Quinoasaladrevamped Recipes
QUINOA SALAD
Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
- When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams
QUINOA SALAD REVAMPED
This is a riff on several quinoa salad recipes I've seen around. It's definitely just the basics - feel free to add whatever you like. The gourmet deli I worked at used the lemon vinaigrette with cherry tomatoes, cukes, bell peppers, and chickpeas; I like it with toasted almonds and raisins as listed below. Enjoy!
Provided by Buggybears
Categories Grains
Time 25m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the quinoa to remove the bitter coating. Cook quinoa according to package directions (bring quinoa and water to a boil, then cover and reduce to a simmer until all water is absorbed: about 10 minutes.).
- Fluff quinoa with a fork and allow to cool to room temperature while you make the dressing.
- Dressing: whisk olive oil into lemon juice and add garlic, if using. Add a big pinch of salt and ground pepper. Taste at this point - it will be sharp but add more salt if needed.
- Mix dressing into quinoa and add raisins, almonds, parsley, and onion/scallion. Mix thoroughly and taste again for seasoning; the flavors will mellow a bit in the fridge.
- Cool thoroughly and serve - this salad actually tastes better the longer it sits.
Nutrition Facts : Calories 390.7, Fat 25.9, SaturatedFat 3.2, Sodium 49.3, Carbohydrate 36, Fiber 4.3, Sugar 11.1, Protein 7.3
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
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