Citrus Quinoa Salad Food
TOASTED QUINOA SALAD
Great dish- gluten free to serve as a side or beneath a grilled salmon steak or a grilled chicken breast piece. Similar to a cous cous salad. If gluten free- ensure GF tamari or soy sauce is used Serves 2 as a main with some salmon or chicken, or 4 as a side serve. Editted to add- this recipe is from http://aww.ninemsn.com.au/food/freshtv/785505/salmon-with-toasted-quinoa-salad- with regards to the name- there is no actual toasting of the quinoa done. I think the name is just in reference to the colour of the dish perhaps
Provided by Jubes
Categories Grains
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse quinoa and drain (as you would with rice). Place in small saucepan with 1½-2 cups of water.
- Bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
- Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add cold quinoa and toss to combine. Whisk together citrus juice, tamari, ginger, garlic and chili. Pour over salad and combine well.
Nutrition Facts : Calories 296.9, Fat 4.2, SaturatedFat 0.5, Sodium 537.6, Carbohydrate 54.1, Fiber 7.6, Sugar 5.9, Protein 11.7
RED QUINOA AND CITRUS SALAD
Steps:
- Rinse the quinoa in a strainer several times with cold water. Bring 1 1/4 cups water to boil in a medium saucepot with a tightly fitted lid. Add the quinoa, cover and simmer until the grains display a thread-like spiral and the water is fully absorbed, about 15 minutes. Remove from the heat and let stand, undisturbed, for 5 minutes. Fluff with two forks and transfer to a large glass mixing bowl to cool. Set aside.
- Combine the lime juice, agave nectar, jalapeno, garlic and cumin in a glass mixing bowl, whisking briskly. Drizzle in the oil slowly, continuing to whisk. Once the vinaigrette is smooth and slightly thickened, whisk in the 1/2 cup cilantro and the lime zest. Season with salt.
- Place the oranges, jicama, onions, almonds and remaining 2 tablespoons cilantro in a medium mixing bowl. Pour in about half of the cilantro lime vinaigrette and gently toss. Fold into the quinoa. Drizzle in the remaining vinaigrette, and toss to combine thoroughly. Season with salt.
- Transfer the quinoa salad to a large serving bowl, garnish with almonds and serve immediately.
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CITRUS QUINOA CHICKPEA SALAD - TWO HEALTHY KITCHENS
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- Prepare quinoa according to package directions. After cooking, allow to cool completely and fluff with a fork.
- In a large bowl, combine cooled quinoa, chickpeas, carrots, parsley, orange juice, lemon juice, lemon zest, feta, salt, and pepper. Eat immediately or refrigerate until serving.
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- Combine the dry quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat, allowing the quinoa to cook for 15 minutes, or until all of the water is absorbed. Remove from the heat, and fluff with a fork.
- To prepare the Orange Basil Dressing, combine all of the ingredients in a blender, and blend until completely smooth and emulsified. Adjust the flavor to taste, if desired.
- Transfer the quinoa to a large bowl and toss with the Orange Basil Dressing and chopped vegetables. Season with salt and pepper, to taste, and allow to marinate in the fridge for at least an hour before serving.
- This dish will last for up to a week in the fridge, when stored in a sealed container. The flavor gets better as it marinates!
CITRUS QUINOA SALAD - GLUTEN FREE, VEGAN AND SO DELICIOUS!
Quinoa Recipes » Quinoa Salad Recipes » Citrus Quinoa Salad. Citrus Quinoa Salad. Published: Nov 7, 2017 by Wendy Polisi Modified: Jan 5, …
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5/5 (1)Total Time 50 minsCategory SaladCalories 415 per serving
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5/5 (1)Total Time 50 minsCategory SaladCalories 415 per serving
- Combine rinsed quinoa and 1 1/2 cups water or broth in a saucepan. Bring to a simmering boil over medium.
- Reduce to low, cover and cook for 25 minutes. Remove from heat and allow to sit for another 5 minutes. Cool slightly.
- Combine watercress, carrot, cranberries, and zest in a large bowl. When quinoa is slightly cool toss with watercress mixture.
GLOWING CITRUS, AVOCADO, QUINOA, AND BLACKENED SALMON SALAD.
To make the salad. In a blender, combine the yogurt, cilantro, lime juice, honey and a large pinch of salt. Blend until creamy and smooth. Taste …
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- In a large gallon size zip-top bag or bowl, combine the olive oil, smoked paprika, garlic powder, thyme, salt, pepper and lime zest + lime juice. Add the salmon and toss to combine.
- Heat a medium size skillet over medium-high heat. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon.
- To make the salad. In a blender, combine the yogurt, cilantro, lime juice, honey and a large pinch of salt. Blend until creamy and smooth. Taste and add salt if needed.
- Add the kale to a large bowl and massage with a few tablespoons of the yogurt sauce. Add the oranges, avocado, and quinoa and gently toss to combine. Divide the salad among plates and top with salmon. Serve with the remaining yogurt sauce.
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- Cook quinoa according to package directions. Meanwhile, whisk together zest, juice, oil, chile flakes, salt, and pepper in a large bowl. Add spinach and onions. Mix in warm quinoa and sprinkle top of salad with feta.
CITRUS SALAD WITH CRISPY QUINOA • STEAMY KITCHEN RECIPES ...
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- To make crispy quinoa: Position a rack in the top third of the oven and preheat the broiler to high. Spread the cooked quinoa onto the rimmed baking sheet. Roast the quinoa for 5 minutes, stir quinoa and rotate baking sheet. Roast another 3 minutes, but check occasionally. The quinoa should be darkened, crispy but not burnt. Let cool a bit before tossing in the salad.
- To make the vinaigrette, add all ingredients to a mason jar with tight fitting lid. Shake vigorously until well combined.
- To a serving platter, Add the lettuce, oranges, avocado, green onions, crispy quinoa and dressing. Toss well to combine and serve immediately.
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- Rinse the quinoa thoroughly, then place it in a medium sauce pan. Add the water and sea salt. Bring to a boil, then lower to a simmer and cook until tender and fluffy, about 20 minutes. Remove the quinoa from the heat and cool in the refrigerator for at least 1 hour before combining it with the rest of the salad.
- Break the oranges and grapefruit into sections and slice the sections crosswise into bite sized pieces.
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Cook quinoa for 12 minutes, until tender. Cook rice according to package directions. Drain water and transfer to sheet pans to cool. Meanwhile, sauté yellow onion over medium …
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- Bring two pots of salted water to a boil. Add rice to one and quinoa to the other. Cook quinoa for 12 minutes, until tender. Cook rice according to package directions. Drain water and transfer to sheet pans to cool.
- Meanwhile, sauté yellow onion over medium high heat for 8 minutes. Reduce heat to low and cook another 20 minutes. Add garlic and cook for 30 seconds. Remove from heat and allow to cool.
- In a blender combine lemon juice, lime juice, orange juice, rice wine vinegar, olive oil, honey, salt and pepper. Process until smooth.
- In a large bowl combine apricots or mango, pistachios, rice, quinoa and onions. Toss with desired amount of dressing. (Note: The dressing will seem excessive at first. As the salad sits it really soaks it up and you will want to have extra on hand to re-toss.) Garnish with arugula and serve.
QUINOA SALAD RECIPE WITH CITRUS DRESSING - TASTE AND TELL
Simmer until the quinoa is tender and the broth is absorbed, about 10-15 minutes. Set aside to cool. To make the dressing, whisk together the olive oil, lime juice, cumin, salt and …
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5/5 (1)Total Time 30 minsCategory Side DishCalories 237 per serving
From tasteandtellblog.com
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- Place the quinoa and the vegetable broth in a pot over medium heat and bring to a boil. Reduce the het to medium low and cover the pot. Simmer until the quinoa is tender and the broth is absorbed, about 10-15 minutes. Set aside to cool.
- To make the dressing, whisk together the olive oil, lime juice, cumin, salt and red pepper flakes.
- Combine the quinoa, tomatoes, red onion, green onion, bell pepper and avocado in a large bowl. Pour the dressing over the top and gently stir to combine.
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- Rinse quinoa in a small mesh strainer. Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn heat to high. Once boiling, cover and cook for 13-15 minutes, until fluffy.
- In a large bowl, add quinoa, black beans, oranges, cabbage, walnuts, and cilantro. Stir until ingredients are fully combined.
- In a small bowl, add orange juice, lime juice, olive oil, salt, garlic, and pepper. Whisk to combine. Pour over the salad mixture; stir until the dressing is evenly distributed.
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Estimated Reading Time 1 min
From aicr.org
Estimated Reading Time 1 min
- Drizzle dressing over salad mixture and gently toss ingredients together until dressing is incorporated throughout.
QUINOA AND EDAMAME SALAD WITH CITRUS VINAIGRETTE- HEALTHY ...
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- In a medium bowl, combine the quinoa, edamame, bell pepper, cilantro, feta cheese (or diced avocado), salt and pepper.
- In a small jar with lid or leak-proof container, combine all vinaigrette ingredients and shake well.
- Add ¼ cup of the vinaigrette dressing to salad and combine. Taste. Add more dressing, if desired and adjust salt/pepper to taste.
- Top with additional chopped cilantro and serve! Can be stored in refrigerator for 3-4 days- just stir up before serving.
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- Rinse quinoa according to package directions. Combine quinoa, water, and salt in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer, covered, 20 minutes. Transfer to a large bowl.
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- Cook quinoa according to package directions or use my directions – my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.
- Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
- Whisk the dressing ingredients together. Pour over salad and toss to coat everything evenly. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
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From recipes.net
Cuisine AmericanCategory SaladServings 3Total Time 40 mins
- Cook the quinoa according to package directions. Transfer the cooked quinoa to a large bowl and let cool.
- Pour the olive oil into a large skillet over medium heat. Add the chicken and roasted garlic, stirring it all around to coat with oil.
- Sprinkle with smoked paprika and salt. Stir and cook for about 8 minutes until chicken is done. Add the cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
- Whisk the lime juice, cilantro, orange juice, olive oil, and honey together. Pour over the salad and toss to coat everything evenly.
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Servings 4Author Angela Casley
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From therecipes.info
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DIRECTIONS. Bring 1 tbsp water to a simmer in a saucepot. Insert steaming basket. Place asparagus into the basket and cover. with lid. Steam for 6-7 minutes. Combine quinoa, beans, and steamed asparagus, tomato’s and cilantro into a large bowl. Combine dressing ingredients in a food blender. Blend on high until smooth.
From fiftyshadesoffood.com
From fiftyshadesoffood.com
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Citrus Quinoa Salad By Anne Lindsay Pronounced “keen-wah,” the small grain-like seeds of this South American plant supply the same nutrients as grains like wheat, barley and rice.
From cbc.ca
From cbc.ca
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From cutiescitrus.com
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Reduce heat, cover and simmer until quinoa is translucent and all the water has been absorbed (about 18 minutes). Remove pan from heat. With fork fluff the quinoa. Gently stir in cranberries, apricots, and green onions. Let cool for 20 minutes. Cover with plastic wrap and refrigerate at lease 1 hour or up to 24 hours. Citrus Ginger Vinaigrette
From campkintail.ca
From campkintail.ca
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Method Citrus-baked fennel and quinoa salad. step 1 Cut each fennel bulb into 6 wedges. Place them in a deep oven-safe dish or baking tray. Zest and juice 1 orange and add it to the dish together with 2tbs olive oil, salt and pepper, and mix until evenly coated. Bake at 170°C for 30–45 minutes or until tender.
From arket.com
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10 BEST QUINOA SALAD WITH CITRUS DRESSING RECIPES | YUMMLY
Quinoa Salad with Citrus Dressing Recipes 22,691 Recipes. Last updated Feb 09, 2022. This search takes into account your taste preferences. 22,691 suggested recipes. Quinoa Salad with Citrus Dressing KitchenAid. virgin olive oil, pure maple syrup, purple onion, chickpeas, toasted pine nuts and 15 more. Beet, Arugula & Quinoa Salad with Citrus Dressing Get Healthy U. …
From yummly.co.uk
From yummly.co.uk
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Recipe and photo from TexaSweet This light, healthy salad features quinoa, Texas citrus and a spicy vegetable mix—all tossed in a dressing of citrus-infused olive oil and honey. Serves 4 1 Texas Rio Star grapefruit 1 Texas orange ¼ cup extra-virgin olive oil 8 thin slices fresh ginger ¾ cup quinoa 1 tablespoon white wine […]
From edibledfw.com
From edibledfw.com
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Top quinoa citrus salad recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Reduce heat to low and cover pan. Cook for 15 minutes. Turn off the heat and let sit for 5 minutes. Fluff with a fork, or to cool quickly, spread the quinoa on a baking sheet. (If quinoa seems too wet, line baking sheet with paper towels before spreading out to cool.) …
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From foodnewsnews.com
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