Seven summer quinoa salads for a healthy weekend snack

Seven summer quinoa salads for a healthy weekend snack

If you do not feel like getting into the kitchen to prepare complicated recipes we will help you by proposing seven great recipes for quinoa salads with which you will enjoy both making them and tasting them. Read more at Wild at Heart Rescue.

The pecking of the weekend does not have to be boring and repetitive. If you have never tried quinoa this is the ideal time to do it, but you should know that before cooking it is important to wash it well, gently rubbing it with your hands, underwater, so that the saponin layer that covers the seeds disappears, from this way we will avoid its bitter taste.

1. Quinoa salad with raisins, caramelized seeds and vegetables

  • Ingredients: Quinoa 180 g, Extra virgin olive oil 15 ml, Raisins sultanas 35 g, Saffron one strand, Red pepper 1, Green pepper 1, Chive 2, Zucchini 1, Eggplant 1, Carrot 2, Brown sugar 20 g, Salt and pepper to taste, Mix seeds 4 tablespoons, Extra virgin olive oil (for vegetables) 40 ml, Salt and pepper to taste, Extra virgin olive oil (for dressing) 30 ml, Lemon juice (for the dressing) 15 ml, Salt to taste (for dressing), ground cumin a pinch (for dressing).
  • Preparation: Preheat the oven to 180 degrees Celsius with heat up and down, place the sliced ​​or sliced ​​vegetables on a baking sheet, add the oil, pepper and salt and brown sugar. We remove them until they are well smeared. Bake for 30 minutes and reserve with the juice they have released. On the other hand, we put the quinoa in a pan and add the oil, a little saffron, and raisins. When it begins to toast, we add the water and cook it according to the manufacturer’s instructions. Prepare the vinaigrette ingredients in a jar, with the juice of the vegetables and add it to the quinoa, add the vegetables and sprinkle with the seeds on top.

2. Quinoa and lobster salad with lime vinaigrette

  • Ingredients: Frozen lobster tail 1, Quinoa 120 g, Red pepper 15 g, Green pepper 15 g, Yellow pepper 15 g, Fresh coriander to taste, Alfalfa sprouts to taste, Extra virgin olive oil 60 ml, Apple cider vinegar 15 ml, Lima juice 0.5, Salt, Ground black pepper.
  • preparation: We prepare the quinoa according to the package. In this case, we have washed and cooked in abundant water, drained and dried to remove excess water. Finally, we have to let it cool. There are other ways to cook quinoa, all of them valid, choose the one that best suits you and go ahead with it. Finely chop the three types of pepper and also fresh cilantro. Add the quinoa along with the alfalfa sprouts and mix. Prepare the vinaigrette by beating until the oil, vinegar, lime juice, salt and some ground black pepper are emulsified. We dress the quinoa. Cook the lobster tail, previously defrosted, in a pot with plenty of saltwater. The proper ratio is 70 grams of salt per liter of water and the tail is dipped with boiling water, not before. Once the water boils again, we count between six and eight minutes (depending on size). Remove and immerse in a bowl with ice water to cut the boil. To extract the meat without damaging, we hold the tail with a cloth and press gently on all sides. The shell will crack slowly and facilitate the work. Cut the tail into medallions and serve with the seasoned quinoa. Brush with a little oil or butter, season and serve with a couple of lime wedges.

3. Asian-style quinoa and shrimp salad

  • Ingredients: Quinoa 60 g, Prawns 150 g, Avocado 1, Canons 100 g, Cherry tomato 100 g, Lime juice 20 ml, Chili flakes 1/4 teaspoon (optional), Chives 2, Soy sauce 15 ml, Fresh coriander, Corn oil 15 ml, Maple syrup, 1/2 teaspoon.
  • Preparation: We will start boiling the quinoa following the manufacturer’s instructions, but approximately 15 minutes. Drain and set aside in a bowl. Cook the prawns, reserve them. Meanwhile, we make the dressing, mixing the lime juice and the chili in flakes, the oil, and the maple syrup. Add half the seasoning to the quinoa and add the chopped scallions, the canons, the cooked prawns, the sliced ​​avocado and the halved cherry tomatoes. Calamos to taste and throw over the rest of the dressing. Sprinkle with chopped fresh cilantro. We serve quickly.

4. Quinoa salad with veal and avocado

  • Ingredients: Veal fillets 1, Spices to taste (sweet and spicy paprika, cumin, garlic powder, peppers …), Cooked quinoa (approximately) 50 g, Avocado (medium) 1, Lettuce bud 1, Tomato 1, Sweet or spicy green pepper 1, Medium purple onion 1, Lemon or lime 1, Chipotle marinade (optional) 5 ml, Ground black pepper, Salt, Fresh parsley or coriander, Extra virgin olive oil.
  • preparation: This recipe is ideal to take advantage of quinoa remains, but we can always cook a good amount to prepare the salad and have leftovers for other dishes. In any case, cook following the instructions on the package and separate about 50 g (or to taste), allowing them to cool. Dry the meat with paper to cook, salt and pepper and season with the spice mixture to taste, massaging the fillet. Cook on the grill or grill by marking it on both sides, making sure that it is not overcooked. The point of the type of cut and the thickness will depend. Let cool 2 minutes and cut into strips. Wash the pepper, the bud, and the tomato well, dry and chop. Peel the onion and cut into fine julienne or diced. Also, cut the avocado half into bite pieces. Arrange the quinoa at the bottom of a plate or bowl, seasoning and seasoning with spices to taste and a drizzle of olive oil. Spread all the ingredients on top, topping with the veal. Add the chipotle sauce lowered with a little water, or use another hot sauce to taste. Finish by seasoning the salad and dressing with olive oil to taste, lemon or lime juice and parsley or chopped fresh cilantro.

5. Quinoa three delicacies

  • Ingredients: White quinoa 150 g, Water double volume than quinoa, Salt a pinch, Egg 1, Peas 50 g, Carrot 1, Soy sauce a splash, Prawn 12, Extra virgin olive oil to sauté prawns, Salt to taste.
  • Preparation: Just as we use twice as much water as cereal when we cook rice, to cook white quinoa we also have to use that same proportion. Cook the quinoa for 15 minutes and then drain it well. At that time, we can prepare the rest of the ingredients of our quinoa recipe, three delicacies, chopping carrots, cooking them with the peas and making a French omelet that we will also cut into small pieces. On the other hand, sauté some peeled prawns until they take color, and mix everything in a large bowl until all the ingredients are well integrated. Finally, as in the three delicacies rice recipe, we sauté the mixture of ingredients in a pan to serve our very hot recipe. With one or two minutes it will be more than enough.

6. Quinoa, chicken and vegetable salad

  • Ingredients: Quinoa “easy cooking” 240 g, Red cabbage 50 g, Asparagus stems 10, Carrot 100 g, Chicken breast 100 g, Salt, Extra virgin olive oil 50 g, Lemon juice 1, Black sesame seeds 5 g, Grapes to decorate 4.
  • Preparation: We start preparing the different vegetables that we are going to use to be able to cook all at the same time, together with the chicken breast and the quinoa. We wash the asparagus stalks and cut them into discs. Cut the cabbage in julienne and wash it. Peel the carrot and cut it into dice. Fill a casserole with plenty of water, add a pinch of salt and bring to a boil. We introduce the chicken breast and cook for 20 minutes. We remove, drain and let temper a few minutes before weeding with the help of two forks not to burn. While the chicken is cooking, we boil three casseroles with water. In one of them, we cook the asparagus discs for 2 minutes, drain and reserve. In another carrot dice for 4 minutes, drain and reserve. In the latter the quinoa as indicated by the package. We prepare a dressing with the extra virgin olive oil, the juice of half a lemon and salt. Mix with the previous ingredients and place. We decorate to taste, with fresh grapes and black sesame seeds, asparagus julienne, sprouts, chopped nuts or whatever you like and have on hand.

7. Quinoa salad, roasted pumpkin, and pomegranate

  • Ingredients: Pumpkin 300 g, Purple onion 1, Extra virgin olive oil 75 ml, Quinoa 200 g, Seed mixture 30 g, Fresh coriander to taste, Fresh mint to taste, Pomegranate 1, Lemon juice 20 ml.
  • Preparation: We will start by preheating the oven to 220 degrees. Cut the peeled pumpkin into cubes and the purple onion into slices and roast them with a little salt and a tablespoon of olive oil for 20 minutes. On the other hand, we wash the quinoa and cook it in boiling water with salt, for 10 to 15 minutes. We drain it and let it drain completely. We combine the rest of the ingredients in a bowl. Add the quinoa, roasted pumpkin and onion, and stir. Season and serve with the chopped herbs on top.

Leave your message