Quinoa Wilted Spinach Salad Food

WILTED SPINACH SALAD

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

WILTED SPINACH SALAD

Steps:

• Combine spinach, onions and eggs in a large salad bowl.
• Cook bacon in skillet until crispy; remove bacon and drain on paper towels.
• Pour off all but 3 tablespoons of bacon drippings.
• Add vinegar, water, sugar, salt and pepper to bacon drippings, heat to boiling, stirring to blend.
• Pour over spinach mixture; toss gently.
• Sprinkle with bacon.

QUINOA SALAD WITH SPINACH

Steps:

• Heat water and/or broth in a pan along with the quinoa to boil. Reduce heat to simmer and cook for 15 minutes or until the liquid is absorbed.
• Add cooked quinoa to a large bowl and let cool for a few minutes.
• While the quinoa cools, saute the spinach with the water that clings to it when washed. Cook until wilted and tender.
• Add the chopped onion, artichoke hearts, walnuts, raisins, sun-dried tomatoes, basil to the quinoa and the spinach. Combine well.
• Dress with the lemon juice, vinegar, salt and pepper and red pepper flakes.

QUINOA SPINACH SALAD

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove from heat, uncover and allow to cool, about 30 minutes.
• Toss quinoa, spinach, hard-boiled eggs, walnuts, and sunflower seeds in a large bowl until combined. Top with ranch dressing.

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.

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.

QUINOA AND SPINACH SALAD

Steps:

• Cook quinoa according to directions, let cool.
• Chop the spinach.
• Peel the lemon and chop the lemon into small pieces.
• Mix spinach with quinoa and lemon pieces.
• Mix lemon juice and olive oil to make a vinaigrette.
• Add vinaigrette and poppy seeds to spinach, quinoa and lemon pieces.
• Salt and pepper to taste.

VEGAN SPINACH SALAD WITH MAPLE BALSAMIC DRESSING

Steps:

• Prepare salad ingredients by chopping them and adding to a salad bowl.
• Whisk together the dressing ingredients or shake together in a jar.
• Toss the salad with dressing before serving and enjoy!

SPINACH CHICKPEA AND QUINOA SALAD

Steps:

• While your quinoa (or other grain) is cooking, prepare the vinaigrette so it has a few minutes for the flavors to blend. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and some freshly cracked pepper. Set the dressing aside.
• Roughly chop the spinach into smaller pieces, then place them in a large bowl. Slice the tomatoes in half, then add them to the bowl with the spinach. Rinse and drain the chickpeas, then add them to the bowl. Lastly, crumble the feta over top. Give these ingredients a brief stir until they're combined.
• Allow your quinoa or grains to cool slightly, or just to the point where it's no longer steaming. Add the warm quinoa to the salad and stir to combine. The heat from the quinoa will slightly wilt the spinach.
• Finally, drizzle the dressing over top and stir briefly once more. Serve the salad immediately, or refrigerate up to 4-5 days.

MEDITERRANEAN CHICKEN QUINOA SALAD

Steps:

• Cook quinoa in the chicken broth and water, according to package directions (you are substituting chicken broth for some of the water)
• Cool quinoa and set aside
• Heat a medium nonstick skillet on medium heat.
• Spray skillet with olive oil cooking spray and add chopped spinach.
• Stir and cook until just soft and wilted and set aside to cool.
• Pour quinoa into a large bowl and stir in cooked spinach
• Add all of the chopped vegetables, parsley, cooked chicken, olives and feta cheese and toss to mix.
• Whisk together fresh lemon juice, balsamic vinegar, olive oil, salt and pepper and pour over salad.
• Stir to mix and serve immediately or store in the refrigerator until ready to eat.

QUINOA SPINACH SALAD WITH AVOCADO

Steps:

• Place quinoa in sieve and rinse well under cold water.
• Combine 1 cup of quinoa with 2 cups of water and bring to a boil. Cover and reduce heat to low. Simmer for 15 to 18 minutes or until water has been absorbed. Remove from heat and set aside.
• p id="instruction-step-3">3. Chop spinach, tomatoes, red onion, avocado, and cucumber.
• id="instruction-step-4">4. Mince garlic and combine with other chopped veggies.
• id="instruction-step-5">5. Add currants to vegetable mixture along with the cooked quinoa and feta cheese. Dressing
• d="instruction-step-6">6. In a mason jar or glass bowl, mix lemon juice, olive oil, salt and pepper. Whisk well to mix all ingredients.
• d="instruction-step-7">7. Pour dressing over quinoa and vegetables and mix well.
• ="instruction-step-8">8. Chill at least 30 minutes before serving. Salad may be kept in refrigerator for up to three days.

SPINACH QUINOA SALAD

Steps:

• Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Cool.
• Top spinach with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
• Whisk together olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Pour dressing (or toss) over salad right before serving.