Italian Quinoa Salad Food

ONE-POT ITALIAN QUINOA WITH TOMATOES & BASIL

One-Pot Italian Quinoa with Tomatoes & Basil image

This healthy and delicious Italian Quinoa is made using just one pot! We've got tons of flavor inside using tomatoes and fresh basil. On the table in just 30 minutes and makes clean up a total breeze!

Provided by Alyssa

Time 30m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 garlic cloves (minced (about 1 tablespoon))
1 small shallot (minced (about 2 tablespoons))
1 tablespoon Italian seasoning
1 cup uncooked quinoa
1/4 cup Tuttorosso chopped San Marzano Tomatoes
1 cup vegetable broth
3/4 cup water (or more broth)
1/4 cup tomato juice (from the Tuttorosso can)
1 cup spinach (chopped)
1 15 oz can white beans
1/2 cup fresh basil
1 - 2 tablespoons nutritional yeast (optional)
Salt + pepper to taste

Steps:

Heat oil in a saucepan over medium heat. Add garlic, shallots and italian seasoning and sauté until fragrant, about 2 minutes.
To the saucepan, add quinoa and tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
Remove lid and stir in spinach, white beans, basil and nutritoinal yeast (if using). Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 328 kcal, Carbohydrate 54 g, Protein 14 g, Fat 6 g, Sodium 326 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

ITALIAN QUINOA, CHICKEN AND ROASTED VEGGIE SALAD

Italian Quinoa, Chicken and Roasted Veggie Salad image

This is an easily put-together dish that can be served warm when it's made or chilled as leftovers. It is so filling yet refreshing...perfect for lunch or a light summer supper! I make my own homemade Italian dressing that goes perfect in this recipe, and you can use any dressing and vegetable combination you like!

Provided by Shelley Lee

Categories Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup quinoa
1 cup chicken broth
1 cup water
2 (12 1/2 ounce) cans chunk chicken, drained
2 (16 ounce) packages broccoli stir fry vegetables, thawed
1/4 cup Italian dressing
salt and pepper

Steps:

Quinoa cooking directions. Rinse quinoa under cool running water for 2 minutes in a fine mesh strainer. Set aside. Place a large non-stick skillet over medium high heat. Toss quinoa into skillet and shake to distribute. Shake and toss quinoa occasionally for 5 minutes or until it is slightly brown and has a toasty aroma. Remove quinoa to a 2 quart saucepan. Add broth and water. Heat to boiling, cover, reduce heat and simmer on lowest temp until liquid is absorbed, about 15 minutes. Remove from heat. Let stand 10 minutes and fluff. OR Put toasted quinoa and liquids in a microwave rice cooker and cook on HIGH for 15 minutes. Let stand 10 minutes and fluff. Comes out perfect every time! TOASTING IS NOT NECESSARY BUT ADDS A FABULOUS FLAVOR TO THE DISH. I RECOMMEND NOT SKIPPING THIS STEP!
Spread thawed vegetables out onto a large baking sheet and sprinkle with salt and pepper. Roast in a pre-heated 375 degree oven for 15 minutes or until slightly browned.
Transfer quinoa to a large bowl. Add roasted vegetables and chicken. Stir to combine well.
Add dressing in small amounts, stirring to combine, until desired consistency is reached.
Garnish with grated Parmesan/Romano cheese blend.

Nutrition Facts : Calories 250.6, Fat 10.6, SaturatedFat 2.5, Cholesterol 54.9, Sodium 615.7, Carbohydrate 14.5, Fiber 1.5, Sugar 0.7, Protein 22.9