CONFETTI QUINOA
If you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. -Kim Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil. Add the next 5 ingredients. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , Stir in lemon juice and oil. Remove from heat; fluff with a fork.
Nutrition Facts : Calories 196 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
SKINNY CONFETTI QUINOA SALAD
28% less sodium than the original recipe. Serve this hearty salad as a side or a light meatless main dish. The quinoa and Chick Peas provide as much protein per serving as an ounce of meat. Another bonus: This dish is gluten free.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h25m
Yield 6
Number Of Ingredients 11
Steps:
- In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.
- Meanwhile, in a large bowl, combine sweet pepper, tomatoes, Chick Peas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, ServingSize 3/4 cup, Sodium 200 mg, Sugar 3 g, TransFat 0 g
QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS
This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- Cook the quinoa according to package directions. Set aside and allow to cool.
- Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
- Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
- Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
- Taste and add additional salt and pepper if desired.
- To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.
ZESTY CONFETTI SALAD WITH QUINOA
A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.
Provided by MN_SpiceHunter
Categories Grains
Time 55m
Yield 5-7 serving(s)
Number Of Ingredients 17
Steps:
- Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
- Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
- In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
- In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.
Nutrition Facts : Calories 285.4, Fat 14.2, SaturatedFat 2.3, Sodium 169.3, Carbohydrate 35, Fiber 7.3, Sugar 11.7, Protein 9
CONFETTI QUINOA SALAD
A colorful side to complement any entrée. It's good for you, too-featuring protein-rich grains and edamame.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
- Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
- In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.
Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
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