Quinona And Hazelnut Salad Recipes

QUINOA AND HAZELNUT SALAD

Quinoa and Hazelnut Salad image

I adapted this recipe from a Beans, Grains and Lentils class I attended about 20 years ago. It is a favorite of mine with great flavor. Quinoa is a nutritional powerhouse. It is high in protein, magnesium, and iron as well as a good source of calcium. Quinoa is gluten free, easy to digest, and a complete protein.

Provided by Suzy Q

Categories Salad Grains Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup freshly squeezed orange juice
2 tablespoons olive oil
3 green onions, sliced
4 teaspoons freshly squeezed lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 teaspoon balsamic vinegar
¼ teaspoon fennel seed
salt to taste
3 cups water
1 ½ cups quinoa, rinsed and drained
½ cup hazelnuts
5 tablespoons sweetened dried cranberries
1 apple, cored and chopped

Steps:

Blend orange juice, olive oil, green onion, lemon juice, chives, cilantro, parsley, balsamic vinegar, fennel seed, and salt together in a blender until dressing is smooth.
Bring water and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts out on a baking sheet.
Roast hazelnuts in the preheated oven until toasted and fragrant, 7 to 10 minutes. Pour nuts onto a clean towel and rub to remove skins; roughly chop hazelnuts and discard skins.
Combine quinoa and cranberries in a large bowl; pour dressing over the top and toss to coat. Stir apple and hazelnuts into quinoa mixture just before serving. Season with salt.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 39.7 g, Fat 14 g, Fiber 5.2 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 34 mg, Sugar 9 g

QUINONA AND HAZELNUT SALAD

QUINONA AND HAZELNUT SALAD image

Categories Salad Nut Apple

Yield 4 people

Number Of Ingredients 9

Ingredients

1/4 cup red quinoa, rinsed and drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon honey
Fine sea salt
Pepper
1 head of escarole, chopped into bite-size pieces
1 Granny Smith apple-halved, cored and thinly sliced on a mandoline
1/2 cup toasted hazelnuts, chopped

Steps:

In a medium saucepan of boiling water, cook the quinoa just until tender, about 10 minutes. Drain well and spread out on a baking sheet to cool. In a large bowl, whisk the olive oil with the vinegar and honey. Season with salt and pepper. Add the escarole, apple, hazelnuts and quinoa and toss to coat. Season with salt and pepper and serve.

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