LEMON-BASIL QUINOA SALAD
Found this and thought I would share since quinoa seems to be becoming so popular. This make-ahead salad (served warm or room temperature) is great for outdoor parties since it won't spoil in the sun.
Provided by manella
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
- Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 3 g, Fiber 4.9 g, Protein 8.4 g, SaturatedFat 0.6 g, Sodium 156.7 mg, Sugar 6.2 g
LEMON-FLAVORED QUINOA SALAD
Make and share this Lemon-Flavored Quinoa Salad recipe from Food.com.
Provided by Vino p.o. prn
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the quinoa in a strainer.
- In a medium saucepan heat the quinoa and water to boiling.
- Reduce heat and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Drain any extra water and set aside.
- While the quinoa is cooking, make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin and then add the salt.
- Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if desired and season with additional salt to taste.
- Serve garnished with fresh cilantro.
Nutrition Facts : Calories 438.5, Fat 17.8, SaturatedFat 2.4, Sodium 919.7, Carbohydrate 57.9, Fiber 9.4, Sugar 1, Protein 14.2
QUINOA SALAD WITH PRESERVED LEMON AND CHICKPEAS
At Balaboosta restaurant in New York City, Chef Admony tosses quinoa with a mixture of chickpeas, preserved lemon, shallots, dried cranberries and cilantro for texture and zest. Plenty of lemon juice and a glug of olive oil help season the dish.
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the quinoa and 2 1/2 cups water in a medium pot and bring the water to a boil. Reduce the heat so the water gently simmers. Cover and simmer 15 minutes. Remove the pot from the heat. Let the quinoa stand, covered, until tender, about 5 minutes. Drain the quinoa in a sieve and let cool completely.
- Just before serving, place the quinoa, chickpeas, preserved lemon, cranberries, cilantro, shallots, lemon juice, oil, salt and pepper in a large bowl and toss to combine.
QUICK LEMON AND GARLIC QUINOA SALAD
Make and share this Quick Lemon and Garlic Quinoa Salad recipe from Food.com.
Provided by GinnyP
Categories Grains
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the water in a large stock pot.
- Add salt and quinoa and boil for 10 minutes.
- Drain in a strainer (like pasta).
- Prepare dressing in a large bowl.
- Add carrots, seeds, parsley, and cooked quinoa, and toss well.
LEMONY QUINOA
Quinoa is a high-protein, good-for-you grain. It can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.
Provided by Mirelle B
Categories Side Dish Grain Side Dish Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
- In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
- Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 21.4 g, Fat 4.8 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 74.2 mg, Sugar 0.9 g
LEMON CRANBERRY QUINOA SALAD
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. -Mary Shenk, DeKalb, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For dressing, in a small bowl, whisk the first 5 ingredients until blended., In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl., Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.
Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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