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
SPINACH TOMATO GOAT CHEESE QUINOA SALAD
This Spinach Tomato Goat Cheese Quinoa Salad is a recent attempt to imitate the quinoa salad I get from my local restaurant. Check out the easy recipe here.
Provided by Phoebe Green
Categories Quinoa
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine raw quinoa and water in a saucepan and heat until boiling. Then cover and let simmer for about 15 minutes.
- While quinoa is boiling, grate the garlic.
- When quinoa is ready and still hot, add the garlic and mix to cook the garlic.
- Add the remaining ingredients and mix.
- Add more ingredients that you like (feta cheese, olives, etc.).
- The quinoa will cool down, and you're ready to serve!
Nutrition Facts : Calories 200, Fat 20 grams
QUINOA WITH SPINACH, TOMATO AND CHICKEN
A healthy alternative for the gluten-allergic, the lazy college-student. It's so simple, you just cannot go wrong with it. Regarding the quinoa: If you plan on making a lot of these salads, it's advisable to cook the quinoa in a big batch and store it in the fridge. It saves a lot of time because before cooking you have to rinse it extremely well to get rid of the bitter coating.
Provided by foodieforlife2
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in pan, and saute garlic for about 2 minutes on medium heat.
- Add the quinoa and cook it up (2 minutes). Then add the tomatoes, spinach leaves and scallion. Keep stirring until the spinach leaves are slightly wilted.
- Turn of the heat immediately, and season lightly with pepper, a pinch of salt and dried basil. Be careful with the salt, because of the feta!
- Serve with the chicken and feta. Enjoy your meal :).
GOAT CHEESE AND SPINACH TURNOVERS
Make and share this Goat Cheese and Spinach Turnovers recipe from Food.com.
Provided by Shirl J 831
Categories Spinach
Time 17m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add onion and garlic and.
- saute 5 minutes. Increase heat to high. Add spinach and saute until.
- wilted, about 5 minutes. Drain spinach mixture, press to release all the liquid. Transfer to bowl,cool completely.
- Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to.
- taste with salt and pepper. Place 1 phyllo sheet down. Cut.
- lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling.
- at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,.
- form a triangle. Repeat, folding up length of pastry. Brush.
- with butter. Repeat with remaining pastry,butter and filling. Transfer.
- to baking sheet. Cover and chill. Preheat oven to 375°F Bake.
- till golden, about 12 minutes. Cool slightly and serve.
Nutrition Facts : Calories 156.7, Fat 13.3, SaturatedFat 6.2, Cholesterol 23.6, Sodium 113.3, Carbohydrate 6.8, Fiber 1.6, Sugar 0.7, Protein 4.1
SPINACH SALAD WITH SALMON
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Provided by AZPARZYCH
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
- Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
WARM GOAT CHEESE AND SUN-DRIED TOMATO SALAD
This salad is hea-ven-ly! I make a few salads with goat cheese (what a yummy treat!), but this one, in which the goat cheese is warmed, is scrumptious beyond words. Very impressive, too! The vinagrette dressing is is a great one to use on other salads, as well. This comes from Linda McCartney's vegetarian cookbook and I often serve it with a grourmet soup and warm bread for a lovely, complete meal.
Provided by Helping Hands
Categories Free Of...
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dressing:.
- Mix together mustard, lemon juice, and vinegar.
- Salt and pepper to taste.
- Whisk in olive oil slowly, allowing dressing to thicken.
- Add garlic and mix well.
- Let stand for 30 minutes.
- Salad:.
- Pre-heat broiler.
- Mix all greens and salad leaves in salad bowl.
- Add onion, sun-dried tomatoes, and dressing, and toss well.
- Place on individual plates.
- Brush goat cheese with olive oil and place under broiler (on sprayed cookie sheet) for a few minutes, until cheese bubbles and turns slightly golden in color.
- Place goat cheese slices on top of individual salads, and serve while warm.
Nutrition Facts : Calories 325.4, Fat 29.8, SaturatedFat 11.2, Cholesterol 33.6, Sodium 284, Carbohydrate 5.4, Fiber 0.7, Sugar 3.5, Protein 10.2
TOMATO BASIL SALAD WITH GOAT CHEESE
A wonderful simple salad filled with the flavors of summer. It tastes like the topping for classic bruchetta.
Provided by gourmetmomma
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and allow to blend for 20 minutes.
- Delicious on its own or served on a bed of lettuce. Also good on crunchy bread or crackers.
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- To cook the quinoa: Combine the rinsed quinoa and 2 cups 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, which gives it time to fluff up.
- Meanwhile, to prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt and red pepper flakes. Season to taste with freshly ground black pepper.
- To toast the almonds: Warm 1/4 teaspoon olive oil in a small skillet over medium heat until shimmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
- Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl. Drizzle all of the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper, if necessary, and serve immediately.
QUINOA SALAD WITH SPINACH, TOMATOES AND GOAT CHEESE
From familyfoodonthetable.com
Cuisine AmericanTotal Time 25 minsCategory SaladsCalories 336 per serving
- Combine the quinoa, spinach, tomatoes, goat cheese and pine nuts in a large bowl. Toss well to mix.
- Make the dressing. Combine all of the dress ingredients in a small jar, cover with a lid and shake well to mix. Or you can add them to a bowl and whisk well.
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