CRANBERRY AND CILANTRO QUINOA SALAD | ALLRECIPES
I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors.
Provided by Alison
Categories Salad Grains Quinoa Salad Recipes
Total Time 2 hours 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
- Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
Nutrition Facts : Calories 176.2 calories, CarbohydrateContent 31.6 g, FatContent 3.9 g, FiberContent 4.1 g, ProteinContent 5.4 g, SaturatedFatContent 0.4 g, SodiumContent 13.1 mg, SugarContent 8.2 g
ZESTY QUINOA SALAD RECIPE | ALLRECIPES
This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!
Provided by scrumdiddly
Categories Salad Grains Quinoa Salad Recipes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 269.6 calories, CarbohydrateContent 33.8 g, FatContent 11.5 g, FiberContent 8.4 g, ProteinContent 8.9 g, SaturatedFatContent 1.4 g, SodiumContent 674.5 mg, SugarContent 1.7 g
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Calories 340 calories per serving
- In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.
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Total Time 30 minutes
- For the dressing, combine the olive oil, lime juice, garlic, cilantro, and cumin in a blender and blend until smooth. Season to taste with salt and pepper. Set aside while you make the salad. Cook the quinoa in a medium pot of boiling salted water, uncovered, for 10 minutes. Drain in a fine-mesh sieve. Bring about 1 ½ inches water to a boil in the same pot. Set sieve with quinoa over pot (quinoa should not touch water). Cover sieve with a clean kitchen towel and a lid, folding the edges of the towel up over the lid. Reduce heat to medium-low and steam quinoa until dry and fluffy, about 10 minutes. Transfer quinoa to a large bowl. When cooled, add half of the dressing and toss to combine. Meanwhile, cook the corn in a small pot of boiling salted water for 1 minute. Drain well and set aside to cool. Before mixing the salad, set aside the ingredients your kids will enjoy and arrange decoratively on a plate, providing some extra vinaigrette for dipping, if you like. Add the beans, chicken strips, tomatoes, avocado, scallions, and reserved corn to the quinoa. Drizzle with the remaining dressing and toss gently to combine. Taste and adjust the seasonings. Garnish with the chopped cilantro and serve at room temperature.
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