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Quinoa salad


Quinoa rinses well in several waters. I use a thick sieve in which I put quinoa and then wash it under running water. Be careful, the quinoa must be washed very well before it is cooked, so that it does not remain with a bitter taste.

Put the quinoa to boil in salted water (the water should be about twice the amount of quinoa).

In the meantime we take care of the vegetables: the beets (I had the beets directly boiled, so I bought it, but if you have it raw, boil it beforehand) we clean it and cut it into cubes, avocado as well, we wash the radishes, we clean them of leaves and cut them into slices; as well as cucumbers. We wash the tomatoes and cut them in half. We wash the green onion, clean it and cut it into slices, also with tails. We wash the parsley leaves and chop them as finely as we like.

After the quinoa has boiled, strain it and leave it to cool.

Put all the ingredients in a bowl, add salt, lemon and oil to taste and mix well.

Serve cold.


8 Quinoa salad recipes with chicken light

Quinoa is a cereal that can be found in supermarkets and natural product stores in the form of grains or in the form of flour and that can bring significant fiber and health benefits.

Quinoa has a high protein content and properties similar to rice and wheat, with the difference that it has no gluten and is ideal for people with celiac disease. It has an excellent amount of omega 3, omega 6 and good amounts of iron, phosphorus, calcium and fiber.

It is known that quinoa can help regulate the bowel, increase the body's willingness for daily activities, delay premature aging, recover muscle fibers, fight urinary problems, reduce the risk of osteoporosis by strengthening bones, preventing cardiovascular problems and controlling blood sugar levels. cholesterol, glucose and triglycerides in the blood.

For some time, quinoa has been considered a superfood and is well indicated by nutritionists. One way to consume quinoa in beans is in salad and to increase the amount of protein in the salad, how to add chicken?

Quinoa salad with open chicken can be a complete meal for lunch, full of nutrients and health benefits. Check out the recipes and get ready for a quick and healthy lunch.

1. Recipe for quinoa salad with pork

ingredient:

  • 2 small Italian tomatoes
  • 50g boiled chicken breast
  • 50g of freshly cooked pupa of palm heart
  • 2 tablespoons cooked chinoa
  • 1 tablespoon rice 7 boiled cereals
  • 1 cup of arugula
  • 1 cup teaspoon broken lettuce
  • salt to taste.

Preparation method:

Cook the chinoa in a pan with water and salt until soft and much of the water dries. Drain and set aside. Do the same with the rice, when it is cooked, set aside and leave to cool. Cook the chicken and then cook and taste. Cut the tomatoes into slices, wash the leaves of the dress and salad. Leave the lettuce leaves. Discard the pupuna after cooking and set it aside. When everything is ready and separate, place the salad: put the tomatoes in the center of a bowl in the middle, put the quinoa mixed with rice, put the boiled and chopped palm, the cooked and chopped chicken, arugula and lettuce. Serve!

2. Recipe for quinoa salad with chicken broccoli

ingredient:

  • 1 cup quinoa cereal
  • 2 cups of water tea
  • salt to taste
  • bell peppers to taste
  • 1/2 cup boneless chicken breast
  • 1/2 cup broccoli tea
  • parsley to taste.

Preparation method:

Cook the chinoa in a pan with boiling water and salt for 15 minutes, stirring occasionally. When most of the water has boiled and dried, set aside and allow to cool. Cook the chicken separately, destroy and prepare the flavors. Steam broccoli until al dente. In a salad bowl incorporate boiled broccoli, chopped chicken and quinoa. Add pepper, beat in salt and add freshly cut parsley. Cool slightly and serve with a drizzle of olive oil.

3. Recipe for quinoa salad with light chicken with cucumber

ingredient:

  • 2 cups boiled quinoa
  • 1 diced cucumber
  • 2 boiled chicken breasts cut into cubes
  • ½ cup of chopped walnuts
  • ½ cup of raisins
  • 1 tablespoon grated onion
  • 1 tablespoon olive oil
  • chopped parsley to taste
  • salt to taste
  • pepper to taste.

Preparation method:

Cut the cucumbers into pieces and set aside. Let the quinoa cook until it softens, drain if there is still liquid and set aside. Cook the diced chicken, taste and set aside. Cut the walnuts. In a bowl incorporate the chinoa, chicken, nuts, raisins, onions, cucumbers and season with olive oil, salt and pepper. Finish with fresh parsley and serve.

4. Recipe for quinoa salad with light chicken and almonds

ingredient:

  • 100g cooked al dente chinoa
  • 5 cherry tomatoes
  • 6 broken broken leaves
  • lemon
  • 1/2 lemon juice
  • 2 tablespoons fried almonds
  • 3 tablespoons olive oil.
  • 100 ml white wine
  • 2 cloves garlic, chopped
  • 1/2 lemon juice
  • salt to taste
  • pepper to taste
  • 50 ml of balsamic vinegar
  • 50 ml of honey.

Preparation method:

Start by marinating the chicken cubes in garlic, wine, lemon juice, salt and pepper and let it rest for half an hour. In a frying pan, free the chicken cubes over high heat until golden brown. Add the balsamic and honey and let it reduce by half. Book it. Cook the quinoa until it is poured into a saucepan with water and salt. Wait cold. In the bowl, mix the reserved chicken and quinoa, add the cherry tomatoes cut in half, the washed and broken rums, the almonds, the lemon peel and season with olive oil, salt and lemon juice. Serve.

5. Quinoa salad recipe with chicken with apples

ingredient:

  • 1 grain prepared from boiled quinoa beans
  • 1 cooked and chopped chicken breast
  • 1 green apple with cubic bark
  • 2 small red apples with bark
  • 2 small cubed peppers
  • 1/2 cup black and white raisins
  • 1/2 cup green olive oil
  • 1/2 cup mint tea
  • 1/2 cup chopped parsley
  • 1 medium onion, chopped
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • red pepper chopped to taste
  • salt to taste.

Preparation method:

Cook quinoa in beans in a pan with salted water. When they are cooked, drain them and set them aside. If necessary, add more water until it boils well. Cook the chicken breast in the stove under pressure and then crush and season. Cut the green apple into cube shells, as well as the red apples. Cut the peppers into cubes. Include all these ingredients in a salad bowl and add raisins, olives, onions, mint and parsley. Season with olive oil, lemon, olive oil and pepper. Serve!

6. Recipe for chinoa salad with chicken and light grapes

ingredient:

  • 2 cups of cooked quinoa tea
  • 2 cups chopped minced chicken breast
  • 2 cups of tea
  • 2 cups of American salad cut into strips
  • 1 cup cherry tomatoes cut in half
  • toast to taste
  • 2 tablespoons olive oil
  • salt to taste.

Preparation method:

Cook the quinoa following the package instructions until dry. Put the chicken to your taste with lemon, salt and pepper, for example. Lightly brown in the pan. Cut into cubes and set aside. Wash the cashew leaves and lettuce. Cut the salad into strips and the tomatoes in half. Mix everything in a salad bowl and serve with olive oil and salt. Put the sesame seeds and serve.

7. Recipe for quinoa salad with chicken and carrots

ingredient:

  • 2 glasses of chopped and seasoned chicken
  • 2 cups of quinoa cereal tea
  • 2 cups of filtered water
  • ½ cup of grated carrot
  • 1 chopped tomato without seeds
  • ½ cup of peas
  • ½ medium chopped onion
  • 1 clove of garlic, crushed
  • ½ chopped cup of chives
  • ½ cup of chopped parsley
  • 1 teaspoon saffron
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • sea ​​salt to taste
  • endive leaves to taste.

Preparation method:

Cook the beans in a standard skillet or pressure pan until smooth. Drain, cut and taste. Wash the quinoa beans and cook for 8 minutes in a pan with salted water. Stop and allow to cool, if there is still water, drain. In a bowl put quinoa, chopped chicken, add carrots, tomatoes, peas, onions, garlic, chives, parsley, saffron, lemon juice and olive oil. Season with salt and serve with endive leaves.

8. Quinoa salad recipe with pork with zucchini

ingredient:

  • 1 cup quinoa cereal
  • 1/2 lbs diced chicken breast
  • 2 tablespoons olive oil
  • 1 small zucchini cut into small cubes
  • 1 small red pepper cut into cubes
  • 150 grams of diced white cheese
  • 6 dried apricots cut into small pieces.

Preparation method:

Take the chicken to a pan with a little olive oil. Add the zucchini, spices and sauces until soft. Reserve the cooked chinoa in a saucepan with boiling water and salt until you worry. Book it. When cool, mix with sautéed quinoa, white cheese and apricot. Mix the spices and serve.

The glycemic index diet is simple and easy to follow, for weight loss and for the rest of your life. You will not feel hungry on this diet and you will not feel private. This will help you stay on the line without cheating or giving up your diet. David Jenkins This diet was created by Dr. David Jenkings. He was Fr.

Ginger is a widespread root in some countries, especially in oriental cultures. But in Brazil, it can also be used to make teas and add sauces and recipes to give a special note and a light burning of the dish. Ginger is a thermogenic ingredient and therefore can help with weight loss as it speeds up metabolism and helps promote greater fat burning every day. In addition, ginger has its own


150 g multicolored quinoa
salt to taste
1 teaspoon shallot flakes Fuchs flakes
½ teaspoon ground Fuchs coriander
1 knife tip of Fuchs ground turmeric
1 Piri Piri Fuchs knife tip
1 knife tip of ground cumin
2 pieces of pumpkin (approx. 250g)
250 g cherry tomatoes
2 small pieces of red onion
150 g feta cheese
1-2 green basil leaves
2 strands of green parsley
80 g of hazelnuts
1 teaspoon white wine vinegar
2 teaspoons olive oil
ground black pepper Fuchs

Put the quinoa seeds in a sieve and wash them well under a stream of cold water.

In a pot, boil 400 ml of water with half a teaspoon of salt, onion flakes, coriander, turmeric, piri piri and cumin. Add well drained quinoa. Bring to a simmer for about 15 minutes, stirring occasionally, until they have absorbed all the water. Remove the pan from the heat and set aside until cool.

Wash the zucchini and cut them into julienne. Wash the tomatoes and cut them in half. Peel an onion and cut it into juliennes or slices. Cut the feta cheese into cubes. Wash and chop the basil and parsley.

Fry the hazelnuts in a pan until they turn brown and give off a rich odor. Take them out on a kitchen towel and remove their skin. Cut them into pieces.

To serve, place the quinoa seeds in a bowl, add the zucchini, cherry tomatoes, onion rings, parsley, basil and hazelnuts. Carefully mix all ingredients with oil and vinegar. Season with salt and pepper, and finally add the feta cheese.


The perfect summer salad for red quinoa

It's time for cold salads and fresh vegetables. We are looking for dishes that are easy to make, give us energy and help us to be stronger and healthier. And, last but not least, we want our taste, we are gourmets, we want our dishes to be visually attractive and appetizing.

All these requirements can be met by the red quinoa salad, which brings you that crunchy feeling and the slightly stronger walnut taste. And the combination with all other vegetables is pure pleasure: to prepare it, to eat it and to know that your loved ones are well fed and protected - this is because red quinoa is rich in protein, iron, calcium, potassium, copper and helps prevent disease. cardiovascular, migraines and gallstones. Even from a visual point of view, you feel like eating it with your eyes, it's an explosion of color on your plate!

Ingredients red quinoa salad recipe

 2 cups red quinoa
 4 cups of water
 A medium carrot, cut into rectangular pieces
 3 tomatoes, cut into small cubes
 2 cups cauliflower, unwrapped in small bunches
 ½ cup of red pepper, cut into small cubes
 ½ cup fresh parsley, finely chopped
 ½ cup green onion, finely chopped
 ½ cup of red cabbage
 a Coptic avocado
 2 tablespoons olive oil
 2 tablespoons lemon juice
 ½ tablespoon of salt

How to prepare red quinoa salad

 Prepare all the ingredients. Quinoa is washed well in several waters, then boiled. Boil on high heat for the first 10 minutes, then turn on low heat and boil for another 10 minutes (until there is no more water). Leave to cool
 In a pot, put finely chopped tomatoes together with the carrot, cauliflower and cook for 10 minutes, until slightly softened.
 In a large bowl, add all the ingredients together and mix slowly
 Put in the serving bowl and add chopped avocado
 Season with salt, after


VALERIANA SALAD WITH QUINOA

Valerian salad with quinoa it is my child's favorite and I prepare it with great pleasure whenever I have the opportunity. It is a simple and nutritious combination, quick to prepare.

Quinoa is a food with many beneficial properties, it contains proteins, vitamins, minerals, essential fats and it is good to eat it as often as possible.

  • 50 g valerian (fetaca, field salad)
  • 50 g quinoa
  • 3-4 cherry tomatoes
  • 180 g canned mushrooms
  • 2 tablespoons olive oil
  • juice from half a lemon
  • salt to taste

How to prepare valerian salad with quinoa

Rinse the quinoa under running cold water and boil it in water for 15 minutes. Wash and dry the salad, then transfer it to a bowl. Add the quinoa, sliced ​​tomatoes and drained mushrooms.

Make a vinaigrette from olive oil with lemon juice, salt and pour it over the ingredients in the bowl. Mix gently and eat the salad immediately. Enjoy!

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  • 4 tablespoons olive oil
  • 2 cloves of garlic
  • lemon juice
  • 2 tablespoons honey
  • 1 teaspoon turmeric powder
  • a pinch of salt
  1. Peel and dice the sweet potatoes, cucumbers, onions and bell peppers
  2. Put the chopped vegetables in a pan, add the two tablespoons of oil, salt powder and mix everything well
  3. Bake the vegetables in the oven at 180 degrees for about 20 minutes or until well soaked
  4. Wash the quinoa thoroughly with hot water to remove the bitter taste from the outer layer of the seeds
  5. Bring the quinoa beans to a boil with two and a half measures of boiled water. Boil for about 15 minutes, with the pot covered.
  6. Chop the tofu cheese into cubes and place in a larger bowl
  7. Add the chopped parsley over it, then the vegetables cooked in the oven and the boiled quinoa
  8. Mix or mix with a dressing the dressing ingredients and add it over the salad
  9. Incorporate everything well, match the taste with salt or lemon when needed and serve with gusto!

From the above ingredients come out about 4-5 servings of salad. You can halve the quantities in case you want to prepare less.

This autumn salad with quinoa and sweet potato is inspired by the wonderful and healthy recipes offered by Sano Vita, which, together with its own products, promotes a healthy and natural lifestyle!

Another very tasty and healthy salad is this nutritious raw vegetable salad, which can be served both alone and as a side dish for other dishes!


Recipes: Quinoa salad with vegetables

Put the quinoa in a pan with 300 ml of water and boil for 10-15 minutes until all the water is absorbed then set aside.

Put the onion with 1 tablespoon of oil and 1 tablespoon of water in a pan for 5 minutes, until it starts to soften.

Add the celery, zucchini and potatoes and cook for 5-6 minutes, then add the hot pepper, cumin and coriander.

Add the chopped tomatoes and oregano, season well with black pepper and cook for another 10-15 minutes, until the vegetables are cooked through.

At the end add the walnuts and quinoa.

NUTRITIONAL BENEFITS

Quinoa is a pseudo-cereal, being grown for its edible seeds. Cooking is done by boiling. It is a natural gluten-free source and a high-protein product. It is used instead of rice or couscous to make pilaf and salads.

You can add all kinds of vegetables, such as peppers, mushrooms, peas or corn.


How is quinoa cooked? Quinoa recipes

The popularity of this cereal has grown a lot in recent years: it has passed from health food stores to the shelves of national supermarkets. The high level of protein it contains, the delicious flavor and the delicate texture have made Quinoa a substitute for rice.


Nutritional information

  • Kcals 431
  • Fatty 14.2 g
  • saturate 1.9 g
  • Carbohydrates 32 g
  • Sugars 9.7 g
  • Fiber 7 g
  • Protein 40.1 g
  • Salt 0.2 g

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Quinoa and chickpea salad

I use quinoa quite often in my diet and I always take the one from Sano Vita because it has a very good price. Quinoa has been called a "super-food", but this is not the reason why I consume it and not because I would follow a "trend" in the diet, but rather because of the nutritional intake it brings to the body. I really want to mention a few things:

  • Quinoa is a complex protein and contains all the essential amino acids
  • has a valuable fiber content, beneficial for better digestion, but also for appetite control
  • is an ideal source of complex carbohydrates
  • it is a pseudo-cereal that does not contain gluten
  • has a low glycemic index (53)
  • contains vitamins (A, B, C, D, E, K) and minerals (magnesium, iron, copper, phosphorus, calcium, potassium)

Quinoa salad is very versatile, you can make several combinations of ingredients and use any vegetables you have at home. At least that's what I did: in addition to quinoa and chickpeas, which I really wanted to use, I opened the fridge and used whatever vegetables I had available. The dressing I added to the salad is a little more special because I also used poppy seeds, but if you don't like it, you can give it up.

You can serve the salad as such or represent a side dish next to a main course. It can also be put in a casserole for a packed lunch or even for a picnic in nature.
____________________________________
INGREDIENTS (3-4 servings)
120 gr. quinoa Sano Vita
150 gr. chickpeas
10-12 pieces of cherry tomatoes
1 medium capsicum pepper
2 cucumbers
2-3 ridges
1 small red onion (you can also use white or green onions)
50 gr. black olives
1 tablespoon capers (optional)

Dressing: 3 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon apple cider vinegar (or normal), 2 teaspoons honey, 1 teaspoon poppy seeds (optional), salt and pepper (to taste)


____________________________________
PREPARATION
How do we boil quinoa?
Put the quinoa in a sieve and glue it well under a stream of water. This step is essential because on the surface quinoa is covered by a substance called saponin, which gives it a bitter taste.

I measured the quinoa in a small cup of coffee, so I boiled 3 cups of water (we use the same cup as a measure). The procedure is 1 measure quinoa + 3 measures water.

When the water starts to boil, add the clarified quinoa to the pot and let it boil over low heat for 13-15 minutes, until it absorbs all the liquid. After boiling, put it back in the strainer and miss it again under a stream of water.

While the quinoa is boiling, wash, clean and cut all the vegetables into cubes and the olives into smaller slices.

Prepare the dressing: add in a small bowl all the ingredients listed above in the list and mix them with a teaspoon.

After the quinoa has boiled and cooled, put it in a large bowl, add all the chopped vegetables and dressing. Mix everything well, then taste and see if it needs to be seasoned with salt and pepper.

Serve the salad with quinoa and plain chickpeas (as a main course) or as a side dish with a piece of meat, various cheeses or tofu (for vegans).

It can also be put in a casserole and taken to work / college (packed lunch) or even a picnic. I also prepared it in the package, but I put almost half of the total amount because I didn't add anything else to the casserole. If you take the package to work or college, you can give up onions. Heheheh!