Golden Quinoa Salad With Radish Dill Avocado Recipe 455 Recipes

GOLDEN SUNSHINE QUINOA SALAD

Steps:

• Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
• Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

GOLDEN QUINOA SALAD WITH RADISH, DILL & AVOCADO RECIPE - (4.5/5)

Steps:

• Rinse the quinoa for 2 to 3 minutes in a fine mesh strainer, rubbing vigorously. Drain. Heat a 2-quart saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. Pour in the broth, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Line a large baking sheet with parchment and spread the cooked quinoa over it in an even layer. Let cool while preparing the vegetables. Dice the radishes finely - about 1/4-inch to a side. Do the same with the cucumber. Finely dice the shallot. Finely chop the dill fronds. Toss with the quinoa in a large bowl. Zest the lemon right into the bowl and fold in the zest. Juice the lemon half and whisk the juice together with the olive oil, balsamic vinegar, and liquid smoke until emulsified and thick. Toss this with the quinoa. Fold in the almonds, chopped dates, and Parmesan. Taste and season to taste with salt and pepper. When ready to serve, top with chopped avocado. *Note: 1 tablespoon smoked olive oil, such as The Smoked Olive's Sonoma oil, can be substituted for the liquid smoke and 1 tablespoon regular olive oil.

QUINOA SALAD WITH AVOCADO AND KALAMATA OLIVES

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
• Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
• Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.