SPROUTS QUINOA RECIPES

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QUINOA WITH YOGURT AND SPROUTS RECIPE | FOOD & WINE



Quinoa with Yogurt and Sprouts Recipe | Food & Wine image

Chef Bryce Shuman combines fluffy and crispy quinoa to create the perfect mix of crunch and toastiness. He spoons the quinoa salad over thick, tangy Greek yogurt and tops the dish with sprouts. Slideshow: Quinoa Recipes 

Provided by Bryce Shuman

Categories     Quinoa

Total Time 1 hours 0 minutes

Yield 6 as a first course

Number Of Ingredients 10

1 cup quinoa, rinsed
Canola oil, for frying
Salt
3 tablespoons lemon olive oil
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
2 tablespoons minced chives
1 cup Greek yogurt
Extra-virgin olive oil, for drizzling
1 1/2 cups mixed radish and clover sprouts

Steps:

  • In a medium saucepan of salted boiling water, cook the quinoa until tender, about 10 minutes. Drain well and spread on a baking sheet. Let stand, stirring occasionally, until very dry, about 30 minutes.
  • Set a fine sieve over a heatproof bowl. In a medium skillet, heat 1/4 inch of canola oil. Add half of the quinoa and fry over moderate heat, stirring, until the sizzling subsides and the quinoa is crisp, 1 to 2 minutes; drain in the sieve and spread on paper towels. Season with salt.
  • In a medium bowl, toss the cooked and crisped quinoa with the lemon oil, lemon juice, shallot and chives; season with salt.
  • Spread the yogurt on plates. Drizzle with olive oil and sprinkle with salt. Top with the quinoa and sprouts and serve.

BRUSSELS SPROUTS & QUINOA SALAD RECIPE: HOW TO MAKE IT



Brussels Sprouts & Quinoa Salad Recipe: How to Make It image

With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. —Cameron Stell, Los Angeles, California

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons olive oil, divided
3 shallots, minced
3 garlic cloves, minced
2 cups plus 2 tablespoons water, divided
1 cup quinoa, rinsed
1 cup fresh Brussels sprouts
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots; cook and stir 3 minutes. Add garlic; cook 1 minute longer. Remove., In same saucepan, bring 2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Cool., Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes. Drain. When cool enough to handle, remove leaves from sprouts. Discard cores., Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley. Whisk together lemon juice, salt, pepper and remaining olive oil. Stir in shallots and garlic. Toss with quinoa mixture. Refrigerate, covered, 20 minutes. ,

Nutrition Facts : Calories 286 calories, FatContent 15g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 206mg sodium, CarbohydrateContent 34g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch

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