SERIOUSLY GOOD QUINOA SALAD
Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It's easy to make and tastes incredible. Whether you already love quinoa or don't cook it often, this will become your new go-to salad. We share how to cook quinoa on the stovetop in the recipe, for other methods including cooking quinoa in the microwave or a pressure/rice cooker, see our article: How to Prepare and Cook Quinoa. If you are using leftover cooked quinoa, one cup of uncooked quinoa yields three cups of cooked quinoa.
Provided by Adam and Joanne Gallagher
Categories Salad, Main
Time 25m
Yield Makes about 8 cups
Number Of Ingredients 17
Steps:
- Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.
- Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
- Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and "fluff up." Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.
- When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.
- In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.
- Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 282, Fat 14g, SaturatedFat 2g, Cholesterol 0mg, Sodium 274.5mg, Carbohydrate 33g, Fiber 6.5g, Sugar 7.3g, Protein 8.8g
HEALTHY ONE-SKILLET SHRIMP AND QUINOA
This one skillet dinner is reminiscent of paella. It is the perfect easy and healthy dinner for a summer evening.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
- Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
- Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.
Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 180 milligrams, Sodium 1160 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 33 grams, Sugar 6 grams
ONE SKILLET MEXICAN QUINOA
With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g
SKILLET QUINOA SALAD
Power and protein-packed clean eating salad! 24-Day Challenge friendly! Serve warm with a freshly made poached egg, tofu, or other protein of your choice.
Provided by Brittany Ferrans
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 47m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add quinoa; cook and stir until quinoa is lightly toasted, about 2 minutes. Remove from heat. Pour in chicken broth slowly. Bring to a boil. Reduce heat to low, cover, and simmer until most of the chicken broth is absorbed, about 12 minutes.
- Layer broccoli, kale, and red bell pepper over quinoa in the skillet. Cover and cook until quinoa is tender, about 8 minutes more. Fluff quinoa with a fork. Sprinkle cilantro and olives on top. Season with salt and black pepper and drizzle with 1 tablespoon olive oil.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 79.6 g, Cholesterol 4 mg, Fat 18 g, Fiber 13.4 g, Protein 23.7 g, SaturatedFat 2.7 g, Sodium 451.2 mg, Sugar 4.6 g
MEXICAN GROUND BEEF QUINOA SKILLET
This is an easy weeknight meal my family enjoys. If you like it spicer, you can add tomatoes with chilis.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef and onion and drain excess fat.
- Rinse quinoa.
- Add tomatoes, chilies, quinoa, water and spices to ground beef and simmer, uncovered, for about 25 minutes.
- If water evaporates, cover pan for remainder of cooking time.
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- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
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