SPINACH AND ARTICHOKE QUINOA SALAD
Spinach And Artichoke Quinoa Salad - All the flavors of classic spinach and artichoke dip are in this HEALTHY salad!! The only thing that's missing is tons of fat and calories! FAST, EASY, naturally gluten-free, vegetarian, and tastes DELISH!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 25m
Number Of Ingredients 14
Steps:
- To a large skillet or saucepan, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begin to lightly caramelize, about 7 minutes.
- Add the quinoa, stir it into the onions, and let it toast for about 30 seconds.
- Add the water, apple cider vinegar, lemon juice, salt, pepper, stir to combine, reduce the heat to low, cover pan, and cook for about 12 to 15 minutes, or until all liquid has been absorbed.
- Transfer quinoa and onions to a very large bowl, and add the spinach, artichokes, green onions, Greek yogurt, mayonnaise, and and stir to combine.
- Add the parmesan and stir to combine.
- Taste and check for seasoning balance, adding salt, pepper, and an additional dollop of Greek yogurt or mayo if desired. Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 4 days.
Nutrition Facts : Calories 308 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 21 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 790 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ARTICHOKE SPINACH SALAD
The fresh spinach makes this a bright green salad, and the dressing adds just the right flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 306 calories, Fat 26g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 277mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
SPINACH-AND-ARTICHOKE QUINOA CASSEROLE
It'll be hard to tell this is a vegan casserole for vegans and non-vegans alike.
Provided by Marianne Williams
Time 45m
Number Of Ingredients 12
Steps:
- Add milk, cashew butter, vinegar, miso, 3 tablespoons nutritional yeast, 2 tablespoons oil, and 1/2 teaspoon salt to a blender. Blend until completely smooth, about 1 minute. (Cashew cream can be prepared and refrigerated in an airtight container up to 2 days in advance.)
- Preheat oven to 375°F with 1 rack in center of oven and 1 rack 6 inches from heat. Coat a 9-inch square (or 6-to-8-cup) broiler-safe baking dish with cooking spray. Place cashew cream, spinach, quinoa, artichokes, and remaining 1 teaspoon salt in a large bowl; fold to combine. Transfer mixture to baking dish. Bake on center rack until heated through and set, about 20 minutes.
- Meanwhile, combine chips and remaining 1 tablespoon each nutritional yeast and oil in a medium bowl.
- Top casserole with chip mixture. Place on top rack and increase oven temperature to broil. Broil until chips are golden brown, 1 to 2 minutes. Let cool for 5 minutes before serving.
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
SPINACH AND ARTICHOKE QUINOA CASSEROLE
Make and share this Spinach and Artichoke Quinoa Casserole recipe from Food.com.
Provided by Jo SB
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
- Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
- Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
- Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.
Nutrition Facts : Calories 275.3, Fat 10.3, SaturatedFat 4.4, Cholesterol 22.3, Sodium 271.7, Carbohydrate 33.6, Fiber 7.1, Sugar 1.6, Protein 13.9
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- To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
- Meanwhile, to prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes. Season to taste with freshly ground black pepper.
- To toast the almonds: Warm 1/4 teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
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Ratings 10Category SaladCuisine AmericanTotal Time 35 mins
- Place quinoa in a fine meshed strainer and rinse under running water. Add quinoa and water in medium pot on medium high heat and bring to boil. Reduce to simmer, cover pot and simmer for 15-20 minutes.
- In the meantime prepare vegetables and dressing. Remove quinoa from heat and fluff with a fork, transfer to a large serving bowl. Add prepared vegetables.
- To prepare the dressing, whisk olive oil, lime or lemon juice, garlic, cumin, cayenne pepper and salt in a small bowl and mix well. Drizzle dressing over quinoa salad and toss with a fork to combine.
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- Cook quinoa using stovetop or Instant Pot methods for perfect results. Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray.
- Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
- In a small bowl, whisk milk with cornstarch and add to the skillet along with artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
- Transfer mixture to prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.
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