Warm Quinoa Salad Recipes

WARM QUINOA SALAD

Warm Quinoa Salad image

Super-wholesome warm quinoa salad is jam-packed with nutrients. High in protein and iron.

Provided by Mac Rogers

Categories Salad Grains Quinoa Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup extra-virgin olive oil
1 tablespoon lime juice
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 ½ cups water
1 cup dry quinoa (such as Quinta®)
½ teaspoon kosher salt
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can yellow corn kernels, drained and rinsed
½ cup finely chopped red bell pepper
½ cup finely chopped red onion
½ cup finely chopped fresh cilantro

Steps:

Whisk together olive oil, lime juice, kosher salt, pepper, and cumin in a large serving bowl.
Bring water, quinoa, and kosher salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Place cooked quinoa into the serving bowl with dressing. Add black beans, corn, red bell pepper, red onion, and cilantro. Combine with a large spoon or wide spatula. Serve immediately.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 68.5 g, Fat 18 g, Fiber 13.3 g, Protein 15.8 g, SaturatedFat 2.5 g, Sodium 1210.6 mg, Sugar 5 g

WARM QUINOA SALAD

Warm Quinoa Salad image

Provided by Molly O'Neill

Categories salads and dressings

Time 30m

Yield Four servings

Number Of Ingredients 14

Ingredients

1/4 cup fresh lemon juice
1 tablespoon grated lemon rind
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 tablespoon hazelnut oil
1 ripe Anjou pear, cored and cut into 1/4-inch dice
1 red Delicious apple, cored and cut into 1/4-inch dice
1/4 cup fresh lime juice
1 cup quinoa
1 bay leaf
3 sprigs fresh thyme
2 cups chicken or vegetable broth, homemade or low-sodium canned
1/2 cup fresh coriander leaves
1/4 cup minced parsley leaves

Steps:

Make a vinaigrette by combining the lemon juice, lemon rind, salt and pepper in a large glass or ceramic bowl. Whisk in the hazelnut oil. Set aside.
Combine the pear and apple dice and lime juice in a large glass or ceramic bowl. Set aside.
Rinse the quinoa under cold running water. Drain. Combine the quinoa, bay leaf, thyme and broth in a small saucepan. Bring to a boil. Reduce the heat to medium low, cover and simmer until tender and translucent, about 12 to 15 minutes. Remove the bay leaf and thyme sprigs and discard them.
Add the warm quinoa to the vinaigrette. Add the pear and apple mixture. Toss. Add the coriander and parsley leaves. Toss until combined. Season with salt and pepper. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 6 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 316 milligrams, Sugar 11 grams

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