Latest News

3 MORE Easy Healthy Quinoa Salads

  • Facebook
  • Twitter
  • Google+
  • LinkedIn

These three super simple quinoa salads are perfect for lunch, dinner or a side dish. I'll show you myAsparagus and Feta Quinoa Salad, Asian Quinoa Salad, and Kale Mango Quinoa Salad ✳︎SUBSCRIBE:

✳︎Sign up to my FREE Newsletter here:
✳︎Shop my '15 C&D Salad' Ebook Here:
✳︎Shop my Nice Cream Ebook Here:

PRINT RECIPES HERE:
Asparagus Quinoa Salad:
Asian Quinoa Salad:
Kale Mango Quinoa Salad:

QUINOA 101 | EVERYTHING YOU NEED TO KNOW:

HELPFUL KITCHEN TOOLS:
7-Inch Santoku Knife:
Spouted Glass Measuring Cup:
Glass Mixing Bowls:

FOLLOW CLEAN & DELICIOUS ON SOCIAL:
Facebook:
Twitter:
Instagram:
Pinterest:

3 MORE Easy Quinoa Salad Recipes:

MORE C&D QUINOA RECIPES:
Quinoa Tabouli:
Quinoa Asparagus Salad:
High Protein Quinoa Salad:
Golden Beet Quinoa Salad:

ASPARAGUS QUINOA SALAD RECIPE:
1 pound asparagus, trimmed
2 tablespoons + 1 teaspoon extra virgin olive oil
1/4 cup fresh squeezed lemon juice
2 cloves garlic, crushed
3 cups cooked quinoa, cooked according to the package
1 can low sodium chickpeas, drained and rinsed
1/4 cup thinly sliced scallions, (about 3 scallions)
2 ounces feta cheese
Salt and pepper to taste

Pre heat oven to 400

Place the asparagus on a rimmed baking sheet and toss with 1 teaspoon of olive oil and season with salt and pepper.

Pop in the oven and bake for 15-20 minutes or until tender. The thickness of your asparagus will determine how long it needs to cook for.

Cool and cut into 1-inch pieces.

In a small bowl, combine the rest of the olive oil, lemon juice, and garlic. Season with salt and pepper and which together. Set aside.

In a large bowl combine cooked quinoa, chickpeas, scallions, and asparagus.

Drizzle the dressing over the top and gently toss everything together. Adjust seasonings if needed.

Transfer into a serving bowl and top with crumbled feta cheese. Serve and enjoy!

Makes about 4 cups of salad (6-3/4cup servings)

Nutrients per serving (3/4 cup): Calories: 226; Total Fat: 8.9g; Saturated Fat: 1.9g; Cholesterol: 5mg; Sodium 175mg, Carbohydrate: 29.9g; Dietary Fiber: 5.4g; Sugars: 3g; Protein: 8.3g

ASIAN QUINOA SALAD RECIPE
3 cups COOKED quinoa, cooked according to package
1 cup chopped red cabbage
1 cup cooked edamame
1 red bell pepper, chopped
1/2 cup chopped radish
1/2 cp chopped carrots
1/4 cup cilantro, chopped
1/3 cup roughly chopped cashews

3 tablespoon low sodium soy sauce
1 tablespoon sesame oil
2 tablespoons lime juice
1 tablespoon nut butter (any will work)
2 tablespoons thinly sliced scallions
1/2 teaspoon grated ginger
2 cloves crushed garlic

In a small bowl or spouted cup combine; soy sauce, sesame oil, lime juice, nut butter, scallions, ginger and garlic.

Whisk together with a fork until everything is well combined. Set aside.

In a large bowl combine quinoa, cabbage, edamame, bell pepper, radish, and carrots.

Drizzle the dressing over the salad and gently toss everything together. Finish by stirring in the cilantro and cashews. Serve and enjoy!

Makes about 4 cups of salad (6-3/4 cup servings)

Nutrients per serving (3/4 cup): Calories: 253; Total Fat: 9.8g; Saturated Fat: 1.4g; Cholesterol: 0mg; Sodium 344mg, Carbohydrate: 31.1g; Dietary Fiber: 6g; Sugars: 5g; Protein: 11.2g

KALE MANGO QUINOA SALAD RECIPE
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bunch of kale, stemmed and chopped (about 8 cups)
1 cup cooked quinoa, cooked according to the package
1 mango, cut into bite sized pieces
1 cup halved strawberries (or quartered if they are really big)
2 tablespoons roasted pumpkin seeds (aka pepitas)

In a small bowl or spouted cup, combine olive oil, lemon juice, salt and pepper.

Place kale in a large bowl and drizzle with the dressing. Using your hands, massage the dressing into the kale for 1-2 minutes. This helps to tenderize the kale.

Add in quinoa, mango, strawberries, and pepitas. Gently toss together and then transfer into a serving dish. Enjoy!

Makes a big fat salad.
Serves 4-6 as a side.

Nutrients per 1/4th of the recipe: Calories: 300; Total Fat: 17.5g; Saturated Fat: 2.5g; Cholesterol: 0mg; Sodium 421mg, Carbohydrate: 37.3g; Dietary Fiber: 6.2g; Sugars: 10.6g; Protein: 7.9g

26 Comments on 3 MORE Easy Healthy Quinoa Salads

  1. First comment? Your skin looks amazing, dewy and healthy – care to share your skincare routine with us?
    Love you Dani xox

    • Clean & Delicious // 12th April 2018 at 4:08 pm // Reply

      Thanks Pam! Maybe I will share it soon. I get a lot of requests but am hesistant because I am always changing it up. lol!

    • I hear that – but maybe what you used in this video – my G-d, talk about perfection !

  2. Lauren McGaughey // 12th April 2018 at 4:04 pm // Reply

    Yay Another Awesome video Dani, thanks so much for doing. I hope You have a great day. We Love You Dani!

  3. Clean & Delicious // 12th April 2018 at 4:11 pm // Reply

    Happy Thursday!! I’ve got three new quinoa salad recipes for you guys. I hope you like them!! xo-Dani

  4. Lasica Finch // 12th April 2018 at 4:19 pm // Reply

    Hi Danni, can you please explain why do we need to always use kale in our salad can we substitute for something else other than kale.

  5. I just make quinoa in my rice cooker… 🙂

  6. thank you for sharing these I as looking for some new side ideas I will definitely try the first one with asparagus the Asian one looks good as well <3

  7. Those look delish! I am unfortunately allergic to quinoa….so my plan today is to make the first salad with asparagus except I’ll be subbing the quinoa with couscous! I just wanted to say I appreciate your views about organic, I do the best I can however I have always said…any produce is better than NO produce. And I laugh every time when you say “ pizza happens here”….pizza is my favorite and I have no intention of giving it up. Thank you for being so refreshing and honest. xxChristine

    • Clean & Delicious // 12th April 2018 at 4:53 pm // Reply

      LOL!! I appreciate that YOU appreciate my reality… And yes!! Couscous will be perfect for these salads.

  8. Last is the new First // 12th April 2018 at 4:51 pm // Reply

    hm…I have never eaten fruit-vegetable combination. What is the taste?

    • Clean & Delicious // 12th April 2018 at 4:53 pm // Reply

      It’s delish!!

    • Last is the new First // 12th April 2018 at 5:42 pm // Reply

      Clean & Delicious I am so choosy, example i hate the strange food-combinations. This is why i am scared of tasting it. But i think i will try these once, because i am so curious about it:D

  9. Johanna Collins // 12th April 2018 at 4:58 pm // Reply

    Mango quinoa salad looks amazing! Thanks!

  10. Joyce Fortunato // 12th April 2018 at 5:01 pm // Reply

    Dani, is there a substitution I can use in place of kale?, I absolutely hate Kale, I just can’t acquire a taste for it!!!!

  11. Kamini Dandapani // 12th April 2018 at 5:23 pm // Reply

    Wow – all three look amazing, but if I were to pick one to make first, it would be the Asian flavored one. Thanks for these wonderful recipes!

  12. Denelle Bratcher // 12th April 2018 at 5:34 pm // Reply

    Ready for lightening things up for spring. These look very family friendly. I’m thinking of trying these with other whole grains. Thanks so much.

  13. Save those tough ends to make your own broth with.

  14. Lovely

  15. Ok when is your cookbook coming out?!!!! lol TY Dani!!!

  16. I would love to try the mango strawberry salad !!! I have chopped kale already.

  17. I love these quinoa salads! Thank you very much Dani

Leave a comment

Your email address will not be published.


*


Shares
Share This