QUINOA POWER SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the walnuts on a sheet pan and cook until aromatic and lightly toasted, about 8 minutes. Set aside.
- In a medium saucepan, combine 2 cups waters, the quinoa, and a pinch of salt. Bring to a boil over high heat and then reduce the heat to low to maintain a gentle simmer. Cook, partially covered, until the quinoa pops open and becomes tender, about 15 minutes. Remove from the heat, sprinkle the dried cherries on top of the quinoa, cover, and set aside while you make the vinaigrette.
- Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, and honey. Season with a pinch of salt and a twist of black pepper. Add the onion, toss to combine, and set aside for 5 minutes.
- Add the quinoa, kale, spinach, and garlic to the dressing and toss to combine. Taste and adjust for seasoning, adding salt and pepper as needed.
AVOCADO QUINOA POWER SALAD RECIPE BY TASTY
Here's what you need: water, salt, quinoa, fresh spinach, large cucumber, roma tomatoes, ripe avocados, lemon, extra virgin olive oil, pepper
Provided by Chris Salicrup
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
- Refrigerate the quinoa for 20 minutes.
- Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
- Add the lemon juice, olive oil, salt, and pepper, and mix well.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 7 grams, Protein 6 grams, Sugar 4 grams
LAYERED QUINOA POWER SALAD
Power through your day with a tasty salad packed with chicken, apples, quinoa, nuts and other good-for-you toppers! (Did we mention it's delicious, too?)
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 3 cups each
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients until blended.
- Combine chicken, celery, apples and cranberries in large bowl. Add dressing mixture; mix lightly.
- Spoon quinoa into serving bowl; cover with spinach and chicken salad. Sprinkle with nuts.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
AUTUMN LAYERED SALAD WITH BUTTERNUT SQUASH AND QUINOA
In this fall-inspired salad, we take the season's bounty and pile it high. Two important take-aways: 1) The pecan vinaigrette is so good you'll want to make it all the time and use it everywhere-- nonvertical salads included. 2) Massaging hearty green to tenderize them works on more than just kale, as these collards make clear. Sweet potato chips stand in for croutons and add the perfect amount of crunch.
Provided by Food Network Kitchen
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F.
- Transfer the pecans to a medium bowl. Add 1/3 cup of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
- Spread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Let cool. (The squash can be made and refrigerated up to 2 days ahead.)
- Meanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool in the pan. (The quinoa can be made and refrigerated up to 2 days ahead.)
- Put the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through.
- Combine the goat cheese, parsley and piquante peppers in a small bowl.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens. Top with the sweet potato chips. (The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.
LAYERED QUINOA SALAD
Cooled, cooked quinoa adds its own brand of nutty deliciousness in this festive layered salad made with romaine lettuce, cheese, and grape tomatoes.
Provided by My Food and Family
Categories Side Dish Recipes
Time 20m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Layer all ingredients except dressing in large glass bowl.
- Add dressing just before serving; toss lightly.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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- Preheat oven to 425 degrees F. Toss sweet potato and onion with 1 tablespoon oil, garlic powder and 1/8 teaspoon salt in a medium bowl. Spread on a large rimmed baking sheet and roast for 15 minutes.
- Meanwhile, add chicken and 1 tablespoon mustard to the bowl; toss to coat. When the vegetables have roasted for 15 minutes, remove from the oven and stir. Add the chicken to the pan. Return to the oven and continue roasting until the vegetables are beginning to brown and the chicken is cooked through, about 10 minutes more. Remove from the oven and let cool.
- Meanwhile, whisk shallot, maple syrup, vinegar and the remaining 1 tablespoon oil, 1 tablespoon mustard and 1/8 teaspoon salt in the large bowl.
- When the chicken has cooled, shred it and place in the bowl with the dressing. Add baby greens, quinoa and the roasted vegetables. Toss with the dressing and sprinkle with sunflower seeds.
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