Quinoa Salad With Beets Blue Cheese And Nutty Herb Vinaigrette Recipes

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BALSAMIC AND HERB QUINOA SALAD



Balsamic and Herb Quinoa Salad image

Serve this cold salad as a delicious summer side to your favorite grilled meat or try it alone as a great light lunch. I have been experimenting a lot with quinoa recently, and this is by far my favorite recipe. It's such a nice, healthy alternative to pasta and rice!

Provided by suzyk

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 17

2 cups water
1 cup quinoa
1 teaspoon chicken bouillon granules
½ cup frozen baby lima beans
water to cover
salt and freshly ground black pepper to taste
⅓ cup slivered almonds
3 Campari tomatoes, diced
2 tablespoons thinly sliced scallions
2 ounces fresh mozzarella cheese, cut into small chunks
3 tablespoons balsamic vinegar
3 tablespoons almond oil
2 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
2 teaspoons dried basil
1 teaspoon minced garlic
¼ teaspoon salt

Steps:

  • Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse saucepan.
  • Place lima beans into the saucepan and add enough water to cover beans by 1 inch; season with salt and pepper. Cover saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes.
  • Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove skillet from heat and cool almonds to room temperature, about 5 minutes.
  • Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl.
  • Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a bowl until smooth; pour over quinoa mixture and stir to coat.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 39.7 g, Cholesterol 11.2 mg, Fat 27.5 g, Fiber 6.5 g, Protein 12.6 g, SaturatedFat 4.5 g, Sodium 307.9 mg, Sugar 5.2 g

QUINOA SALAD WITH BEETS, BLUE CHEESE, AND NUTTY HERB VINAIGRETTE



Quinoa Salad with Beets, Blue Cheese, and Nutty Herb Vinaigrette image

Provided by María Del Mar Sacasa

Categories     Salad     Low Fat     Vegetarian     Kid-Friendly     High Fiber     Wheat/Gluten-Free     Dinner     Lunch     Blue Cheese     Walnut     Quinoa     Beet     Spring     Summer     Healthy     Watercress     Small Plates

Yield 4 Servings

Number Of Ingredients 14

For the vinaigrette:
1 garlic clove
1/3 cup (1 1/2 ounces/45 grams) walnuts, toasted
1 cup (2 ounces/60 grams) watercress with stems
2 tablepoons red wine vinegar
1 teaspoon Dijon mustard
Finely grated zest of 1 orange
6 tablepoons extra-virgin olive oil
Salt and freshly ground black pepper
For the salad:
3 cups (18 ounces/540 grams) Skillet-Toasted Quinoa
8 ounces/225 grams cooked red or golden beets, cut into slices or wedges
2 ounces/60 grams Stilton cheese, crumbled
Salt and freshly ground black pepper

Steps:

  • For the vinaigrette:
  • Finely chop the garlic. Add the walnuts to the cutting board on top of the garlic and chop them finely. Transfer the garlic-walnut mixture to a medium bowl. Finely chop the watercress and add it to the bowl. Add the vinegar, mustard, and orange zest and whisk to combine. While whisking, drizzle in the olive oil. Adjust the seasoning with salt and pepper.
  • For the salad:
  • Divide the quinoa evenly among 4 plates. Top each quinoa mound with an equal amount of beets. Sprinkle the beets with cheese, whisk the dressing to recombine, and dress each salad with 2 to 3 tablespoons of vinaigrette. Serve immediately.

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