5 Healthy Summer Quinoa Recipes
Today on The Daily Meal
Quinoa is ideal for any gluten-free or just plain healthy diet. It’s high in protein and makes for healthy breakfast porridge, but it is even better tossed with fresh summer fruits and vegetables for an easy salad. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy to the bite. They have a delicate and nutty flavor, which pairs perfectly with a light dressing and plenty of fresh produce.
From toasted nuts to fresh summer berries, there are many foods that pair perfectly with cooked quinoa. For a healthy cookout menu, skip the heavy mayonnaise-based potato and macaroni salads and instead try one of these light and healthy quinoa salads.
So, load up on these healthy quinoa recipes this summer. Not only are they tummy-trimming salads, but they are packed with the nutrients you need to stay energized for outdoor activities. Try some of these recipes and see for yourself how delicious quinoa can be.
Apricot Cilantro Quinoa Pilaf Recipe
Sprinkle dried apricots into this quinoa pilaf. The chewy, sweet fruit flavors balance the crunchy, toasted pumpkin seeds. Cilantro and lemon juice brighten this hearty, healthy grain salad.
Carrot, Asparagus, and Mushroom Quinoa Salad Recipe
This easy to prepare quinoa salad is the perfect quick and healthy side dish. It's full of fresh vegetables and has a bright and light dressing.
Quinoa Salad with Chicken, Grapes, and Almonds Recipe
Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad. Serve over lettuce and chopped fresh vegetables for lunch, dinner, or picnics.
Quinoa-Berry Salad Recipe
There’s nothing quite like a bowl of quinoa and greens. And a few fresh raspberries and blackberries, too. So pretty and so easy to make. Just a few ingredients from my garden and a quick trip to the market for fresh berries. And voilà.
Red, White, and Blueberry Quinoa Salad Recipe
Try this patriotic fruit salad. Hearty quinoa is paired with sweet blueberries, strawberries, and cranberries, balanced by salty pecans and dressed with a tart grapefruit vinaigrette.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
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