QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE
Steps:
- Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
- Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
- Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
- Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
- Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
- Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
- Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.
ASPARAGUS, HAZELNUT AND MINT SALAD WITH LEMON VINAIGRETTE
For vinaigrette: Whisk together zest and juice of 1 lemon, 1 Tbsp rice wine vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, ¼ tsp fine sea salt and ¼ tsp
Provided by Community Table
Time 5m
Yield 4-6
Number Of Ingredients 12
Steps:
- For vinaigrette: Whisk together zest and juice of 1 lemon, 1 Tbsp rice wine vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, ¼ tsp fine sea salt and ¼ tsp pepper. Slowly add ¼ cup extra-virgin olive oil, whisking constantly. Bring a large saucepan of salted water to a boil; place a large bowl of ice water next to stovetop. Cook 1 lb asparagus, ends trimmed, tips intact and spears cut into 1-inch pieces, 2-4 minutes or just until crisp-tender. (Visit Parade.com/skills to learn how to prep asparagus.) With a slotted spoon, transfer to the ice water. When cool to the touch, drain well and spread on a towel to absorb any remaining water. Combine asparagus and 3 cups cooked white quinoa in a large bowl. Toss with enough vinaigrette to coat all of the ingredients, about ¼ cup. Add ⅓ cup toasted cashews or hazelnuts, coarsely chopped, ⅓ cup thinly sliced scallions, ¼ cup packed fresh mint leaves, finely sliced, and ¼ tsp each salt and freshly ground pepper; toss again. Add more salt, pepper and/or vinaigrette to taste. Serve warm or at room temperature.
Nutrition Facts :
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 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 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
ASPARAGUS, HAZELNUT AND MINT SALAD WITH LEMON VINAIGRETTE
Categories Salad High Fiber Vegan Vegetable Healthy Vegetarian Wheat/Gluten-Free
Number Of Ingredients 13
Steps:
- Whisk together lemon zest and juice, vinegar, mustard, syrup, salt and pepper. Slowly add olive oil whisking constantly.
- Bring large saucepan of salted water to boil; cook asparagus 2-4 minutes until crisp-tender. Transfer to ice water with slotted spoon. When cool to touch, drain well and spread on towel to absorb remaining water.
- Combine asparagus and quinoa in large bowl; toss with about 1/4 c of vinaigrette. Add coursely chopped nuts, scallions and fresh mint.
- Season with salt and pepper and more vinaigrette to taste.
- Serve warm or at room temperature. Serves 4-6.
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
STRAWBERRY-MINT QUINOA SALAD WITH LEMON VINAIGRETTE FEATURING VE
Make and share this STRAWBERRY-MINT QUINOa SALAD WITH LEMON VINAIGRETTE FEATURING VE recipe from Food.com.
Provided by BouForYou
Categories Low Cholesterol
Time 20m
Yield 1/2 Cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small pot, combine the quinoa and BOU with 1 ¼ cups water. Bring to a boil, then reduce heat to a simmer. Stir gently. Cover and cook for 15 minutes. Remove from heat and steam for 10 minutes. Transfer to a large bowl and fluff with a fork, then let cool completely.
- In small container with a lid, combine all dressing ingredients. Close the container and shake well.
- Pour dressing into quinoa bowl while fluffing the quinoa with a fork until dressing is evenly distributed.
- Gently fold in the strawberries, radishes, mint, almonds and feta into the quinoa.
- Serve and enjoy!
Nutrition Facts : Calories 126.6, Fat 4.9, SaturatedFat 1, Cholesterol 3.2, Sodium 138.5, Carbohydrate 16.7, Fiber 2.4, Sugar 1.6, Protein 4.5
HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)
This dish is nourishing soul food for me. The spices make the simple ingredients come alive. My friends say they feel super-human after eating this. You may not have leftovers!
Provided by GFBaristaGeek
Categories One Dish Meal
Time 40m
Yield 4 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
- Add red bell pepper and red pepper flakes briefly.
- Add quinoa and cover with broth.
- Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
- Cover and let simmer ~ 25 minutes.
- While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
- In separate frying pan, heat oil and begin to saute asparagus.
- About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
- Serve asparagus cut on top of quinoa and enjoy!
Nutrition Facts : Calories 302.9, Fat 6, SaturatedFat 0.8, Sodium 23.1, Carbohydrate 51.7, Fiber 8.1, Sugar 4, Protein 12.8
LEMON-BASIL QUINOA SALAD
Found this and thought I would share since quinoa seems to be becoming so popular. This make-ahead salad (served warm or room temperature) is great for outdoor parties since it won't spoil in the sun.
Provided by manella
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
- Stir quinoa, lemon zest, and lemon juice together in a bowl. Add red peppers, cranberries, onion, and basil to quinoa; toss to combine.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 3 g, Fiber 4.9 g, Protein 8.4 g, SaturatedFat 0.6 g, Sodium 156.7 mg, Sugar 6.2 g
QUINOA ASPARAGUS, HAZELNUT, MINT, SALAD WITH LEMON VINEGRETTE
Number Of Ingredients 14
Steps:
- Blanch asparagus for 2-4 minutes and cool in ice bath
- Cook quinoa
- Combine for vinegrette: lemon juice, zest, rice wine vinegar, dijon mustard, maple syrup, salt, pepper, olive oil
- Toss asparagus, quinoa, nuts, scallions, mint, salt, pepper
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