THE BEST QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE
The BEST quinoa and arugula salad recipe is bright, fresh, + flavorful. The perfect side to a grilled dinner or easy lunch. Ready in just 20 minutes.
Provided by Emily Dingmann of myeverydaytable.com
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Prepare quinoa as directed and let cool.
- In a small bowl, whisk together all vinaigrette ingredients. Season with salt and pepper to taste.
- Toss quinoa, arugula, and dressing together. Sprinkle with chopped almonds.
Nutrition Facts : Calories 493 calories, Sugar 12.8 g, Sodium 465 mg, Fat 26.8 g, SaturatedFat 3.6 g, TransFat 0.1 g, Carbohydrate 46.4 g, Fiber 4.6 g, Protein 18.8 g, Cholesterol 33.2 mg
QUINOA SALAD WITH BEETS AND ARUGULA
Love this combination with nuttiness of the quinoa, the tangy sweetness of the beets and the slight bite of arugula. The great balsamic dressing brings it all together perfectly.
Provided by Teressa Drenth
Categories Other Side Dishes
Time 30m
Number Of Ingredients 13
Steps:
- 1. Combine dressing ingredients. Pour half of the dressing over the quinoa, toss and chill while preparing remaining salad.
- 2. Once all salad ingredients are chopped and diced, combine all but the goat cheese. Toss gently, adding the remaining dressing.
- 3. Add goat cheese and fold into salad. Serve immediately. Sooooo good!
- 4. HINT: Drain and rinse beets well before chopping. Once chopping is complete, gently squeeze any residual moisture from chopped beets using paper towels. This will keep the salad from turning pink!
ARUGULA, LEMON QUINOA SALAD
A very light side dish, served room temperature or a slight chill with a fresh peppery lemon vinaigrette, peas, scallions, spicy arugula and quinoa. Very simple and easy to put together. It really isn't meant as a main dish, but a great side dish to compliment your main course and very healthy. You could always turn this into a main dish by adding some grilled chicken.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4-6 Individual servings, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Quinoa -- Cook according to directions. For most brands it is 1 part to approximately 2 parts liquid. Rinse the quinoa very well before you cook it - Important Step! Then bring the liquid to a boil (I prefer to use a broth to add even more flavor), reduce, and simmer for about 15 minutes. Just check your package for complete directions. Once done, just set to the side to cool.
- Salad Ingredients -- In your serving bowl, add the arugula, onion, scallions, garlic, peas, parsley and lemon zest. Toss well.
- Vinaigrette -- I like to make my vinaigrettes in a small tupperware container so I can just shake it and it is ready to go. Besides, if you don't use all your dressing, just put the lid back on and it will keep in the refrigerator for future use. But you can also mix this up in any small bowl or measuring cup. Just mix up the olive oil, lemon juice, shallot, mustard, sugar and pepper.
- Finish -- Simply add the cooled or room temp quinoa to the salad vegetables and toss. Add a little vinaigrette at a time and mix. Add as much vinaigrette as you want. Check for seasoning and add any additional salt and pepper if needed.
- Serve -- ENJOY this lighter salad.
Nutrition Facts : Calories 496.4, Fat 30.4, SaturatedFat 4.1, Sodium 42.5, Carbohydrate 48.6, Fiber 6.3, Sugar 4.5, Protein 10.2
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
QUINOA SALAD WITH BEETS AND FENNEL VINAIGRETTE
Steps:
- Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.
- Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.
- Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.
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- Preheat oven to 350 degrees Fahrenheit. Cut off the tops and tails of your beets and wrap them in aluminum foil. Place on a baking sheet and roast in the oven for 45-60 minutes or until tender when pierced with a fork. Remove from the oven and set aside to cool. Once cooled, peel off the aluminum foil and slide the skins off the beets and thinly slice each one.
- Rinse the quinoa thoroughly under cool running water and add to a small saucepan. Cover with broth and bring to a simmer. Cover with a lid and cook another ~10 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- In a large bowl, toss the arugula, spinach, and carrots. Top with cooked quinoa and sliced beets.
- Combine all of the dressing ingredients in a small mason jar, put the lid on, and give it a good shake to emulsify the dressing. Pour onto the salad and toss well to coat the lettuce in dressing. Sprinkle with pecans to serve.
ROASTED BEET AND QUINOA SALAD RECIPE - LEITE'S CULINARIA
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Cuisine AmericanCategory SidesServings 4-6Total Time 2 hrs
- Meanwhile, place the quinoa in a strainer and rinse well under cool running water. Combine the quinoa, 1 teaspoon salt, and 2 cups water in a large pan and bring the water to a boil over high heat. Reduce the heat to low, cover, and gently simmer the quinoa until the water has been absorbed, 20 to 25 minutes.
- In a bowl large enough to hold the salad, combine the shallot, vinegar, lemon juice, and salt. Let rest until the shallot softens, 5 to 10 minutes.
- Add the sliced radicchio and chopped beets to the bowl with the vinaigrette and toss to combine. Let marinate at room temperature for at least 10 minutes.
QUINOA BEET SALAD - THE HARVEST KITCHEN
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4.5/5 (6)Total Time 30 minsCategory SaladsCalories 310 per serving
- Bring to a boil then reduce heat to a low simmer. Cover saucepan with lid and steam for about 10-20 minutes or until beets are fork tender.
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- Preheat the oven to 425°. Peel and quarter the beets, place in a medium sized bowl and toss with the grapeseed oil. Wrap the beets in aluminum foil and place on a baking sheet. Bake in the oven for 20-25 minutes, or until the beets are softened enough to be pierced with a fork but still have some firmness to them. Remove from the oven and set aside to cool.
- Place the quinoa and water in a small saucepan. Bring to a boil over medium high heat, then reduce the heat to low. Cover and cook for 12 minutes. Remove the quinoa from the heat and set aside to cool.
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- Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on High until the beets are tender, about 10 minutes, depending on size.)
- Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
- Zest and juice 1 orange. Place the juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments (see Tips) and set aside. Measure the juice from the first orange--if it isn't quite 1/3 cup, squeeze the juice from the membranes until you get 1/3 cup. Add the zest, vinegar (or lemon juice), salt and pepper to the juice; gradually whisk in oil in a thin stream until well combined. Stir in 1/4 cup parsley.
BEET SALAD WITH ARUGULA AND BALSAMIC ... - EATING BIRD FOOD
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3.8/5 (4)Category SaladCuisine AmericanCalories 370 per serving
- Place the beets in a large saucepan, add water to cover, as well as, the lemon juice or vinegar. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. The cook time will vary based on how large the beets are. Drain and place pot under cold running water. Keeping rinsing until beets are cool enough to be handled. Peel skin off the beets, quarter and set aside.
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