Quinoa And Raisin Salad Stuffed Tomatoes Food

SUMMER QUINOA-TOMATO SALAD

Steps:

• Cool cooked quinoa. Meanwhile, in medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil and vinegar. Season with salt, pepper and sugar.
• Spread cooled cooked quinoa in large serving bowl or on small platter; spoon tomato salad over top. Cover; refrigerate until serving time.
• Before serving, sprinkle with cheese.

CUCUMBER AND TOMATO QUINOA SALAD

Steps:

• Whisk together dressing ingredients. Dressing can be made up to 2 days ahead, then kept covered and refrigerated until ready to use.
• Rinse quinoa in cold water in a fine mesh sieve. Shake out excess water.
• Heat a large skillet over medium-low heat. Add just enough olive oil to coat bottom of skillet. Add drained quinoa and cook, stirring continually, until lightly toasted, about 5 minutes.
• Add broth and water to a saucepan. Bring to a boil. Add toasted quinoa, salt and garlic powder. Reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender, about 15-20 minutes. Quinoa should be able to be fluffed with a fork. Remove from heat and let sit covered for 5 minutes. (If time allows let the quinoa cool a bit before combining the salad.)
• While quinoa is cooking, wash/rinse cucumbers and tomatoes. Slice cucumbers*** in half (or quarters) lengthwise. Use a spoon to scoop out seeds. Slice. Cut tomatoes in half.
• In a large bowl, combine cooked quinoa, sliced cucumbers, halved tomatoes, and chopped cilantro with dressing. Serve right away or cover and refrigerate until ready to serve.

CURRIED QUINOA SALAD

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.

CHICKEN SALAD STUFFED TOMATOES

Steps:

• Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise.
• Wash and peel tomatoes; cut out blossom end and cut tomatoes from top to within a quarter inch of bottom, into 5 or 6 wedge-shaped sections.
• Lightly salt and chill.
• Pull wedges apart to resemble petals of a flower, place on chilled plates and fill with chicken salad; garnish with a small dollop of mayonnaise.

VEGGIE, ALMOND, AND RAISIN QUINOA SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
• Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
• Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
• Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
• Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

TOMATOES STUFFED WITH QUINOA SALAD

Steps:

• Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, mint and scallions. Make a dressing of the olive oil, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper, and add more olive oil or lime juice if you wish.

QUINOA-TOMATO SALAD

Steps:

• Prepare 1 cup quinoa as the label directs. Stir to cool slightly. Toss with 1 cup halved grape tomatoes, one 15-ounce can hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 tablespoons olive oil and a pinch of sugar; season with salt. Sprinkle with chopped parsley.

QUINOA WITH CARROTS AND RAISINS

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.

QUINOA TOMATO SALAD

Steps:

• Cook the quinoa in the vegetable stock for 10-15 minutes or until quinoa is tender. I found that sometimes the quinoa absorbs all the liquid and sometimes not, seems to depend on the quinoa.
• Pour the cooked quinoa into a sieve and let cool to room temperature.
• Chop onion, sprinkle with salt and add red wine vinegar. Let stand until quinoa has cooled to room temperature.
• Add olive oil to the onion and vinegar, then add quinoa.
• Chop tomatoes and add to the quinoa.
• Add pepper to taste, mix well and serve either at room temperature or chilled.