Quinoa With Mixed Squash And Arugula Food

THE BEST QUINOA ARUGULA SALAD WITH LEMON VINAIGRETTE

Steps:

• Prepare quinoa as directed and let cool.
• In a small bowl, whisk together all vinaigrette ingredients. Season with salt and pepper to taste.
• Toss quinoa, arugula, and dressing together. Sprinkle with chopped almonds.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

QUINOA WITH MIXED SQUASH AND ARUGULA

Steps:

• In a medium saucepan, stir together the broth and quinoa. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat and simmer, covered, for 10 to 15 minutes, or until all the broth is absorbed.
• Meanwhile, lightly spray a large skillet with cooking spray. Cook the yellow summer squash, zucchini, and onion over medium-high heat for about 5 minutes, or until softened, stirring occasionally.
• Stir the tomatoes into the squash mixture. Cook for 1 to 2 minutes, stirring occasionally.
• Stir in the arugula. Cook for 1 to 2 minutes, or until it wilts, stirring occasionally. Remove from the heat.
• In a small microwaveable bowl, microwave the cream cheese on 100 percent power (high) for about 30 seconds, or until melted. Whisk in the lemon juice. Pour over the squash mixture.
• Stir the quinoa into the squash mixture. Sprinkle with the Parmesan.
• Quinoa (KEEN-wah) can usually be found in the health food section of the grocery store. High in iron and protein, among other nutrients, it is delicately flavored, making it well-suited to substitute for rice and other grains.
• (Per Serving)
• Calories: 245
• Total Fat: 6.0g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 1.5g
• Cholesterol: 11mg
• Sodium: 175mg
• Carbohydrates: 36g
• Fiber: 5g
• Sugars: 5g
• Protein: 11g
• Dietary Exchanges
• 2 Starch
• 1 Vegetable
• 1 Fat

QUINOA, BEET, AND ARUGULA SALAD

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
• Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
• While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
• Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
• Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.