QUINOA, ASPARAGUS, AND FETA SALAD
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Provided by AnnInLondon
Categories Salad Grains Quinoa Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g
ASPARAGUS QUINOA SALAD
Steps:
- Put the quinoa in a strainer and rinse it for a minute or two under running water. Put the water and a pinch of salt in a medium saucepan over high heat and bring to a boil. Stir in the quinoa, lower the heat to medium-low, cover, and cook over medium-low heat for 20 minutes, or until soft. (When it's done, the quinoa seeds will have little wisps spiraling off of them-this is the germ separating from the seed.) Drain the quinoa in a strainer.
- While the quinoa is cooking, break off and discard the tough ends of the asparagus and cut the asparagus into 1-inch pieces. Place in a saucepan, add about 1/2 inch of water, and bring to a boil. Cover and cook over medium-low heat for 3 to 4 minutes, or until barely tender. (Alternatively, if you have a microwave, place the asparagus in a microwave-safe bowl. Add a few tablespoons of water, cover with plastic wrap or wax paper, and microwave on high heat for 3 to 4 minutes, or until barely tender.) Drain the asparagus and place it under cold running water for 1 minute to cool it down.
- Cut the kalamata olives into thin slices. Cut the tomato in half, scrape the seeds out of the tomato with a small tool or your finger, and chop into 1/2-inch pieces. Finely grate 1 teaspoon of the lemon peel. Be careful to only grate the yellow part; the white pith underneath is bitter. Squeeze 3 tablespoons of juice from the lemon.
- Place the quinoa in a bowl with the asparagus, kalamata olives, tomato, and lemon zest and stir until combined. Whisk together the lemon juice and olive oil and pour over the quinoa mixture. Stir well and season with salt and pepper. Serve topped with the feta cheese.
- bargain shopper
- Grains such as quinoa, bulgur wheat, and rice are available prepackaged in most grocery stores. But you can save a substantial amount of money by purchasing them from the bulk food section at a natural food store. For that matter, many supermarkets now have bulk food sections, too.
QUINOA SALAD
Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
- When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams
QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
- For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
- Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
- Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams
QUINOA AND ASPARAGUS SALAD
I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
- Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
- Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams
QUINOA SALAD WITH ASPARAGUS, SUNDRIED TOMATOES, OLIVES AND PINE NUTS
Categories Vegetable
Number Of Ingredients 12
Steps:
- Prepare quinoa according to package directions using vegetable broth.
- Trim asparagus and cut into 1/2" pieces. Steam for 2 minutes, until crisp-tender. Transfer to a colander and rinse under ice-cold water. Drain throughly and set aside.
- In a lg bowl, whisk together garlic thru basil, season with salt and pepper. When cool, add the quinoa, asparagus, tomatoes, olives and onions; toss gently to combine. Top with pine nuts and serve.
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- In the meantime, steam the asparagus for 2 minutes, or until tender-crisp. Transfer the asparagus to a colander and rinse under ice-cold water to stop the cooking process. Drain thoroughly and set aside.
- When quinoa is ready, remove the saucepan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
- In a large bowl, whisk together the dressing ingredients in a large bowl. When cool, add the quinoa, asparagus, sundried tomatoes, olives and onions, and toss gently to combine. Top with toasted pine nuts and serve.
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- Cook the quinoa (I like to make extra for more salads and for breakfast, 1 cup of dry quinoa yields over 3 cups cooked quinoa). Combine rinsed quinoa with twice as much water in a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until water is absorbed, remove from heat and fluff with a fork.
- Shave the asparagus with a vegetable peeler. To do so, hold the touch end of the asparagus against a cutting board, and peel from the tough end toward the tip. (See tips above)
- Toast the pine nuts. I prefer to do this in a skillet over medium heat, stirring often, but you may get more even results by baking at 350 degrees for 5 to 10 minutes (stirring often). I use the skillet method because I tend to get distracted and forget about them in the oven! You want the pine nuts well toasted, meaning golden but not burnt.
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