Quinoa Salad With Broccoli Nuts And Pomegranate Recipes

QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE

Quinoa Salad with Broccoli, Nuts, and Pomegranate image

A lovely quinoa dish with just the right mix of fruit and vegetables. Serve this as a side or in your packed lunch.

Provided by Anonymous

Categories Salad Grains

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups water
1 cup quinoa
1 cube vegetable bouillon
2 cups broccoli florets
½ cup finely diced red onion
½ cup finely chopped Brazil nuts
1 large pomegranate, seeded
2 tablespoons olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
1 teaspoon honey, or to taste
salt and ground black pepper to taste

Steps:

Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

Nutrition Facts : Calories 417 calories, Carbohydrate 48.4 g, Fat 21.6 g, Fiber 6.2 g, Protein 10.8 g, SaturatedFat 6.1 g, Sodium 28.3 mg, Sugar 15.9 g

HERBY QUINOA, FETA & POMEGRANATE SALAD

Herby quinoa, feta & pomegranate salad image

A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander

Provided by Sarah Cook

Categories Lunch, Side dish

Time 25m

Yield Serves 4 or 6-8 as a side

Number Of Ingredients 9

Ingredients

300g quinoa
1 red onion, finely chopped
85g raisins or sultana
100g feta cheese, crumbled
200g pomegranate seeds from tub or fruit
85g toasted pine nuts or toasted flaked almonds
small pack each coriander, flat leaf parsley and mint, roughly chopped
juice 3 lemon
1 tsp sugar

Steps:

Cook the quinoa following pack instructions - it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Nutrition Facts : Calories 279 calories, Fat 11.9 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 15.6 grams sugar, Fiber 1.2 grams fiber, Protein 9.5 grams protein, Sodium 0.5 milligram of sodium

BROCCOLI, QUINOA AND PURSLANE SALAD

Broccoli, Quinoa and Purslane Salad image

Slice the raw broccoli very thin for this delicious salad. If you can't find purslane you can substitute mâche.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1/2 pound broccoli crowns (about 2 large), sliced very thin
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 garlic clove, puréed
Freshly ground pepper to taste
6 tablespoons extra virgin olive oil
1/4 pound purslane, thick stems trimmed, or mâche
1 1/2 cups cooked quinoa
2 tablespoons finely chopped tarragon
1 1/2 cups wild or baby arugula

Steps:

Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
Line plates or a platter with the arugula, top with the salad, and serve.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 295 milligrams, Sugar 1 gram

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