RAINBOW QUINOA SALAD
Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the "Healthy Kitchens, Healthy Lives" medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then , then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.
- Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
- Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 441 milligrams, Sugar 7 grams
QUINOA SALAD WITH DRIED FRUIT AND NUTS
This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
Provided by NATALIE17
Categories Salad Grains Quinoa Salad Recipes
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g
QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS
Equally delicious and nutritious. This is a hit at dinner parties and good when you want to get extra grains into your menu. And the colors are fab! This makes a huge quantity. The recipe says 4-6 servings, I would consider those main-dish size servings. I think it makes closer to 8-10 side dish servings. Don't be scared off by the food.com calorie calculation!
Provided by yvettemryan
Categories Kosher
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
- In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
- Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 455.6, Fat 29.8, SaturatedFat 4, Sodium 19, Carbohydrate 45.4, Fiber 11.8, Sugar 3.4, Protein 9.2
QUINOA PILAF WITH DRIED FRUIT AND PECANS
Make and share this Quinoa Pilaf With Dried Fruit and Pecans recipe from Food.com.
Provided by ratherbeswimmin
Categories Grains
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 quarts of water to a boil; stir in the quinoa.
- Decrease heat to low and cook, covered, 10-15 minutes or until tender.
- Remove from heat and drain well.
- Heat the oil in a 2-quart saucepan over medium heat; stir/saute onion until golden.
- Add in the stock, raisins, apricots, cranberries, salt, coriander, pepper, and lemon zest; bring to a boil and cook for 3 minutes.
- Add in the quinoa; stir to combine.
- Cover and decrease heat to very low; cook 5 minutes.
- Stir in the pecans; fluff and serve.
QUINOA FRUIT AND NUT SALAD
This salad is amazing! The Quinoa is very chewy and has a delicate nutty flavor; mix in tart cherries,apples and roasted pecans then you have one fantastic salad for any occasion. Did I mention, it is extremely healthy too. Quinoa is packed full of vitamins and it is considered a superfood. Well, I could eat salads like this...
Provided by Kimberly Biegacki
Categories Other Salads
Time 25m
Number Of Ingredients 9
Steps:
- 1. Gather your ingredients, dice up your cherries.
- 2. Rinse you quinoa in a fine mesh strainer. Boil 2 cups of water in a saucepan and immediately add your quinoa. Cover and cook for 15 minutes. Remove from stove and pour into a bowl and let it cool for at least 15 minutes.
- 3. Next, whisk together your honey, lemon juice and olive oil. Peel, slice or dice your apple and put it into your dressing and mix up. Add your chopped cherries and pecans. When Quiona is cool add this mixture to it and stir until dressing is covering the whole salad. Now you are ready to serve.
- 4. Addt'l info:---Quinoa is a great food for people who must follow wheat-free/gluten-free diets because Quinoa doesn't contain gluten. Quinoa can be substituted for almost any other grain. ---Quinoa has a nutty, smoky flavor and is less filling than other grains and pastas. ---Quinoa was a sacred grain, hailed by the Incas as the Mother of all Grains.
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