Warm Quinoa Salad Recipes

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WARM QUINOA SALAD



Warm Quinoa Salad image

Super-wholesome warm quinoa salad is jam-packed with nutrients. High in protein and iron.

Provided by Mac Rogers

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 13

¼ cup extra-virgin olive oil
1 tablespoon lime juice
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 ½ cups water
1 cup dry quinoa (such as Quinta®)
½ teaspoon kosher salt
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can yellow corn kernels, drained and rinsed
½ cup finely chopped red bell pepper
½ cup finely chopped red onion
½ cup finely chopped fresh cilantro

Steps:

  • Whisk together olive oil, lime juice, kosher salt, pepper, and cumin in a large serving bowl.
  • Bring water, quinoa, and kosher salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Place cooked quinoa into the serving bowl with dressing. Add black beans, corn, red bell pepper, red onion, and cilantro. Combine with a large spoon or wide spatula. Serve immediately.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 68.5 g, Fat 18 g, Fiber 13.3 g, Protein 15.8 g, SaturatedFat 2.5 g, Sodium 1210.6 mg, Sugar 5 g

WARM QUINOA SALAD



Warm Quinoa Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 30m

Yield Four servings

Number Of Ingredients 14

1/4 cup fresh lemon juice
1 tablespoon grated lemon rind
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 tablespoon hazelnut oil
1 ripe Anjou pear, cored and cut into 1/4-inch dice
1 red Delicious apple, cored and cut into 1/4-inch dice
1/4 cup fresh lime juice
1 cup quinoa
1 bay leaf
3 sprigs fresh thyme
2 cups chicken or vegetable broth, homemade or low-sodium canned
1/2 cup fresh coriander leaves
1/4 cup minced parsley leaves

Steps:

  • Make a vinaigrette by combining the lemon juice, lemon rind, salt and pepper in a large glass or ceramic bowl. Whisk in the hazelnut oil. Set aside.
  • Combine the pear and apple dice and lime juice in a large glass or ceramic bowl. Set aside.
  • Rinse the quinoa under cold running water. Drain. Combine the quinoa, bay leaf, thyme and broth in a small saucepan. Bring to a boil. Reduce the heat to medium low, cover and simmer until tender and translucent, about 12 to 15 minutes. Remove the bay leaf and thyme sprigs and discard them.
  • Add the warm quinoa to the vinaigrette. Add the pear and apple mixture. Toss. Add the coriander and parsley leaves. Toss until combined. Season with salt and pepper. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 6 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 316 milligrams, Sugar 11 grams

WARM QUINOA SALAD WITH ROASTED AUTUMN VEGETABLES



Warm Quinoa Salad With Roasted Autumn Vegetables image

Make and share this Warm Quinoa Salad With Roasted Autumn Vegetables recipe from Food.com.

Provided by hegartyj83

Categories     Vegan

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium sweet potato
8 Brussels sprouts
1 large carrot
1 small purple top turnip
1 bunch scallion
3 tablespoons sherry wine vinegar
6 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/4 cups quinoa
3 tablespoons sherry wine vinegar
2 tablespoons peeled and finely chopped fresh ginger
2 tablespoons fish sauce
1 teaspoon toasted sesame oil
1/4 cup coarsely chopped fresh cilantro

Steps:

  • Heat the oven to 400°F and arrange a rack in the middle.
  • Place the sweet potato, Brussels sprouts, carrot, parsnip, turnip, oil, and measured salt and pepper in a large bowl and toss to combine. Transfer the vegetables to a baking sheet and arrange in an even layer; set the bowl aside (no need to wipe it out).
  • Roast the vegetables, stirring every 5 minutes, until they're tender and cooked through, about 18 to 20 minutes. Meanwhile, cook the quinoa.
  • Place the quinoa in a medium saucepan, cover with about 2 to 3 inches of cold water, season with salt, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 minutes. Meanwhile, make the dressing.
  • For the dressing and to assemble:.
  • Place all of the ingredients except the cilantro in the reserved bowl from the veggies and whisk to combine; set aside.
  • When the quinoa is ready, drain it through a fine-mesh strainer and add it to the bowl with the dressing. Add the roasted vegetables and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with the cilantro (if using) and serve immediately or at room temperature.

Nutrition Facts : Calories 306.5, Fat 16.7, SaturatedFat 2.3, Sodium 899, Carbohydrate 33.7, Fiber 5.2, Sugar 3.3, Protein 7.2

WARM SQUASH & QUINOA SALAD



Warm Squash & Quinoa Salad image

Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. -Carly Taylor, Libertyville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 cups quinoa, rinsed
3 teaspoons ground cumin
3 cups water
2 tablespoons butter
3-1/2 cups cubed peeled butternut squash (about 1/2 medium)
1 teaspoon sea salt
3/4 teaspoon Italian seasoning
1/4 teaspoon coarsely ground pepper
1/2 cup crumbled feta cheese
Toasted pine nuts, optional

Steps:

  • In a large saucepan, combine quinoa, cumin and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 10-13 minutes. Remove from heat; keep warm., Meanwhile, in a large skillet, heat butter over medium-low heat until golden brown, 3-5 minutes, stirring constantly. Immediately stir in squash and seasonings; cook, covered, until tender, 10-12 minutes, stirring occasionally. Add to quinoa, stirring gently to combine. Top with cheese and, if desired, pine nuts.

Nutrition Facts : Calories 314 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 449mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.

WARM QUINOA, SPINACH, AND SHIITAKE SALAD



Warm Quinoa, Spinach, and Shiitake Salad image

The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 7

1/2 cup red-wine vinegar
1/3 cup olive oil
Coarse salt and ground pepper
2 pounds fresh shiitake mushrooms, stems removed, caps halved
1 1/2 cups quinoa
1 pound baby spinach
8 ounces feta cheese, crumbled

Steps:

  • Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
  • Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
  • Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

WARM QUINOA AND CHICKEN SALAD



Warm Quinoa and Chicken Salad image

Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This one-pan recipe comes from our book "One Pot."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

3 tablespoons olive oil, plus more for serving
4 scallions, white and green parts separated and thinly sliced lengthwise
1 cup quinoa, rinsed and drained
1 boneless, skinless chicken breast, halved
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 1/3 cups water
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup fresh or frozen peas
2 tablespoons chopped fresh flat-leaf parsley leaves
Coarse salt and freshly ground pepper

Steps:

  • In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes. Add quinoa, chicken, lemon zest, and the water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
  • Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley, and season with salt and pepper. Sprinkle with scallion greens and drizzle with oil.

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