Broccoli Quinoa And Purslane Salad Food
BROCCOLI, QUINOA AND PURSLANE SALAD
Slice the raw broccoli very thin for this delicious salad. If you can't find purslane you can substitute mâche.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
- Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
- Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
- Line plates or a platter with the arugula, top with the salad, and serve.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 295 milligrams, Sugar 1 gram
CHEESY BROCCOLI QUINOA
The classic Cheddar cheese and broccoli combo served in quinoa.
Provided by qwerty06
Categories Side Dish Grain Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
- Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.
Nutrition Facts : Calories 299 calories, Carbohydrate 32.9 g, Cholesterol 29.7 mg, Fat 12.3 g, Fiber 4.6 g, Protein 14.8 g, SaturatedFat 6.3 g, Sodium 394 mg, Sugar 2.2 g
QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE
Steps:
- Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
- Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
- Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.
Nutrition Facts : Calories 417 calories, Carbohydrate 48.4 g, Fat 21.6 g, Fiber 6.2 g, Protein 10.8 g, SaturatedFat 6.1 g, Sodium 28.3 mg, Sugar 15.9 g
WILD PURSLANE SALAD WITH OLIVE OIL AND LEMON DRESSING
I have lots of wonderful wild purslane growing in my garden, and apart from adding it to salads, it is extremely useful in keeping the weeds down! Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane; in fact, it is often known as the "Elizabethan Salad Herb" in the UK, as it was extremely popular as a form of greenery during that era. I absolutely love it in salads and remember eating it in Cyprus when I lived there - my Turkish Cypriot friends picked it from wasteland where the local Turkish word is Semizotu. It is thought that the genus name, Portulaca, is from the Latin porto and laca meaning 'milk carrier' in reference to its milky sap. The species name oleracea is Latin and means 'potherb'. Native to Persia and India, it was introduced into Europe by Arabs in the 15th century as a salad herb. Purslane makes an excellent edible ground cover and in many countries, it is cultivated as a vegetable, though many unknowingly consider it a weed. It was once believed to offer protection from evil spirits. Purslane is very nutritious and is rich in Vitamin C and alpha linolenic acid (one of the Omega-3 fatty acids).which the body converts into the essential fatty acids known as EPA: almost 3 percent of purslane by weight consists of alpha-, beta-, and gamma-carotene and lutein. Not only is it easy to grow purslane in your home garden, it is hard to keep it from overrunning other plants. When the plants are young, they make a tart but succulent addition to salads with just a little washing and dicing. After the plants are mature, they are best parboiled in salted water for 1-2 minutes before adding them to salads. In New Mexican cuisine, purslane is known as verdolagas, and is commonly fried with onions, added to pinto beans, or used as a herb in potato salads.
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
- Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.).
- Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes.
- Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread.
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