HERBED QUINOA GARDEN VEGGIE SALAD
This Herbed Quinoa Garden Veggie Salad is tossed with a lemon herb vinaigrette - so fresh and perfect for summer potlucks or patio dinners.
Provided by Pinch of Yum
Categories Lunch
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Puree the dressing ingredients in a food processor until smooth. Store in fridge until ready to use.
- Cook the quinoa according to package directions. When finished cooking, chill in the fridge or freezer. The texture of the salad is better when the quinoa is cool and crumbles a little more easily (instead of hot and sticky).
- Shred the lettuce into long, thin pieces (or to whatever texture you like). Cut the carrots into a few big chunks and mince them in the food processor with 3-5 pulses. Toss the tomatoes, carrots, and chopped herbs together. Toss the cooled quinoa with the dressing; add the carrots, tomatoes, and herb mixture. When ready to serve, toss with the lettuce.
Nutrition Facts : Calories 185 calories, Sugar 2.9 g, Sodium 98.2 mg, Fat 10.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 19.6 g, Fiber 3.4 g, Protein 4 g, Cholesterol 0 mg
GARDEN QUINOA SALAD
This recipe is special to me because it's delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they're fresh! -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.
Nutrition Facts : Calories 417 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 533mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 9g fiber), Protein 16g protein.
WILD RICE QUINOA GARDEN SALAD
Don't let the long ingredient list make you pass this one by. It's mostly spices and the result is a wonderfull salad.
Provided by Budgiegirl
Categories Rice
Time 3h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
- Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
- Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
- Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
- Remove from heat; fluff with a fork.
- Place quinoa and wild rice in a large bowl.
- Stir in green onions, bell pepper and cucumber.
- Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
- Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.
Nutrition Facts : Calories 102.1, Fat 3.2, SaturatedFat 0.4, Sodium 107.3, Carbohydrate 16, Fiber 1.6, Sugar 0.6, Protein 3.1
FARMERS MARKET QUINOA SALAD
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Categories Herb Side Low Fat Kid-Friendly Quick & Easy High Fiber Lunch Pistachio Quinoa Broccoli Green Bean Pea Summer Healthy Vegan Sugar Snap Pea Bon Appétit Quick and Healthy Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
- Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
- Blend herbs, oil, vinegar, mustard, and 2 tablespoons toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
- Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.
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