QUINOA, HAM AND PEPPER BREAKFAST SALAD
You'll find all the fixings of a western omelet-egg, ham, peppers, onions and cheese-in this made-for-breakfast salad. But what an omelet doesn't give you is this salad's hefty 6 grams of fiber and 21 grams of protein per serving, mostly thanks to the spinach, egg and quinoa.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a medium saucepan of water to a boil. Add the quinoa, and cook until tender, 10 to 12 minutes. Strain well, and cool completely. (The quinoa can be cooked a day ahead.)
- Put the vinegar, 1 tablespoon of the oil, mustard, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peppers and onions, and cook, stirring occasionally, until they are just tender and browned in some spots, 5 to 7 minutes. Add the hot sauce, and stir. Remove the skillet from the heat, and let the vegetables cool completely. Wipe out the skillet, and set aside.
- Toss the quinoa, pepper-onion mixture, spinach, ham, Cheddar and scallions with the vinaigrette in a large bowl. Season to taste with salt and pepper. Divide among 4 serving bowls.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Pour in the eggs, and add a pinch of salt. Tilt the skillet so the eggs completely cover the bottom. As the eggs turn from runny to cooked at the edge of the skillet, push the cooked eggs all around the edge to the middle of the skillet with a heatproof spatula so the uncooked eggs can spill into the free space and cook (this helps the eggs cook faster, and you won't have to flip the omelet). Once all the eggs are just cooked through, slide the omelet out onto a cutting board. Let it cool for a few minutes, then roll it up into a cylinder and cut it into 1/2-inch slices. Top each salad with a few "pinwheels" of egg. Serve hot sauce on the side.
Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 165 milligrams, Sodium 800 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 21 grams, Sugar 6 grams
BOAR'S HEAD BOLD® BOURBONRIDGE™ UNCURED SMOKED HAM SUMMER SALAD
Inspired by the rich traditions born in the rolling hills and hidden waterways of Kentucky, Bold BourbonRidge™ Uncured Smoked Ham embodies the American epicurean spirit and captures the sophistication of the majestic thoroughbreds this region is known for. Masterfully crafted with a refined bourbon and patiently smoked with reclaimed charred oak bourbon barrels, each slice celebrates the heritage and pride of the bluegrass state.
Provided by Boar's Head
Categories Trusted Brands: Recipes and Tips
Time 20m
Yield 4
Number Of Ingredients 18
Steps:
- To make the dressing, combine the vinegar, mayonnaise, green onion, honey, Dijon mustard, garlic, lemon juice, dill, parsley, salt, and pepper in a blender or food processor with a metal blade. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Set aside when complete.
- Place mixed greens into a large salad bowl, top with dressing and remaining ingredients, and serve.
Nutrition Facts : Calories 713.4 calories, Carbohydrate 18 g, Cholesterol 37.9 mg, Fat 67.1 g, Fiber 3.3 g, Protein 11.4 g, SaturatedFat 6.2 g, Sodium 1020.9 mg, Sugar 10.2 g
QUINOA SUMMER SALAD
If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.
Provided by Laura Violet
Categories Salad Grains Quinoa Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
- Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
- Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.9 g, Fat 9.5 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 235.6 mg, Sugar 2.3 g
SUMMER SMOKED HAM AND QUINOA SALAD
What makes this ham salad so summery? We think it's the cucumbers, cilantro and bell peppers. (Seriously, try a bite-it's like a summer garden stroll!)
Provided by My Food and Family
Categories Home
Time 45m
Yield Serves eight to ten people
Number Of Ingredients 8
Steps:
- RINSE the quinoa well, at least three times.
- COOK the quinoa, covered, in two cups of water, as if you were cooking rice (in other words, bring to a boil, reduce to a simmer, and until all liquid is gone, about 20 minutes).
- While the quinoa is cooking, rinse, peel, and dice the other vegetables.
- In a large frying pan, without any oil or fat, sauté the slices of ham one or two at a time (depending on how large your pan is; you want them to lay flat and become brown and crispy).
- After all the ham is frizzled, stack the slices on a cutting board and dice the ham.
- When the quinoa is cooked, place it in a large bowl to cool, and add the diced ingredients and toss.
- Dress with olive oil and vinegar, and adjust seasoning with salt and pepper.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HAM AND SMOKED GOUDA SALAD
I love Gouda cheese. You can substitute smoked cheddar if you want. This is a quick, easy salad that is satisfying.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; rinse in cold water; drain.
- In a small bowl, mix together the mayo, honey and mustard.
- In a serving bowl, add the pasta, ham, celery, and cheese; stir to combine.
- Add the dressing mixture; toss to coat.
- Season with salt and pepper if desired.
- Serve now or chill and serve later.
KIELBASA SUMMER SALAD
The unexpected combination of flavors and textures in this cool salad sparks taste buds. It can be a main course for a luncheon or a side dish at a dinner or a barbecue. I've gotten many compliments sharing it as a potluck dish. -Sara Primarolo, Sanquoit, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. , In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts :
SUMMER QUINOA SALAD
Make and share this Summer Quinoa Salad recipe from Food.com.
Provided by Motley Oklahoman
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring the quinoa and water to boil. When the water boils, reduce the heat to a simmer and cook until the water is absorbed, approximately 10 minutes. When cooked, quinoa has a texture similar to perfectly cooked pasta, or rice. Strain and rinse well under cold water.
- While the quinoa is cooking, in a skillet heat olive oil over medium heat and saute the onions until transparent.
- Prepare the vinaigrette by combining the ingredients and whisking.
- In a large salad bowl, toss all of the ingredients together, including caramelized onions and the vinaigrette.
Nutrition Facts : Calories 393.4, Fat 27.8, SaturatedFat 3.7, Sodium 193.7, Carbohydrate 33.8, Fiber 9, Sugar 3.1, Protein 7.2
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