QUINOA SALAD WITH CRANBERRIES AND WALNUTS RECIPES

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SERIOUSLY GOOD QUINOA SALAD - INSPIRED TASTE



Seriously Good Quinoa Salad - Inspired Taste image

Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It’s easy to make and tastes incredible. Whether you already love quinoa or don’t cook it often, this will become your new go-to salad. We share how to cook quinoa on the stovetop in the recipe, for other methods including cooking quinoa in the microwave or a pressure/rice cooker, see our article: How to Prepare and Cook Quinoa. If you are using leftover cooked quinoa, one cup of uncooked quinoa yields three cups of cooked quinoa.

Provided by Adam and Joanne Gallagher

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield Makes about 8 cups

Number Of Ingredients 17

1 cup uncooked quinoa
2 cups water
1/2 medium English cucumber, diced (1 cup)
1 medium bell pepper, chopped (1 cup)
1 baby bok choy, chopped (2 cups)
1 cup additional grated or chopped veggies like carrots or broccoli stems, optional
1/2 cup (65 grams) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds
1/4 cup (35 grams) dried fruit, blueberries or cranberries
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper
Juice from 2 to 3 lemon wedges, optional

Steps:

  • Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.
  • Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
  • Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and “fluff up.” Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.
  • When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.
  • In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.
  • Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

Nutrition Facts : ServingSize 1 cup, Calories 282, FatContent 14g, SaturatedFatContent 2g, CholesterolContent 0mg, SodiumContent 274.5mg, CarbohydrateContent 33g, FiberContent 6.5g, SugarContent 7.3g, ProteinContent 8.8g

MAKE-AHEAD BROCCOLI AND QUINOA SALAD RECIPE - BON AP…



Make-Ahead Broccoli and Quinoa Salad Recipe - Bon Ap… image

This fresh, crunchy, make-ahead salad is ideal for transporting to a dinner party or picnic, and makes for a killer next-day lunch.

Provided by Claire Saffitz

Yield 6 servings

Number Of Ingredients 10

Kosher salt
½ cup dried white or red quinoa, rinsed
2 small or 1 large head of broccoli, stalk end trimmed (about 1 pound)
6 pitted dates (preferably not Medjool), chopped
3 scallions, thinly sliced
4 ounces sharp cheddar, cut into ¼-inch pieces (about 1 cup)
⅓ cup salted, roasted almonds, chopped
1½ teaspoons crushed red pepper flakes
¼ cup olive oil
3 tablespoons (or more) fresh lemon juice

Steps:

  • Bring a medium saucepan of salted water to a boil over high heat. You’re going to cook the quinoa like pasta, so the exact quantity of water doesn’t matter—just make sure saucepan is at least half full. Add ½ cup quinoa and return to a boil, then reduce heat to medium and cook at a gentle boil or lively simmer, uncovered, until you start to see the curly tail separate from the individual grains, 12–15 minutes. Even though you’re cooking the quinoa uncovered, you’re going to use the lid later, so make sure it’s within reach.
  • Taste quinoa and make sure it’s tender. If it’s still a little crunchy, cook another 2 minutes, then taste again. Once tender, drain quinoa in a fine-mesh strainer–keep saucepan close at hand–and shake off as much excess water as possible. Turn off your stove.
  • Immediately dump drained quinoa back into saucepan. Return to stove and cover, placing 2 layers of paper towels underneath lid. The paper towel is there to absorb liquid as quinoa continues to steam, making it fluffy instead of wet and soggy. Let sit on stove (make sure the burner is turned off) while you assemble the rest of the salad.
  • Hold head of broccoli by the stalk in your non-dominant hand over a large bowl. Rotating the stalk as you work, use your knife to shave off thin layers from the floret end, holding knife almost parallel to the buds and taking off just the tiny buds at first. Then use knife to shave off thin layers of the florets until you reach the thicker stems. → More intel on this revolutionary broccoli chopping technique
  • You’re going to trim and chop up the stalk because it’s (arguably) the most delicious part of the broccoli. Start by snapping off any remaining stems sticking out of the stalk. Using a vegetable peeler, remove fibrous outer layer of stalk until you get to the tender light green interior (you may have to go around with peeler several times). Chop up stalk and add to bowl.
  • Toss in 6 dates, 3 scallions, 4 oz. cheese, ⅓ cup almonds, 1½ tsp. red pepper, and quinoa. Add several generous pinches of salt and toss to combine. → Want to customize your quinoa salad? Just follow this simple formula
  • Add ¼ cup oil and 3 Tbsp. lemon juice and toss to combine. Taste and add more salt, if needed.
  • Cover salad with plastic wrap, pressing it directly onto the surface. Let salad sit at least 30 minutes before serving (or transfer salad to an airtight container and chill up to 3 days). This allows the dates to soften and other ingredients to soak up all the lemon juice, oil, and seasonings.
  • Before serving, toss salad together, then taste and season with more salt and lemon juice, if needed.

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