QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
GREEN GODDESS QUINOA BOWLS WITH ARUGULA & SHRIMP
We're taking advantage of all the healthy items you can find at your local specialty grocery store to create these healthy meal-prep lunches. To add extra protein (while minimizing prep time), we're using fully cooked quinoa and cooked shrimp, both of which you can find in the freezer section. With a few more simple items, including bottled salad dressing, you'll have all the ingredients you need to make these high-protein lunch bowls in under 20 minutes.
Provided by Carolyn Hodges, M.S., RDN
Categories Healthy Shrimp Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Follow the microwave directions on the package to prepare quinoa (you'll need both pouches that come in the package). Once heated, transfer the quinoa to a shallow bowl to cool completely before assembling bowls.
- Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
- Divide arugula among 4 single-serving containers (about 1 1/4 cups each). Top each with 1/2 cup quinoa and 2 tablespoons feta. Seal and refrigerate for up to 4 days.
- In the morning before taking your lunch to go, transfer one-fourth of the bag of shrimp to a colander and run under cool water until thawed, about 2 to 3 minutes. Add to the meal-prep container. Dress with the salad dressing just before serving.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 28.2 g, Cholesterol 52.5 mg, Fat 7 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 183.8 mg, Sugar 2 g
SHRIMP AND ARUGULA QUINOA SALAD
Shrimp and Arugula Quinoa Salad.
Provided by SOSCuisine
Categories Lunch box
Number Of Ingredients 13
Steps:
- Cook the quinoa in the water then let it cool down 10 minutes.
- Put the arugula, tomatoes, and capers in a salad bowl.
- Add the quinoa.
- Put the oil, lemon juice, grated ginger, Cayenne pepper, salt, and pepper in a small bowl.
- Whisk, using a fork, until it is emulsified.
- Pour over the salad.
- Gently toss to combine.
- Add the shrimp and sprinkle with the finely chopped chives.
- Cover and chill for at least 20 min before seving to allow the flavours to meld.
Nutrition Facts : Calories 330 calories/serving, Fat 17
QUINOA SALAD WITH ARUGULA & SWEET POTATOES
I've been hooked on quinoa lately, and this salad features it nicely. The quinoa and arugula give the dish a great earthy flavor, and it's all very easy to throw together. This recipe is enough for two vegan entrees, or four side dishes.
Provided by rpgaymer
Categories Grains
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a dressing for the salad by whisking together the lemon juice, lemon zest, olive oil, water, cumin and salt & pepper. Set aside.
- In a small pan, lightly toast the cashews over medium-low heat for 2 minutes, or until slightly browned. Set aside.
- In a large bowl, toss together the sweet potatoes, cashews, quinoa, raisins and arugula. Drizzle with dressing, and toss once more.
Nutrition Facts : Calories 486.5, Fat 24.8, SaturatedFat 4.1, Sodium 38.1, Carbohydrate 60.5, Fiber 6.8, Sugar 17.4, Protein 11.4
ARUGULA, LEMON QUINOA SALAD
A very light side dish, served room temperature or a slight chill with a fresh peppery lemon vinaigrette, peas, scallions, spicy arugula and quinoa. Very simple and easy to put together. It really isn't meant as a main dish, but a great side dish to compliment your main course and very healthy. You could always turn this into a main dish by adding some grilled chicken.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4-6 Individual servings, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Quinoa -- Cook according to directions. For most brands it is 1 part to approximately 2 parts liquid. Rinse the quinoa very well before you cook it - Important Step! Then bring the liquid to a boil (I prefer to use a broth to add even more flavor), reduce, and simmer for about 15 minutes. Just check your package for complete directions. Once done, just set to the side to cool.
- Salad Ingredients -- In your serving bowl, add the arugula, onion, scallions, garlic, peas, parsley and lemon zest. Toss well.
- Vinaigrette -- I like to make my vinaigrettes in a small tupperware container so I can just shake it and it is ready to go. Besides, if you don't use all your dressing, just put the lid back on and it will keep in the refrigerator for future use. But you can also mix this up in any small bowl or measuring cup. Just mix up the olive oil, lemon juice, shallot, mustard, sugar and pepper.
- Finish -- Simply add the cooled or room temp quinoa to the salad vegetables and toss. Add a little vinaigrette at a time and mix. Add as much vinaigrette as you want. Check for seasoning and add any additional salt and pepper if needed.
- Serve -- ENJOY this lighter salad.
Nutrition Facts : Calories 496.4, Fat 30.4, SaturatedFat 4.1, Sodium 42.5, Carbohydrate 48.6, Fiber 6.3, Sugar 4.5, Protein 10.2
QUINOA AND ARUGULA SALAD WITH CHICKEN
An easy and healthy main-dish arugula salad inspired by the signature salad at La Boulange in Palo Alto, California.
Provided by adsomers
Categories Arugula Salad
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
- Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
- Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
- Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
- Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 66.7 g, Cholesterol 65.9 mg, Fat 17.6 g, Fiber 9.7 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 732.8 mg
More about "arugula quinoa and shrimp salad recipes"
WILTED ARUGULA AND QUINOA SALAD RECIPE - COUNTRY …
From countrygrocer.com
QUINOA AND SHRIMP SALAD - RICARDO
From ricardocuisine.com
5/5 (24)Total Time 55 minsCategory AppetizersCalories 407 per serving
- In a colander, rinse the quinoa under cold running water. Place in a large saucepan, cover with salted cold water and cook until tender, 15 to 20 minutes. Rinse under cold running water and drain well. Transfer to a large bowl.
- In a bowl, combine all the ingredients. Drizzle over the salad, toss and let stand for 30 minutes before serving.
QUINOA SALAD WITH SHRIMP AND ARUGULA - DINNER DIARY
From womansday.com
Estimated Reading Time 2 mins
SEARED SHRIMP WITH CHILLED MEDITERRANEAN QUINOA AND …
From hy-vee.com
4.5/5 (4)Calories 560 per servingServings 4
QUINOA ARUGULA SALAD WITH PEACHES AND GOAT CHEESE
From therealfooddietitians.com
CHERRY, ARUGULA AND QUINOA SALAD - COOKIE AND KATE
From cookieandkate.com
SPICY SHRIMP WITH AVOCADO AND ARUGULA SALAD RECIPE
From seriouseats.com
EASY ARUGULA QUINOA SALAD WITH FETA | THE SUBVERSIVE TABLE
From thesubversivetable.com
QUINOA AND ARUGULA SALAD WITH PICKLED BEETS & BLOOD ORANGE …
From foodtalkdaily.com
QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE - RACHEL B THE RD
From rachelbtherd.com
ARUGULA QUINOA SALAD | RECIPE - KOSHER.COM
From kosher.com
LEMONY ARUGULA SALAD WITH SHRIMP - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
RECIPES SHRIMP AND ARUGULA QUINOA SALAD | SOSCUISINE
From pinterest.ca
SHRIMP AND QUINOA SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
SHRIMP AND ARUGULA SALAD RECIPE | MYRECIPES
From myrecipes.com
BEST QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE (VIDEO)
From myeverydaytable.com
15+ LETTUCE-FREE SALAD RECIPES | EATINGWELL
From eatingwell.com
WARM QUINOA SALAD WITH SHRIMP AND ASPARGUS - CANADA'S OWN
From canadasown.com
ARUGULA QUINOA SALAD - SKIP THE SALT - LOW SODIUM RECIPES
From skipthesalt.com
QUINOA SALAD BOWL WITH SHRIMP - COOKING ON THE WEEKENDS
From cookingontheweekends.com
ARUGULA, AVOCADO, AND QUINOA SALAD WITH MINT AND FETA — RECIPE …
From ourbestrecipebox.com
CHARRED SHRIMP, PESTO & QUINOA BOWLS RECIPE | EATINGWELL
From eatingwell.com
SPRING QUINOA SALAD WITH SHRIMP - LITTLE BROKEN
From littlebroken.com
CARIBBEAN SHRIMP QUINOA SALAD - GLUTEN-FREE RECIPE
From fannetasticfood.com
ARUGULA SALAD WITH GRAPEFRUIT VINAIGRETTE & SPICY SHRIMP
From lcbo.com
ARUGULA QUINOA SALAD WITH GREEN GODDESS DRESSING
From broccyourbody.com
SHRIMP AND ARUGULA SALAD (KETO, PALEO, WHOLE30) - COOK EAT WELL
From cookeatpaleo.com
QUINOA SALAD WITH SHRIMP AND ZESTY VINAIGRETTE - THE WILD BIRCH
From thewildbirch.com
20 OF THE BEST IDEAS FOR QUINOA ARUGULA SALAD – BEST ROUND UP …
From galapagosincentives.com
HARVEST SALAD WITH QUINOA AND ARUGULA • THE HEIRLOOM PANTRY
From theheirloompantry.co
WARM SHRIMP AND ARUGULA SALAD – LA BOîTE
From laboiteny.com
45 BEST SALAD RECIPES - KRISTINE'S KITCHEN
From kristineskitchenblog.com
SHRIMP SALAD WITH HOMINY, ARUGULA AND LIME RECIPE
From foodandwine.com
EASY ARUGULA CHICKPEA QUINOA SALAD - COOKING FOR PEANUTS
From cookingforpeanuts.com
10 BEST ARUGULA QUINOA SALAD RECIPES | YUMMLY
From yummly.com
QUINOA ARUGULA SALAD - CHRISTINA IABONI - HEALTHY LIVING
From christinaiaboni.com
LEMONY QUINOA AND ARUGULA SALAD WITH CITRUS VINAIGRETTE
From sipandscone.com
QUINOA SALAD WITH ARUGULA, CRAISINS, PISTACHIOS, BALSAMIC VINEGAR
From queenbeetoday.com
WATERMELON SALAD WITH QUINOA - A FOODCENTRIC LIFE
From afoodcentriclife.com
SHRIMP AND ARUGULA SALAD WITH CHICKPEAS - HEALING GOURMET
From healinggourmet.com
RECIPE OF HOMEMADE SHRIMP, NOODLE AND ARUGULA SALAD
From supereasyrecipes.pages.dev
FIESTA QUINOA SALAD WITH GRILLED SHRIMP - RECIPE - FINECOOKING
From finecooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love