Millet Quinoa Mediterranean Salad Recipes

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MEDITERRANEAN QUINOA SALAD



Mediterranean Quinoa Salad image

An easy to make light salad that can be served with or without chicken for vegetarians.

Provided by Coulter

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 15

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
½ cup chopped kalamata olives
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
½ teaspoon salt
⅔ cup fresh lemon juice
1 tablespoon balsamic vinegar
¼ cup olive oil

Steps:

  • Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
  • Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 20.1 g, Cholesterol 44.6 mg, Fat 13.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.2 g, Sodium 713.1 mg, Sugar 2.5 g

MILLET & QUINOA MEDITERRANEAN SALAD



Millet & Quinoa Mediterranean Salad image

I was inspired to come up with this simple and delicious salad after making another salad, recipe #399915. It's delicious and cooling - and low fat, too! The quinoa and beans add protein, making it a fantastic lunch dish. Pitted kalmatta olives would make a great addition!

Provided by Katzen

Categories     Grains

Time 40m

Yield 5 cups, 3-4 serving(s)

Number Of Ingredients 17

1/2 cup millet
1 cup water
1/2 cup quinoa (red, white, or black)
3/4 cup water
1 English cucumber, diced
1 tomatoes, ripe, seeds squeezed out, diced
1 sweet pepper, seeded, diced
1/2 red onion, sliced thin
1 garlic clove, pressed
200 g feta cheese, diced
1 (10 ounce) can large white beans, drained
1/4 teaspoon cayenne pepper (more, to taste)
2 teaspoons dried dill (sub basil or oregano, if preferred)
1/4 cup pine nuts
1 lemon, juice of (zest as well, if preferred)
1 tablespoon olive oil (optional)
fresh ground pepper, to taste

Steps:

  • Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
  • Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
  • Combine all ingredients and toss; chill. Enjoy!

Nutrition Facts : Calories 641, Fat 25.7, SaturatedFat 11.1, Cholesterol 59.3, Sodium 764.6, Carbohydrate 78.6, Fiber 12.6, Sugar 9.1, Protein 27.6

MIDDLE EASTERN MILLET SALAD-IN-A-JAR



Middle Eastern Millet Salad-in-a-Jar image

Layer your lunch with this vegetarian and gluten-free meal-in-a-jar. We love the versatility of millet - it can be porridge, popped or fluffy (as it is in this recipe). To save time, cook batches of millet, let cool, then store in freezer bags for up to 1 month.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings (about 1 cup millet each)

Number Of Ingredients 15

1 cup millet, rinsed
Kosher salt
2 tablespoons olive oil
1/3 cup Greek yogurt
1/3 cup hummus
Juice of 1/2 lemon plus the remaining half, quartered
A few dashes of hot sauce
1 large ripe tomato, finely chopped
1 small green bell pepper, seeded and finely chopped
1/2 cup fresh parsley leaves, finely chopped
1/2 cup pickled beets, diced
8 stuffed grape leaves, sliced into coins
2 Kirby cucumbers, diced
1 tablespoon za'atar spice blend (see Cook's Note)
1/2 cup french-fried onions

Steps:

  • Make the millet: Bring 2 1/4 cups water to a boil over medium-high heat in a medium saucepan. Add the millet and 1 teaspoon salt. Stir, cover and reduce the heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, about 20 minutes. Remove it from the heat and let sit, covered, for 15 minutes. Add the oil, and fluff the millet with a fork. Serve warm or at room temperature. (The millet can be made up to 2 days ahead and reheated in the microwave.)
  • Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and hot sauce in a small bowl.
  • Make the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
  • Assemble the salad: Using four 16-ounce wide-mouthed glass jars with lids, evenly divide the beets among the jars, then add the following in separate layers: the millet (press it down a little to make room), grape leaves, tomato-pepper salad, cucumbers and yogurt-hummus sauce. Top each with a sprinkling of za'atar. Pack the french-fried onions (about 2 tablespoons per salad) and the lemon wedge in separate small containers for transporting.
  • Just before serving, transfer the jarred ingredients to a large bowl, add the onions and a squeeze of lemon juice and toss.

MEDITERRANEAN QUINOA SALAD



Mediterranean Quinoa Salad image

"An easy to make light salad that can be served with or without chicken for vegetarians." by Coulter on Allrecipes.com

Provided by Cuisine Sleuth

Categories     One Dish Meal

Time 35m

Yield 4 Cups, 8 serving(s)

Number Of Ingredients 15

2 cups water
2 chicken bouillon cubes
1 garlic clove, smashed
1 cup quinoa
2 large cooked chicken breasts, cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup kalamata olive, chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil

Steps:

  • Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
  • Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

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