SOUTHWEST QUINOA SALAD
Steps:
- Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.
- While the quinoa cooks, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
- Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.
- Serve salad warm or cold, with guacamole or sliced avocado if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 319 kcal, Carbohydrate 47 g, Protein 11 g, Fat 11 g, SaturatedFat 1 g, Sodium 161 mg, Fiber 8 g, Sugar 10 g
QUICKIE QUINOA SALAD
Provided by Claire Robinson
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Soak the quinoa in water for 15 minutes, then drain. In a saucepan over medium heat, combine quinoa and about 1 1/2 cups of water. Bring to a full boil. Cover the pot, and let the quinoa cook for another minute. Turn the heat down to very low and cook for 15 minutes. Remove the pot from the heat and let it sit for 5 minutes with the lid on. Uncover the quinoa and fluff gently with a fork. Set aside to cool.
- Meanwhile, put the chopped cucumber, cilantro, toasted pine nuts and the olive oil in a serving bowl. Season with salt and pepper, to taste, then add the quinoa and toss. Eat and enjoy!
Nutrition Facts : Calories 334 calorie, Fat 21 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 9 grams, Sugar 3 grams
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.
SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
- Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
- Enjoy!
Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams
CURRIED QUINOA SALAD
Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
CARON'S KICKIN' QUINOA SALAD
An easy way to use that tuna you have sitting around and that weird quinoa stuff you got at the health food store. This is great if you want a tuna salad sandwich but don't or can't have bread, or also if you like sushi because it has a nice wasabi kick and a texture reminiscent of sticky rice. And, it has a good crunch and flavor with chopped celery and onion. Quinoa (KEEN-wa) is a 'grain that's not really a grain' used by the ancient Incas. It is especially good for people with wheat or gluten allergies, and can be doctored up with anything for every meal of the day. Try serving on a salad or lettuce leaves for a complete meal and presentation.
Provided by Caron
Categories Tuna Salad
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Stir the quinoa and water together in a microwave-safe bowl. Cover; cook in the microwave on High until the water has been absorbed and the quinoa is tender, about 9 minutes. Uncover and place into the refrigerator to cool.
- Place the celery, onion, and mayonnaise together in a bowl. Season with wasabi, lemon juice, salt, and pepper; stir to mix. Fold in the tuna and chilled quinoa until evenly blended.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 38.6 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 3.8 g, Protein 22.5 g, SaturatedFat 0.5 g, Sodium 409.8 mg, Sugar 7.2 g
CARON'S KICKIN' QUINOA SALAD
An easy way to use that tuna you have sitting around and that weird quinoa stuff you got at the health food store. This is great if you want a tuna salad sandwich but don't or can't have bread, or also if you like sushi because it has a nice wasabi kick and a texture reminiscent of sticky rice. And, it has a good crunch and flavor with chopped celery and onion. Quinoa (KEEN-wa) is a 'grain that's not really a grain' used by the ancient Incas. It is especially good for people with wheat or gluten allergies, and can be doctored up with anything for every meal of the day. Try serving on a salad or lettuce leaves for a complete meal and presentation.
Provided by Caron
Categories Tuna Salad
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Stir the quinoa and water together in a microwave-safe bowl. Cover; cook in the microwave on High until the water has been absorbed and the quinoa is tender, about 9 minutes. Uncover and place into the refrigerator to cool.
- Place the celery, onion, and mayonnaise together in a bowl. Season with wasabi, lemon juice, salt, and pepper; stir to mix. Fold in the tuna and chilled quinoa until evenly blended.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 38.6 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 3.8 g, Protein 22.5 g, SaturatedFat 0.5 g, Sodium 409.8 mg, Sugar 7.2 g
CARON'S KICKIN' QUINOA SALAD
An easy way to use that tuna you have sitting around and that weird quinoa stuff you got at the health food store. This is great if you want a tuna salad sandwich but don't or can't have bread, or also if you like sushi because it has a nice wasabi kick and a texture reminiscent of sticky rice. And, it has a good crunch and flavor with chopped celery and onion. Quinoa (KEEN-wa) is a 'grain that's not really a grain' used by the ancient Incas. It is especially good for people with wheat or gluten allergies, and can be doctored up with anything for every meal of the day. Try serving on a salad or lettuce leaves for a complete meal and presentation.
Provided by Caron
Categories Tuna Salad
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Stir the quinoa and water together in a microwave-safe bowl. Cover; cook in the microwave on High until the water has been absorbed and the quinoa is tender, about 9 minutes. Uncover and place into the refrigerator to cool.
- Place the celery, onion, and mayonnaise together in a bowl. Season with wasabi, lemon juice, salt, and pepper; stir to mix. Fold in the tuna and chilled quinoa until evenly blended.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 38.6 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 3.8 g, Protein 22.5 g, SaturatedFat 0.5 g, Sodium 409.8 mg, Sugar 7.2 g
CARON'S KICKIN' QUINOA SALAD
An easy way to use that tuna you have sitting around and that weird quinoa stuff you got at the health food store. This is great if you want a tuna salad sandwich but don't or can't have bread, or also if you like sushi because it has a nice wasabi kick and a texture reminiscent of sticky rice. And, it has a good crunch and flavor with chopped celery and onion. Quinoa (KEEN-wa) is a 'grain that's not really a grain' used by the ancient Incas. It is especially good for people with wheat or gluten allergies, and can be doctored up with anything for every meal of the day. Try serving on a salad or lettuce leaves for a complete meal and presentation.
Provided by Caron
Categories Tuna Salad
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Stir the quinoa and water together in a microwave-safe bowl. Cover; cook in the microwave on High until the water has been absorbed and the quinoa is tender, about 9 minutes. Uncover and place into the refrigerator to cool.
- Place the celery, onion, and mayonnaise together in a bowl. Season with wasabi, lemon juice, salt, and pepper; stir to mix. Fold in the tuna and chilled quinoa until evenly blended.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 38.6 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 3.8 g, Protein 22.5 g, SaturatedFat 0.5 g, Sodium 409.8 mg, Sugar 7.2 g
CARON'S KICKIN' QUINOA SALAD
An easy way to use that tuna you have sitting around and that weird quinoa stuff you got at the health food store. This is great if you want a tuna salad sandwich but don't or can't have bread, or also if you like sushi because it has a nice wasabi kick and a texture reminiscent of sticky rice. And, it has a good crunch and flavor with chopped celery and onion. Quinoa (KEEN-wa) is a 'grain that's not really a grain' used by the ancient Incas. It is especially good for people with wheat or gluten allergies, and can be doctored up with anything for every meal of the day. Try serving on a salad or lettuce leaves for a complete meal and presentation.
Provided by Caron
Categories Tuna Salad
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Stir the quinoa and water together in a microwave-safe bowl. Cover; cook in the microwave on High until the water has been absorbed and the quinoa is tender, about 9 minutes. Uncover and place into the refrigerator to cool.
- Place the celery, onion, and mayonnaise together in a bowl. Season with wasabi, lemon juice, salt, and pepper; stir to mix. Fold in the tuna and chilled quinoa until evenly blended.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 38.6 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 3.8 g, Protein 22.5 g, SaturatedFat 0.5 g, Sodium 409.8 mg, Sugar 7.2 g
KRISTEN'S KICKIN' QUINOA SALAD
I was recently sold on quinoa and how awesome it is! Gluten free, an almost perfect protein, easy to prepare, the list goes on! This is a combination of two recipes, one of which I altered. The first is from this site, (#16399, Quinoa-Toasted). The second is from Allrecipes.com (Caron's Kickin' Quinoa Salad), to which I made some changes. We thought it tasted a bit like sushi and loved it! Feel free to add more heat, but this had enough for our family as we've got wee ones. A large portion of the cooking time is cooling time.
Provided by SandwichQueen
Categories Tuna
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse quinoa well in a fine-mesh strainer or cheesecloth (you want to rinse until the water is no longer cloudy and makes no more suds). Drain well and transfer to a dry non-stick skillet.
- Heat the skillet and quinoa over medium heat about 15 minutes, stirring, until quinoa is golden brown. Remove from heat.
- Begin heating 2 cups water in a saucepan over medium-high heat. Add quinoa and bring to a boil. Once boiling, reduce heat to low and simmer, covered, 15 minutes. Remove from heat, uncover, and stir occasionally until cooled.
- Prepare vegetables while you are waiting for the quinoa to cool.
- Combine mayo, wasabi powder, lemon juice, tuna, salt and pepper in a large bowl. Add in red pepper and cucumber and stir.
- Add cooled quinoa and stir to combine.
- Serve garnished with pickled ginger and avocados.
Nutrition Facts : Calories 305.7, Fat 14.3, SaturatedFat 2.3, Cholesterol 21.5, Sodium 35.5, Carbohydrate 27.9, Fiber 6.6, Sugar 1.8, Protein 18.7
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