CRANBERRY APPLE PECAN QUINOA SALAD
A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!
Provided by jrsolger
Categories Salad Grains Quinoa Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
- Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 35.7 g, Cholesterol 5.9 mg, Fat 23.4 g, Fiber 5.1 g, Protein 8.3 g, SaturatedFat 3.4 g, Sodium 197.7 mg, Sugar 11.6 g
CRANBERRY QUINOA SALAD
Cranberry Quinoa Salad is a healthy recipe that involves simple ingredients like fresh herbs, almonds, and feta cheese. With a delicious lemon dijon dressing, it's the perfect refreshing side dish or main course! Ready in less than 30 minutes.
Provided by Erin Lives Whole
Categories dinner
Time 30m
Number Of Ingredients 14
Steps:
- Rinse your quinoa in a fine mesh strainer and then add to a saucepan.
- Add in veggie stock and turn on heat.
- Bring to a rolling boil, then stir and turn the heat down to low and cover.
- Cook for 15 minutes covered.
- Turn off heat and let sit for about 5 minutes.
- After 5 minutes, open lid and fluff with fork.
- Your quinoa should have absorbed all the water, if not, return to heat for a few more minutes.
- Pour quinoa into bowl for cooling.
- Assemble the dressing while you wait.
- Whisk together oil, lemon juice, garlic, dijon mustard, salt and pepper in one bowl.
- Once quinoa as completely cooled, add cranberries, green scallion, almonds, feta cheese, and parsley.
- Add dressing on top and mix together!
- Serve immediately or cold. This salad gets better the longer it sits in the fridge!
- Enjoy.
Nutrition Facts : ServingSize 1/3 cup, Calories 205 calories, Sugar 9 g, Sodium 232.5 mg, Fat 12.3 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 21 g, Fiber 2.5 g, Protein 5 g, Cholesterol 8.3 mg
QUINOA CRANBERRY SALAD
This Quinoa Cranberry Salad is full of fresh, feel good flavours that everyone will love! With nutrient rich spinach, sweet dried cranberries and a zippy lemon dressing, it is able to stand alone as a protein packed, healthy meal, or can be served as a side. It's easy to make ahead of time and is naturally gluten free.
Provided by Melanie McDonald
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
- Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
- Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
- Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
- Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
- Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
- Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.
- Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed.
Nutrition Facts : ServingSize 128 g (about 1/8th of the entire recipe), Calories 171 kcal, Carbohydrate 29 g, Protein 3.5 g, Fat 4.8 g, SaturatedFat 0.6 g, Sodium 175 mg, Fiber 2.4 g, Sugar 15 g
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH
This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
QUINOA WITH TOASTED ALMONDS AND CRANBERRIES
Quinoa with Toasted Almonds and Cranberries, from the back of the package. Organic Natures Earthly Choice. I added 1 Tbl spoon pine nuts and left out the salt.
Provided by Kevinthegreat
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Over med heat stir and toast almond slivers until golden. Add the quinoa and toast until quinoa begins to darken.
- Transfer the quinoa and almonds to a 2 quart sauce pan. Add the remaining ingredients. Bring to boil covered. Reduce the heat and simmer for 20 minutes. Then let stand for another 5 minutes.
- To serve fluff gently. There is approximately 5 ounces in a portion.
Nutrition Facts : Calories 269.1, Fat 12.1, SaturatedFat 1, Sodium 299.2, Carbohydrate 32.2, Fiber 5.3, Sugar 1.3, Protein 9.9
QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES
Fast and easy to make, this can be used as a main dish, side dish, or even a snack. Please use the 'real deal' Greek feta; it will add so much more flavor!
Provided by Laura Manos Emms
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
- Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 28.6 g, Cholesterol 13.8 mg, Fat 11.4 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 195.5 mg, Sugar 7.6 g
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