QUINOA WITH RAISINS RECIPES
HERBY QUINOA, FETA & POMEGRANATE SALAD RECIPE - B…
A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Provided by Sarah Cook
Categories Lunch, Side dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Serves 4 or 6-8 as a side
Number Of Ingredients 9
Steps:
- Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
- When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.
Nutrition Facts : Calories 279 calories, FatContent 11.9 grams fat, SaturatedFatContent 2.4 grams saturated fat, CarbohydrateContent 33.2 grams carbohydrates, SugarContent 15.6 grams sugar, FiberContent 1.2 grams fiber, ProteinContent 9.5 grams protein, SodiumContent 0.5 milligram of sodium
SERIOUSLY GOOD QUINOA SALAD - INSPIRED TASTE
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
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
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