Quinoa Salad With Sun Dried Tomatoes Recipes
QUINOA SALAD
Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
- When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams
QUINOA SALAD WITH SUN-DRIED TOMATOES
Everyone who has tried this loves it. I came up with this recipe as an alternative to pasta salad. I buy all the ingredients at Trader Joes. Sometimes I get a real craving for this salad. Its tastey, crunchy and healthy. Yum!
Provided by LizAnn
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly rinse Quinoa in cold water. Drain well in fine sieve.
- Dry roast in a large fry pan over med-high heat 10 minute or until golden brown. stirring constantly.
- Add 4 cups hot water (or however much package recommends).
- Bring to boil. Reduce heat, cover and simmer 10 min or until liquid is absorbed. (basically, after dry roasting, cook according to package directions).
- Let cool completely.
- In large salad bowl, add cooked Quinoa and remaining ingredients. Toss and refrigerate till serving time.
Nutrition Facts : Calories 429.9, Fat 17.9, SaturatedFat 1.7, Sodium 900.3, Carbohydrate 58.6, Fiber 9.6, Sugar 12, Protein 15
ITALIAN BROCCOLI AND QUINOA PILAF
Grains and vegetables unite! Quinoa, broccoli and sun-dried tomatoes come together in this simple side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 2 minutes or until onion is crisp-tender, stirring occasionally.
- Add quinoa, sun-dried tomatoes, oregano, salt and water. Heat to boiling. Cover; reduce heat. Simmer 8 minutes. Uncover; stir in broccoli. Cover; cook 7 to 8 minutes longer or until broccoli and quinoa are tender.
- To serve, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g
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