Killer Quinoa Salad Recipes

KILLER KALE SALAD

Killer Kale Salad image

Provided by Ree Drummond : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 thin slices bacon, cut into bits
1 tablespoon butter
1 medium red onion, halved and sliced
8 ounces white mushrooms, sliced
1/2 cup white wine
Kosher salt and freshly ground black pepper
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried thyme
1 pound kale
4 ounces goat cheese, crumbled

Steps:

Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel. Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10 to 15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside.
Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine.
Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.)
Serve it up and enjoy!

KILLER QUINOA SALAD

Killer Quinoa Salad image

With adaptations from Sally Vaughn-Johnston's cookbook: Fan Fare! Best of Bridge. For best results toast your quinoa firstly. See how to here: http://www.food.com/recipe/quinoa-toasted-16399

Provided by gailanng

Categories Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lemon, juice and zest of, finely grated
3 tablespoons olive oil or 3 tablespoons canola oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
salt & freshly ground black pepper
1 cup quinoa, rinsed well (red and white mix)
1/2 teaspoon salt
2 cups cold water
1 cup dried cranberries
1/4 cup finely diced dried apricot
2 ripe Hass avocadoes
2 green onions, thinly sliced diagonally (including white bottom)
1/4 cup toasted slivered almonds

Steps:

Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
Salad: Rinse quinoa very thoroughly, about 4-5 times prior to cooking to reduce bitterness. Do not skip the rinsing step. In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
Meanwhile, place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
Peel avocados and remove seed. Cut into bite-sized chunks. Place in a bowl and lightly toss to coat with 1 tablespoon of the dressing to prevent discoloration. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine.
Note: Consider a sprinkle of feta cheese over the top.

Nutrition Facts : Calories 291.2, Fat 17.9, SaturatedFat 2.3, Sodium 203.6, Carbohydrate 29.7, Fiber 7.1, Sugar 4.2, Protein 6.3

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