KILLER KALE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel. Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10 to 15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside.
- Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine.
- Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.)
- Serve it up and enjoy!
GREEK QUINOA SALAD
Provided by Bobby Flay
Time 1h25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
- Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
- Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
- Just before serving, transfer to a platter and sprinkle feta on top.
SKILLET QUINOA SALAD
Power and protein-packed clean eating salad! 24-Day Challenge friendly! Serve warm with a freshly made poached egg, tofu, or other protein of your choice.
Provided by Brittany Ferrans
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 47m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add quinoa; cook and stir until quinoa is lightly toasted, about 2 minutes. Remove from heat. Pour in chicken broth slowly. Bring to a boil. Reduce heat to low, cover, and simmer until most of the chicken broth is absorbed, about 12 minutes.
- Layer broccoli, kale, and red bell pepper over quinoa in the skillet. Cover and cook until quinoa is tender, about 8 minutes more. Fluff quinoa with a fork. Sprinkle cilantro and olives on top. Season with salt and black pepper and drizzle with 1 tablespoon olive oil.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 79.6 g, Cholesterol 4 mg, Fat 18 g, Fiber 13.4 g, Protein 23.7 g, SaturatedFat 2.7 g, Sodium 451.2 mg, Sugar 4.6 g
GREEK QUINOA SALAD
Everything you love about the Mediterranean salad-salty feta, briny olives, juicy tomatoes, and crisp cucumbers-but heartier, thanks to the addition of nutty quinoa.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 3 to 4 minutes. Transfer onion mixture to a large bowl.
- Return saucepan to medium-high heat; add quinoa, 1/2 teaspoon salt, and 1 1/2 cups water. Bring to a simmer, then reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, 14 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork; add to bowl with reserved onion mixture. Let cool to warm room temperature, 15 minutes.
- Meanwhile, combine tomatoes, bell pepper, cucumbers, olives, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. To serve, spoon quinoa onto plates and top with tomato mixture, feta, herbs, and pepperoncini. Drizzle with some dressing from bottom of bowl, if desired.
KILLER QUINOA SALAD
With adaptations from Sally Vaughn-Johnston's cookbook: Fan Fare! Best of Bridge. For best results toast your quinoa firstly. See how to here: http://www.food.com/recipe/quinoa-toasted-16399
Provided by gailanng
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
- Salad: Rinse quinoa very thoroughly, about 4-5 times prior to cooking to reduce bitterness. Do not skip the rinsing step. In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
- Meanwhile, place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
- Peel avocados and remove seed. Cut into bite-sized chunks. Place in a bowl and lightly toss to coat with 1 tablespoon of the dressing to prevent discoloration. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine.
- Note: Consider a sprinkle of feta cheese over the top.
Nutrition Facts : Calories 291.2, Fat 17.9, SaturatedFat 2.3, Sodium 203.6, Carbohydrate 29.7, Fiber 7.1, Sugar 4.2, Protein 6.3
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