Caribbean Quinoa Salad Recipe

Caribbean Quinoa Salad

Caribbean Quinoa Salad Ingredients:
1 cup dry quinoa, rinsed very well under cold water
1-1/4 cups chicken broth
1-1/2lbs peeled & de-veined shrimp
2 Tablespoons extra virgin olive oil
1/2 cup each chopped strawberries, mandarin oranges, green grapes, and canned pineapple tidbits packed in natural juices (drained and juices reserved)
1 green onion, chopped
2 Tablespoons chopped cilantro
1 Jerk seasoning blend (or 2-1/2 Tablespoons store-bought)

Jerk Seasoning Recipe:

  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground thyme
  • 1/8 teaspoon ground allspice
  • 2 tablespoons olive oil

For the Caribbean Vinaigrette:
3 Tablespoons lemon juice (about 1 lemon)
3 Tablespoons extra virgin olive oil
3 Tablespoons reserved pineapple juice
salt & pepper

Caribbean Quinoa Salad Directions:

1. Rinse quinoa well under running water, then combine with the chicken broth in a pot. Bring to a boil then place a lid on top, turn heat to low, and simmer until broth has been absorbed and quinoa is cooked, about 15 minutes. Spread quinoa out onto a big plate to cool.

2. Pat shrimp dry with paper towels then place in a large bowl. Add olive oil and jerk seasoning blend, then toss to coat. Heat a large skillet over medium-high heat, spray with non-stick spray, then cook shrimp for 1-2 minutes a side, or until cooked all the way through. May need to work in batches. Set shrimp aside.

3. Combine Caribbean Vinaigrette ingredients in a jar or bowl, then shake or whisk to combine. Place chopped fruit, green onions, and cilantro in a large bowl then add cooled quinoa and dressing. Stir well then taste and add more salt & pepper, if necessary. Spoon quinoa onto plates and top with cooked shrimp.

Adapted from iowagirleats

Southwest Quinoa Salad Recipe

Southwest Quinoa Salad

This delicious quinoa salad is made with black beans and jarred cocktail onions.  For an extra kick, use a splash of hot sauce or chili.  Add taco seasoned ground beef,  turkey, chicken, or tofu for a complete meal.

Quinoa Salad Ingredients

  • 3/4 cup quinoa, about 5 ounces
  • 1 1/2 cups water
  • Kosher salt
  • 1 teaspoon cumin seeds
  • 2 tablespoons fresh lime juice
  • 6 tablespoons vegetable oil or olive oil
  • Freshly ground pepper
  • 1 15-ounce can black beans or pinto beans
  • 1 small bell pepper, finely diced
  • 1/2 cup finely chopped cilantro
  • 1 3-ounce jar cocktail onions, drained and finely chopped.  You can substitute regular onions.

Southwest Quinoa Salad Directions:

  • 1. In a medium sauce pan, combine the quinoa, water, and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet and refrigerate for about 15 minutes.
  • 2. Meanwhile, in a small pan, toast the cumin seeds over high heat while shaking the pan, until fragrant, for about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
  • 3. Add quinoa to a bowl and pour the dressing over it and add the black beans, bell pepper, cilantro and cocktail onions. Add salt and pepper to taste and serve.

Kale and Quinoa Salad

kale and quinoa salad
This is an ultra healthy recipe that combines two superfoods: kale and quinoa.  The dijon mustard enhances the flavor of the kale, while pine nuts and Parmesan cheese balance it. You can make this salad a day ahead as the flavors develop and deepen with a little extra time in the fridge. It’s also delicious served warm or at room temperature.  Some variations would be to use collard greens or spinach instead of kale.  You can also add chick peas, red peppers, and even some bacon for an extra kick.


  • Extra-virgin olive oil
  • 1 small onion, minced
  • 2 cups white quinoa, rinsed
  • 1 1/2 cups water
  • 3 cups chopped kale (about 12 ounces)
  • 1/3 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup toasted pine nuts
  • 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
  • kosher salt and black pepper
  • Lemon (optional)

Preparing the Kale and Quinoa Salad

1. In a large saucepan, heat about 1 tablespoon of olive oil over medium heat. Add the onion and sauté, until translucent, (about 5 minutes). Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.

2. In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing.

3. Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper. You can opt to cover and chill completely, or enjoy the kale quinoa salad warm. Stir just before serving to fluff the salad and break up any clumps.  Squeeze a fresh lemon over everything for an extra zing.

Alternately, you can opt not to cook the kale which will result in a stronger kale flavor.


-Quinoa Salad


Quinoa Fried Rice Recipe

Quinoa Fried Rice Recipe

or Pork and Veggie Fried Quinoa

For best results, use quinoa that has been chilled in the refrigerator. If you don’t have time, cook the quinoa but using only 80% of the water that the recipe calls for on the package. Once the quinoa is cooked, spread it out on a tray or a  large bowl and place in freezer for 10 minutes to chill the quinoa for this recipe.

veggie quinoa fried rice

A vegetarian version of quinoa fried rice

Fish sauce is the secret ingredient to this dish – if you cannot find it, substitute with additional soy sauce).

1 tablespoon cooking oil
2 eggs
1 cup diced ham
1 stalk green onion, chopped
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
1/2 cup frozen peas
2 cups cooked, chilled quinoa (about 1/2 cup raw)
1 1/2 teaspoon soy sauce
1 teaspoon fish sauce
freshly ground black pepper

1. Heat a wok or large saute pan over high heat. When it is hot, swirl in the oil. Add the eggs and scramble for 15-30 seconds. Once the eggs have just set, move the eggs to a clean plate or bowl.

2. Return the wok to the stove and turn to medium-high heat. Add in the diced ham and cook for 2 minutes until warmed through and browned. Push the ham to one side of the wok to leave room to fry the next ingredients. Add a bit of cooking oil if necessary. Add in the green onion, ginger and garlic, stir fry for 30 seconds until fragrant. Mix in with the ham.

3. Add in the cooked eggs, frozen peas and quinoa. Toss and stir fry for 2 minutes, spreading everything out over the surface of the wok. Pour in the soy sauce, fish sauce and add in the black pepper. Toss again and stir fry for an additional minute or two. Taste and add in additional soy sauce or fish sauce if needed.  Keep in mind the ham may be salty so be careful at first with the soy sauce.

Veggie Fried Quinoa

For a vegetarian version, veggie fried quinoa, substitute the ham for chunks of tofu or tempeh.  Or simply add some additional veggies such as sprouts, snow peas, baby corn, etc.


-Quinoa Salad

Quinoa Salad Recipes with Raspberry Vinegar

This refreshing quinoa salad recipe brings out the tangy taste of raspberries with its delicious homemade raspberry vinaigrette. Originally adapted from a Better Homes and Gardens recipe, Watch as we demonstrate how to cook quinoa and use it in a nice salad featuring raspberries and a simple vinaigrette.  Begin by adding the quinoa to boiling water, when it comes up to a boil again, reduce the heat to low and cover. The quinoa will cook for approximately fifteen minutes. Remove the quinoa from the heat and let it sit covered, for about five minutes before transferring it to a large bowl to cool. To make the raspberry vinaigrette, add raspberries, shallots, sugar, salt and the chiles to a blender and puree. Then add vinegar and drizzle in olive while processing. Next, combine the cooked quinoa with beets, radishes and lettuce. Drizzle the dressing over the salad and gently toss. Serve with raspberries as a colorful garnish on top, and cilantro.


The chilis are optional but add a nice spiciness that compliments the tangy raspberry.  The beets and radishes can also be left out or substituted with cucumbers, peppers, or any other fresh veggies you have available.


  • Raspberries
  • Shallots
  • Sugar
  • Salt
  • Chiles or red pepper flakes
  • Vinegar
  • Olive Oil
  • Quinoa
  • Beets
  • Radishes
  • Lettuce


-Quinoa Salad

Quinoa nutrition – Why Quinoa can help you lose weight and improve your health

(NaturalNews) Quinoa is native to South America. The pre-Columbian Incas saw it as a sacred food, calling it chisaya mama (mother grain). They planted the first seeds of the season in religious ceremonies using golden tools. Depriving the people of quinoa was one of the means the Spanish used to conquer the Incas. In recent years, people who value nutrition have begun to appreciate the wisdom of the Incas in esteeming this food which offers a host of health benefits.

Quinoa Protein

Technically, quinoa (KEEN-wah) is classified not as a grain but as a type of seed, that of the goosewort plant, a relative of spinach and chard. Quinoa provides a complete protein, making it especially valuable for those who prefer to reduce or completely eliminate animal protein from their diets. It contains all the essential amino acids, including lysine, which is crucial for growing and repairing body tissues. One cup of quinoa provides 9 grams of protein which is one more gram than a medium chicken egg (and unlike the egg, quinoa is unlikely to come from a factory farm).

Migraine Protection

Its high magnesium and riboflavin (B2) content make quinoa an excellent nutritional ally for migraine sufferers. Magnesium prevents the migraine pattern of constricting and rebound dilating of the blood vessels. Migraine sufferers who consume more magnesium in their diets have reported fewer headaches. Riboflavin’s ability to promote cellular energy production has a beneficial effect on energy, brain and muscle cells metabolism, providing further protection against migraine attacks.

Cardiovascular Health

Magnesium’s ability to relax blood vessels also means eating foods high in this mineral helps reduce hypertension, heart arrhythmias and ischemic heart disease.

Digestion and Detoxifying

This seed-like grain has prebiotic properties, feeding the beneficial bacteria in your digestive tract. Since it is easily digested, your body can readily access the vitamins and minerals it contains. Quinoa also provides a good source of insoluble fiber, promoting healthy elimination processes, helping maintain colon health and preventing the formation of gallstones. The folate and vitamin B in quinoa also boost the liver’s ability to eliminating toxins from the body. People at high risk for cancer, as well as those with high blood pressure or cardiovascular disease are often advised to eat more whole grains, yet if they have celiac disease or other forms of gluten sensitivities, they must steer clear of many popular grain products. Quinoa is gluten-free, so those who cannot tolerate gluten can eat it.


Quinoa also offers nearly half the daily minimum requirement for manganese and is a good source of copper and zinc. These minerals are necessary to the synthesis of the superoxide dismutase (S.O.D.) enzyme, an important antioxidant. The S.O.D. enzyme eliminates free radicals which can cause oxidation damage in the body. It not only slows the effects of aging, but may help eliminate cancer cells. Several vitamin companies offer S.O.D. supplements but quinoa enables your body to produce its own natural enzymes.

Eating Quinoa

Quinoa has a slightly crunchy and nutty flavor, a little similar to wild rice. You boil it same as rice, with a two to one proportion of water to quinoa, but with a shorter cooking time. Try substituting quinoa for rice in stuffed peppers or alongside beans and avocadoes in a vegetarian burrito. You can make a hot breakfast cereal using quinoa along with honey and dried or fresh fruits or use it in place of other grains, making a tabbouleh-like salad using quinoa, nuts, seeds and chopped vegetables with a light vinaigrette dressing. You can also add quinoa to soups. Most health food stores offer not only quinoa but flour and noodles made from the highly valued food.

This article originally appeared on Natural News.

Greek Quinoa Salad

Greek Quinoa Salad

What’s better than a flavorful Mediterranean inspired Greek Quinoa Salad?  This quinoa salad is full of  bright colors and Greek-style flavors from all the fresh produce and creamy feta cheese.  Enjoy as a side with fish or chicken or simpy enjoy a big bowl all on its own for a light, yet hearty meal.


For the salad:

  • 2 cups water
  • 1 cup quinoa
  • Pinch of salt
  • 1 cup grape tomatoes, halved
  • 1 cup chopped cucumber
  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 1/3 cup pitted kalamata olives, halved
  • 1/4 cup diced red onion
  • 1/3 cup feta cheese
  • 1/3 cup chopped nuts
  • 1-2 chopped bell peppers
  • Salt and freshly ground black pepper, to taste

For the dressing:

  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano and/or basil
  • 1 tsp lemon zest


1. Strain the quinoa under cool water and cook using our instructions on how to cook quinoa.

2. In a large bowl, combine quinoa, tomatoes, cucumber, celery, carrots, kalamata olives, red onion, walnuts, peppers and feta cheese.

3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano and lemon zest in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste. Serves 6.  Enjoy!

Berry Quinoa Salad

Berry Quinoa Salad

This berry quinoa salad has a fruity taste allowing for a mouth-watering recipe.

Ingredients:- One cup of red or white quinoa.- 1/2 teaspoon of salt.- Two cups of cold water.- One cup of raspberries.- 1/4 cup of finely diced dried apricots.- Warm Water,- Two ripe avocados.- Two green onions, sliced diagonally.- 1/4 cup of toasted slivered or sliced almonds.

For a lighter taste you can substitute the avocados and onions for cubed mango, cucumbers, pineapple, etc.

Dressing:- Finely grated zest and juice of one lemon.- Three tablespoons of olive oil.- 1/2 teaspoon of ground coriander.- 1/2 teaspoon of ground cumin.- 1/2 teaspoon of paprika.- Salt and freshly ground black pepper.
Whisk together the lemon zest, oil, lemon juice, coriander, paprika and cumin. Season this mixture to taste with salt and pepper.
Next, in a saucepan, combine the quinoa, salt and cold water. Bring this to a boil and reduce the heat to low; allow the quinoa to simmer for approximately 15 minutes. When completed, fluff the quinoa with a fork and spread on a large baking sheet allowing to cool completely.

Meanwhile, place the cranberries and apricots in a small mixing bowl. Cover this mixture with warm water and let it stand for approximately five minutes. Upon completion, drain the mixture and set aside.

Peel the avocados and cut them into bite-sized pieces. Place the avocados into a bowl and toss with one tablespoon of the dressing to prevent discoloration. Place the cooled quinoa into a salad bowl; add the cranberry mixture, avocados, green onions and almonds. Finally, add the remaining dressing and toss everything until well combined.
In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.

In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.

Meanwhile, place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.

Peel avocados and cut into bite-sized chunks. Place in a bowl and toss with 1 Tbsp. of the dressing to prevent discoloration. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine.


Avocado Quinoa Salad

avocado quinoa salad

Avocado Quinoa Salad

This salad allows for a tasty, low-fat recipe paired well with creamy avocado.

  • - One cup of quinoa.
  • - One cup of diced cucumber.
  • - 1/2 teaspoon of salt.
  • - 1/2 cup of diced red onion.
  • - Two large medium ripe avocados, diced.
  • - One cup of diced red bell pepper.
  • - 1/2 cup of chopped fresh parsley or cilantro.
  • -1 small can of corn.

Dressing:- 1/3 cup of lemon juice.- 1/4 cup of extra virgin olive oil.- Two tablespoons of red wine vinegar.- Two teaspoons of dried mint.- A few dashes of hot pepper sauce.- 1/4 teaspoon of salt.- One pinch of pepper.
Directions: To begin with, rinse the quinoa for approximately two minutes by using your hands. Next, bring the quinoa to a boil along with 1 1/2 cups of water. Reduce the heat to medium and allow the quinoa to simmer while covered for approximately 12 minutes. When completed, fluff the quinoa with a fork. Allow the quinoa to stand alone while covered for 15 minutes.

Meanwhile, mix the cucumber with the salt (as desired) and allow to stand for 20 minutes. Soak the onion in cold water for 20 minutes while the quinoa is cooling. Rinse the cucumber under cold water and drain the onion.

While the quinoa is still cooling, mix together all of the ingredients for the dressing. When the quinoa has cooled, mix together the quinoa, cucumber, onion, avocados, pepper, parsley and dressing into a large bowl.

This recipe makes six servings.

Summer Quinoa Salad

summer quinoa salad

Today’s society has a strong focus on health, fitness and beauty. Therefore, the quinoa salad recipe listed below is made specifically for the health-conscious individual allowing for maintenance of a healthy physique.

Summer Quinoa Salad

This quinoa salad recipe makes six servings hailing at one cup per serving. This recipe officers a Weight Watcher point rating of five points. Similarly, there is 145.5 calories per one-cup serving.
Ingredients:- One cup of uncooked quinoa.- 1/4 cup of diced red onion.- Two cups of water.- 3/4 of one lemon, squeezed.- 1/4 cup (approximately 10) Kalamata olives, pitted and sliced.- Two tablespoons of extra virgin olive oil.- Two cups of peeled and diced cucumber.- One cup of cherry tomatoes, quartered.- 1/3 cup of crumbled feta cheese.- Salt and pepper to taste.

Directions:To begin with, rinse the quinoa for approximately two minutes by using your hands. Next, fill a medium-sized pot with water; add the quinoa and salt (to taste) and bring to a boil. Once the water begins boiling, reduce the heat to low and allow the quinoa to simmer while covered for 15 minutes. Upon completion of the 15 minutes, remove the quinoa from the burner and keep covered for an extra five minutes while covered. Once completed, fluff the quinoa with a fork and set aside in a large bowl to allow to cool.

While the quinoa is cooling, dice all the vegetables as per the ingredients. When finished, add the red onion, olives, cucumber and tomatoes to the quinoa. Subsequently, squeeze the lemon over the mixture.

When finished with the above steps, drizzle the olive oil over the quinoa. Once complete, add the feta cheese and salt and pepper to taste. Ensure the mixture is tossed well.
This recipe makes 6 ¼ cups.

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