Posts Tagged ‘quinoa salad’

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).

 

Quinoa spring onion recipe

April 11th, 2012

I’ve just came across this great and healtyh quinoa recipe á la Lindsey Johnson who is a stay-at-home mom and enjoys making quinoa meals.
You should try this at home:

Quinoa spring onion recipe

It serves 4

Ingredients:

  • 1 1/2 cups pre-rinsed quinoa (if you buy in bulk and don’t know if it’s pre-rinsed, rinse the quinoa after toasting it)
  • 3 cups homemade vegetable or chicken stock
  • 2 dried or fresh bay leaves
  • 1 tsp. fine sea salt
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 bunch fresh parsley, leaves only (2 cup loosely packed)
  • 1 Tbsp. extra-virgin olive oil
  • 3 small spring onions or scallions, white parts only, trimmed, peeled, and cut inot very thin rings
  • 5 ounces fresh spinach, stemmed, cut into chiffonade (4 cups loosely packed)
  • Dressing: 1 Tbsp. lemon juice + 1 Tbsp. olive oil

Method:

quinoa spring onion recipe 240x300 Quinoa spring onion recipe

Photo: Lindsey Johnson

Heat a medium saucepan over medium heat.  Add the quinoa and toast,  stirring regularly, until quinoa crackles and becomes aromatic, 3 to 5 minutes.  Pour the homemade stock into the pan.  Add the quinoa, bay leaves, and salt.  Reduce the heat to low, cover, and simmer for 20 minutes, strirring from time to time to prevent the quinoa from sticking to the pan.  Remove from the heat and let stand, covered, for 10 minutes.  Remove and discard the bay leaves.

Meanwhile, in a food processor or using a sharp knife, finely chop the parsley.

In a small bowl, mix together the parsley, 1 Tbsp. lemon juice and 1 Tbsp. extra-virgin olive oil.  Pour over the quinoa, add the spring onions, and toss gently to coat.  Store in an airtight container until ready to serve.

At serving time, toss the spinach chiffonade with the remaining 1 Tbsp. lemon juice and 1 Tbsp. extra-virgin olive oil.  Add to the quinoa and gently toss to combine.

 

 

Quinoa Salad with Pecans,Green Herbs and Grilled Salmon

February 2nd, 2012

4237061543 b6c28b8630 Quinoa Salad with Pecans,Green Herbs and Grilled Salmon
Another really healthy quinoa recipe with pecans, green herbs and (my favourite fish) green salmon. It’s pretty simple – it’s a salad recipe and contains only fresh ingredients which we all need at this time of the year.

It’s also important to blanch quinoa before we mix it with other ingredients. Why do we have to do this? Because it has a natural coating which contains an enzyme. It actually gives a bitter taste.

So let’s check out this delicious recipe:

Ingredients:

 

  • 1 cup quinoa
  • juice from 1-2 lemons (about 1/4+ cup – preferably Meyer lemons)
  • 4 TBSP olive oil 1 small clove garlic
  • grated sea salt and pepper to taste
  • Chopped Chipotles, to taste
  • 1/2 bunch green onions thinly sliced, white and light green parts only
  • 1/3 cup pecans, toasted and coarsely chopped
  • 1/3 bunch cilantro, coarsely chopped
  • 1 TBSP honey
  • 4 thin fresh Salmon paillards (thin slices of skinless fresh Salmon fillet)

 

Method:

  1. First-in big pot of boiling water with big pinch salt, add the quinoa, and let boil for 4 minutes. Strain and rinse.
  2. Mix the lemon juice, olive oil, garlic, salt, pepper, chipotles, and honey in a bowl.
  3. In another pot, add 1 cup water, a pinch of salt, and a little olive oil.
  4. When it comes to the boil, add the blanched Quinoa, cover, and turn down heat to LOW. Let cook, as for rice, for about 6 mins or so, or until all the water is absorbed. Keep cover on for additional 5 mins.
  5. Grind black pepper over salmon paillards, sprinkle with sea salt. Get a Grill pan extremely hot, then briefly sear each side of the salmon for about 1 minute each side, depending on thickness.
  6. Fluff up Quinoa witha fork, turn it out into a bowl.

Mix the chopped Green onions and Cilantro, and the dressing, with the quinoa, then mix in the pecans. Top the Quinoa mix with the Salmon, and squeeze more fresh lemon juice over the salmon.

Source: http://laurasbestrecipes.com/2010/01/quinoa-salad-with-pecans-green-herbs-and-grilled-salmon.html

How to make quinoa salad

January 12th, 2011

Quinoa salad is probably the simplest food on the planet. Even the beginners can make quinoa salad. It’s pretty inexpensive, especially when you buy it in bulk. You can cook quinoa in bulk when you don’t have time to cook everyday.

Thanks to Holly Rigsby I came across this wonderful quinoa salad recipe.

So here it is:

Mango Lime Quinoa Salad

• 1 cup quinoa, uncooked
• 1/4 tsp salt
• 1 ripe mango, peeled and chopped
• 1/4 cup almonds, chopped
• 2 Tblsp pumpkin seeds
• 1 medium cucumber, peeled and diced

Dressing
• 2- 3 Tblsp olive oil
• juice of 1 lime or to taste
• 2 tablespoons chopped fresh coriander
• Salt and pepper to taste

Cook quinoa. Peel the mango and cut into cubes. Peel and slice the cucumber thinly. Add cucumber to mango along with the almonds and pumpkin seeds. Mix lime juice, olive oil, fresh coriander, salt and pepper. Add the mango and cucumber to quinoa, pour the dressing over the salad, toss and enjoy!
4600152410 7ccbc5f9eb How to make quinoa salad

Recipe: Holly Rigsby