Lettuce Tomato Stripples And Quinoa Salad Recipes

TOMATOES STUFFED WITH QUINOA SALAD

Steps:

• Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, mint and scallions. Make a dressing of the olive oil, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper, and add more olive oil or lime juice if you wish.

QUINOA-TOMATO SALAD

Steps:

• Prepare 1 cup quinoa as the label directs. Stir to cool slightly. Toss with 1 cup halved grape tomatoes, one 15-ounce can hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 tablespoons olive oil and a pinch of sugar; season with salt. Sprinkle with chopped parsley.

GLUTEN-FREE QUINOA SALAD-STUFFED TOMATOES

Steps:

• Cut tops off tomatoes. Gently scoop out seeds and pulp; discard. Pat insides of tomatoes dry with paper towels; set aside.
• In large bowl, beat olive oil and lime juice with whisk. Beat in salt, cumin, coriander and cayenne. Stir in green onions, bell pepper, beans, corn and quinoa. Gently stir in feta cheese.
• Evenly spoon mixture into tomatoes. Transfer to serving plates; top with cilantro. Store in the refrigerator.

MEDITERRANEAN QUINOA SALAD RECIPE

Steps:

• Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until liquid is absorbed. Cool.
• Combine tomatoes, cucumbers and onions in medium bowl. Add 1/4 cup dressing; mix lightly.
• Cover platter with lettuce; top with quinoa, vegetable mixture and cheese. Drizzle with remaining dressing.

QUINOA SALAD WITH SUN-DRIED TOMATOES

Steps:

• Thoroughly rinse Quinoa in cold water. Drain well in fine sieve.
• Dry roast in a large fry pan over med-high heat 10 minute or until golden brown. stirring constantly.
• Add 4 cups hot water (or however much package recommends).
• Bring to boil. Reduce heat, cover and simmer 10 min or until liquid is absorbed. (basically, after dry roasting, cook according to package directions).
• Let cool completely.
• In large salad bowl, add cooked Quinoa and remaining ingredients. Toss and refrigerate till serving time.

LETTUCE SALAD WITH TOMATO DRESSING

Steps:

• Put the red pepper on a grill over a flame or under the broiler. Cook, turning often, so that it browns evenly. Cook until the skin is charred. Run the pepper under cold water and remove the charred peel. Cut away the core and discard. Cut the pepper into quarters and remove the seeds and white veins. Cut the pepper into 1/2-inch cubes. There should be about 3/4 cup.
• Peel and cut the onion into coarse chunks. There should be about 3/4 cup.
• Cut away and discard the core of each tomato. Cut the tomatoes into 1/2-inch cubes. There should be about 3/4 cup.
• Put the red pepper, onion, tomatoes, jalapeno pepper, olives, garlic slices, mustard, 1/2 cup of the olive oil, 6 tablespoons of the vinegar and the coriander leaves in a food processor or electric blender. Add salt and pepper. Blend thoroughly. There should be about 2 cups.
• Rinse the lettuce well and pat dry. There should be about 6 cups of bibb lettuce, 3 cups of red-leaf lettuce and 2 cups of arugula.
• Put the salad greens in a large bowl and add the remaining 2 tablespoons of olive oil and the 1 tablespoon of vinegar and toss well.

AVOCADO TOMATO SALAD WITH QUINOA

Steps:

• Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
• Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
• Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!

LETTUCE, TOMATO, STRIPPLES AND QUINOA SALAD

Steps:

• 1. Prepare Worthington® Stripples® per package instructions. Break into bite size pieces.2. In a large bowl, combine quinoa, Worthington® Stripples®, and vegetables.3. Combine mayonnaise with salt and pepper and toss lightly with salad ingredients.