QUINOA AND ASPARAGUS SALAD
I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
- Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
- Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams
QUINOA SUMMER SALAD WITH FETA
This a great healthy side dish or a quick lunch, if you have more than one serving.
Provided by Elizabeth
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
- Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g
QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
- For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
- Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
- Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams
QUINOA & FETA SALAD WITH ROASTED VEGETABLES
Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Cook the quinoa following pack instructions, then drain really well and set aside.
- Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
- Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
- Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium
QUINOA, ASPARAGUS, AND FETA SALAD
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Provided by AnnInLondon
Categories Salad Grains Quinoa Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g
QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES
Fast and easy to make, this can be used as a main dish, side dish, or even a snack. Please use the 'real deal' Greek feta; it will add so much more flavor!
Provided by Laura Manos Emms
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
- Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 28.6 g, Cholesterol 13.8 mg, Fat 11.4 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 195.5 mg, Sugar 7.6 g
ASPARAGUS, TOMATO AND FETA SALAD WITH BALSAMIC VINAIGRETTE
A super delicious asparagus, tomato and feta salad drizzled with an easy balsamic vinaigrette. It's healthy, colorful, and flavorful and has such a great blend of textures.
Provided by Jaclyn
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes.
- Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
- Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes.
- Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
- Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
- Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).
Nutrition Facts : Calories 237 kcal, Carbohydrate 13 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 205 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
QUINOA AND ASPARAGUS
Make and share this Quinoa and Asparagus recipe from Food.com.
Provided by Nicole Aanenson Cra
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
- Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
- *For softer grains increase broth and cooking time.
Nutrition Facts : Calories 238.6, Fat 9.1, SaturatedFat 4.4, Cholesterol 17.1, Sodium 114.8, Carbohydrate 32.2, Fiber 4.9, Sugar 2.7, Protein 8.5
ROASTED ASPARAGUS WITH FETA
Make and share this Roasted Asparagus with Feta recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
- Bend asparagus gently until it breaks at a natural point and discard ends.
- Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
- Season asparagus with salt and pepper.
- Sprinkle asparagus with crumbled feta cheese.
- Roast at 400F for 12 minutes or until cooked to your liking.
- Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
- Serve hot.
GRILLED ASPARAGUS AND QUINOA SALAD WITH GOAT CHEESE AND BLACK OLIVE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half.
- Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs.
- Black Olive Vinaigrette: Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth.
QUINOA AND ASPARAGUS SALAD
This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. It's a lot like tabbouli, but with a springtime touch.
Provided by Veg Kitchen
Categories Quinoa salad
Time 35m
Number Of Ingredients 10
Steps:
- Combine the quinoa with 2 cups water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes. If you'd like a more tender grain, add 1/2 cup additional water and continue to simmer until the water is absorbed. Allow to cool to room temperature.
- Meanwhile, scrape the bottom halves of the asparagus spears if need be. If fresh and tender, you can skip this step. Cut the asparagus into 1- to 2-inch pieces.
- Place the asparagus in a skillet with just enough water to keep the bottom moist. Cover and steam over medium heat just until bright green and tender-crisp.
- Transfer the asparagus to a colander and rinse with water until it's at room temperature.
- Combine with the quinoa and asparagus with the remaining ingredients in a serving bowl and mix well. Let stand for a few minutes, then serve. Pass around extra wedges of lime, if you'd like.
Nutrition Facts : Calories 163 kcal, Carbohydrate 22 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
QUINOA SALAD WITH ASPARAGUS
Make and share this Quinoa Salad With Asparagus recipe from Food.com.
Provided by Kiwi Kathy
Categories Grains
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
- Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.
- Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.
Nutrition Facts : Calories 364.5, Fat 14.5, SaturatedFat 4, Cholesterol 16.7, Sodium 262.2, Carbohydrate 47.1, Fiber 9.8, Sugar 9.4, Protein 17.5
ASPARAGUS QUINOA SALAD
Steps:
- Put the quinoa in a strainer and rinse it for a minute or two under running water. Put the water and a pinch of salt in a medium saucepan over high heat and bring to a boil. Stir in the quinoa, lower the heat to medium-low, cover, and cook over medium-low heat for 20 minutes, or until soft. (When it's done, the quinoa seeds will have little wisps spiraling off of them-this is the germ separating from the seed.) Drain the quinoa in a strainer.
- While the quinoa is cooking, break off and discard the tough ends of the asparagus and cut the asparagus into 1-inch pieces. Place in a saucepan, add about 1/2 inch of water, and bring to a boil. Cover and cook over medium-low heat for 3 to 4 minutes, or until barely tender. (Alternatively, if you have a microwave, place the asparagus in a microwave-safe bowl. Add a few tablespoons of water, cover with plastic wrap or wax paper, and microwave on high heat for 3 to 4 minutes, or until barely tender.) Drain the asparagus and place it under cold running water for 1 minute to cool it down.
- Cut the kalamata olives into thin slices. Cut the tomato in half, scrape the seeds out of the tomato with a small tool or your finger, and chop into 1/2-inch pieces. Finely grate 1 teaspoon of the lemon peel. Be careful to only grate the yellow part; the white pith underneath is bitter. Squeeze 3 tablespoons of juice from the lemon.
- Place the quinoa in a bowl with the asparagus, kalamata olives, tomato, and lemon zest and stir until combined. Whisk together the lemon juice and olive oil and pour over the quinoa mixture. Stir well and season with salt and pepper. Serve topped with the feta cheese.
- bargain shopper
- Grains such as quinoa, bulgur wheat, and rice are available prepackaged in most grocery stores. But you can save a substantial amount of money by purchasing them from the bulk food section at a natural food store. For that matter, many supermarkets now have bulk food sections, too.
ASPARAGUS AND BABY ARTICHOKE QUINOA SALAD
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Peel the leaves from the artichokes until you get to the paler tender inner leaves. Cut the top third off and discard and cut the artichoke in half.
- Heat the oil in a pan.
- Add the artichoke hearts and saute until tender, about 6-8 minutes.
- Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.
- Mix everything and serve
QUINOA-OLIVE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, 4 minutes. Add 1 1/2 cups water. Bring to a boil; reduce the heat, cover and simmer 13 minutes. Whisk 2 tablespoons olive oil with 1 teaspoon each whole-grain mustard and red wine vinegar in a large bowl; add 4 thinly sliced celery stalks and 2 tablespoons each chopped red onion, kalamata olives and parsley. Season with salt. Add the quinoa; toss.
QUINOA, ASPARAGUS, AND FETA SALAD
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Provided by AnnInLondon
Categories Quinoa Salad
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g
QUINOA, ASPARAGUS, AND FETA SALAD
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Provided by AnnInLondon
Categories Quinoa Salad
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g
More about "quinoa asparagus and feta salad food"
MEDITERRANEAN QUINOA SALAD WITH FETA CHEESE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
- Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
- Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to completely cool.
ASPARAGUS & FETA QUINOA SALAD - THE CREATIVE BITE
From thecreativebite.com
5/5 (1)Total Time 40 minsServings 6Calories 272 per serving
- In a medium saucepan, add quinoa and chicken broth and cook on high. Once it comes to a boil, reduce the heat to low and cover. Let cook for 15 minutes. Quinoa is done cooking when you see the tiny spirals curling around the grains. Remove from the heat and set aside.
- Meanwhile, in a saute pan over medium-high heat, cook onions in 1 Tbsp. olive oil for 5 minutes then add the asparagus pieces and 1/2 tsp. salt and cook for an additional 3-5 minutes until just tender. Add the vegetables and feta to the warm quinoa.
- In a separate large bowl, whisk together the olive oil, dijon, vinegar, honey and salt. Toss the vegetable and quinoa mixture with the dressing and tomatoes.
ASPARAGUS QUINOA SALAD WITH FETA CHEESE - CLEAN & DELICIOUS
From cleananddelicious.com
5/5 (7)Total Time 15 minsCuisine American, Gluten Free, VegetarianCalories 229 per serving
QUINOA SALAD WITH ASPARAGUS AND KALE RECIPE - LOVEFOOD.COM
From lovefood.com
PEACH, ASPARAGUS AND QUINOA SALAD | HEALTHY RECIPE | WW NZ
From weightwatchers.com
Servings 4Total Time 30 minsCategory Lunch
- Meanwhile, preheat a chargrill or barbecue grill over medium heat. Lightly spray asparagus and peaches with oil. Cook, turning, for 2 minutes or until asparagus is bright green and just tender and peaches are golden (see note). Cook bread for 1–2 minutes each side or until lightly charred.
- Combine rocket, vinegar, asparagus and peaches in a large bowl. Top quinoa with peach salad and feta. Drizzle with oil and serve with bread.
ROASTED ASPARAGUS QUINOA SALAD - CLEAN & DELICIOUS
From cleananddelicious.com
4.2/5 (7)Calories 824 per servingTotal Time 30 mins
- Place trimmed asparagus on a rimmed baking sheet and drizzle with 1 teaspoon of olive oil then season with salt and pepper. Roast in the oven for 20 minutes. Allow to cool and then cut into 1-inch pieces.
- Place cooked quinoa in a large bowl and toss with the lemon dressing. Gently stir in asparagus and red pepper and then top with crumbled feta cheese. Enjoy.
QUINOA SALAD WITH ROASTED BEETS AND FETA | RECIPE | ELLE ...
From ellerepublic.de
4.4/5 (5)Total Time 50 minsCategory Salad, Side DishCalories 350 per serving
- Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.
- Meanhwile, toss the beets with a drizzle of olive oil, season with salt and pepper and spread evenly on the baking sheet (Note: since I used two different types of beets I tossed them with oil using seperate bowls so that the red beets wouldn’t stain the yellow ones).
- Transfer the beets to the preheated oven and bake for about 35 minutes, flipping the slices halfway through, until the beets are tender (cooking time may vary slightly depending on the size of the beet pieces). Remove from oven and set aside.
ASPARAGUS SALAD WITH LEMON AND FETA - EATING BIRD FOOD
From eatingbirdfood.com
3.8/5 (16)Category SaladCuisine AmericanCalories 175 per serving
- Bring a large pot of water to a boil. While water is coming to a boil, prepare an ice bath by filling a large bowl with water and lots of ice.
- Blanch asparagus: add spears to boiling water and let cook for 1-2 minutes. Use a slotted spoon or tongs to remove from the boiling water and transfer spears immediately into the ice bath. Let the asparagus chill in the ice water for a few minutes then remove with the slotted spoon or tongs. Transfer asparagus to a large plate lined with a clean kitchen towel to dry.
- In the meantime, prepare the rest of the salad by whisking together the dressing ingredients: lemon juice, dijon mustard, olive oil, feta, garlic, honey, pepper and sea salt.
QUINOA SALAD WITH FETA, PEA AND MINT RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
5/5 (4)Total Time 15 minsCategory Healthy Salad RecipesCalories 204 per serving
- Put the quinoa in a small saucepan with 125ml cold water. Bring to the boil over a high heat, then reduce the heat to low-medium. Cover and simmer for 15 minutes or until soft and fluffy, adding a splash of water if the quinoa starts to dry out.
- When the quinoa is cooked, drain well and transfer to a bowl. Gently stir in the mint leaves so they soften a little in the heat. Squeeze over the lemon juice and mix in the chilli and the thawed peas. Mix in the feta. Sprinkle over the lemon zest, then season with black pepper.
ASPARAGUS AND QUINOA SALAD WITH BROAD BEANS - DELICIOUS ...
From deliciousmagazine.co.uk
5/5 (3)Total Time 25 minsCategory Healthy Family MealsCalories 243 per serving
- Whisk together all the ingredients for the dressing (or put in a jar with a screw-top lid and shake). Set aside.
- Cut the asparagus into 3cm pieces. If the broad beans are big, it’s worth dropping them in boiling water for 1-2 minutes, then peeling off their leathery skins. If they’re young and sweet, you won’t need to do this.
- Put the quinoa in a pan and cover with plenty of cold water – about 3 times as much water as quinoa. Bring to the boil, then simmer for about 10 minutes until tender. Drain, then return to the pan.
- Add the asparagus, broad beans, peas and spring onions to the hot quinoa and pour over the dressing. Stir everything together carefully, then allow to cool to room temperature, stirring once or twice as it cools (see Make Ahead). Fold the herbs into the salad and add a squeeze of lemon juice and plenty of salt and black pepper to taste.
PESTO QUINOA SALAD WITH ASPARAGUS, AVOCADO, AND KALE - THE ...
From theroastedroot.net
4.6/5 (7)Total Time 30 minsCategory SaladCalories 603 per serving
- Add all ingredients except oil to a food processor and pulse until chopped. Once chopped, turn the food processor on and stream the oil through the opening in the top. Continue processing until desired texture is reached. Taste pesto for flavor and add more sea salt or nutritional yeast
- Add oil to a large non-stick skillet and heat to medium-high. Add chopped asparagus and saute, stirring occasionally, until asparagus turns bright green and begins to soften, about 3 to 5 minutes.
- Add chopped kale to the skillet and stir. Cover and cook until kale has wilted, about 1 to 2 minutes. Remove from heat. Add the cooked quinoa, lemon zest, sea salt, and kale pesto and stir well until combined.
FETA, BROAD BEAN AND QUINOA SALAD | VEGETABLE RECIPES ...
From jamieoliver.com
Servings 4Total Time 1 hr 20 minsCategory Healthy LunchboxCalories 540 per serving
- Holding the corn upright on the chopping board, carefully run a knife down the sides to cut off the kernels.
- Put the kernels into a blender with 125ml water and blitz to a paste.Peel the onion and finely slice along with the coriander stalks, reserving the leaves.
- Heat 1 tablespoon of oil in a medium non-stick pan and fry the onion and coriander over a medium-low heat for 10 to 15 minutes, or until softened.
SPRING ASPARAGUS SALAD WITH FETA RECIPE - FOOD & WINE
From foodandwine.com
- Fill a medium bowl with ice water. Using a sharp vegetable peeler, peel half of the asparagus lengthwise into ribbons. Transfer to the ice bath to chill until the asparagus curls, about 1 hour. Drain and gently pat dry.
- Meanwhile, fill a large bowl with ice water. In a medium saucepan of salted boiling water, blanch the remaining asparagus with the peas and edamame for 3 minutes; transfer to the ice bath to cool, then drain and pat dry.
- In a large bowl, whisk the mayonnaise with the lemon zest, lemon juice, thyme and garlic and season with salt and pepper. Add the asparagus ribbons, blanched vegetables and pea shoots, season with salt and pepper and gently toss to combine. Mound the salad on plates, sprinkle with feta and serve.
ASPARAGUS, POTATO, PEA AND QUINOA SALAD - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Servings 4-6Total Time 30 minsCategory Lunch, Side Dish
TOMATO FETA + BASIL QUINOA SALAD - CLEAN & DELICIOUS
From cleananddelicious.com
Estimated Reading Time 2 mins
QUINOA SALAD WITH ASPARAGUS AND EDAMAME RECIPE
From momtastic.com
Estimated Reading Time 1 min
QUINOA, ASPARAGUS & TOMATO SALAD | PINTEREST
From pinterest.co.uk
QUINOA, ASPARAGUS, AND FETA SALAD RECIPE BY KAYLA MEYER ...
From cookpad.com
RECIPES/QUINOA-ASPARAGUS-AND-FETA-SALAD.JSON AT MASTER ...
From github.com
10 BEST QUINOA SALAD BALSAMIC VINEGAR RECIPES - YUMMLY
From yummly.com
QUINOA AND ASPARAGUS SALAD - DONNA HAY
From donnahay.com.au
25 QUINOA SALAD RECIPES TO TRY THIS SPRING - SIMPLY QUINOA
From simplyquinoa.com
GRILLED VEGETABLE QUINOA SALAD - CANADIAN LIVING
From canadianliving.com
KALE FETA QUINOA SALAD - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 BEST QUINOA ASPARAGUS RECIPES - YUMMLY
From yummly.com
QUINOA SALAD WITH ASPARAGUS AND FETA | HEALTHY RECIPE | WW NZ
From weightwatchers.com
BERRY, ASPARAGUS, QUINOA, AND FETA SALAD WITH SWEET CRISPY ...
From wholegrainscouncil.org
CHEESE QUINOA RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
QUINOA AND ASPARAGUS SALAD | STEPH FOOD
From stephfood.blog.ryerson.ca
QUINOA SALAD WITH ASPARAGUS OLIVES AND FETA HEESE
From rit.edu
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love