Crunchy Quinoa Recipes

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS

Crunchy Quinoa-Crusted Chicken Tenders image

Provided by Catherine McCord

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 1/2 cups cooked quinoa
1/2 cup breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 large eggs
2 pounds chicken tenders or chicken breasts cut into strips
Olive oil, for cooking
Lemon Yogurt Dipping Sauce, recipe follows
Roasted Cauliflower, recipe follows
1 cup plain Greek yogurt
Juice of 1 lemon
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
4 cups cauliflower cut into florets (yellow, purple, white and green)
2 tablespoon olive oil
Kosher salt

Steps:

Pour the quinoa onto a towel and blot to remove any excess moisture.
Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
Preheat the oven to 425 degrees F.
Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.

CRUNCHY QUINOA SALAD

Crunchy Quinoa Salad image

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

Provided by Dr. John McDougall

Categories HarperCollins Salad Quick and Healthy Quinoa Grains Asparagus Chive Parsley Herb Spring Vegetarian Vegan Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup uncooked quinoa
2 cups vegetable broth
3 (2-inch) strips of lemon zest (see hints below)
1 1/2 cups asparagus, sliced into 1/2-inch pieces
1 cup snow peas, cut in half
1/2 cup kohlrabi, peeled and sliced into thin strips
1/3 cup radishes, thinly sliced
3 tablespoons lemon juice
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon chopped fresh mint
Freshly ground pepper
Dash sea salt

Steps:

Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.

CRUNCHY QUINOA

Crunchy Quinoa image

Variety is the spice of life - and love. Quinoa - the darling of high protein grains adds a healthy crunch to the tang of mustard, the coolness of fresh mint and the intensity of Genova tuna.

Provided by Food Network

Time 30m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 cup red quinoa
2 cups plus ¼ cup water
1 (5 ounce) can Genova Tuna in Olive Oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 cup yellow onion, sliced
4 stalks celery, sliced
1 orange or yellow bell pepper, diced
Sea salt and freshly ground black pepper to taste
¼ cup fresh flat leaf parsley, chopped
¼ cup fresh mint, chopped

Steps:

Place quinoa and 2 cups of water in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Uncover and remove from heat. Drain tuna and place oil in a large bowl. Add lemon juice, ¼ cup water and mustard, whisking to combine. Add quinoa to oil mixture, tossing to combine. Stir in onion, celery and bell pepper. Season with salt and pepper. Stir in parsley and mint before serving.

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