GOLDEN SUNSHINE QUINOA SALAD
Steps:
- Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
- Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.
Nutrition Facts : Calories 275 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 8 grams, Sugar 13 grams
VEGGIE, ALMOND, AND RAISIN QUINOA SALAD
The original recipe is from a friend, and I modified it by adding some ingredients to the recipe. Since it has an abundance of goodness in it, I'll often eat it alone as a meal. I've also served this as a side dish with bbq chicken or lamb shish-kabobs.
Provided by misspia
Categories Salad Grains Quinoa Salad Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
- Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
- Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
- Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
- Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 30.2 g, Cholesterol 8.3 mg, Fat 15.4 g, Fiber 4 g, Protein 7.5 g, SaturatedFat 3.1 g, Sodium 292 mg, Sugar 6.4 g
QUINOA WITH GARLIC, PINE NUTS AND RAISINS
Steps:
- Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
- Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
- Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
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