STRAWBERRY-MINT QUINOA SALAD WITH LEMON VINAIGRETTE FEATURING VE
Make and share this STRAWBERRY-MINT QUINOa SALAD WITH LEMON VINAIGRETTE FEATURING VE recipe from Food.com.
Provided by BouForYou
Categories Low Cholesterol
Time 20m
Yield 1/2 Cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small pot, combine the quinoa and BOU with 1 ¼ cups water. Bring to a boil, then reduce heat to a simmer. Stir gently. Cover and cook for 15 minutes. Remove from heat and steam for 10 minutes. Transfer to a large bowl and fluff with a fork, then let cool completely.
- In small container with a lid, combine all dressing ingredients. Close the container and shake well.
- Pour dressing into quinoa bowl while fluffing the quinoa with a fork until dressing is evenly distributed.
- Gently fold in the strawberries, radishes, mint, almonds and feta into the quinoa.
- Serve and enjoy!
Nutrition Facts : Calories 126.6, Fat 4.9, SaturatedFat 1, Cholesterol 3.2, Sodium 138.5, Carbohydrate 16.7, Fiber 2.4, Sugar 1.6, Protein 4.5
QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE
Quinoa with various veggies and a zesty (and easy) vinaigrette that makes a wonderful salad dressing for any salad. I used one English cucumber instead of 2 normal cucumbers because we prefer the taste. Cook the quinoa with the water as you would normal rice (works in a rice cooker as well).
Provided by Randy Finger
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
- Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
- Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.
Nutrition Facts : Calories 215 calories, Carbohydrate 21.2 g, Fat 13 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 370.9 mg, Sugar 0.8 g
STRAWBERRY-MINT QUINOA SALAD WITH LEMON VINAIGRETTE
Steps:
- In a small pot, combine the quinoa and BOU with 1 1/4 cups water. Bring to a boil, then reduce heat to a simmer. Stir gently. Cover and cook for 15 minutes. Remove from heat and steam for 10 minutes. Transfer to a large bowl and fluff with a fork, then let cool completely.
- In a small container with a lid, combine all dressing ingredients. Close the container and shake well.
- Pour dressing into quinoa bowl while fluffing the quinoa with a fork until dressing is evenly distributed.
- Gently fold in the strawberries, radishes, mint, almonds and feta into the quinoa.
- Serve.
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