Aztecanquinoasalad Recipes

QUINOA SALAD

Quinoa Salad image

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

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

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

AZTECAN QUINOA SALAD

Aztecan Quinoa Salad image

In my quest to get healthy, I did a Devoted Bodies Bible study and this is a recipe my friend made for the pot luck at the end. Quinoa is a nutty, grainy superfood. I loved it!

Provided by krisarrieta

Categories Lunch/Snacks

Time 40m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups quinoa
5 pickling cucumbers, peeled, and cut into 1/4 inch dice
1 small red onion, cut into small dice
1 bunch fresh flat-leaf Italian parsley, leaves only, chopped
2 bunches of fresh mint, leaves only, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 lemon, juice of
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
6 romaine lettuce leaves (optional)
1 avocado, peeled, seeded, sliced (drip lime juice over it to prevent browning)
cracked black pepper, garnish

Steps:

Boil 3 quarts of water in a large saucepan. Add the quinoa, stir once, and return to boil. Cook, uncovered, over moderate heat for 10 minutes. Strain, rinse well with cold water. Shake the sieve well to remove all moisture. When dry, transfer the quinoa to a large bowl. Add the remaining salad ingredients & toss well. Serve on romaine on plates, topped with avocado and cracked pepper.

Nutrition Facts : Calories 416.6, Fat 25.8, SaturatedFat 3.6, Sodium 593.8, Carbohydrate 41.2, Fiber 6.8, Sugar 5.1, Protein 8.6

AZTECAN QUINOA SALAD

Aztecan Quinoa Salad image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups quinoa
5 pickling cucumbers, peeled and cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
1 bunch Italian parsley, leaves only, chopped
2 bunches mint, leaves only, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
Juice of 1 lemon
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
6 romaine lettuce leaves
1 avocado, peeled, seeded and sliced, for garnish
Cracked Black Pepper Garnish, (optional)

Steps:

Bring 3 quarts of water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Strain and rinse well with cold water. Shake the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the remaining salad ingredients and toss well. Serve on lettuce-lined plates, topped with avocado slices and optional cracked pepper garnish.

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