HOT AND ZESTY QUINOA
"I created this healthy whole grain side to serve my family instead of potatoes or rice. It's so easy and has a little kick. Quinoa's a nurturing grain and a complete protein." -Sandra Letizia, Providence, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes and green chilies. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Stir in quinoa and artichoke; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 135 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 361mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
ZESTY MEDITERRANEAN QUINOA SALAD
This Mediterranean-inspired quinoa salad from Delish.com will help keep your bikini bod on fleek.
Categories quinoa recipes grain salads healthy side salads summer salads quinoa side dish cooking quinoa
Time 15m
Yield 4-6
Number Of Ingredients 16
Steps:
- In a large bowl combine quinoa, cucumber, tomatoes, onion, avocado, feta and parsley.
- Make dressing: In a medium bowl, combine olive oil, vinegar, honey and garlic. Season with salt, red pepper flakes and oregano and whisk until combined.
- Pour dressing over salad mixture and toss until salad is coated in dressing. Garnish with more parsley and serve.
ZESTY QUINOA SALAD
This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!
Provided by scrumdiddly
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
- Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 33.8 g, Fat 11.5 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 674.5 mg, Sugar 1.7 g
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
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ZESTY QUINOA SALAD - CRAVING TASTY
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- To make the dressing, place all the ingredients in a small bowl and whisk until well blended and the sugar and salt are dissolved.
- In a large bowl, combine quinoa with the vegetables. Add the dressing and toss. Taste and adjust for salt if needed. Serve immediately or cover and let stand at room temperature a few hours before serving.
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- Quinoa Salad with Sweet Potatoes and Apples. This delicious quinoa salad makes an ideal vegetarian lunch or dinner. If you want to get a head-start on the recipe, the sweet potatoes and quinoa can be prepared in advance and refrigerated for up to two days.
- Quinoa Egg Bowl with Pecorino. Cookbook author Melissa Clark takes inspiration from Caesar salad in this quinoa bowl, which includes a soft runny egg and a lemony, cheese-spiked dressing.
- Santa Fe Quinoa Salad. Chef Chad Aaland's tasty quinoa salad comes together quickly with canned black beans, jarred cocktail onions, and a simple dressing of toasted cumin seeds and lime juice.
- Smoky Quinoa and Bacon Salad. This earthy and smoky-spiced quinoa recipe is loaded with bacon and makes the perfect accompaniment to barbecue or grilled dishes.
- Crispy Quinoa Sliders. These crispy, light little patties are fantastic as mini vegetarian burgers, but they'd be great served alongside a salad as well.
- Quinoa and Brown Rice Bowl with Vegetables and Tahini. Top Chef judge and cookbook author Gail Simmons was inspired by a grain bowl she enjoyed at Café Gratitude in Los Angeles when developing this recipe.
- Black Bean-and-Quinoa Salad. Here, chef Ken Oringer mixes quinoa with black beans, onions, and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.
- Roasted Delicata Squash with Quinoa Salad. To create a terrific vegetarian main course, chef and television personality Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, and then spoons the salad into a halved baked squash.
- Red Rice and Quinoa Salad with Orange and Pistachios. In this fluffy salad, chef and cookbook author Yotam Ottolenghi blends quinoa with nutty Camargue red rice.
- Quinoa with Spice-Roasted Shrimp and Pistou. Chef John Currence coats shrimp with a potent mix of fennel seeds, dried oregano, and garlic and onion powders.
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