Quinoa And Chorizo Salad Food

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CURRIED QUINOA SALAD



Curried Quinoa Salad image

Quinoa is such a fantastic salad base-it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1 cup quinoa, rinsed
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 can (14-1/2 ounces) vegetable or chicken broth
1-1/2 cups grape tomatoes, halved
1 small cucumber, diced
1/3 cup diced red onion
DRESSING:
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon yellow mustard
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

AMAZING MEXICAN QUINOA SALAD



Amazing Mexican Quinoa Salad image

Extremely yummy, spicy marinated salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.

Provided by Rita

Categories     Salad     Grains     Rice Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 15

2 cups cooked quinoa
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can corn
1 red onion, chopped
1 cup cooked brown rice
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
¾ cup olive oil
⅓ cup red wine vinegar
1 tablespoon chili powder, or to taste
2 cloves garlic, mashed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
  • Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 42.4 g, Fat 22.6 g, Fiber 8.6 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 532 mg, Sugar 2.9 g

QUINOA WITH CHORIZO



Quinoa With Chorizo image

Delicious! Flavors similar to Jumbalaya, this is a really nice side dish, or even a main meal for two.

Provided by CHRISSYG

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chorizo sausage, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1 tablespoon garlic, chopped
1 teaspoon thyme
1 cup quinoa
2 cups chicken broth

Steps:

  • Add chorizo to cold sauce pan, bring up to medium high heat, (to render some fat from the sausage) sautee chorizo until it begins to brown, pour off excess fat so that you have about 1tps in the pot.
  • Add peppers, onion, thyme and garlic and sautee' with chorizo until it begins to soften.
  • In the meantime, rinse quinoa well in a fine mesh strainer.
  • Add quinoa to the pot with the other ingredients, stir to combine.
  • Add chicken broth and bring to a boil.
  • Turn down heat to a simmer and cover. Cook covered until quinoa is tender (about 15 minutes).

QUINOA CHORIZO



Quinoa Chorizo image

Vegan chorizo substitute made with quinoa. Works well in chili, tacos, tofu scrambles, burritos or any recipe calling for chorizo.

Provided by KCChefDon

Categories     Side Dish     Grain Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 13

1 cup quinoa, rinsed and drained
1 ¾ cups vegetable broth
2 tablespoons vegetable oil
½ large onion, chopped
3 cloves garlic, thinly sliced
1 tomato, seeded and chopped
3 tablespoons annatto paste (achiote)
2 tablespoons cider vinegar
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
1 dried chipotle chile pepper
kosher salt, to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cover quinoa with vegetable broth in an oven-proof saucepan. Bring to a boil. Cover the saucepan with aluminum foil.
  • Bake in preheated oven until quinoa is dry and fluffy, about 15 minutes. Keep covered.
  • Heat a skillet over medium heat. Pour in vegetable oil. Cook and stir onion and garlic until soft, about 5 minutes. Stir in tomatoes, annatto paste, vinegar, paprika, oregano, cumin, and chipotle pepper. Cook until mixture is thick and stew-like, 10 to 15 minutes.
  • Toss the mixture with the baked quinoa. Let cool, about 10 minutes. Season with salt.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 23.4 g, Fat 6.6 g, Fiber 3.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 210.5 mg, Sugar 2.4 g

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