QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA
Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.
Provided by Always Cooking Up Something
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
- In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.
Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g
QUINOA AND ARUGULA SALAD WITH CHICKEN
An easy and healthy main-dish arugula salad inspired by the signature salad at La Boulange in Palo Alto, California.
Provided by adsomers
Categories Arugula Salad
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
- Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
- Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
- Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
- Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 66.7 g, Cholesterol 65.9 mg, Fat 17.6 g, Fiber 9.7 g, Protein 40.8 g, SaturatedFat 2.5 g, Sodium 732.8 mg
QUINOA, LENTIL SPROUT AND ARUGULA SALAD
Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad. These sprouts are available in many farmers' markets but very easy to make yourself (see below). I prefer black or red quinoa in this dish because I like the texture, but regular quinoa works as well.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Combine all of the salad ingredients in a large bowl.
- Whisk together the lemon juice, vinegar, salt and pepper, mustard and garlic. Whisk in the oil. Toss with the salad, and serve.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 192 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO-CRUSTED ALASKAN SALMON WITH ARUGULA, QUINOA SALAD AND LEMON BEURRE BLANC
Steps:
- Make the Vinaigrette: In a bowl, whisk together herbs and vinegar. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
- Make the Quinoa Salad: Bring a large pot of salted water to a boil. Add the quinoa and cook until tender. Strain and transfer to a bowl. Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice. Set aside. (The salad can be made up to 3 days ahead of time and refrigerated. Bring to room temperature before serving.)
- Make the Salmon: Preheat the oven to 375 degrees F.
- Peel and thinly slice the potatoes 1/8-inch thick on a mandoline. Pulse the olives in a food processor until roughly chopped (not pureed). Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste. Shingle the potato slices over the tops of the fillets, folding the slices down the sides. Season the potato slices with salt and pepper.
- Heat the oil in a large skillet over medium heat. Place fillets in the skillet, potato side-down, and cook until lightly brown. Using a spatula, flip the fillets and transfer them to a baking sheet. Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well.
- Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns. Bring to boil and reduce the liquid to about 2 tablespoons. Remove the pan from heat and let cool until bottom of the pan is just warm--not hot. Return the pan to low heat and whisk in butter a few pieces at a time to form a smooth sauce (the butter should emulsify, not melt.) Strain through a sieve and keep warm.
- When ready to serve, place some of the quinoa salad in center of 4 plates. Toss arugula in dressing and divide evenly among the plates. Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil. Serve immediately.
WATERMELON, ARUGULA, AND FETA QUINOA SALAD
Make and share this Watermelon, Arugula, and Feta Quinoa Salad recipe from Food.com.
Provided by Paris D
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Prepare quinoa according to package directions and set aside to cool. (You can also find great directions for preparing quinoa here http://www.thekitchn.com/how-to-cook-quinoa-63344).
- Once quinoa has cooled completely combine with remaining ingredients and toss with dressing until well combined.
Nutrition Facts : Calories 347.6, Fat 18.9, SaturatedFat 3.7, Cholesterol 11.1, Sodium 499.8, Carbohydrate 36.9, Fiber 4.3, Sugar 6.3, Protein 10
SALMON, RED QUINOA, AND ARUGULA SALAD
Provided by Marc Murphy
Categories Salad Fish Quick & Easy Dinner Lunch Quinoa Seafood Salmon Arugula Healthy Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- In a large pot, boil wine and 4 cups water.
- Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
- Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
- In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
- Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
- Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.
QUINOA SALAD WITH ARUGULA & SWEET POTATOES
I've been hooked on quinoa lately, and this salad features it nicely. The quinoa and arugula give the dish a great earthy flavor, and it's all very easy to throw together. This recipe is enough for two vegan entrees, or four side dishes.
Provided by rpgaymer
Categories Grains
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a dressing for the salad by whisking together the lemon juice, lemon zest, olive oil, water, cumin and salt & pepper. Set aside.
- In a small pan, lightly toast the cashews over medium-low heat for 2 minutes, or until slightly browned. Set aside.
- In a large bowl, toss together the sweet potatoes, cashews, quinoa, raisins and arugula. Drizzle with dressing, and toss once more.
Nutrition Facts : Calories 486.5, Fat 24.8, SaturatedFat 4.1, Sodium 38.1, Carbohydrate 60.5, Fiber 6.8, Sugar 17.4, Protein 11.4
ARUGULA, LEMON QUINOA SALAD
A very light side dish, served room temperature or a slight chill with a fresh peppery lemon vinaigrette, peas, scallions, spicy arugula and quinoa. Very simple and easy to put together. It really isn't meant as a main dish, but a great side dish to compliment your main course and very healthy. You could always turn this into a main dish by adding some grilled chicken.
Provided by SarasotaCook
Categories < 30 Mins
Time 30m
Yield 4-6 Individual servings, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Quinoa -- Cook according to directions. For most brands it is 1 part to approximately 2 parts liquid. Rinse the quinoa very well before you cook it - Important Step! Then bring the liquid to a boil (I prefer to use a broth to add even more flavor), reduce, and simmer for about 15 minutes. Just check your package for complete directions. Once done, just set to the side to cool.
- Salad Ingredients -- In your serving bowl, add the arugula, onion, scallions, garlic, peas, parsley and lemon zest. Toss well.
- Vinaigrette -- I like to make my vinaigrettes in a small tupperware container so I can just shake it and it is ready to go. Besides, if you don't use all your dressing, just put the lid back on and it will keep in the refrigerator for future use. But you can also mix this up in any small bowl or measuring cup. Just mix up the olive oil, lemon juice, shallot, mustard, sugar and pepper.
- Finish -- Simply add the cooled or room temp quinoa to the salad vegetables and toss. Add a little vinaigrette at a time and mix. Add as much vinaigrette as you want. Check for seasoning and add any additional salt and pepper if needed.
- Serve -- ENJOY this lighter salad.
Nutrition Facts : Calories 496.4, Fat 30.4, SaturatedFat 4.1, Sodium 42.5, Carbohydrate 48.6, Fiber 6.3, Sugar 4.5, Protein 10.2
QUINOA SALAD WITH BEETS AND ARUGULA
Love this combination with nuttiness of the quinoa, the tangy sweetness of the beets and the slight bite of arugula. The great balsamic dressing brings it all together perfectly.
Provided by Teressa Drenth
Categories Other Side Dishes
Time 30m
Number Of Ingredients 13
Steps:
- 1. Combine dressing ingredients. Pour half of the dressing over the quinoa, toss and chill while preparing remaining salad.
- 2. Once all salad ingredients are chopped and diced, combine all but the goat cheese. Toss gently, adding the remaining dressing.
- 3. Add goat cheese and fold into salad. Serve immediately. Sooooo good!
- 4. HINT: Drain and rinse beets well before chopping. Once chopping is complete, gently squeeze any residual moisture from chopped beets using paper towels. This will keep the salad from turning pink!
ARUGULA, QUINOA AND SHRIMP SALAD
This is a flexible salad - use your favorite greens - spinach works well. Use what ever color grapes you have on hand. Same with tomato - sliced or cherry or grape tomatoes. Make your own vinaigrette or use bottled salad dressing.
Provided by Carolyn Haas @Linky1
Categories Other Salads
Number Of Ingredients 10
Steps:
- Marinate shrimp in a few tablespoons of your favorite vinaigrette with an added tablespoon of lemon juice. No longer than an hour.
- In a large salad bowl, arrange greens around the outside edge of the bowl. Put the cooked quinoa in the center. Arrange sliced tomato, onion and halved grapes over the greens.
- Place marinated shrimp over quinoa, sprinkle the rest of the marinade over everything in your bowl. Top with pine nuts and cheese crumbles.
QUINOA WITH BUTTERNUT SQUASH , ARUGULA AND CITRUS SALAD
Steps:
- 1. Preheat the oven to 425° F. Place the butternut squash cubes in a large roasting pan or baking dish and drizzle with 2 tbsp of olive oil. Toss to coat. Spread the squash cubes into a single layer. Roast for 15 to 20 minutes, stirring once or twice, until the squash is tender and beginning to brown. Remove from the oven and set aside. 2. While the squash is roasting, make the quinoa: Warm 1 tsp oolive oil in a heavy medium saucepan set over medium-high heat. Add the quinoa, stirring with a wooden spoon or spatula until toasted, about 1 to 2 minutes. Add the water or stock, bring to a boil, then reduce the heat and simmer uncovered until the liquid is absorbed and the quinoa is tender, about 15 minutes. (When the quinoa is done, the grains will appear translucent, except for a whitish ring around the middle of each.)3. Remove the quinoa from the heat, fluff with a fork, and transfer to a large bowl. Add the roasted squash and arugula, and toss together. (Don't worry if the heat from the quinoa wilts the arugula.)4. In a small bowl or pitcher, whisk together the lime juice, orange juice, olive oil, honey, garlic, cumin, and salt. Pour over the quinoa salad and toss well to coat. Garnish the salad with the pomegranate seeds (if using). Serve warm, at room temperature, or chilled. Enjoy!
CHERRY, ARUGULA & QUINOA SALAD
Categories Leafy Green Side
Number Of Ingredients 11
Steps:
- Rinse quinoa for 1 minute. Bring quinoa and 2 cups water to boil then cover & simmer for 15-18 minutes. Remove from heat, let sit for a few minutes & fluff with a fork. Whisk the dressing ingredients together and toss with several handfuls of arugula. Add slightly warm quinoa, a good sprinkle of goat cheese & the cherries. *One cup of uncooked quinoa will yield enough cooked quinoa for about 3-4 salads.
ARUGULA QUINOA SALAD
Steps:
- Cook bring 1 cup of quinoa and water to boil. Reduce heat and simmer and add water until tender. Drain and let cool. Chop and cube parsley, red pepper, feta and grape tomatoes. When Quinoa is cooled , mix all of these ingredients together with the Quinoa and put mixture on top of a bed of arugula. Combine lemon juice, olive oil and sea salt. Pour onto salad , toss and serve.
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