ISRAELI QUINOA SALAD RECIPES

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ISRAELI COUSCOUS AND QUINOA SALAD RECIPE | ALLRECIPES



Israeli Couscous and Quinoa Salad Recipe | Allrecipes image

A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must.

Provided by Pixelsicle

Categories     Quinoa Salad

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 cups

Number Of Ingredients 10

1 ⅔ cups chicken broth
1 cup pearl (Israeli) couscous
⅓ cup quinoa
2 tablespoons olive oil, or more to taste
1 ear fresh white corn, kernels cut from cob
2 spring onions, finely sliced
1 medium red bell pepper, chopped
1 tablespoon finely chopped flat-leaf parsley
¼ teaspoon garlic salt
salt and ground black pepper to taste

Steps:

  • Combine chicken broth, Israeli couscous, and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed, about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely, about 15 minutes.
  • Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn, spring onions, red bell pepper, parsley, garlic salt, salt, and pepper. Serve immediately or refrigerate until well chilled.

Nutrition Facts : Calories 202.2 calories, CarbohydrateContent 31.9 g, CholesterolContent 1.7 mg, FatContent 5.8 g, FiberContent 3.1 g, ProteinContent 5.9 g, SaturatedFatContent 0.8 g, SodiumContent 433.2 mg, SugarContent 2 g

GREEK YOGURT CHICKPEA SALAD — LET'S DISH RECIPES



Greek Yogurt Chickpea Salad — Let's Dish Recipes image

This protein packed chickpea salad features a Greek yogurt dressing, the crunchy of chopped celery and plenty of fresh herbs. It's the perfect healthy lunch or light dinner.

Provided by Danelle

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

1/2 cup Greek yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
3 (15 oz.) cans chickpeas, rinsed and drained
2 stalks celery, finely chopped
3 green onions, chopped
Salt and pepper, to taste

Steps:

  • In a small bowl, whisk together the yogurt, mayonnaise, lemon juice and mustard. Stir in the dill and parsley.
  • Add the chickpeas to a large bowl and lightly mash some of the chickpeas with a fork. Stir in the celery and green onions.
  • Pour the yogurt mixture over the salad and toss to coat well. Season with salt and pepper, to taste. Salad may be served immediately, otherwise refrigerate until ready to serve.

Nutrition Facts : Calories 109 calories, CarbohydrateContent 10 grams carbohydrates, CholesterolContent 4 milligrams cholesterol, FatContent 6 grams fat, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 138 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat

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