Herbed Quinoa Salad Recipes

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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.

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 SALAD



Herbed Quinoa Salad image

Make and share this Herbed Quinoa Salad recipe from Food.com.

Provided by Rita1652

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups peas or 1 1/2 cups green beans
3 cups cold cooked quinoa
1/2 cup crumbled low-fat goat cheese
1/4 cup chopped fresh parsley
1/4 cup chopped mint or 1/4 cup basil
1/4 cup chopped fresh tarragon
1/3 cup chopped shallot
1/3 cup lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon toasted cooled pine nuts

Steps:

  • To cook the quinoa: bring 2 cups of water or stock to a boil in a 2 quart saucepan.
  • Add 1 cup of quinoa.
  • Reduce the heat to low, cover the pan and cook for 10-15 minutes, or until tender but not mushy.
  • Drain off any remaining liquid.
  • Fluff with a fork to separate the grains.
  • Allow to cool before combining in salad.
  • In a 2-quart saucepan over high heat, bring one quart water to a boil.
  • Add the peas.
  • Cook for about 4 minutes, or until tender; do not overcook.
  • Drain and rinse under cold water.
  • Place the quinoa in a large bowl.
  • Add the peas, goat cheese, parsley, basil, tarragon and chives.
  • Toss lightly.
  • In a cup, whisk together the lemon juice and olive oil.
  • Pour over the salad.
  • Top with pine nuts.

HERBY QUINOA, FETA & POMEGRANATE SALAD



Herby quinoa, feta & pomegranate salad image

A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander

Provided by Sarah Cook

Categories     Lunch, Side dish

Time 25m

Yield Serves 4 or 6-8 as a side

Number Of Ingredients 9

300g quinoa
1 red onion, finely chopped
85g raisins or sultana
100g feta cheese, crumbled
200g pomegranate seeds from tub or fruit
85g toasted pine nuts or toasted flaked almonds
small pack each coriander, flat leaf parsley and mint, roughly chopped
juice 3 lemon
1 tsp sugar

Steps:

  • Cook the quinoa following pack instructions - it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
  • When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Nutrition Facts : Calories 279 calories, Fat 11.9 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 15.6 grams sugar, Fiber 1.2 grams fiber, Protein 9.5 grams protein, Sodium 0.5 milligram of sodium

LEMON HERB QUINOA



Lemon Herb Quinoa image

This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.

Provided by Mirj2338

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup quinoa
1 1/2 tablespoons vegetable oil
2 cups water
3/4 teaspoon dried marjoram or 3/4 teaspoon oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crumbled
3 tablespoons chopped parsley
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon pepper

Steps:

  • Place the quinoa in a large bowl.
  • Fill with cold water.
  • Drain into a strainer and repeat the rinsing and draining 4 more times.
  • Over medium-high heat, heat the oil in a 2-quart saucepan.
  • Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
  • Stir in the water, marjoram, thyme, and rosemary.
  • Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
  • Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
  • Simmer, covered, 5 minutes longer.
  • Fluff with a fork.

Nutrition Facts : Calories 137.1, Fat 5.2, SaturatedFat 0.7, Sodium 295.8, Carbohydrate 18.9, Fiber 2.2, Sugar 0.1, Protein 4.1

HERBED QUINOA



Herbed Quinoa image

Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Number Of Ingredients 6

1 cup quinoa, rinsed and drained
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 large bunch flat-leaf parsley, (about 4 ounces)
1 bunch chives, (about 1/4 ounce), snipped into 1/4-inch lengths
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste

Steps:

  • In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
  • Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
  • Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.

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2014-11-21 In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. …
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