SUNSHINE SLAW WITH QUINOA
This healthy quinoa slaw recipe is bursting with nutrients and fresh flavor! Yogurt-based honey-mustard dressing brings it all together. Recipe yields 6 generous side servings.
Provided by Cookie and Kate
Categories Salad
Time 40m
Number Of Ingredients 8
Steps:
- To cook the quinoa: Combine the rinsed quinoa and the water in a small saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 12 to 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Set aside to cool.
- To make sure the onion flavor doesn't overwhelm the salad, rinse the sliced onion under running water, then let it drain well.
- In a large serving bowl (seriously, use your biggest bowl!), combine the shredded vegetables, drained onion and cilantro. Add the cooled quinoa and pepitas. Drizzle the dressing on top and toss to mix.
- Let the slaw rest for 20 minutes before serving (this is key to great flavor), then season to taste with salt, and stir in more dressing if desired. This slaw is best the day it's made, but it keeps well in the refrigerator, covered, for up to 4 days.
Nutrition Facts : ServingSize 1 side serving, Calories 299 calories, Sugar 12.5 g, Sodium 435.3 mg, Fat 15.8 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 29.4 g, Fiber 5.2 g, Protein 11.8 g, Cholesterol 6.2 mg
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
ORANGE GOLDEN SUNSHINE QUINOA SALAD
Recipe courtesy Ingrid Hoffman. This is a super flavorful, refreshing "salad." It is really easy to make ahead of time. In one container I put the cooled quinoa; in another I put the raisins, zest, parsley, cumin and cucumber; then in a separate container I put the liquids (vinegar, juice, olive oil) - then when you're ready, just combine it all! Total time includes cooling time for the quinoa.
Provided by mikey ev
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
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 326.7, Fat 8.6, SaturatedFat 1.2, Sodium 337.2, Carbohydrate 54.2, Fiber 4.6, Sugar 10.3, Protein 10.7
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