Quinoa Salad With Mango Snap Peas Ginger Lime Recipes
QUINOA SALAD WITH MANGO, SNAP PEAS, GINGER & LIME
This chilled quinoa salad is packed with protein and uses red quinoa for a nuttier flavor.
Provided by Alexandra's Kitchen
Categories Salad Vegan Vegetarian Pescatarian Easy Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Fish-Free Fridge Peanut-Free Grain-Free Sugar-Free Tomato-Free Stove
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Bring a pot of water to boil. Meanwhile, place Quinoa (1 cup) in a sieve and rinse under cold water. When water boils, add quinoa and simmer for 9 minutes. Drain in an fine-mesh sieve and run under cold water until cool. Set aside to dry.
- Prepare the remaining ingredients: Slice the Sugar Snap Peas (1 cup) on a bias and set aside. Roughly chop the Cashew Nuts (1/2 cup). Slice the Scallion (5) thinly. Remove the seeds from the Serrano Chili (2), then finely dice.
- Peel the Mango (2) and slice down and around the pit, then dice the flesh. Grate the Fresh Ginger (1 inch) on a box grater or finely dice with a knife. You need about a tablespoon of minced ginger flesh/juice.
- Place the quinoa into a large bowl. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Add peas, cashews, scallions, serrano chili, ginger, Extra-Virgin Olive Oil (1/3 cup), and juice of the Lime (2). Toss and taste. Adjust seasoning as necessary.
- Let salad marinate in the fridge for an hour (if you have the time). Fold in the mango just before serving.
Nutrition Facts : Calories 492 calories, Protein 10.8 g, Fat 28.8 g, Carbohydrate 53.7 g, Fiber 7.1 g, Sodium 11.0 mg, SaturatedFat 4.5 g, Sugar 16.8 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 23.0 g
QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP
This salad has a ginger lime dressing, scallions, cilantro and a bit of heat. Can be served as a side dish or a light meal. Cooked quinoa will keep for 3 or 4 days in the refrigerator. You can make the dressing and prepare the ingredients for the salad a few hours ahead. Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Published in the New York Times, Nov. 8, 2008.
Provided by Kats Mom
Categories < 15 Mins
Time 15m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
- In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
- Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.
Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 1.4, Cholesterol 23, Sodium 124.2, Carbohydrate 35, Fiber 4.8, Sugar 2.1, Protein 9.7
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