QUINOA-CORN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
ZESTY QUINOA SALAD
This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!
Provided by scrumdiddly
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
- Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 33.8 g, Fat 11.5 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 674.5 mg, Sugar 1.7 g
QUINOA AND CORN SALAD
Try quinoa for a change of pace from rice. Paired with frozen corn and a lime vinaigrette, it's a tasty side dish that serves 12.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse quinoa in cold water; drain in fine-mesh strainer. In 1-quart saucepan, heat quinoa and 1 cup water to boiling. Reduce heat. Cover; simmer 15 to 20 minutes or until water is absorbed and quinoa is tender. Cool slightly. Meanwhile, cook corn as directed on package; cool.
- Cut cucumber in half lengthwise; remove seeds and cut into 1 1/2x1/4-inch strips. In large salad bowl, stir cucumber, celery, bell pepper, onion, cooked quinoa and corn.
- In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended. Beat in oil. Pour dressing over quinoa mixture; toss to coat. Sprinkle with cilantro.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 55 mg, Sugar 1 g, TransFat 0 g
QUINOA AND CORN SALAD
Fast,super healthy, delicious. This is great as a side dish or a main meal. I take this for lunch for work all the time.
Provided by bbblampwork
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
- 2. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.
- 3. Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.
Nutrition Facts : Calories 274.5, Fat 12, SaturatedFat 1.6, Sodium 10.8, Carbohydrate 36.5, Fiber 6.5, Sugar 1.4, Protein 8.3
QUINOA CORN SALAD
Make and share this Quinoa Corn Salad recipe from Food.com.
Provided by JeriBinNC
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil. Add quinoa and simmer for about 11 minutes.
- Add corn and cook another 1 to 3 minutes.
- Transfer quinoa and corn to a bowl. Stir to fluff and set aside to cool.
- Stir in basil, red peppers, onions, and olive oil. Add salt if needed. Stir in lemon juice to taste.
Nutrition Facts : Calories 254.4, Fat 7.7, SaturatedFat 1, Sodium 567.1, Carbohydrate 41.8, Fiber 4.5, Sugar 2.4, Protein 7.7
BLACK BEAN & CORN QUINOA
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.
QUINOA VEGETABLE SALAD
This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!
Provided by JANELLECOLE
Categories Salad Grains Quinoa Salad Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
- Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 22.9 g, Fat 4.5 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 592.1 mg, Sugar 2 g
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- Grill the cobs of corn in their husks over medium high heat for 10 minutes. Remove from the grill, cool and then shuck. Cut the corn from the husks and place the cut kernals in a large mixing bowl.
- While the corn is grilling, cook the quinoa in 4 cups of water with 1 teaspoon of kosher salt according to package directions. After cooking, set aside to cool then add to the bowl with the corn, red onion, Pepperazzi™i peppers, black beans, cheese and cilantro.
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- Cook the quinoa in a pot of boiling salted water until it is tender, 10 to 15 minutes. Drain the quinoa in a sieve and let it cool to room temperature.
- In a large heavy skillet, heat the olive oil over medium high heat until hot. Stir in the onion, 1/2 teaspoon each salt and pepper, and cook until golden, about 6 minutes. Stir in the corn and continue to cook until tender, about 4 minutes. Transfer the corn mixture to a mixing bowl and let cool.
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