Best Quinoa Salad Recipes Ever!

Last Thursday we held the first annual TOPS Quinoa Cook Off and it was a huge success!  Thank you to everyone who submitted recipes, cooked up your delicious dishes, tasted & voted for your favorite!  I was amazed at how varied all the quinoa salads were - you guys are so creative!  Everyone has been asking for me to post the recipes so without further ado here they are.

There was a tie between Mrs. Jennifer Summers and Mrs. Cara Myatt for the first place prize of a 1-month unlimited membership to TOPS Athletics.  Here are their winning recipes:

Veggie Quinoa Fried Rice (#8 at the quinoa cook off)
By:  Jennifer Summers

1/2 cup uncooked quinoa
1 cup water
1 block tofu
1 tablespoon olive oil
1 cup of chopped onion
1 cup shredded carrots
2 large garlic cloves, chopped
1 cup frozen peas
3 tablespoons reduced sodium soy sauce
1/2 teaspoon pepper
1/4 teaspoon ground ginger powder
Cayenne pepper or red pepper flakes to taste

Cook quinoa in 1 cup water 
Scramble the tofu in a nonstick large pan over low heat. Set aside.
Add oil to a large pan and heat over medium heat. Once hot add onion carrots and garlic and cook until soft. Add peas and corn next and he and till warm throughout.
Add the quinoa and scrambled egg to the pan and mix to combine.

Add soy sauce and spices and stir to combine serve warm and store in an airtight container in a fridge for up to one week.

Black bean and Corn Quinoa salad (#6 at the Quinoa Cook Off)
By:  Cara Myatt

1/2 red onion chopped
1 lg can of black beans
2 cans of corn (mixed with corn on the Cobb)
Pint of cherry tomatoes
1 tbsp olive oil
Balsamic vinagar
Salt/pepper
Cilantro
1 1/2 cups of cooked red quinoa

Mix all together and refrigerate 

Here are the rest of the awesome recipes from The First Annual Quinoa Cook Off :)

Quinoa Pilaf With Cranberries & Almonds (#1 at cook off)
By:  Marie Crabtree

Ingredients: 
1 tablespoon extra-virgin olive oil
1 small yellow sweet onion, chopped
1 cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/2 teaspoon sea salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted

Method: 

Heat oil in a medium pot over medium high heat. Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more. Toss with almonds and serve.

Cherry Berry Quinoa Salad (#3 at the quinoa cook off)
By:  Holly Cunningham

1 cup whole wheat Quinoa
1 cup water
1/4 cup lemon juice
1 teaspoon lemon zest
1 1/2 cups pitted and quartered fresh cherries
1 bunch of green onions chopped
1/4 teaspoon ground black pepper 
1/2 cup sliced almonds, toasted

Put cooked Quinoa, water, lemon juice into a large, heatproof bowl. Cover and set aside for 5 minutes. Fluff with fork and let cool slightly for 5 more minutes. Gently fold in cherries, green onions, pepper. Then scatter almonds over top and sprinkle with lemon zest. Serve Immediately. Can also serve cold.

Savory Apple Quinoa Salad - Amanda Dickens (#2 at  cook off)
By:  Amanda Dickens

1 cup quinoa

1 ½ cup water

½ tsp salt

½ tsp ground coriander

¼ cup dried cranberries

2 tbs diced spring onions- the whites

2 cups diced apples (fuji or granny smith work great)

Dressing

2 tbs olive oil

2 tbs cider vinegar

1 tbs lemon juice

2 tbs honey Dijon mustard

1 tbs Mrs Dash lemon pepper (or any salt-free variety)

1-2 tsp black pepper (per taste)

¼ cup diced spring onion (green parts mostly)

Directions

Toast quinoa in a sauce pan over high heat, stirring, until it is crackling and smells nutty. Add water, salt, coriander, cranberries and the 2 tbs onions. Bring to a boil and then reduce, cover and simmer for 15 minutes. Whisk or shake all of the dressing ingredients together. Pour dressing over apples and toss. When quinoa is cooked, mix all ingredients together. In the winter, serve as a warm side, in the summer, cool in the fridge. 

Quinoa Fruit Salad (#5 at the quinoa cook off)
By:  Leslie Tudor

1.5 cups Blueberries
1.5 cup Mango
1.5 cup Strawberries
1 cup Quinoa

Dressing:
juice of 1-2 limes
3 tbsp honey
2-3 tbsp fresh mint

Cook quinoa as per package directions.  Toss with fruit & top with dressing. 


Summer Quinoa Salad (#7 at the quinoa cook off)
By:  Lee Eatmon

Red Quinoa - 1cup
Okra 
Tomato
Squash 
Onion
(All veggies are in bag) frozen 

Cook quinoa as directed and sauté veggies with olive oil. 
Cook veggies until done. Season to taste (ie. pepper, garlic, Italian seasoning)
Add veggies and mix. 

Serve 

Mediterranean Quinoa Salad (#4 at the quinoa cook off)
By:  Roxanne Pearson

Ingredients:

½  cup tri-colored quinoa,

1 cup broth (vegetable or chicken)

1 12 oz. package of Trader Joe’s frozen edamame, shelled

1 medium Gala apple, cut into ½ inch cubes

1 medium red pepper, chopped

¼ cup slivered almonds (optional)

Sauce:

1 tbsp. extra virgin olive oil

1 tbsp. lemon juice (fresh is better)

1 tsp. dried rosemary

1 tsp. ground cumin

1 tsp. ground coriander

½ tsp. dried oregano

½ tsp. cinnamon

½ tsp. salt

Directions:

Rinse and drain quinoa.  Stir rinsed quinoa into broth and cook until broth is absorbed (15-20 minutes).  While quinoa is cooking, chop apple and red pepper.  Put apple and red pepper into serving bowl.  Mix cooked quinoa in with the apple and red pepper.  Set aside.  Cook edamame according to package directions (cooks in 5 minutes).  Drain cooked edamame and mix with quinoa mixture.  Whisk all sauce ingredients together and pour over quinoa/edamame mixture.  Mix thoroughly.  Allow to cool.   Top with almonds (optional).  Serves 10.