Quinoa Salad With Sun Dried Tomatoes Food

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QUINOA SALAD WITH SUN-DRIED TOMATOES



Quinoa Salad With Sun-Dried Tomatoes image

Everyone who has tried this loves it. I came up with this recipe as an alternative to pasta salad. I buy all the ingredients at Trader Joes. Sometimes I get a real craving for this salad. Its tastey, crunchy and healthy. Yum!

Provided by LizAnn

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) box quinoa
1 (8 1/2 ounce) jar sun-dried tomatoes, julienne sliced packed in oil
10 ounces black olives, sliced
6 ounces fat free feta cheese
4 ounces pine nuts, toasted
2 ounces fresh basil leaves, chopped (may add more)
6 large fresh garlic cloves, chopped

Steps:

  • Thoroughly rinse Quinoa in cold water. Drain well in fine sieve.
  • Dry roast in a large fry pan over med-high heat 10 minute or until golden brown. stirring constantly.
  • Add 4 cups hot water (or however much package recommends).
  • Bring to boil. Reduce heat, cover and simmer 10 min or until liquid is absorbed. (basically, after dry roasting, cook according to package directions).
  • Let cool completely.
  • In large salad bowl, add cooked Quinoa and remaining ingredients. Toss and refrigerate till serving time.

Nutrition Facts : Calories 429.9, Fat 17.9, SaturatedFat 1.7, Sodium 900.3, Carbohydrate 58.6, Fiber 9.6, Sugar 12, Protein 15

QUINOA SALAD



Quinoa Salad image

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

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

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

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