LENTIL QUINOA SALAD
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
- Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
- In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
- To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
QUINOA AND SPROUTS SALAD
Provided by Food Network Kitchen
Time 45m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup quinoa as the label directs; fluff with a fork and let cool. Whisk 2 tablespoons whole-grain mustard, 1/4 cup lemon juice and a big pinch each of salt and pepper in a large bowl; whisk in 1/4 cup olive oil. Add the cooled quinoa, 4 ounces radish sprouts, 2 ounces trimmed broccoli sprouts, 3/4 cup chopped radishes, 1/2 cup sliced celery, 1/4 cup salted sunflower seeds and 2 tablespoons each chopped parsley and chives; toss. Season with salt and pepper.
QUINOA, LENTIL SPROUT AND ARUGULA SALAD
Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad. These sprouts are available in many farmers' markets but very easy to make yourself (see below). I prefer black or red quinoa in this dish because I like the texture, but regular quinoa works as well.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Combine all of the salad ingredients in a large bowl.
- Whisk together the lemon juice, vinegar, salt and pepper, mustard and garlic. Whisk in the oil. Toss with the salad, and serve.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 192 milligrams, Sugar 1 gram, TransFat 0 grams
QUINOA, LENTIL & FETA SALAD
Quinoa, a protein-rich seed, makes a great substitute for rice or couscous
Provided by Silvana Franco
Categories Buffet, Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 10
Steps:
- Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.
- Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
- Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.
Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.48 milligram of sodium
QUINOA SALAD WITH DRIED FRUIT AND NUTS
This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
Provided by NATALIE17
Categories Salad Grains Quinoa Salad Recipes
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g
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