CRUNCHY-SWEET QUINOA COUSCOUS WITH FRESH HERBS
Steps:
- Cover chickpeas with 2" water and soak overnight (or see quick-soak tip on p. 35). Drain chickpeas and place in a medium pot; cover with 2"-3" of water. Bring to a rapid boil and skim any foam that rises to the surface. Add kombu and reduce heat to a simmer.
- Cook for 1-2 hours (very fresh chickpeas take longer to cook), adding water as needed. About 10 minutes before they're done, add 1/4 tsp salt. Drain and set aside.
- In another pot, cover quinoa with water and swirl with your hand to rinse. Drain. Add 2 cups fresh water and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes, or until all water is absorbed. Transfer quinoa to a large bowl to cool.
- After quinoa has cooled to slightly warmer than room temperature, add chickpeas, raisins, almonds, parsley, basil, 2 tbsp oil, and Herbamare, vinegar, or salt. Finish with a drizzle of oil and a splash of citrus juice or zest, if desired.
HERBED QUINOA
Provided by Giada De Laurentiis
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
- For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
ISRAELI COUSCOUS AND QUINOA SALAD
A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must.
Provided by Pixelsicle
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken broth, Israeli couscous, and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed, about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely, about 15 minutes.
- Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn, spring onions, red bell pepper, parsley, garlic salt, salt, and pepper. Serve immediately or refrigerate until well chilled.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 31.9 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 433.2 mg, Sugar 2 g
QUINOA, COUSCOUS, AND FARRO SALAD WITH SUMMER VEGETABLES
This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.
Provided by Chrissy Gaynor
Categories Salad Grains Quinoa Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
- Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
- Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
- Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 50.3 g, Cholesterol 18.9 mg, Fat 20.9 g, Fiber 3.8 g, Protein 11.6 g, SaturatedFat 5.2 g, Sodium 369.7 mg, Sugar 2 g
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