Garden Quinoa Salad Recipe Recipe 465 Food

QUINOA GARDEN SALAD

Steps:

• Combine all ingredients in a big bowl.
• Mix well, but gently.
• Taste and adjust seasonings.
• Chill or serve immediately.
• Chill leftovers.

GARDEN QUINOA SALAD

Steps:

• In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

GREEK QUINOA SALAD

Steps:

• Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
• Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
• Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
• Just before serving, transfer to a platter and sprinkle feta on top.

QUINOA GREEK SALAD

Steps:

• In a saucepan, bring stock to a boil.
• Stir in quinoa.
• Reduce heat to med low and cover.
• Cook 15 minutes, until liquid is absorbed.
• Transfer to a large bowl and cool.
• Stir veggies and cheese into cooled quinoa.
• Whisk together dressing ingredients.
• Pour over quinoa mixture and toss.

WILD RICE QUINOA GARDEN SALAD

Steps:

• Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
• Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
• Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
• Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
• Remove from heat; fluff with a fork.
• Place quinoa and wild rice in a large bowl.
• Stir in green onions, bell pepper and cucumber.
• Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
• Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

QUINOA SALAD

Steps:

• Rinse quinoa in cold water; drain well.
• Combine quinoa with water in a medium-sized saucepan, bring to a boil, then reduce heat to a simmer and cover with a tight-fitting lid.
• Cook for 15 minutes or until all water is absorbed. (Or, you may cook in rice cooker. Use same proportions as above.).
• Remove quinoa from heat and let stand, covered, for 10 minutes. Remove lid, fluff with fork, and cool quinoa to room temperature.
• Combine cooked quinoa with the rest of ingredients, toss well, and enjoy!