MINTED FRUIT SALAD
Steps:
- Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.
QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES
Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.
Provided by ConnorsTasteBuds
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
- Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.
Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.7 g, Cholesterol 3 mg, Fat 22.5 g, Fiber 8.3 g, Protein 11.7 g, SaturatedFat 2.2 g, Sodium 667.7 mg, Sugar 12.5 g
MINTED QUINOA FRUIT SALAD
Make and share this Minted Quinoa Fruit Salad recipe from Food.com.
Provided by Carianne
Categories Strawberry
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring salt and 2 cups water to boil in medium saucepan and add quinoa.
- Reduce heat, cover, and simmer for about 15 minutes (until quinoa is translucent).
- Puree mint, yogurt, and orange juice in blender.
- Reserve a few strawberry and kiwi slices for garnish.
- In a large serving bowl combine fruit, drizzle with yogurt sauce, and toss to coat.
- Add quinoa, toss gently.
- Garnish with reserved fruit, and refrigerate 1- 2 hours before serving.
Nutrition Facts : Calories 169.1, Fat 2, SaturatedFat 0.2, Sodium 108.7, Carbohydrate 35.4, Fiber 3.9, Sugar 12.4, Protein 4.7
MINTED FRUIT SALAD
Steps:
- Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.
SUMMER FRUIT QUINOA SALAD
Jazz up this good-for-you grain with some stone fruits like apricots, peaches and nectarines- add a little mint and parsley for colour and flavour
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 7
Steps:
- Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.
- Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.
- Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.
Nutrition Facts : Calories 236 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein
SUMMER FRUIT QUINOA SALAD RECIPE BY TASTY
Here's what you need: water, orange juice, quinoa, strawberry, blueberry, mango, fresh basil, lime juice, honey
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a small saucepan bring water and orange juice to a boil then add quinoa, cover and simmer for 12-15 minutes.
- Add quinoa to a bowl. Top with strawberries, blueberries, and mangoes.
- In a small bowl, mix lime juice, and honey. Drizzle dressing over the quinoa and mix.
- Top with basil.
- Enjoy!
Nutrition Facts : Calories 418 calories, Carbohydrate 83 grams, Fat 5 grams, Fiber 7 grams, Protein 12 grams, Sugar 21 grams
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
MINTED FRUIT SALAD
Filled with the season's best and freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful compote.-Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the apple juice, honey, ginger and lemon juice. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until mixture is reduced to 3/4 cup. Remove from the heat. Cool., In a serving bowl, combine the cantaloupe, strawberries, blueberries and mint. Drizzle with cooled apple juice mixture; gently toss to coat.
Nutrition Facts : Calories 113 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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