Quinoa Salad With Lemon And Mint Food

STRAWBERRY-MINT QUINOA SALAD WITH LEMON VINAIGRETTE FEATURING VE

STRAWBERRY-MINT QUINOa SALAD WITH LEMON VINAIGRETTE FEATURING VE image

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

Ingredients

1 cup quinoa
1 vegetable bou bouillon cube
1/4 cup sliced radish (about 1 small radish)
3/4 cup sliced strawberry (about 3 strawberries)
1 tablespoon chopped mint (about 12 leaves)
1/4 cup slivered almonds
2 tablespoons feta cheese, crumbled
2 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon maple syrup
1 pinch salt
1 pinch black pepper

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

LEMON-BASIL QUINOA SALAD

Lemon-Basil Quinoa Salad image

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

Ingredients

2 cups low-sodium chicken broth
1 cup quinoa
1 large lemon, zested and juiced
½ cup roasted red peppers, drained and diced
¼ cup dried cranberries
2 tablespoons minced red onion
2 tablespoons chopped fresh basil

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 SALAD WITH MINT, ALMONDS AND CRANBERRIES

Quinoa Salad with Mint, Almonds and Cranberries image

Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.

Provided by ConnorsTasteBuds

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 cups chicken broth
1 cup quinoa
3 tablespoons olive oil
½ cup coarsely chopped mint leaves
½ cup dry-roasted almonds, unsalted
½ cup dried cranberries
1 cup coarsely chopped kale
½ cup sliced carrots
½ cup sliced celery
1 scallion, thinly sliced
18 grape tomatoes, halved
1 lemon, juiced
½ teaspoon lemon zest
salt and ground black pepper to taste

Steps:

Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.7 g, Cholesterol 3 mg, Fat 22.5 g, Fiber 8.3 g, Protein 11.7 g, SaturatedFat 2.2 g, Sodium 667.7 mg, Sugar 12.5 g

LEMONY QUINOA

Lemony Quinoa image

Quinoa is a high-protein, good-for-you grain. It can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.

Provided by Mirelle B

Categories Side Dish Grain Side Dish Recipes

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup pine nuts
1 cup quinoa
2 cups water
sea salt to taste
¼ cup fresh lemon juice
2 stalks celery, chopped
¼ red onion, chopped
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1 bunch fresh parsley, chopped

Steps:

Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 147.3 calories, Carbohydrate 21.4 g, Fat 4.8 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 74.2 mg, Sugar 0.9 g