SPINACH, TOMATO, AND FETA QUINOA SALAD
A quick and healthy side dish alternative to rice and pasta. It will make a quinoa-lover out of anyone. Thanks to the salty feta and sweet Campari tomatoes, my kids even like it!
Provided by suzyk
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 34.6 g, Cholesterol 16.8 mg, Fat 23.9 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 5 g, Sodium 446.2 mg, Sugar 3.9 g
QUINOA-SPINACH BAKE
This baked mixture of quinoa, spinach, cottage cheese, and eggs is substantial enough to serve on its own. In place of fresh spinach, you can also use 3/4 cup frozen, chopped spinach that has been thawed.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.
- Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.
- Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.
- Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.
Nutrition Facts : Calories 218 g, Cholesterol 55 g, Fat 5 g, Fiber 4 g, Protein 12 g, Sodium 174 g
BAKED QUINOA WITH SPINACH AND CHEESE
This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
- Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
- Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
- Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams
QUINOA WITH SPINACH AND FETA CHEESE
Make and share this Quinoa With Spinach and Feta Cheese recipe from Food.com.
Provided by Kasha
Categories Grains
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the quinoa in a strainer.
- In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
- Meanwhile, heat a skillet over medium heat and add the olive oil and garlic and onion.
- Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary).
- When the quinoa is done cooking, add it to the skillet along with the spinach.
- Stir it together until the spinach wilts.
- Add the crumbled feta cheese and stir to combine. Makes 2 servings.
QUINOA SALAD WITH FETA
Simple, yet flavorful quinoa salad with edamame, spinach, fresh herbs, and feta cheese, tossed in a zesty lemon ginger dressing.
Provided by Katya
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a small bowl or jar with a lid, whisk all the dressing ingredients together until combined.
- For the salad, combine all ingredients in a large bowl. Pour the dressing over the salad and toss until blended. Cover the salad and chill for 20-30 minutes before serving.
Nutrition Facts : ServingSize 1 cup, Calories 345 calories, Sugar 3 g, Sodium 783.3 mg, Fat 21.9 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 6.5 g, Protein 12.3 g, Cholesterol 16.7 mg
QUINOA, FETA & SPINACH SALAD
A colourful, easy salad packed full of goodness, and all for under 400 calories. A great accompaniment for fish.
Provided by English_Rose
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
QUINOA WITH ROASTED VEGGIES AND FETA
When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.-Julie Piasecki, Franklin, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool., Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.
Nutrition Facts : Calories 193 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 460mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
SPINACH QUINOA SALAD
This Spinach Quinoa Salad recipe is full of rich healthy foods like cucumber, red bell pepper, avocado, and onion. Quinoa is packed with protein and the spinach has tons of antioxidants. This recipe is topped with a lemon Dijon vinaigrette.
Provided by Christy Denney
Categories Salad
Time 25m
Number Of Ingredients 13
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.
SPINACH AND FETA QUINOA SALAD
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Heat the oil in a pan.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the spinach and cook until it wilts.
- Add the quinoa, vegetable broth, parsley, dill and season with salt and pepper and bring to a boil.
- Reduce the heat, cover and simmer until the quinoa is tender, about 20 minutes.
- Remove from heat and hit it with a splash lemon juice and mix in the feta.
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- Make the vinaigrette. In a small mason jar, combine the olive oil, lemon juice, garlic, Dijon mustard, salt and pepper. Shake vigorously for 30 seconds to emulsify.
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- 1. Rinse quinoa for about 2-3 minutes under water in a large bowl using your hands to remove the bitter saponins.
- 2. Fill a medium pot with water, add quinoa and a sprinkle of salt to taste. Bring quinoa and water a boil, then reduce the heat to low and cover. Simmer covered 15 minutes.
- 3. Remove the pot from heat, but keep it covered for an additional 5 minutes without lifting the lid. After 5 minutes, fluff quinoa with a fork and transfer to a large mixing bowl to cool.
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- Rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the vegetable broth, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes.
- While the quinoa cooks, whisk 4 tablespoons of olive oil together with the red wine vinegar, garlic and oregano. Once the quinoa is cooked, remove it from the heat, add the oil-vinegar mixture and toss to combine. Season to taste with salt and pepper and set aside.
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- Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
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