ORANGE-PISTACHIO QUINOA SALAD
Add this fresh and healthy quinoa recipe to your holiday spread. Its citrusy, nutty taste is simply delicious. -Jean Greenfield, San Anselmo, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool., In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 257 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
ORANGE GOLDEN SUNSHINE QUINOA SALAD
Recipe courtesy Ingrid Hoffman. This is a super flavorful, refreshing "salad." It is really easy to make ahead of time. In one container I put the cooled quinoa; in another I put the raisins, zest, parsley, cumin and cucumber; then in a separate container I put the liquids (vinegar, juice, olive oil) - then when you're ready, just combine it all! Total time includes cooling time for the quinoa.
Provided by mikey ev
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 326.7, Fat 8.6, SaturatedFat 1.2, Sodium 337.2, Carbohydrate 54.2, Fiber 4.6, Sugar 10.3, Protein 10.7
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.
Nutrition Facts : Calories 275 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 8 grams, Sugar 13 grams
QUINOA SALAD WITH BEETS AND FENNEL VINAIGRETTE
Steps:
- Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.
- Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.
- Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.
QUINOA, GOLDEN BEET, AND ORANGE SALAD
Steps:
- Preheat the oven to 400°F. Wrap the beets in a loose aluminum-foil package, sealing the package tightly. Bake until the beets are tender when pierced with the tip of a paring knife, 45 minutes to 1 hour. When cool enough to handle, peel the beets and cut into 3/4-inch dice.
- Bring a large pot of salted water to a boil over high heat. Add the quinoa and cook until tender, about 12 minutes. Drain and spread on a sheet pan to cool.
- Cut a slice off both ends of each orange so they will stand upright. Stand each orange on a work surface and, using a sharp knife, remove all the peel and membrane by slicing from top to bottom all the way around the orange, following the contour of the fruit. Cut the oranges into 3/4-inch cubes.
- Put the cooled quinoa in a large bowl. Add the beets, oranges, scallions, and walnuts.
- For the dressing: In a small bowl, whisk together the vinegar, mustard, and honey. Gradually whisk in the oils. Season with salt and pepper. Add to the salad and toss to coat. Taste, adjust the seasoning, and serve.
ORANGE QUINOA SALAD
I love grain salads, especially when they combine sweet and savory. There are several possible variations for this: add some chopped orange sections, shredded roast chicken, crumbled feta cheese...or all of the above! From Cooking Light, July 2006
Provided by JeriBinNC
Categories Grains
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Whisk all dressing ingredients together in a small bowl. Set aside.
- Cook raw quinoa in a large skillet for 4 minutes over medium heat, stirring frequently.
- Pour quinoa into a sieve and put the sieve in a bowl.
- Add enough water to cover the quinoa and rub the grains between your hands for 30 seconds. Rinse and drain.
- Do this two more times. If you skip this step, your quinoa will be bitter. (If you don't want to go to so much trouble, try making this with couscous instead.).
- In a large saucepan, combine rinsed quinoa with 2 3/4 cups water and 1/2 tsp salt.
- Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
- Bring to room temperature, then stir in remaining ingredients and dressing.
- Cover and chill.
Nutrition Facts : Calories 217.5, Fat 8.3, SaturatedFat 1, Cholesterol 0.1, Sodium 212.8, Carbohydrate 31.2, Fiber 3.1, Sugar 3.5, Protein 6.2
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