Balsamic And Herb Quinoa Salad Recipes

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BALSAMIC AND HERB QUINOA SALAD



Balsamic and Herb Quinoa Salad image

Serve this cold salad as a delicious summer side to your favorite grilled meat or try it alone as a great light lunch. I have been experimenting a lot with quinoa recently, and this is by far my favorite recipe. It's such a nice, healthy alternative to pasta and rice!

Provided by suzyk

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 17

2 cups water
1 cup quinoa
1 teaspoon chicken bouillon granules
½ cup frozen baby lima beans
water to cover
salt and freshly ground black pepper to taste
⅓ cup slivered almonds
3 Campari tomatoes, diced
2 tablespoons thinly sliced scallions
2 ounces fresh mozzarella cheese, cut into small chunks
3 tablespoons balsamic vinegar
3 tablespoons almond oil
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
2 teaspoons dried basil
1 teaspoon minced garlic
¼ teaspoon salt

Steps:

  • Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
  • Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
  • Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
  • Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
  • Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 39.7 g, Cholesterol 11.2 mg, Fat 27.5 g, Fiber 6.5 g, Protein 12.6 g, SaturatedFat 4.5 g, Sodium 307.9 mg, Sugar 5.2 g

HERBED QUINOA



Herbed Quinoa image

Provided by Giada De Laurentiis

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 10

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
  • For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

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