Spicy Quinoa Salad Recipes

SPICY TUNA QUINOA SALAD

Steps:

• Fry the onion and peppers in the oil until soft. Add the chilli and cool slightly.
• Mix the quinoa, onion mixture, cherry tomatoes, olives and tuna together. Divide between 4 plates, pour over a little of the oil from the tuna jar, season and serve.

SPICY QUINOA, BEAN, AND PEPPER SALAD

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
• Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
• Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.

ONE-POT QUINOA WITH SPICY SAUSAGE

Steps:

• In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
• Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
• Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
• Remove from heat; stir in cheese. Top with tomato and cilantro.

ZESTY QUINOA SALAD

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
• Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

SPICY QUINOA SALAD

Steps:

• In a bowl, rinse quinoa several times with cold water.
• In a large pot, bring the 2 cups of water to a boil, add the quinoa and simmer for 20 minutes or until all liquid is absorbed.
• While quinoa is cooking, combine half of the honey, lemongrass, garlic and peppers in a small bowl.
• Prepare the cranberries by whizzing them in a food processor with the remaining honey and lime juice until the cranberries are mere flecks and the mixture is a beautifully vibrant red.
• When quinoa has cooked, stir in the lemongrass mixture and the cranberry mixture until combined.
• Finally, add the mint, cilantro and red onion to the quinoa and mix thoroughly.
• Set the quinoa salad in a covered bowl in the refrigerator for at least an hour to chill before serving.