QUINOA SALAD
Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
- When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams
QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA
Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.
Provided by Always Cooking Up Something
Categories Quinoa Salad
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
- In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.
Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g
QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA
Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.
Provided by Always Cooking Up Something
Categories Quinoa Salad
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
- In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.
Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g
QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA
Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.
Provided by Always Cooking Up Something
Categories Quinoa Salad
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
- In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.
Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g
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