QUINOA APPLE SALAD
This delicious, healthy, and fruity Apple Quinoa Salad recipe makes a great lunch or side salad alongside your favorite main dish.
Provided by Jordan
Categories Side Dish
Time 20m
Number Of Ingredients 15
Steps:
- Bring the vegetable broth and rinsed quinoa to a boil in a medium-sized saucepan. Add the cranberries, cover, and remove from heat. Let stand for 15 minutes, then fluff with a fork. Transfer to a large salad bowl.
- While the quinoa is cooking, whisk together the olive oil, maple syrup, dijon mustard, apple cider vinegar, minced garlic, ground allspice, salt, and pepper.
- In the bowl with the quinoa, mix in the maple dijon vinaigrette. Then mix in the diced apple, celery, parsley, and candied walnuts. Serve hot, room temperature, or cold. I love to serve it with Air Fryer Tofu or Air Fryer Chicken!
Nutrition Facts : Calories 155 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 231 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
QUINOA, HAM AND PEPPER BREAKFAST SALAD
You'll find all the fixings of a western omelet-egg, ham, peppers, onions and cheese-in this made-for-breakfast salad. But what an omelet doesn't give you is this salad's hefty 6 grams of fiber and 21 grams of protein per serving, mostly thanks to the spinach, egg and quinoa.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a medium saucepan of water to a boil. Add the quinoa, and cook until tender, 10 to 12 minutes. Strain well, and cool completely. (The quinoa can be cooked a day ahead.)
- Put the vinegar, 1 tablespoon of the oil, mustard, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.)
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peppers and onions, and cook, stirring occasionally, until they are just tender and browned in some spots, 5 to 7 minutes. Add the hot sauce, and stir. Remove the skillet from the heat, and let the vegetables cool completely. Wipe out the skillet, and set aside.
- Toss the quinoa, pepper-onion mixture, spinach, ham, Cheddar and scallions with the vinaigrette in a large bowl. Season to taste with salt and pepper. Divide among 4 serving bowls.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Pour in the eggs, and add a pinch of salt. Tilt the skillet so the eggs completely cover the bottom. As the eggs turn from runny to cooked at the edge of the skillet, push the cooked eggs all around the edge to the middle of the skillet with a heatproof spatula so the uncooked eggs can spill into the free space and cook (this helps the eggs cook faster, and you won't have to flip the omelet). Once all the eggs are just cooked through, slide the omelet out onto a cutting board. Let it cool for a few minutes, then roll it up into a cylinder and cut it into 1/2-inch slices. Top each salad with a few "pinwheels" of egg. Serve hot sauce on the side.
Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 165 milligrams, Sodium 800 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 21 grams, Sugar 6 grams
HAM APPLE AND QUINOA SALAD
Make and share this Ham Apple and Quinoa Salad recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine quinoa, ham, apple, celery and celery leaves.
- In a small bowl, whisk together oil, vinegar, mustard and honey. Add to quinoa and gently toss to coat.
- Season to taste with salt and pepper. Cover and refrigerate at least 30 minutes. Serve topped with pecans.
Nutrition Facts : Calories 516, Fat 30.4, SaturatedFat 3.5, Cholesterol 15.8, Sodium 690.5, Carbohydrate 44.3, Fiber 7.8, Sugar 10, Protein 19.7
APPLE-AND-HAM SALAD
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Thinly slice the apples. Toss with the lemon juice in a large bowl.
- Make the dressing: Heat the olive oil in a skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 8 minutes. Whisk in the vinegar and mustard; remove from the heat and let cool slightly. Whisk in the sour cream and 1/4 cup water.
- Add the dressing to the bowl with the apples. Add the ham, watercress and endives. Season with salt and pepper and toss to coat.
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4.8/5 (79)Total Time 15 minsCategory SaladCalories 330 per serving
- First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, garlic, salt, and pepper. Set aside.
- In a large bowl, add the spinach, cooked quinoa, apples, dried cranberries, goat cheese, and walnuts. Toss until salad is combined. Season with salt and black pepper, to taste.
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- Prepare the quinoa according to package directions to make 3 cups cooked quinoa. 1 cup dry quinoa makes about 3 cups cooked.
- Meanwhile, prepare all other ingredients and dressing. To make dressing, add dressing ingredients in a jar with a lid and shake to combine.
- Allow the quinoa to cool completely and add ham, bell pepper and pineapple chunks. Mix together.
- Pour the dressing over the salad and mix. Season with salt as needed. Top with finely chopped green onions, if desired. Store salad in the fridge.
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