SPICY QUINOA, BEAN, AND PEPPER SALAD
Incredibly tasty dish that even non-quinoa lovers will love! Add other veggies and peppers to taste. This can be served either hot or cold.
Provided by J&J
Categories Salad Grains Quinoa Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
- Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
- Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 57 g, Fat 3.9 g, Fiber 12.8 g, Protein 13.7 g, SaturatedFat 0.5 g, Sodium 587.7 mg, Sugar 6.6 g
PEPPER AND QUINOA SALAD
Put a salad of quinoa, red bell peppers and toasted pecans on the table for an easy, hearty meal.
Provided by Food Network Kitchen
Time 25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl.
- Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine.
QUINOA AND GRILLED-PEPPER SALAD
Categories Salad Side Vegetarian Backyard BBQ Lunch Quinoa Bell Pepper Summer Grill/Barbecue Healthy Vegan Cilantro Gourmet
Number Of Ingredients 8
Steps:
- Prepare grill for cooking.
- Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a saucepan of boiling salted water and cook 10 minutes. Drain in sieve and rinse under cold water.
- Set sieve over a saucepan with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes. (Check water level in pan occasionally, adding water if necessary.) Spread quinoa on a baking sheet to cool.
- While quinoa is cooking, grill bell peppers on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side. Cut bell peppers crosswise into thin strips.
- Whisk together oil, lime juice, soy sauce, and cumin in a large bowl and stir in quinoa, bell peppers, cilantro, scallions, and salt and pepper to taste.
QUINOA SALAD WITH RED PEPPER AND CUMIN VINAIGRETTE
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the shallots and saute for about 20 seconds. Add the corn and zucchini and saute until just tender, about 2 to 3 minutes.
- Place the quinoa in a large bowl and toss well with the corn and zucchini. Mix in the vinaigrette and season with salt and pepper to taste. Divide the salad among 4 plates, garnish with the cilantro and serve immediately.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 7 grams
SKILLET QUINOA SALAD
Power and protein-packed clean eating salad! 24-Day Challenge friendly! Serve warm with a freshly made poached egg, tofu, or other protein of your choice.
Provided by Brittany Ferrans
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 47m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add quinoa; cook and stir until quinoa is lightly toasted, about 2 minutes. Remove from heat. Pour in chicken broth slowly. Bring to a boil. Reduce heat to low, cover, and simmer until most of the chicken broth is absorbed, about 12 minutes.
- Layer broccoli, kale, and red bell pepper over quinoa in the skillet. Cover and cook until quinoa is tender, about 8 minutes more. Fluff quinoa with a fork. Sprinkle cilantro and olives on top. Season with salt and black pepper and drizzle with 1 tablespoon olive oil.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 79.6 g, Cholesterol 4 mg, Fat 18 g, Fiber 13.4 g, Protein 23.7 g, SaturatedFat 2.7 g, Sodium 451.2 mg, Sugar 4.6 g
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