GREEK QUINOA SALAD RECIPE | BOBBY FLAY - FOOD NETWORK
Provided by Bobby Flay
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
- Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
- Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
- Just before serving, transfer to a platter and sprinkle feta on top.
VEGAN STUFFED PEPPERS RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Stuffed peppers go Tex-Mex style and vegan. Filled to the brim with black beans, corn, quinoa and spinach, these peppers make a hearty addition to your weekday dinner rotation--Meatless Monday perhaps? The cilantro-lime cream adds a welcome zesty kick.
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the stuffed peppers: Preheat the oven to 350 degrees F.
- Cut off the bell pepper tops, up to about 1/2 inch; discard the stems. Cut the tops into small dice and reserve. Discard the seeds and white membranes from the insides of the peppers. If a pepper doesn't stand upright, trim the bottom until level.
- Add the oil to a large sauté pan over medium heat. Add the garlic, onion and diced bell pepper and cook until the onion is translucent, about 5 minutes. Mix in the tomatoes and season with salt and pepper.
- Transfer 1 1/2 cups of the tomato mixture to an 8-by-11-inch baking dish and use a spatula or spoon to spread over the bottom of the dish. Set aside.
- Add the corn, black beans, spinach, quinoa, chili powder and cumin to the remaining tomato mixture in the sauté pan. Cook on low heat until the spinach is fully wilted, 3 to 4 minutes. Remove from the heat and add the cilantro. Season with salt and pepper and let cool for 5 minutes.
- Spoon the quinoa mixture into the cavity of each pepper, packing the mixture in. Arrange the peppers side by side in the baking dish and cover with foil. Bake until the peppers are tender, about 45 minutes.
- For the vegan cilantro-lime cream: Whisk together the sour cream, lime zest and juice and cilantro in a small mixing bowl until smooth and combined. Season with salt.
- Top the peppers with the cream immediately before serving.
Nutrition Facts : Calories 270, FatContent 9 grams, SaturatedFatContent 1.5 grams, CholesterolContent 0 milligrams, SodiumContent 330 milligrams, CarbohydrateContent 40 grams, FiberContent 9 grams, ProteinContent 8 grams, SugarContent 9 grams
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