FOOD

Quinoa Salad 3 Ways

These Southwestern, Mediterranean and Thai spins on classic quinoa are healthy, beautiful and delicious. Sponsored by Pure Leaf.

FOOD

Quinoa Salad 3 Ways

These Southwestern, Mediterranean and Thai spins on classic quinoa are healthy, beautiful and delicious. Sponsored by Pure Leaf.

Ingredients

Thai Quinoa Salad

  • 1 cup tri-color quinoa
  • 1 cup vegetable broth
  • 2 tablespoons vegetable olive oil
  • 1 tablespoon kosher salt, plus more to taste
  • 1 Persian cucumber, cut into 3-inch matchsticks
  • 1/2 red bell pepper, cut into 3-inch matchsticks
  • 1/2 cup shredded carrots
  • 1/2 cup coleslaw mix
  • 2 green onions, light & dark green parts only, thinly slices
  • 1/4 cup cilantro leaves
  • 3 tablespoons chopped roasted, lightly salted peanuts

Dressing

  • 1/4 cup creamy, salted peanut butter
  • 1/4 cup light coconut milk (can well-shaken)
  • 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon, plus 1 teaspoon golden brown sugar
  • 1 tablespoon chili-garlic sauce (i.e., sambal)
  • 1 teaspoon fish sauce
  • 1 teaspoon fresh grated ginger

Steps

Thai Quinoa Salad

  1. In a medium saucepan, add the quinoa, vegetable broth, vegetable oil, salt and 1 cup of water. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer.
  2. Cover and cook for 12 to 15 minutes until the liquid is completely absorbed.
  3. Fluff with a fork and allow to cool for 10 minutes.

Dressing

  1. While the quinoa cools, prepare the salad dressing. In a medium mixing bowl, whisk together all of the ingredients until fully incorporated.
  2. Put the cooled quinoa into a large serving bowl.
  3. Add the cucumber, bell pepper, carrots, cabbage, green onions and salad dressing.
  4. Season with salt to taste and toss once more.
  5. Garnish with cilantro and peanuts.

Ingredients

Mediterranean Quinoa Salad

  • 1 cup white quinoa
  • 1 cup vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt, plus more to taste
  • 1 Persian cucumber, diced
  • 1/2 cup jarred, roasted red bell pepper, drained, patted dry and roughly chopped
  • 1/2 cup large black or Kalamata olives, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped mint

Dressing

  • 1 lemon, zested and juiced
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Steps

Mediterranean Quinoa Salad

  1. In a medium saucepan, add the quinoa, vegetable broth, olive oil, salt and 1 cup of water. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer.
  2. Cover and cook for 12 to 15 minutes until the liquid is completely absorbed.
  3. Fluff with a fork and allow to cool for 10 minutes.

Dressing

  1. While the quinoa cools, prepare the salad dressing. In a medium mixing bowl, whisk together all of the ingredients until emulsified.
  2. Put the cooled quinoa into a large serving bowl.
  3. Add the cucumber, red pepper, olives, onion and salad dressing. Toss to combine.
  4. Season with salt and pepper and toss once more.
  5. Garnish with feta and mint.

Ingredients

Southwestern Quinoa Salad

  • 1 cup white quinoa
  • 1 cup vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt, plus more to taste
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup red and yellow cherry tomatoes, halved
  • 1 cup yellow corn kernels
  • 1 green onion, thinly sliced
  • 1/4 cup cilantro leaves
  • 3 tablespoons crumbled Cotija cheese

Dressing

  • 2 limes, zested and juiced
  • 1 teaspoon kosher salt
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup extra-virgin olive oil

Steps

Southwestern Quinoa Salad

  1. In a medium saucepan, add the quinoa, vegetable broth, olive oil, salt and 1 cup of water. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer.
  2. Cover and cook for 12 to 15 minutes until the liquid is completely absorbed.
  3. Fluff with a fork and allow to cool for 10 minutes.

Dressing

  1. While the quinoa cools, prepare the salad dressing. In a medium mixing bowl, whisk together all of the ingredients until emulsified.
  2. Put the cooled quinoa into a large serving bowl.
  3. Add the black beans, corn, tomatoes, green onions and salad dressing. Toss to combine.
  4. Season with salt to taste.
  5. Garnish with cilantro leaves and Cotija.