Rainbow Quinoa Salad Food
RAINBOW QUINOA SALAD
Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the "Healthy Kitchens, Healthy Lives" medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 35m
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then , then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.
- Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
- Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 441 milligrams, Sugar 7 grams
RAINBOW QUINOA SALAD
Rainbow Quinoa Salad is a versatile recipe that can be substituted with almost any kind of vegetable and nut. Environment-friendly and reduces waste too.
Provided by Michelle Minnaar
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place all the ingredients in a bowl and stir well until everything is distributed evenly. Serve with your favourite salad dressing.
Nutrition Facts : ServingSize 1 serving, Calories 605 calories, Sugar 5.4 g, Sodium 164 mg, Fat 12.7 g, SaturatedFat 1.8 g, Carbohydrate 101 g, Fiber 13.9 g, Protein 24.4 g
RAINBOW QUINOA SALAD
Make and share this Rainbow Quinoa Salad recipe from Food.com.
Provided by Mellie
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Rinse and agitate quinoa in cool water.
- Place in a saucepan with water and bring to a boil.
- Cover and simmer for 20 minutes or until all liquid has been absorbed. Turn off heat and let sit, covered, until ready to add to salad.
- For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
- Line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
- Surround the quinoa with the vegetable mixture.
- Peel beet, shred, and sprinkle on top of quinoa.
- Sprinkle with pumpkin seeds.
- In a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine. Pour over quinoa salad, top with fresh ground black pepper and enjoy!
Nutrition Facts : Calories 839, Fat 68.9, SaturatedFat 10.1, Sodium 82.1, Carbohydrate 47.7, Fiber 6.5, Sugar 4, Protein 15.1
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