QUINOA WITH YOGURT AND SPROUTS RECIPE | FOOD & WINE
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
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
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
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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QUINOA WITH YOGURT AND SPROUTS RECIPE | FOOD & WINE
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
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Total Time 1 hours 0 minutes
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