Harvest Chopped Quinoa Salad Recipes
HARVEST QUINOA SALAD
Steps:
- In a medium sized saucepan bring 2 cups of salted water to a boil.
- Rinse and drain the quinoa then add it to the boiling water.
- Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
- Remove the quinoa from the heat and let it cool to room temperature.
- Prepare the cider vinaigrette and set aside.
- In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.
- Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 222 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 208 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
HARVEST QUINOA SALAD
Harvest quinoa salad is full of roasted sweet potatoes, diced apple, pecans, goat cheese and dried cranberries and finished off with balsamic vinegar and olive oil for a delicious side salad that's perfect for fall.
Provided by Kathryn Doherty
Categories Salads
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Peel and chop sweet potatoes into 1/2-inch cubes. Place on a large baking sheet in an even layer. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to mix. Roast at 400 for 35 minutes, stirring after about 20 minutes.
- Meanwhile, cook the quinoa according to package directions. Fluff with a fork and add to a large bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- While the quinoa is cooking, prep the remaining ingredients.
- Add the roasted sweet potatoes and remaining ingredients to the bowl with the quinoa. Toss to combine.
- Drizzle the balsamic vinegar and remaining 2 tablespoons olive oil over the quinoa mix and toss to mix everything together well. Season to taste with extra salt and black pepper.
- Serve warm or at room temperature.
Nutrition Facts : Calories 336 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
HARVEST QUINOA SALAD
This harvest quinoa salad is packed with fall flavors, bringing warmth and comfort to your table. It's full of nutrient-dense ingredients like kale, butternut squash, and quinoa, to help you feel super nourished and satisfied with every bite.
Provided by Sarah Anzlovar, MS, RDN, LDN
Categories 10 Ingredients or Less
Yield 6
Number Of Ingredients 10
Steps:
- Cook quinoa according to package directions Whisk together lemon juice, olive oil, honey, and salt to make the dressing. When quinoa is cooked, toss with kale, apple, and squash. Add herbs, if using. Toss salad with the dressing and serve warm or cold.
Nutrition Facts : Calories 139 calories
HARVEST CHOPPED QUINOA SALAD
This recipe hails from a restaurant near my home. This is my recreation of it, as the recipe is not published. The ingredient amounts are flexible. Use as much or as little as you like. I LOVE it, I hope you do too. Serving size is 2-4 depending on whether you serve as a main or side salad. Cooking time & prep does NOT included time to toast> Recipe #16399 & cook quinoa. Vinaigrette dressing recipe courtesy of bonappetit.com
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F.
- Prepare butternut squash: Peel, seed and cube. Drizzle with olive oil, sprinkle with salt & pepper. Roast until tender, and edges caramelized about 10-15 minutes depending on size of cubes. Cool and set aside.
- Toast quinoa (recipe noted in intro) and cook according to package directions. Cool completely and set aside. *This can be done ahead of time.
- Make vinaigrette (recipe below), set aside.
- In a large bowl: combine roasted butternut squash, fugi apple, seedless cucumber. Add walnuts and cranberries. Add quinoa, toss, then add feta cheese, drizzle with vinaigrette and gently toss to combine. Add more vinaigrette to taste at table.
- Combine salad greens & radicchio, arrange on plates. Top with the Quinoa mixture.
- DRESSING: Sherry Vinaigrette, Makes 3/4 cup.
- Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes.
- Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine).
- Season to taste with salt and pepper.
- DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.
Nutrition Facts : Calories 1059.8, Fat 85.5, SaturatedFat 16.3, Cholesterol 33.4, Sodium 481, Carbohydrate 66.2, Fiber 10, Sugar 16.6, Protein 14.9
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