Salads are quick and easy. They are not only a go to meal when you are busy but some salads are sustaining and flavorsome provided you add the right blend of starch and fiber. The following superfoods salad recipes with Quinoa grain make healthy salads and are also very quick and easy to prepare. In all salad recipes below, use boiled and drained quinoa. 1 cup of quinoa requires 2 cups of water to boil. It takes about 15 minutes for cooking this superfood grain. So, if you do not have your boiled quinoa ready, bring 2 cups of water to a boil, add 1 cup of quinoa seeds and cover with a lid. Leave to simmer for 15 minutes. Let cool and drain and use in the following superfood salad recipes.
What makes Quinoa a superfood?
Quinoa is a seed that is rich in starch and protein. It contains all the amino acids that are needed for building muscles and repairing wear and tear of tissues. It has a mild nutty flavor that makes it a great ingredient in many superfoods salad recipe lists. Make sure you rinse the quinoa well before cooking to remove its bitter taste. You can also use a pressure or electric rice cooker to cook quinoa. The cooking process is exactly same as that of long grain rice.
1. Superfood Quinoa Salad with beans and ham (serves 2)
In all, this recipe takes about ½ an hour. If you have your ingredients ready, it will take you about 5 minutes to warm the quinoa and ham and toss the salad together.
- Shelled and frozen baby broad beans thawed– 1 cup
- Cherry tomatoes – ½ a cup
- Roughly chopped watercress leaves – ¼ cup
- Toasted and split walnuts – ¼ cup
- Fresh chives – about a tablespoon
- Cooked lean ham – ¼ cup
- Yogurt (add as much or as little as the consistency you desire)
- Quinoa – ½ cup (boiled and drained)
- Toss all the ingredients together with 2 tablespoons of olive oil, 1 crushed clove of garlic, lemon, salt, pepper and some yogurt.
- You can leave garlic out if you wish. You can also replace low – fat yogurt with low fat sour cream.
2. Quinoa and chicken salad with bean sprouts (serves 4)
- Skinless chicken breast fillets – 4
- 1 cup boiled and drained Quinoa
- Teriyaki marinade – 1 tablespoon (most supermarkets sells ready made, bottled teriyaki marinade. You can also buy it online)
- Edible coconut oil – 1 tablespoon
- Large deseeded and sliced red peppers – 2
- Baby spinach leaves – 100 grams
- Watercress leaves – ½ cup
- Bean sprouts – 2/3 cup
- Rice wine vinegar – 2 teaspoons
- Marinate the chicken breast fillets in the teriyaki sauce for 1 hour. Preheat oven to 350 F and prepare the chicken. Cut foil into 4, 25×30 centimeter rectangles. Keep each marinated chicken breast in the center of each foil and add the thinly sliced red peppers. Divide the leftover marinade among the 4 parcels and seal them by crimping the edges. Bake for 20 – 30 minutes on a baking tray. Chicken is cooked when it is white and easily falls apart.
- Toss rest of the ingredients together and divide into 4 salad bowls or plates. Place the cooked chicken on top and drizzle all the juice from the baking parcel. Sliced and drained water chestnuts maybe used in place of beansprouts for crunch. Make it even more interesting with skinless salmon fillets in place of chicken. Use Japanese herbs if available in place of watercress leaves.
3. Mushroom and grilled duck salad with Quinoa(serves 4)
- Boiled and drained quinoa– ½ cup
- Skinless and boneless duck breasts – 400 grams
- Vegetable oil – 2 tablespoons
- Sliced Swiss brown mushrooms – 125 grams
- Fresh shiitake mushrooms – 125 grams
- Oranges – 3
- Pomegranate – 1 (optional)
- Drained and thinly sliced water chestnuts – 200 grams-about 7 ounces
- Any salad leaves (rocket, baby spinach etc.) – 50 grams or about 2 ounces
- For the ginger and chilli dressing, whisk together the following ingredients and season (salt and chilli flakes) to taste
- Orange zest – ½ teaspoon (from one of the oranges used in the salad)
- Orange juice – 1 tablespoon (from one of the oranges used in the salad)
- Grated fresh ginger – 25 grams or 1/2 tsp
- Dijon mustard – 1 teaspoon
- Honey – 2 teaspoons
- Walnut oil – 1 ½ tablespoons
- White wine vinegar – 1 teaspoon
- Grill the duck breasts with vegetable oil on a cast iron grill pan until well done (5 minutes on each side or 3 minutes on each side if you prefer medium done). Remove the duck breasts to a board to cool down. Meanwhile, add the remaining oil to the pan (in 2 installments) and cook the mushrooms (in 2 installments) till tender (3 – 5 minutes).
- Cut the oranges into segments after peeling. Remove seeds from the pomegranate.
- Use one half of the pomegranate seeds and toss them with the orange segments, quinoa, salad leaves, 1 – teaspoon on the prepared dressing, mushrooms and water chestnuts.
- Transfer the still warm salad to a serving platter and place the grilled duck breasts on top. Drizzle rest of the dressing and sprinkle the other half of pomegranate seeds and serve.
4. Prawn and Quinoa salad with peppers (serves 4)
- Deseeded and thinly sliced red pepper – 1
- Deseeded and thinly sliced yellow pepper – 1
- Deseeded and thinly sliced orange pepper – 1
- Bean sprouts – 4 cups
- Thinly sliced spring onions – 6
- Cucumber sliced into ribbons – 1
- Cooked and pealed king prawns – 1 cup
- Boiled and drained quinoa – 1 ¾ cup
- Toasted sesame seeds – 1 tablespoon
- For the sweet chilli and sherry dressing, whisk together the following ingredients in a large salad bowl
- Salt reduced soy sauce – 2 tablespoons
- Sesame oil – 1 tablespoon
- Vegetable oil – 1 tablespoon
- Sherry vinegar – 2 tablespoons
- Sweet chilli sauce – 1 tablespoon
- Peeled and finely grated fresh ginger – 2 tablespoons
- Toss all salad ingredients in the bowl together with the prepared dressing except the toasted sesame seeds.
- Transfer into a serving plate and sprinkle the toasted sesame seeds.
We hope you enjoy these simple yet tasty superfoods salad recipes with Quinoa.