Citrus Quinoa Salad Food

TOASTED QUINOA SALAD

Toasted Quinoa Salad image

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

Ingredients

3/4 cup uncooked quinoa
1/2 cup carrot, grated
1/2 cup red capsicum, chopped
1/4 cup parsley, chopped
1/4 cup coriander, chopped
1 Spanish onion, chopped
1 tablespoon lemon juice or 1 tablespoon other citrus juice
1 tablespoon tamari soy sauce or 1 tablespoon soy sauce
1 teaspoon fresh ginger, finely chopped
2 garlic cloves, chopped finely
1 teaspoon fresh chili pepper

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

Red Quinoa and Citrus Salad image

Provided by Guy Fieri

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3/4 cup red quinoa
Juice of 3 limes (about 1/3 cup)
2 teaspoons agave nectar
1 jalapeno, seeded and minced
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2/3 cup canola oil
1/2 cup plus 2 tablespoons chopped fresh cilantro
1/2 teaspoon lime zest
Kosher salt
2/3 cup Cara Cara or navel orange segments, pith removed (see Cook's Note)
1/2 cup 1/4-inch-diced peeled and trimmed jicama
1/4 cup 1/4-inch-diced red onion
1/2 cup toasted, sliced almonds, plus extra for garnish

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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