GOLDEN QUINOA SALAD WITH RADISH, DILL & AVOCADO RECIPE - (4.5/5)
Provided by Alqualonde
Number Of Ingredients 15
Steps:
- Rinse the quinoa for 2 to 3 minutes in a fine mesh strainer, rubbing vigorously. Drain. Heat a 2-quart saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. Pour in the broth, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Line a large baking sheet with parchment and spread the cooked quinoa over it in an even layer. Let cool while preparing the vegetables. Dice the radishes finely - about 1/4-inch to a side. Do the same with the cucumber. Finely dice the shallot. Finely chop the dill fronds. Toss with the quinoa in a large bowl. Zest the lemon right into the bowl and fold in the zest. Juice the lemon half and whisk the juice together with the olive oil, balsamic vinegar, and liquid smoke until emulsified and thick. Toss this with the quinoa. Fold in the almonds, chopped dates, and Parmesan. Taste and season to taste with salt and pepper. When ready to serve, top with chopped avocado. *Note: 1 tablespoon smoked olive oil, such as The Smoked Olive's Sonoma oil, can be substituted for the liquid smoke and 1 tablespoon regular olive oil.
GOLDEN SUNSHINE QUINOA SALAD
Steps:
- Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
- Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
Nutrition Facts : Calories 275 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 8 grams, Sugar 13 grams
RED QUINOA AND AVOCADO SALAD
A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!
Provided by Gitano
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g
CALIFORNIA QUINOA & AVOCADO SALAD
The tahini and avocado combo in this dressing is totally addictive. If you have ripe avocados to use up, this is a winning recipe
Provided by Cassie Best
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 18
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
- Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
- Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
- Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.
Nutrition Facts : Calories 740 calories, Fat 44 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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QUINOA SALAD - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (42)Total Time 1 hr 55 minsCategory Lunch, Main Course, Salad, Side DishCalories 364 per serving
- QUINOA: Prepare the quinoa by rinsing it under cold water in a fine-mesh sieve to remove the bitter saponin coating. Combine the quinoa and 2 cups water in a small pot over high heat. Bring to a boil, add in 1 teaspoon fine sea salt (or to taste), reduce the heat to low, and cover the pot. Simmer for 10-15 minutes or until the liquid is absorbed. Remove from heat, keep the quinoa covered, and let stand for 10-15 minutes. Fluff with a fork and place in the fridge or freezer to cool to room temperature. Quinoa can be prepared 3-4 days in advance.
- DRESSING: Meanwhile, prep the dressing. Combine all the dressing ingredients in a wide-mouth jar. Season to taste with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Briskly shake to combine and emulsify. Store in the fridge while prepping the vegetables.
- VEGGIE PREP: Halve or quarter the cherry tomatoes, chop the cucumber(s) (peel if desired; we leave the peel on), finely chop a quarter of a red onion, roughly chop baby spinach, remove the pits and chop the avocados. Finely chop the cilantro or parsley if desired.
- ASSEMBLY: In a large bowl, combine the chopped spinach and quinoa. Toss to combine. Add the tomatoes, cucumber, onion, avocado, and fresh herbs. Remove the dressing from the fridge and shake it well. (Before adding dressing read Instruction #5.) Drizzle on the dressing (to desired preference; you may not want it all) and toss to generously coat everything. If desired, add feta cheese. Serve immediately.
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