Quinoa Spinach Salad Food

QUINOA WILTED SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

STRAWBERRY-QUINOA SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until water is absorbed. Remove from heat; fluff with a fork. Cool slightly., In a large bowl, combine spinach, strawberries, walnuts and quinoa. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese and pepper.

QUINOA AND SPINACH PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and garlic until onion is softened, about 4 minutes. Add quinoa to onion mixture; cook and stir for about 1 minute more.
• Pour water over quinoa mixture; bring to a boil. Reduce heat to medium, cover saucepan, and simmer until quinoa is tender and water is absorbed, about 20 minutes.
• Stir spinach and lemon zest into quinoa mixture; season with salt and pepper.

SPINACH AND QUINOA SALAD WITH DRIED APRICOTS

Steps:

• Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
• Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
• In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.

SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS

Steps:

• Preheat oven to 350°F.
• Spread almonds on baking sheet, and toast 7-10 minutes, shaking pan occasionally, until golden brown. Cool.
• Bring 3 cups salted water to boil in pot over med-high heat. Stir in quinoa. Reduce heat to medium low and simmer, covered, 15 minutes or until all liquid is absorbed.
• Remove pot from heat and allow to cool, covered.
• Lay 5 or 6 spinach leaves on top of one another on a cutting board. Roll tightly into a cylinder. Slice into slivers. Repeat with remaining spinach.
• In large serving bowl, toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion.
• In small bowl, whisk together yogurt, olive oil, lemon juice, and garlic. Pour yogurt mixture over salad, and toss to coat.
• Season with salt and pepper, to taste.
• Chill the salad for 30 minutes to allow the flavors to develop.
• Serve.

WARM QUINOA, SPINACH, AND SHIITAKE SALAD

Steps:

• Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
• On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
• Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
• Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

SPINACH, TOMATO, AND FETA QUINOA SALAD

Steps:

• Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes.
• Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth.
• Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.

QUINOA, FETA & SPINACH SALAD

Steps:

• Cook the quinoa according to pack instructions.
• Drain well then toss with the oil, vinegar, garlic and cumin while still warm and season.
• Toss through the rest of the ingredients and serve.