Quinona And Hazelnut Salad Recipes
QUINOA SALAD
Provided by Sandra Lee
Time 22m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Let cool completely.
- In a large mixing bowl, combine cooled quinoa with remaining ingredients. Toss to mix thoroughly.
- Serve chilled on a bed of greens tossed with a little dressing.
Nutrition Facts : Calories 197 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 6 milligrams, Sodium 247 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 9 grams, Sugar 4 grams
QUINONA AND HAZELNUT SALAD
Steps:
- In a medium saucepan of boiling water, cook the quinoa just until tender, about 10 minutes. Drain well and spread out on a baking sheet to cool. In a large bowl, whisk the olive oil with the vinegar and honey. Season with salt and pepper. Add the escarole, apple, hazelnuts and quinoa and toss to coat. Season with salt and pepper and serve.
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