Red Quinoa Salad With Spicy Lime Vinaigrette Food

RED QUINOA AND AVOCADO SALAD

Red Quinoa and Avocado Salad image

A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!

Provided by Gitano

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 10

Ingredients

⅓ cup red quinoa
⅔ cup water
1 cup cherry tomatoes, halved
½ cup diced cucumber
¼ cup diced red onion
2 tablespoons lime juice
½ teaspoon ground cumin seed
salt and pepper to taste
2 cups baby spinach leaves
1 avocado - peeled, pitted and sliced

Steps:

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g

GREEN BEAN SALAD WITH LIME VINAIGRETTE AND RED QUINOA

Green Bean Salad With Lime Vinaigrette and Red Quinoa image

This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion. It's simple to put together but the sum is complex.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 20m

Yield Serves 4

Number Of Ingredients 11

Ingredients

3/4 pound green beans, trimmed
2 to 4 tablespoons chopped red or white onion
1/4 cup chopped toasted almonds (30 grams)
1 green or red serrano or Thai chile pepper, minced (more to taste)
1/4 cup chopped cilantro
1 tablespoon minced chives
2 tablespoons fresh lime juice
Salt to taste
1/4 cup extra-virgin olive oil
1 cup cooked red quinoa
1 hard-boiled egg, finely chopped

Steps:

Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 4 to 5 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 443 milligrams, Sugar 5 grams

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