Quinoa And Bulgur Salad With Feta Recipes

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QUINOA AND BULGUR SALAD WITH FETA



Quinoa and Bulgur Salad with Feta image

Categories     Salad     Olive     Side     Vegetarian     Quick & Easy     Feta     Mint     Quinoa     Radish     Healthy     Bulgur     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 12

1/3 cup quinoa
4 cups water
1 1/2 teaspoons salt
1/3 cup medium bulgur
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon dried mint, crumbled
1/4 teaspoon black pepper
4 brine-cured black olives, such as Kalamata, pitted and cut into slivers
2 radishes, quartered and thinly sliced
2 oz feta, coarsely crumbled (1/2 cup)
1 head Bibb lettuce, cut into 1/4-inch strips (4 cups)

Steps:

  • Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve between changes of water.
  • Stir together quinoa, 4 cups water, and 3/4 teaspoon salt in a 2- to 3-quart saucepan, and simmer, uncovered, until quinoa is just tender and germ starts to separate from grain, about 20 minutes. Drain well in sieve, then transfer to a medium bowl.
  • While quinoa is simmering, cover bulgur with warm water by 2 inches and soak until tender and chewy, about 10 minutes. Drain well in a sieve, then stir into drained quinoa. Cool grains completely, about 20 minutes.
  • While grains cool, stir together oil, lemon juice, mint, pepper, and remaining 3/4 teaspoon salt in a small bowl and let stand 15 minutes, then stir into grains along with olives, radishes, feta, and lettuce. Serve immediately.

QUINOA TABBOULEH WITH FETA



Quinoa Tabbouleh with Feta image

This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

  • Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
  • In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
  • * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES



Quinoa with Feta, Walnuts, and Dried Cranberries image

Fast and easy to make, this can be used as a main dish, side dish, or even a snack. Please use the 'real deal' Greek feta; it will add so much more flavor!

Provided by Laura Manos Emms

Categories     Salad     Grains     Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 5

2 cups low-sodium chicken broth
1 cup quinoa
½ cup chopped walnuts
½ cup dried cranberries
⅓ cup crumbled feta cheese

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
  • Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 28.6 g, Cholesterol 13.8 mg, Fat 11.4 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 195.5 mg, Sugar 7.6 g

QUINOA SUMMER SALAD WITH FETA



Quinoa Summer Salad with Feta image

This a great healthy side dish or a quick lunch, if you have more than one serving.

Provided by Elizabeth

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 cups water
1 cup quinoa
1 (4 ounce) package feta cheese, crumbled
1 small cucumber, thinly sliced
1 roma (plum) tomato, diced
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
  • Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g

QUINOA & FETA SALAD WITH ROASTED VEGETABLES



Quinoa & feta salad with roasted vegetables image

Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

200g quinoa
3 tbsp olive oil
1 red onion , peeled but left whole, then cut into 1cm thick round slices
2 peppers , red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgette , halved lengthways
3 garlic cloves , unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley , roughly chopped
200g pack feta cheese

Steps:

  • Cook the quinoa following pack instructions, then drain really well and set aside.
  • Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
  • Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
  • Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium

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