Quinoa Salad With Avocado Dried Fruit And Nuts Recipes

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QUINOA SALAD WITH DRIED FRUIT AND NUTS



Quinoa Salad with Dried Fruit and Nuts image

This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.

Provided by NATALIE17

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 10

Number Of Ingredients 13

1 ½ cups quinoa
¼ teaspoon salt
3 ½ cups water
1 bunch green onions, chopped
¾ cup chopped celery
½ cup raisins
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
⅓ cup chopped fresh cilantro
¾ cup chopped pecans

Steps:

  • Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g

RED QUINOA AND AVOCADO SALAD



Red Quinoa and Avocado Salad image

A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!

Provided by Gitano

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 10

⅓ cup red quinoa
⅔ cup water
1 cup cherry tomatoes, halved
½ cup diced cucumber
¼ cup diced red onion
2 tablespoons lime juice
½ teaspoon ground cumin seed
salt and pepper to taste
2 cups baby spinach leaves
1 avocado - peeled, pitted and sliced

Steps:

  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
  • Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g

QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES



Quinoa Salad With Avocado and Dried Cranberries image

Perfect salad to serve with grilled chicken or pork. This is an excellent buffet salad that will hold for about an hour

Provided by Abby Girl

Categories     Low Cholesterol

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lemon, juice and zest finely chopped
3 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
salt
fresh ground pepper
1 cup quinoa, rinsed well
1/2 teaspoon salt
2 cups cold water
1 cup dried cranberries
1/4 cup apricot, finely diced
2 avocados
2 green onions, sliced diagonally
1/4 cup almonds, toasted (slivered or sliced)

Steps:

  • Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
  • Salad:.
  • In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
  • Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
  • Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds.
  • Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.

Nutrition Facts : Calories 322.4, Fat 21.5, SaturatedFat 2.8, Sodium 223.8, Carbohydrate 29.4, Fiber 8.6, Sugar 2.4, Protein 7

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