Quinoa Salad With Asparagus Sundried Tomatoes Olives And Pine Nuts Recipes

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QUINOA AND ASPARAGUS SALAD



Quinoa and Asparagus Salad image

I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup quinoa
1 1/2 cups water
Salt to taste
1 pound asparagus, ends trimmed
6 radishes, sliced
2 tablespoons toasted pine nuts
3 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1 ounce feta cheese, crumbled (about 1/4 cup)
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper
Lemon-scented olive oil for drizzling (optional)

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
  • Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
  • Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams

QUINOA SALAD WITH SUN-DRIED TOMATOES



Quinoa Salad With Sun-Dried Tomatoes image

Everyone who has tried this loves it. I came up with this recipe as an alternative to pasta salad. I buy all the ingredients at Trader Joes. Sometimes I get a real craving for this salad. Its tastey, crunchy and healthy. Yum!

Provided by LizAnn

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

1 (16 ounce) box quinoa
1 (8 1/2 ounce) jar sun-dried tomatoes, julienne sliced packed in oil
10 ounces black olives, sliced
6 ounces fat free feta cheese
4 ounces pine nuts, toasted
2 ounces fresh basil leaves, chopped (may add more)
6 large fresh garlic cloves, chopped

Steps:

  • Thoroughly rinse Quinoa in cold water. Drain well in fine sieve.
  • Dry roast in a large fry pan over med-high heat 10 minute or until golden brown. stirring constantly.
  • Add 4 cups hot water (or however much package recommends).
  • Bring to boil. Reduce heat, cover and simmer 10 min or until liquid is absorbed. (basically, after dry roasting, cook according to package directions).
  • Let cool completely.
  • In large salad bowl, add cooked Quinoa and remaining ingredients. Toss and refrigerate till serving time.

Nutrition Facts : Calories 429.9, Fat 17.9, SaturatedFat 1.7, Sodium 900.3, Carbohydrate 58.6, Fiber 9.6, Sugar 12, Protein 15

WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS



Warm Quinoa Salad With Shrimp and Asparagus image

From wholefoods.com. This is similar to either fried rice or a pilaf, but using quinoa instead of rice. The lemon and garlic is very tasty with the shrimp. To prepare the quinoa, I always wash it very well and then toast it for about 10 minutes on medium heat in a small non-stick pan first. Even though I have made this recipe, I am not 100% sure on the total time it takes to prepare this dish, so consider it an estimated time.

Provided by VegSocialWorker

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
2 garlic cloves, minced (1 tsp)
1/2 medium red onion, finely diced
1/2 cup sun-dried tomato, unreconstituted, julienned
1/2 cup vegetable stock or 1/2 cup water
1/2 cup white wine
1/8 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon fresh ground pepper
sea salt, to taste
1/2 cup quinoa
1/2 lb medium shrimp, peeled and deveined
1/2 lb asparagus, cut into 1-inch pieces, woody bottoms discarded
1/4 cup green peas (fresh or frozen)
1/2 cup roasted cashew pieces
6 scallions, minced
1/4 cup finely chopped parsley
sea salt, to taste
ground pepper, to taste

Steps:

  • In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
  • Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
  • Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
  • Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
  • Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
  • Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
  • Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 2.4, Cholesterol 86.4, Sodium 249.3, Carbohydrate 33.8, Fiber 5.4, Sugar 6.3, Protein 20.6

QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES



Quinoa Salad with Asparagus, Goat Cheese and Black Olives image

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon mustard
1/2 cup olive oil
Kosher salt and freshly ground black pepper
4 cups salted water or vegetable stock
2 teaspoons chopped fresh thyme
2 cups quinoa
16 spears asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup pitted nicoise olives
4 ounces aged goat cheese, shaved
1/4 cup chopped fresh basil
1/4 cup fresh parsley leaves

Steps:

  • For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
  • For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
  • Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
  • Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams

QUINOA SALAD WITH ASPARAGUS



Quinoa Salad With Asparagus image

Make and share this Quinoa Salad With Asparagus recipe from Food.com.

Provided by Kiwi Kathy

Categories     Grains

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

500 ml water
150 g quinoa, rinsed, drained
olive oil flavored cooking spray
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
1 large red capsicum, halved, seeded, coarsely chopped
75 g feta, crumbled reduced-fat
40 g sunflower seeds
4 shallots, trimmed, thinly sliced
2 tablespoons parsley, chopped
1 1/2 tablespoons lemon juice, fresh
2 teaspoons honey
2 teaspoons olive oil
1 teaspoon sweet paprika
100 g baby rocket

Steps:

  • Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  • Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.
  • Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.

Nutrition Facts : Calories 364.5, Fat 14.5, SaturatedFat 4, Cholesterol 16.7, Sodium 262.2, Carbohydrate 47.1, Fiber 9.8, Sugar 9.4, Protein 17.5

ASPARAGUS QUINOA SALAD



Asparagus Quinoa Salad image

Categories     Salad     Lunch     Quinoa     Asparagus     Boil

Yield serves 4 to 6

Number Of Ingredients 10

1 cup quinoa
2 cups water
Salt
12 spears asparagus
1/2 cup pitted kalamata olives
1 large tomato
1 lemon
1 tablespoon olive oil
Pepper
4 ounces crumbled feta cheese

Steps:

  • Put the quinoa in a strainer and rinse it for a minute or two under running water. Put the water and a pinch of salt in a medium saucepan over high heat and bring to a boil. Stir in the quinoa, lower the heat to medium-low, cover, and cook over medium-low heat for 20 minutes, or until soft. (When it's done, the quinoa seeds will have little wisps spiraling off of them-this is the germ separating from the seed.) Drain the quinoa in a strainer.
  • While the quinoa is cooking, break off and discard the tough ends of the asparagus and cut the asparagus into 1-inch pieces. Place in a saucepan, add about 1/2 inch of water, and bring to a boil. Cover and cook over medium-low heat for 3 to 4 minutes, or until barely tender. (Alternatively, if you have a microwave, place the asparagus in a microwave-safe bowl. Add a few tablespoons of water, cover with plastic wrap or wax paper, and microwave on high heat for 3 to 4 minutes, or until barely tender.) Drain the asparagus and place it under cold running water for 1 minute to cool it down.
  • Cut the kalamata olives into thin slices. Cut the tomato in half, scrape the seeds out of the tomato with a small tool or your finger, and chop into 1/2-inch pieces. Finely grate 1 teaspoon of the lemon peel. Be careful to only grate the yellow part; the white pith underneath is bitter. Squeeze 3 tablespoons of juice from the lemon.
  • Place the quinoa in a bowl with the asparagus, kalamata olives, tomato, and lemon zest and stir until combined. Whisk together the lemon juice and olive oil and pour over the quinoa mixture. Stir well and season with salt and pepper. Serve topped with the feta cheese.
  • bargain shopper
  • Grains such as quinoa, bulgur wheat, and rice are available prepackaged in most grocery stores. But you can save a substantial amount of money by purchasing them from the bulk food section at a natural food store. For that matter, many supermarkets now have bulk food sections, too.

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