Killer Quinoa Salad Food

EASY QUINOA SALAD

Steps:

• Cook quinoa: Rinse and drain quinoa. Add quinoa and water to a saucepan and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
• Toss: In a medium bowl, stir together cooked quinoa, chopped spinach, tomatoes, red onion and feta.
• Whisk dressing: In a small bowl whisk together lemon juice, olive oil, salt and pepper.
• Add dressing and avocado: Gently stir in dressing and avocado chunks.
• Chill and enjoy: Serve immediately or let the salad chill in the fridge a couple hours before serving. If chilling, you can add the avocado right before serving to prevent browning.
• Store: Store salad in an airtight container for 3-4 days in the fridge.

KILLER KALE SALAD

Steps:

• Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel. Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10 to 15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside.
• Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine.
• Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.)
• Serve it up and enjoy!

KILLER QUINOA SALAD

Steps:

• Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
• Salad: Rinse quinoa very thoroughly, about 4-5 times prior to cooking to reduce bitterness. Do not skip the rinsing step. In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
• Meanwhile, place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
• Peel avocados and remove seed. Cut into bite-sized chunks. Place in a bowl and lightly toss to coat with 1 tablespoon of the dressing to prevent discoloration. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine.
• Note: Consider a sprinkle of feta cheese over the top.