HERBY QUINOA, FETA & POMEGRANATE SALAD
A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Provided by Sarah Cook
Categories Lunch, Side dish
Time 25m
Yield Serves 4 or 6-8 as a side
Number Of Ingredients 9
Steps:
- Cook the quinoa following pack instructions - it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
- When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.
Nutrition Facts : Calories 279 calories, Fat 11.9 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 15.6 grams sugar, Fiber 1.2 grams fiber, Protein 9.5 grams protein, Sodium 0.5 milligram of sodium
SUMMER SALAD WITH BROAD BEANS, SWEET POMEGRANATE & QUINOA
Summer salad made with fresh seasonal vegetables green garden peas, broad beans, tomatoes and pomegranate.
Provided by spicyblackbean
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.
- Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes.
- In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods).
- Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate.
- Serve the summer salad with cold sparkling water or freshly made lemonade.
Nutrition Facts : Calories 483.7, Fat 5.2, SaturatedFat 0.6, Sodium 364.8, Carbohydrate 97.2, Fiber 17.4, Sugar 37.7, Protein 18
SUMMER FRUIT QUINOA SALAD
Jazz up this good-for-you grain with some stone fruits like apricots, peaches and nectarines- add a little mint and parsley for colour and flavour
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 7
Steps:
- Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.
- Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.
- Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.
Nutrition Facts : Calories 236 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein
QUINOA SUMMER SALAD
If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.
Provided by Laura Violet
Categories Salad Grains Quinoa Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
- Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
- Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.9 g, Fat 9.5 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 235.6 mg, Sugar 2.3 g
THREE-BEAN SALAD WITH QUINOA
"Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your garden...or the neighbors'. Canned garbanzos, pintos or black beans are fine, too, in this beautiful and delicious summer salad that works as a side dish or protein-filled vegetarian entrée." From Whole Foods website.
Provided by januarybride
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse quinoa under cold running water and drain.
- Bring 1 3/4 cups water to a boil in a small pot.
- Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes.
- Uncover and let cool.
- Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well.
- Serve chilled or at room temperature.
QUINOA SUMMER SALAD WITH FETA
This a great healthy side dish or a quick lunch, if you have more than one serving.
Provided by Elizabeth
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
- Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g
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WARM QUINOA SALAD WITH BROAD BEANS AND POMEGRANATE
From deliciousmagazine.co.uk
5/5 (2)Total Time 30 minsCategory Quinoa RecipesCalories 154 per serving
- Rinse the quinoa in a sieve, then put it into a saucepan with 250ml water and bring to the boil. Cover and simmer over a gentle heat for about 15 minutes until all the water has been absorbed and the quinoa is fluffy.
- Meanwhile, put the broad beans in a saucepan, cover with boiling water and simmer for 2-3 minutes until tender. Drain, then cover with cold water to cool. With your fingers, pop the beans out of their grey skins and into a medium bowl.
- In a small bowl, combine the dressing ingredients, if using, then pour it over the beans to dress.4. Cut the pomegranate in half around its equator. Hold each half over the beans, cut-side down, and bang with a wooden spoon to release the seeds.
- Add the beans and pomegranate to the cooked quinoa with the spring onions. Stir to combine, then serve.
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5/5 (12)Total Time 40 minsCategory SaladCalories 427 per serving
- To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
- To toast the almonds: In a small skillet, heat the almonds over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges. Don’t let them burn! Transfer toasted almonds to your serving bowl to cool.
- To prepare the dressing: Whisk together the olive oil, lemon juice, salt, cinnamon and a generous amount of freshly ground black pepper.
- Final assembly: In your serving bowl, in addition to the almonds, combine the quinoa, chopped mint and parsley, pomegranate, cranberries and olives or cheese. Drizzle the dressing over the salad and toss to coat. Taste and mix in additional salt, pepper and/or olive oil if necessary. Serve right away or refrigerate for later.
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