QUINOA CRANBERRY SALAD
This Quinoa Cranberry Salad is full of fresh, feel good flavours that everyone will love! With nutrient rich spinach, sweet dried cranberries and a zippy lemon dressing, it is able to stand alone as a protein packed, healthy meal, or can be served as a side. It's easy to make ahead of time and is naturally gluten free.
Provided by Melanie McDonald
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- Rinse the quinoa well in a fine sieve then add it to a dry pan and gently toast it over medium heat for a couple of minutes, keeping it moving, until it starts to smell a little nutty. Once it does turn off the heat.
- Add the water, bring to a simmer, and cook uncovered for about 10 minutes until the water has mostly absorbed.
- Turn off the heat, cover tightly and leave to steam for at least 5 minutes but longer is fine. Allow to cool completely before fluffing with a fork and continuing with the recipe. If you are in a hurry to cool it, you can spread it out in a thin layer on a cool plate or baking sheet.
- Rinse the quinoa in a sieve then tip the wet quinoa into the insert of your Instant Pot. Saute over medium heat for a few minutes, stirring frequently until it starts to smell nutty. Once it does turn the Instant Pot off.
- Add 1 cup of water to the quinoa, stir, then put the lid on and seal the vent. Set to 2 minutes high pressure and leave the pressure to naturally release. Remove the lid, allow to cool and fluff with a fork before using.
- Shred the spinach and stir it through the cooled quinoa. Add the cranberries and stir them through too.
- Zest the lemons and add it to a small jar or bowl. Juice the lemons and add the juice to the jar/bowl with the zest. Add the maple syrup, optional olive oil, salt and pepper. Put the lid on and shake it or whisk it together.
- Pour over the quinoa mixture and toss well to coat. Taste and add more salt and pepper if needed.
Nutrition Facts : ServingSize 128 g (about 1/8th of the entire recipe), Calories 171 kcal, Carbohydrate 29 g, Protein 3.5 g, Fat 4.8 g, SaturatedFat 0.6 g, Sodium 175 mg, Fiber 2.4 g, Sugar 15 g
GLUTEN-FREE CRANBERRY-ALMOND QUINOA SALAD
This salad has it all: it's tasty, nutritious and satisfying. It even tastes better after a night in the fridge! Quinoa, the base of this salad, is a superfood that is naturally gluten free and contains all of the essential amino acids. This recipe dresses quinoa up with dried cranberries, almonds and refreshing mint. For a twist, try subbing in cooked couscous, bulgur, millet or farro.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: Whisk together the oil, lemon juice, honey, salt and pepper in a small bowl. Set aside.
- For the salad: Bring 2 1/2 cups water to a boil in a medium saucepan with a tight-fitting lid. Place the cranberries in a small bowl. Ladle out 1/2 cup of the boiling water over the cranberries to rehydrate. Pour the quinoa into the pot with the remaining boiling water, cover and reduce the heat to medium-low. Cook until the quinoa absorbs the water, 12 to 15 minutes. Fluff with a fork, and transfer to a large bowl.
- Drain the cranberries and scatter them over the quinoa. Add the scallions, almonds and vinaigrette, and fold into the salad until evenly distributed. Add the mint and serve, or chill overnight if desired.
SUPER EASY QUINOA SALAD RECIPE WITH NUTS AND DRIED FRUIT
A Powerhouse Quinoa Salad Recipe that brings a Double-Dose of Protein and Antioxidants
Provided by Vicky & Ruth
Categories Salad
Time 45m
Number Of Ingredients 16
Steps:
- Mix all the salad ingredients in a large bowl
- To prepare the dressing, combine all the ingredients in a glass jar with a tight lid. Shake it until smooth and creamy smooth. Pour over the salad before serving
Nutrition Facts : ServingSize 1 cup, Calories 445 calories, Sugar 21.4, Sodium 770, Fat 22, SaturatedFat 2.5, UnsaturatedFat 18, Carbohydrate 54.8, Fiber 8.3, Protein 10.3
QUINOA SALAD WITH DRIED FRUIT AND NUTS
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
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
QUINOA SALAD WITH DRIED CRANBERRIES AND APRICOTS RECIPE - (4.5/5)
Provided by Alqualonde
Number Of Ingredients 12
Steps:
- Using fine mesh sieve, rinse quinoa well. In small saucepan, combine quinoa with 1½ cups/375 mL water. Bring to a boil. Reduce heat and simmer, covered, for about 18 minutes or until quinoa is translucent and all of the water has been absorbed. 2. Remove pan from heat; fluff quinoa with fork. Gently stir in cranberries, apricots, green onions, salt and pepper. Let cool for 20 minutes; cover with plastic wrap and refrigerate for 1 hour or up to 24 hours. 3. For vinaigrette, whisk together orange zest, orange juice, lemon juice and ginger. In thin steady stream, gradually whisk in olive oil. Whisk in salt and pepper. 4. Gently toss salad with Citrus Ginger Vinaigrette until well coated. Tip: Later in the summer, substitute about 2 cups/500 mL wild or cultivated blueberries for the dried cranberries and apricots.
QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS
Equally delicious and nutritious. This is a hit at dinner parties and good when you want to get extra grains into your menu. And the colors are fab! This makes a huge quantity. The recipe says 4-6 servings, I would consider those main-dish size servings. I think it makes closer to 8-10 side dish servings. Don't be scared off by the food.com calorie calculation!
Provided by yvettemryan
Categories Kosher
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
- In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
- Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 455.6, Fat 29.8, SaturatedFat 4, Sodium 19, Carbohydrate 45.4, Fiber 11.8, Sugar 3.4, Protein 9.2
SPINACH AND QUINOA SALAD WITH DRIED APRICOTS
This salad is so, so, SO pretty, and a cool example of how quinoa can play a supporting role in a salad. The play of leafy greens against the quinoa, punctuated by the tart chewiness of the dried apricots, the bite of the onion and the tanginess of the dressing, makes for a very exciting salad.
Provided by Katie Workman
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
- Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
- In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.
QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES
Fast and easy to make, this can be used as a main dish, side dish, or even a snack. Please use the 'real deal' Greek feta; it will add so much more flavor!
Provided by Laura Manos Emms
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
- Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 28.6 g, Cholesterol 13.8 mg, Fat 11.4 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 195.5 mg, Sugar 7.6 g
QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES
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
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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