QUINOA SALAD WITH ROASTED CARROTS AND FRIZZLED LEEKS
This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can easily halve the recipe for a smaller group. You can make it with any color quinoa you come across - it comes in shades of tan (called white), rusty red and brownish black. Just don't mix them together in one pot because they all have slightly different cooking times. As for the pomegranate molasses, it's available in specialty shops and online, but if you don't have it, substitute a good quality balsamic vinegar spiked with a little honey if you like. You can toss together the quinoa, dressing and carrots the day before serving, but don't add the arugula until the last minute to keep it as fresh and crisp as possible.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.
- In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.
- Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.
- While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.
- In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.
- In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 3 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 389 milligrams, Sugar 12 grams
QUINOA SALAD WITH ROASTED CARROTS & FRIZZLED LEEKS RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks. In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil. Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes. While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain. In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed. In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.
QUINOA SALAD
Provided by Sandra Lee
Time 22m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely.
- In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly.
- Serve chilled on a bed of greens tossed with a little dressing.
Nutrition Facts : Calories 197 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 6 milligrams, Sodium 247 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 9 grams, Sugar 4 grams
5-INGREDIENT QUINOA SALAD WITH EDAMAME AND CARROTS
While this gluten-free salad is complete as is, it also serves as a canvas for other ingredients if you want to make a grain-and-vegetable bowl, a quick and easy lunchtime favorite. One tasty option includes serving it on top of a handful of fresh baby spinach and sprinkling with toasted sliced almonds or sesame seeds. If you have cooked-vegetable leftovers, toss those on, too, as well as any random garnishes you have on hand, like chopped scallions, fresh cilantro or fresh-squeezed lime.
Provided by Michelle Dudash
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot.
- Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.
- Transfer the cooled quinoa to a large bowl and add the carrots. Season with 1/4 teaspoon each salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve.
Nutrition Facts : Calories 115, Fat 4 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 55 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 5 grams
QUINOA & FETA SALAD WITH ROASTED VEGETABLES
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
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
VEGAN QUINOA SALAD WITH VEGETABLES
This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can eat it right away while still warm or chill for a few hours for flavors to combine.
Provided by barbara
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
- While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
- Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 25.8 g, Fat 11.1 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 229.7 mg, Sugar 3.7 g
ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley
Provided by Betsy Carter
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams
QUINOA SALAD
Categories Salad Pepper Soy Side Low Fat Quick & Easy Low Cal Dried Fruit Quinoa Healthy Self Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 1 serving
Number Of Ingredients 12
Steps:
- Cook quinoa, cool and toss with red pepper, edamame, onion, and dried tart cherries.
- For white wine vinaigrette dressing, whisk together olive oil, white wine vinegar, Dijon mustard, and sugar. Add salt and pepper. Mix 2 tbsp dressing (or more to taste) into salad and sprinkle with 2 tbsp shelled sunflower seeds.
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