GARDEN QUINOA SALAD
This recipe is special to me because it's delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they're fresh! -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.
Nutrition Facts : Calories 417 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 533mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 9g fiber), Protein 16g protein.
QUINOA GARDEN
This was my first attempt at using quinoa. I really like it and it is very easy to prepare. Look for more recipes to follow.
Provided by Melanie B @MelBelle
Categories Other Salads
Number Of Ingredients 15
Steps:
- Cook the quinoa in the 2 cups of stock or water. Your choice. Add both to a pan and bring to a boil, reduce heat and simmer for @ 10 minutes or until all the liquid is absorbed. Fluff with a fork and let cool.
- Chop all the veggies into bite sized pieces. I left the cilantro leaves in tact and just pulled them from the stems. I guesstimated 4T. It was just a handful.
- Add everything into a bowl and toss. Add a lemon juice and a good drizzle of olive oil. Toss again. Chill and enjoy.
- as 4 servings: 219 calories 41 carbs 3 fat 9 protein 6 fiber
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