Quinoa Mediterraneana Recipes
MEDITERRANEAN QUINOA SALAD
An easy to make light salad that can be served with or without chicken for vegetarians.
Provided by Coulter
Categories Salad Grains Quinoa Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
- Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 20.1 g, Cholesterol 44.6 mg, Fat 13.9 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.2 g, Sodium 713.1 mg, Sugar 2.5 g
MEDITERRANEAN QUINOA BOWL
A Mediterranean quinoa bowl with yogurt tzatziki and a quick pickled onion cucumber salad. WHOA! This healthy salad is loaded with feta, kalamata olives, and hummus. What really makes this dish amazing is the extra step of toasting the quinoa in a spice oil with pumpkin seeds.
Provided by Chef Sara Furcini
Categories Main Course Salad
Time 35m
Number Of Ingredients 22
Steps:
- In a small pot, toast the quinoa over medium heat until dry and nutty smelling. Add salt and boiling water, quickly covering with a lid.
- Simmer, covered, for 15 minutes. Turn off the heat and let sit, covered, for 5 more minutes. Remove lid and fluff quinoa with a fork, draining excess water with a strainer.
- Add olive oil to a large skillet and warm over medium heat. Add coriander, cumin, and pumpkin seeds and infuse the oil for 30 seconds or until aromatic. Spread the quinoa on top and leave to get crispy for 5 at least minutes. Scrape under the quinoa with a spatula and flip over to crisp the other side. Top with a sprinkle of fresh oregano leaves.
- Add all the yogurt ingredients to a small bowl and stir with a spoon until smooth and creamy.
- Add all the quick pickle ingredients to a medium bowl and toss around a bit. Let sit for at least 15 minutes to pickle.
- Spoon hot quinoa into bowls and add yogurt sauce, quick pickles, kalamata olives, hummus, and pita chips. Sprinkle with feta crumbles.
Nutrition Facts : Calories 422 kcal, Carbohydrate 44 g, Protein 19 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 1444 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
QUINOA MEDITERRANEANA
Steps:
- Cover quinoa with 4 cups of water and rub the grains between the palm of your hands for 2 seconds. Drain and repeat the process 1 more time.
- Bring 4 1/2 cups water to a boil; add quinoa, sea salt, and olive oil. Cover, lower heat, and simmer for 15 to 20 minutes or until water is absorbed. Let cool, then fluff with a fork. Add the artichoke hearts, Kalamata olives, spinach, cherry tomatoes, parsley, and Greek dressing, and toss to mix well. Sprinkle with pine nuts and goat feta.
- Whisk together all the ingredients in a bowl. Check and adjust the seasonings.
MEDITERRANEAN QUINOA
This colorful quinoa dish is easy to cook, and my toddler loves it!
Provided by CHEESEWEASEL
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
- Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 40.8 g, Fat 9.8 g, Fiber 6.7 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 486.6 mg, Sugar 10.9 g
More about "quinoa mediterraneana recipes"
MEDITERRANEAN QUINOA SALAD WITH ROASTED VEGETABLES ...
From cookieandkate.com
4.9/5 Estimated Reading Time 4 mins
- Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
- Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
- To cook the quinoa, combine the uncooked quinoa with 2/3 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
- To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
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MEDITERRANEAN QUINOA SALAD - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Estimated Reading Time 8 mins
- Combine 2 ½ cups water and quinoa and bring to a simmer over high heat. Cover, reduce heat to low to maintain a simmer and cook until the quinoa is tender and absorbs all of the liquid, 15 to 20 minutes.
- Mash garlic with 1 teaspoon of the salt on a cutting board with the side of a chef’s knife. Scrape into a large bowl. Whisk in oil, lemon juice and the remaining ½ teaspoon salt. Add hot quinoa to the dressing and let cool, about 30 minutes.
MEDITERRANEAN QUINOA RECIPE {VEGAN, GLUTEN FREE}
From avocadopesto.com
5/5 Estimated Reading Time 3 mins
MEDITERRANEAN QUINOA SALAD - SKINNYTASTE
From skinnytaste.com
5/5 (18)Category Lunch, Salad, Side DishCuisine MediterraneanTotal Time 30 mins
- Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
- Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
MEDITERRANEAN QUINOA SALAD RECIPE - SIMPLY QUINOA
From simplyquinoa.com
Estimated Reading Time 5 mins
- To the jar of your blender, add tahini, lemon juice, parsley, garlic and 1/4 cup of water. Blend on high until smooth and creamy. If needed, add more water one tablespoon at a time until dressing is thin enough to pour. Season with salt and pepper.
- Pour dressing over salad and toss to combine. Taste and sprinkle with additional salt & pepper as needed.
- Enjoy immediately or serve with your favorite protein. Leftovers can be stored in an airtight container for up to 2 days.
BEST QUINOA RECIPES (+MEDITERRANEAN QUINOA SALAD) - FIT ...
From fitfoodiefinds.com
5/5
- by placing quinoa and water into a medium-sized pot. Bring quinoa to a boil over medium-high heat and then turn the burner down to low, cover, and let simmer for 15 minutes or until water has absorbed. Remove from heat and let cool for 15 minutes before placing in the refrigerator to chill.
- by placing all ingredients into a jar. Place the lid on the jar and shake to combine. Add water to thin the dressing out, if needed.
- place the chilled quinoa into a large bowl and then add the rest of the salad ingredients. Drizzle on all of the dressing and toss to combine.
MEDITERRANEAN QUINOA SALAD - CHOOSING CHIA
From choosingchia.com
- To prepare the salad mix all the ingredients together in a large bowl. If there is any ingredient you like more of feel free to add more!
- Mix all the salad dressing ingredients together in a small jar. Cover with the lid and shake until incorporated.
- Pour half the salad dressing onto the quinoa salad and give it a taste. If you like more dressing, add more. Otherwise reserve leftover dressing for other salads.
MEDITERRANEAN STYLE QUINOA – AT HOME WITH SHAY – PLANT BASED
From athomewithshay.com
- In a large dry sauce pan, toast pine nuts over medium heat until golden brown. Stir or shake the pan frequently so they don’t stick or burn. Remove pine nuts from pan and set aside.
- Over medium low heat, combine ½ cup vegetable broth with onion and garlic. Stir frequently and continue to cook until onions are softened, browned and broth is absorbed, about 15-20 minutes.
- Add remaining 3 cups of broth and quinoa to the pot. Turn the heat to high and bring to a boil. Cover and turn the heat to low. Let simmer for 15 minutes, until the quinoa opens up and most, if not all, of the liquid is absorbed.
- Add the remaining ingredients, stirring to combine well. Cover with the heat off and let sit for about 5 minutes to heat through before serving.
ONE-POT MEDITERRANEAN QUINOA RECIPE - SIMPLY QUINOA
From simplyquinoa.com
- Heat oil in a saucepan over medium heat. Add garlic, shallots and pepper flakes and sauté until fragrant, about 2 minutes. Add thyme and dill and cook for another 30 seconds or so.
- To the saucepan, add quinoa, olives and sun dried tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
- Remove lid and stir in spinach and chickpeas. Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.
MEDITERRANEAN SALAD WITH QUINOA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.
- Meanwhile, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
- Add the green beans, garbanzo beans, white beans, peppers, cucumbers, tomatoes, red onion, feta cheese, olives, and basil to the bowl with the quinoa.
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From chefsavvy.com
- Add quinoa to a medium saucepan along with butter, salt and vegetable broth. Bring to a boil then cover and reduce to a simmer. Cook for 20 minutes or until the quinoa is tender and all of the liquid is absorbed. Fluff and let cool slightly.
- Meanwhile add the rest of the ingredients to a large bowl and toss in quinoa. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
MEDITERRANEAN QUINOA SALAD RECIPE | EATINGWELL
From eatingwell.com
- Whisk oil, vinegar, oregano, honey, Dijon and crushed red pepper in a large bowl. Add quinoa, cucumber, onion, tomatoes, olives, chickpeas and 1/2 cup feta. Toss gently to combine. Cover and refrigerate for 30 minutes.
- Add spinach, and gently toss to combine. Sprinkle with the remaining 1/2 cup feta and serve immediately.
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- Prepare the greek salad dressing: Add all of the salad dressing ingredients, except the olive oil, to a bowl and whisk together. Slowly add the olive oil, and whisk fast, while pouring until the dressing has emulsified.
- Pour some of the greek salad dressing onto the quinoa salad and give it a taste. If you want more dressing, simply add more. Store leftover salad dressing in an airtight container. Enjoy!
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