vegetarian dish is packed with plant-based protein and is perfect as a side or a light meal.
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TIMESTAMPS
0:00 Intro
0:15 Prepare the Quinoa
1:15 Prepare the Asparagus
2:19 Prepare the Salad Dressing
3:01 Assemble the Salad with the Asparagus, Chick Pea's and Scallions
4:07 Serve your Quinoa Salad
4:33 Enjoy!
QUINOA SALAD RECIPE
1 cup uncooked quinoa
1 pound asparagus trimmed
2 tablespoons + 1 teaspoon extra virgin olive oil
1/4 cup fresh squeezed lemon juice
2 cloves garlic crushed
1-15 ounce can chickpeas drained and rinsed
1/4 cup thinly sliced scallions (about 3 scallions)
2.5 ounces feta cheese crumbled
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup fresh mint, parsley or cilantro optional for garnish
Preheat the oven to 425ºF. Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil and season with salt and pepper.
Pop in the oven and bake for 8-12 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook. Cool and cut into 1-inch pieces. Set aside.
In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.
Rinsing quinoa in a mesh strainer.
In a small saucepan combine quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Cover, and set aside.
In a large bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and whisk together.
Add the cooked quinoa, chickpeas, scallions, and asparagus to the bowl with the dressing and gently toss everything together.
Transfer into a serving bowl and top with crumbled feta cheese and fresh herbs if using. Adjust seasonings and enjoy.
NOTES
Store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes great chilled or at room temperature. Refresh the salad with a good stir, a squeeze of lemon juice and more salt and pepper as needed.
NUTRITION
Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 499mg | Potassium: 539mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 5mg
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#quinoasalad #quinoasaladrecipe #quinoarecipes
Quick & Easy Quinoa Salad Recipe | Everyday Favourites
Today I’m going to share with you my quick and easy Quinoa Salad recipe, which is vegetarian and gluten free. It's a very refreshing salad with all the fresh veggies and the vinaigrette dressing. This Quinoa Salad a crowd pleaser and is perfect for a big gathering, picnic or a barbecue.
Full Written Recipe -
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#platinitwithwendy #quinoasalad #quinoa
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The Best Quinoa Salad EVER
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Ditch the boring and unfulfilling salads for this Sheet Pan Veggie Salad that is packed with flavor and will keep you satisfied all day long. Since this recipe is completely whole food plant-based and salt-free, oil-free, and sugar-free, you don’t need to worry about all the oil weighing you down like in traditional salads. Enjoy this on its own or on a bed of spinach, kale, arugula, or lettuce!
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#vegan #healthy
Easy Quinoa Salad
This Quinoa Tabbouleh recipe is gluten-free, easy to make, and very flavorful. It's perfect for meal prep, and balanced with protein with the addition of chickpeas. This is a satisfying dish all on its own.
Quinoa Salad with Balsamic Vinegar | Quinoa manages cholesterol, blood sugar & is Heart-Healthy.
Quinoa Salad with Balsamic Dressing
High in protein, fibre and Vitamin B; Quinoa (pronounced as keen-wah) is a must addition for all following weight loss journey. And this Balsamic Dressing which can go with all types of salads, you can make and store in fridge for couple of days too.
Ingredients :
For Salad:-
1 cup Quinoa
1.5 cup Water
Salt to taste
1/2 cup boiled Chickpeas (Chole)
Finely chopped veggies as per your choice :
(Green Chillies, Colorful Bell Pepper, Carrot, Purple Cabbage, Tomato, Coriander Leaves & Spring Onion)
Chopped Mango
Pomegranate Seeds
For Dressing:-
2 tbs Balsamic Vinegar (alternatively 2 Lemon juice can be used)
1 tbs Olive Oil
Salt to taste
For Garnish:-
Roasted Peanuts
Pomegranate Seeds
Method :
In a deep base pan, take 1 cup Quinoa
Add 1.5 cup Water
Add Salt to taste
Cover with a lid and cook for 15 min medium heat
Let it completely cool down
Transfer in a mixing bowl
Add 1/2 cup boiled Chickpeas (Chole)
Add finely chopped veggies as per your choice :
(Green Chillies, Colorful Bell Pepper, Carrot, Purple Cabbage, Tomato & Coriander Leaves)
Add finely chopped Spring Onion
Add chopped Mango
Add Pomegranate Seeds
Mix it well and keep aside
Take a small bowl/jar for Dressing
Add 2 tbs Balsamic Vinegar
Add 2 tbs Honey
Add 1 tbs Olive Oil
Add Salt to taste and mix it
Take salad in a serving plate
Drizzle dressing on it
Garnish with some Roasted Peanuts & Pomegranate Seeds
Here's your Healthy & Delicious Quinoa Salad ready
00:00 - Making Quinoa salad with Balsamic Vineger
00:17 - All about Quinoa
00:45 - Cooking Quinoa the perfect way
02:14 - Making Salad
02:28 - Adding Veggies
03:10 - Preparing a Dressing for Salad
03:50 - Meghna's Quick Tip
04:07 - How Much Quinoa to use in Salad
04:22 - Plating
04:25 - Meghna's Magical Tip
04:55 - Meghna Tastes Quinoa salad with Balsamic Vinegar
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Healthy breakfast | Quinoa uppuma |
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