Posts Tagged ‘quinoa salad recipes’

Exotic quinoa salad – Beet, Blood Orange, Kumquat and Quinoa Salad

May 9th, 2013

beet quinoa salad ck l Exotic quinoa salad   Beet, Blood Orange, Kumquat and Quinoa Salad

This is a perfect spring or summer salad, it’s citrusy, full of vitamins and protein-packed ingredients. You really should try this at home:

Ingredients

  • Dressing:
  • 1/4 cup finely chopped green onions $
  • 2 teaspoons grated blood orange rind
  • 1 teaspoon grated lemon rind $
  • 2 tablespoons blood orange juice
  • 1 tablespoon fresh lemon juice $
  • 2 teaspoons finely chopped cilantro $
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 3 tablespoons extra-virgin olive oil
  • Salad:
  • 1 cup uncooked quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon salt, divided
  • 1 cup blood orange sections, chopped (about 4 medium)
  • 1 cup diced peeled avocado $
  • 6 whole kumquats, seeded and sliced
  • 2 medium beets, cooked and cut into wedges

Preparation

  1. 1. To prepare dressing, combine first 10 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Set aside.
  2. 2. To prepare salad, place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
  3. 3. Combine 1 3/4 cups water, quinoa, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Combine quinoa, remaining 1/4 teaspoon salt, blood orange sections, avocado, and kumquats in a large bowl, tossing gently to combine. Add dressing; toss gently to coat salad. Spoon 1 cup salad onto each of 4 plates; top each serving with about 1/2 cup beets.

 

 

Quinoa and Beet Salad Recipe

May 10th, 2012

1867967320 fbc4b0146e Quinoa and Beet Salad Recipe

Beet is a really important vegetable, it’s really healthy and rich in antioxidants. If you want to know more about this super healthy vegetable I’d advice to check out this great site: What’s New and Beneficial About Beets

If you mix it with quinoa then you get a super healthy lunch or dinner. Let’s see how chef Mark Russell makes it:

Quinoa – Beet Salad Recipe

Ingredients

  • 3 beets, peeled
  • 1 cup (250 mL) quinoa (white or red), rinsed
  • 2 cups (500 mL) water
  • 2 tbsp (30 mL) olive oil
  • 1 medium yellow onion, finely diced
  • 1 large clove garlic, minced
  • 2 tsp (10 mL) cumin seeds
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 cup (125 mL) walnuts, toasted
  • 1/4 cup (60 mL) chopped fresh mint
  • Juice of 1 lemon

Place beets in steamer or steamer insert in pan filled with simmering water over high heat. Steam until fork tender, about 30 to 40 minutes. When cool enough to handle, coarsely grate.

Meanwhile, combine quinoa and water in medium saucepan. Bring to boil over high heat. Reduce heat to low; cover. Cook until water is absorbed, 12 to 15 minutes. Fluff with fork. Let stand 5 minutes, then transfer to serving bowl.

In small fry pan, heat oil over medium. Add onion and garlic. Cook, stirring, 7 minutes to soften. Add cumin and cinnamon. Cook, stirring, 1 minute. Add to quinoa, along with beets, walnuts, mint and lemon juice. Toss well.

Let stand at least 30 minutes to cool to room temperature.

Makes about 7 cups (1.75 L).