Healthy Quinoa Recipes coming your way! I’m sharing my favorites, plus a new Quinoa and Veggie Salad that’s packed with flavor and a honey-lime dressing.
Healthy Quinoa Recipes: Quinoa Salads
It is satisfying to quinoa, and my whole family does too. We eat it all the time! If you join us for dinner, you’ll probably find quinoa on the table. It’s hearty, filling, and a great protein-packed base, with about 24 grams of protein per cup when uncooked.
This quinoa salad is a family favorite, along with many others. Here’s a list of a reliable quinoa salads for some meal inspiration:
- Quinoa Salad with avocado, tomatoes, cucumbers, and lemon-basil dressing.
- Caprese Quinoa Salad with mozzarella, tomatoes, avocado, and balsamic dressing.
- Quinoa Fruit Salad with fresh berries, mango, and citrus dressing.
- Kale and Quinoa Salad with berries and sweet balsamic dressing.
- Thai Quinoa Salad with mango, veggies, herbs, and peanut dressing.
- Sweet Potato-Quinoa Salad with roasted potatoes, avocado, and lemon dressing.
- Citrus Quinoa Salad with pistachios, citrus, and lemon dressing.
- Southwest Quinoa Salad with black beans, roasted corn, and cilantro-lime dressing.
- Quinoa Corn Salad with avocado, corn, beans, cilantro, and chipotle-lime dressing.
- Quinoa and Almond Salad with almonds, sunflower seeds, apples, and raspberry dressing.
- Greek Quinoa Salad with tomatoes, cucumbers, olives, feta, and Greek dressing.
- Quinoa Apple Salad with apples, pears, pistachios, cranberries, and lemon-poppy seed dressing.
Healthy Quinoa Recipes: Savory Entrees
Quinoa is great in so many savory dishes, not just salads. Here are a reliable quinoa dinner ideas:
- Quinoa Tacos with black beans, corn, tomatoes, and enchilada sauce
- slow cooker Quinoa with peppers, onions, and fajita seasoning
- Quinoa Enchilada Bake with Ground Turkey and Cheddar cheese
- Mexican Quinoa with butternut squash and black beans
- Chicken Quinoa Bowl with grilled chicken and mango salsa
- Bruschetta Chicken served over quinoa
- slow cooker Chicken Quinoa Soup with veggies and fire-roasted tomatoes
Healthy Quinoa and Veggie Salad
Now that we’ve talked about quinoa, let’s get into this straightforward veggie quinoa salad recipe!
My top tip for chilled quinoa salads is to make the quinoa ahead of time. Once the quinoa is cooled, prep time goes faster. Waiting for quinoa to cook and cool takes time, so do it in advance!
If you’re making the quinoa and salad at the same time, here’s a quick cooling trick: Spread the cooked quinoa on a sheet pan in an even layer. Put it in the fridge (or freezer) for 10-15 minutes until it cools to room temperature.
Featured Comment
“I’ve been making this each Sunday night for weeks as a “prep” lunch for my husband and I. It’s a great way to keep lunch healthy and not get the 3pm sleepy feeling.”
– Karrie
chelsea’s recipe tip
Tips For These Healthy Quinoa Recipes
New to quinoa? Try some of these tips for success:
- Rinse quinoa in a strainer under cold water for 30 seconds to remove bitterness. Check the package first, since some quinoa comes pre-rinsed.
- Let sit: After cooking, let it rest covered for 10-20 mins so the grains fully pop.
- Adjust liquid: If liquid remains, drain it. If quinoa isn’t tender and the liquid is gone, add a splash more.
- Season well: A little salt brings out the flavor in both the quinoa and the salad.
Storage
These healthy quinoa salads don’t keep well with dressing and avocado mixed in. Add dressing only to what you’ll eat.
Store the salad (without avocado) in the fridge for up to 3 days.
More Grain Filled Salads
Salads
Sweet Potato Farro Salad
Rice And Quinoa Salads
BEST Brown Rice Salad
Salads
Wild Rice Salad
Salads
Greek Couscous Salad (Meal Prep Option)Ingredients
- 1 cup white quinoa (thoroughly rinsed)
- 3 ounces (4 cups) baby spinach (coarsely chopped, lightly packed)
- 1 (15.25-ounce) can corn (drained, or 1-1/2 cups frozen corn (thawed))
- 1 (15.25-ounce) can black beans (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 5 to 6 green onions (chopped, 3/4 cup)
- 1/4 cup cilantro (finely chopped)
- Salt
- 1 large ripe avocado (skippable)
- 4 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons Dijon-style mustard
- 2 teaspoons honey (use another sweetener for vegan)
- 1/2 teaspoon red pepper flakes
- 2 large limes
Method
- Prepare quinoa by rinsing it under cold water in a fine-mesh sieve to remove the bitter saponin coating. Combine quinoa and 2 cups water in a small pot over a hot burner. Bring to a boil, add 1 teaspoon salt, reduce heat to low, and cover the pot. Simmer 10–15 minutes or until liquid is absorbed. Remove from heat, keep quinoa covered, and let stand 10–15 minutes. Fluff with a fork and place in the fridge or freezer to cool to room temperature. Quinoa can be prepared 3–4 days in advance.
- Add all dressing ingredients to a jar, including 1/2 teaspoon lime zest and 4 tablespoons lime juice. Season to taste with salt and pepper, I add 3/4 teaspoon fine sea salt (use less if using table salt) and 1/4 teaspoon pepper; add to preference. Seal jar and shake vigorously to combine. Store in the fridge until ready to use. If making the dressing in advance, don’t be concerned if it separates or forms clumps—this is just the olive oil solidifying, which it does at cold temps. Remove from fridge 20–30 minutes before you need it; then shake it to remix.
- Lay the spinach out on a cutting board and run a knife through a few times to get a coarse chop. Drain corn or thaw frozen corn. Drain and rinse black beans. Halve cherry tomatoes. Chop the green onions and cilantro. Dice avocado if using.
- In a large bowl, toss together quinoa and spinach. Top with corn, black beans, cherry tomatoes, green onions, cilantro, and avocado. This salad doesn’t sit well with the dressing and avocado mixed in. Toss and add dressing to only what you’ll be eating at this time. check the seasoning and adjust seasonings. Toss and enjoy!
