Grape Lime And Quinoa Salad Surprise Recipes
GREEN GRAPE AND AVOCADO QUINOA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper.
- Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature.
GRAPE AND QUINOA SALAD
A nice preparation for quinoa. The roasted grapes develop a really nice flavor and add a great dimension. I found this on a recipe card at the grocery.
Provided by Starrynews
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Prepare the quinoa by bringing the chicken broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes. Fluff quinoa.
- Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat. Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes. Allow to cool.
- Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
- Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined. Drizzle oil and vinegar mixture over quinoa and toss to coat.
- Serve room temperature or chilled.
Nutrition Facts : Calories 303.8, Fat 13.9, SaturatedFat 4.2, Cholesterol 17.9, Sodium 385.6, Carbohydrate 36.9, Fiber 3.8, Sugar 15.2, Protein 10
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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.
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- 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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- Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.
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- Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.
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