Best Quinoa Fruit And Nut Salad Recipes

SERIOUSLY GOOD QUINOA SALAD

Steps:

• Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.
• Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
• Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and "fluff up." Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.
• When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.
• In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.
• Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

QUINOA FRUIT AND NUT SALAD

Steps:

• 1. Gather your ingredients, dice up your cherries.
• 2. Rinse you quinoa in a fine mesh strainer. Boil 2 cups of water in a saucepan and immediately add your quinoa. Cover and cook for 15 minutes. Remove from stove and pour into a bowl and let it cool for at least 15 minutes.
• 3. Next, whisk together your honey, lemon juice and olive oil. Peel, slice or dice your apple and put it into your dressing and mix up. Add your chopped cherries and pecans. When Quiona is cool add this mixture to it and stir until dressing is covering the whole salad. Now you are ready to serve.
• 4. Addt'l info:---Quinoa is a great food for people who must follow wheat-free/gluten-free diets because Quinoa doesn't contain gluten. Quinoa can be substituted for almost any other grain. ---Quinoa has a nutty, smoky flavor and is less filling than other grains and pastas. ---Quinoa was a sacred grain, hailed by the Incas as the Mother of all Grains.

QUINOA WITH GARLIC, PINE NUTS AND RAISINS

Steps:

• Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
• Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
• Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS

Steps:

• In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
• In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
• Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

RAINBOW QUINOA SALAD

Steps:

• Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then , then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.
• Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
• Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.