Quinoa Corn Salad With Cilantro Chives And Lemon Lime Dressing Recipes

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QUINOA CORN SALAD WITH CILANTRO, CHIVES, AND LEMON-LIME DRESSING



Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing image

Make and share this Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing recipe from Food.com.

Provided by Katzen

Categories     Corn

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

1 cup quinoa
1 1/2 cups water
1/2 teaspoon salt
2 1/2 cups corn (fresh or frozen)
1 red onion, small, minced
2 jalapeno peppers, seeded and minced
1/2 red pepper, diced
3 tablespoons lemon juice
3 tablespoons lime juice
1/4 cup cilantro, chopped
3 scallions or 3 green onions, minced
2 tablespoons chives, minced
1 teaspoon salt
1/2 teaspoon Tabasco sauce (or to taste)

Steps:

  • Place quinoa in a fine mesh sieve and rinse thouroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt, and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
  • Steam or lightly saute corn until just tender and cool to room temparature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper, or hot sauce to taste. Serve with fresh lime wedges.

QUINOA-CORN SALAD



Quinoa-Corn Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

LEMON QUINOA CILANTRO CHICKPEA SALAD



Lemon Quinoa Cilantro Chickpea Salad image

Healthy and so yummy! Love the dressing. This was one of the favorite recipes for 2012 on the Diva Dish blog.

Provided by Sharon123

Categories     Grains

Time 40m

Yield 2-4

Number Of Ingredients 16

1/2 cup dry quinoa
2 cups vegetable broth
1 (15 ounce) can garbanzo beans (drained and rinsed)
1 cup cherry tomatoes, cut in half
2 avocados, diced
2 cups spinach
1 bunch cilantro
1/4 cup onion
2 small garlic cloves
2 lemons, juice of
1 lemon, zest of
2 teaspoons Dijon mustard
2 teaspoons olive oil
1 teaspoon agave nectar (or honey)
1/2 teaspoon cumin
1 dash salt and pepper

Steps:

  • Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don't want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.
  • In a food processor, add your spinach and cilantro. Make sure to wash you greens.
  • Process the greens until they are finely diced. You can do this by hand as well if you don't have a food processor.
  • Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.
  • Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.
  • Enjoy!

Nutrition Facts : Calories 822.9, Fat 39.8, SaturatedFat 5.5, Sodium 745.8, Carbohydrate 103.7, Fiber 28.5, Sugar 5.7, Protein 23.3

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