Sunshine Slaw With Quinoa Recipes

SUNSHINE SALAD DRESSING

Sunshine Salad Dressing image

This creamy honey-mustard salad dressing recipe is lightened up with Greek yogurt. No mayo here! It's so easy to whisk this dressing together. Recipe yields almost 1 1/2 cups and keeps well for 10 to 14 days.

Provided by Cookie and Kate

Time 10m

Number Of Ingredients 9

Ingredients

1/2 cup plain Greek yogurt (any % fat will do)
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
3 to 4 tablespoons honey, to taste
2 tablespoons lemon juice
2 tablespoons apple cider vinegar or more lemon juice
1 clove garlic, pressed or minced
1/2 teaspoon fine sea salt
10 twists of freshly ground black pepper

Steps:

In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

Nutrition Facts : ServingSize 2 tablespoons, Calories 69 calories, Sugar 4.9 g, Sodium 218.5 mg, Fat 5 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 5.1 g, Fiber 0 g, Protein 0.4 g, Cholesterol 1.3 mg

GOLDEN SUNSHINE QUINOA SALAD

Golden Sunshine Quinoa Salad image

Provided by Ingrid Hoffmann

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups quinoa
2 1/2 cups chicken broth, homemade or canned low-sodium broth
4 scallions, light and white green part only, thinly sliced
1/2 cup chopped golden raisins
2 tablespoons rice vinegar
1/2 cup fresh orange juice
1 teaspoon grated orange zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1 cucumber, peeled, halved, seeded and chopped
1/2 cup chopped flat-leaf parsley
Salt
Freshly ground black pepper

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

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