These three super simple quinoa salads are perfect for lunch, dinner or a side dish. I’ll show you myAsparagus and Feta Quinoa Salad, Asian Quinoa Salad, and Kale Mango Quinoa Salad ✳︎SUBSCRIBE: http://tinyurl.com/jaxbcd6
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Asparagus Quinoa Salad: https://tinyurl.com/CDAspQuinoa
Asian Quinoa Salad: https://tinyurl.com/CDAsianQuinoa
Kale Mango Quinoa Salad: https://tinyurl.com/CDKaleQuinoa
QUINOA 101 | EVERYTHING YOU NEED TO KNOW: https://youtu.be/fKLKFVCFyLM
HELPFUL KITCHEN TOOLS:
7-Inch Santoku Knife: http://amzn.to/2ng92gT
Spouted Glass Measuring Cup: http://amzn.to/2oEQdnV
Glass Mixing Bowls: http://amzn.to/2oQoZqj
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3 MORE Easy Quinoa Salad Recipes: https://youtu.be/VpbE6CF5NSk
MORE C&D QUINOA RECIPES:
Quinoa Tabouli: https://youtu.be/MczR0SRYFGc
Quinoa Asparagus Salad: https://youtu.be/i_cAoi4rbH4
High Protein Quinoa Salad: https://youtu.be/P7XccS2Sgac
Golden Beet Quinoa Salad: https://youtu.be/nA120Bei2cA
ASPARAGUS QUINOA SALAD RECIPE:
1 pound asparagus, trimmed
2 tablespoons + 1 teaspoon extra virgin olive oil
1/4 cup fresh squeezed lemon juice
2 cloves garlic, crushed
3 cups cooked quinoa, cooked according to the package
1 can low sodium chickpeas, drained and rinsed
1/4 cup thinly sliced scallions, (about 3 scallions)
2 ounces feta cheese
Salt and pepper to taste
Pre heat oven to 400
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 15-20 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook for.
Cool and cut into 1-inch pieces.
In a small bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and which together. Set aside.
In a large bowl combine cooked quinoa, chickpeas, scallions, and asparagus.
Drizzle the dressing over the top and gently toss everything together. Adjust seasonings if needed.
Transfer into a serving bowl and top with crumbled feta cheese. Serve and enjoy!
Makes about 4 cups of salad (6-3/4cup servings)
Nutrients per serving (3/4 cup): Calories: 226; Total Fat: 8.9g; Saturated Fat: 1.9g; Cholesterol: 5mg; Sodium 175mg, Carbohydrate: 29.9g; Dietary Fiber: 5.4g; Sugars: 3g; Protein: 8.3g
ASIAN QUINOA SALAD RECIPE
3 cups COOKED quinoa, cooked according to package
1 cup chopped red cabbage
1 cup cooked edamame
1 red bell pepper, chopped
1/2 cup chopped radish
1/2 cp chopped carrots
1/4 cup cilantro, chopped
1/3 cup roughly chopped cashews
3 tablespoon low sodium soy sauce
1 tablespoon sesame oil
2 tablespoons lime juice
1 tablespoon nut butter (any will work)
2 tablespoons thinly sliced scallions
1/2 teaspoon grated ginger
2 cloves crushed garlic
In a small bowl or spouted cup combine; soy sauce, sesame oil, lime juice, nut butter, scallions, ginger and garlic.
Whisk together with a fork until everything is well combined. Set aside.
In a large bowl combine quinoa, cabbage, edamame, bell pepper, radish, and carrots.
Drizzle the dressing over the salad and gently toss everything together. Finish by stirring in the cilantro and cashews. Serve and enjoy!
Makes about 4 cups of salad (6-3/4 cup servings)
Nutrients per serving (3/4 cup): Calories: 253; Total Fat: 9.8g; Saturated Fat: 1.4g; Cholesterol: 0mg; Sodium 344mg, Carbohydrate: 31.1g; Dietary Fiber: 6g; Sugars: 5g; Protein: 11.2g
KALE MANGO QUINOA SALAD RECIPE
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bunch of kale, stemmed and chopped (about 8 cups)
1 cup cooked quinoa, cooked according to the package
1 mango, cut into bite sized pieces
1 cup halved strawberries (or quartered if they are really big)
2 tablespoons roasted pumpkin seeds (aka pepitas)
In a small bowl or spouted cup, combine olive oil, lemon juice, salt and pepper.
Place kale in a large bowl and drizzle with the dressing. Using your hands, massage the dressing into the kale for 1-2 minutes. This helps to tenderize the kale.
Add in quinoa, mango, strawberries, and pepitas. Gently toss together and then transfer into a serving dish. Enjoy!
Makes a big fat salad.
Serves 4-6 as a side.
Nutrients per 1/4th of the recipe: Calories: 300; Total Fat: 17.5g; Saturated Fat: 2.5g; Cholesterol: 0mg; Sodium 421mg, Carbohydrate: 37.3g; Dietary Fiber: 6.2g; Sugars: 10.6g; Protein: 7.9g