Best Quinoa Salad With Asparagus Dates And Orange Recipes

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QUINOA SALAD WITH ASPARAGUS, DATES, AND ORANGE



Quinoa Salad With Asparagus, Dates, and Orange image

Make and share this Quinoa Salad With Asparagus, Dates, and Orange recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1 teaspoon olive oil
1/2 cup finely chopped white onion
1 cup uncooked quinoa
2 cups water
1/2 teaspoon kosher salt
1 cup fresh orange section (about 1 large orange)
1/4 cup chopped pecans, toasted
2 tablespoons minced red onions
5 dates, pitted and chopped
1/2 lb asparagus, 2 inch pieces, steamed and chilled
1/2 jalapeno pepper, diced
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, minced
2 tablespoons chopped of fresh mint
mint sprig (optional)

Steps:

  • To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes.
  • Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil.
  • Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed.
  • Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
  • To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat.
  • Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.

Nutrition Facts : Calories 162.1, Fat 6.1, SaturatedFat 0.7, Sodium 174.2, Carbohydrate 24.7, Fiber 3.4, Sugar 6.5, Protein 4.3

WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS



Warm Quinoa Salad With Shrimp and Asparagus image

From wholefoods.com. This is similar to either fried rice or a pilaf, but using quinoa instead of rice. The lemon and garlic is very tasty with the shrimp. To prepare the quinoa, I always wash it very well and then toast it for about 10 minutes on medium heat in a small non-stick pan first. Even though I have made this recipe, I am not 100% sure on the total time it takes to prepare this dish, so consider it an estimated time.

Provided by VegSocialWorker

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
2 garlic cloves, minced (1 tsp)
1/2 medium red onion, finely diced
1/2 cup sun-dried tomato, unreconstituted, julienned
1/2 cup vegetable stock or 1/2 cup water
1/2 cup white wine
1/8 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon fresh ground pepper
sea salt, to taste
1/2 cup quinoa
1/2 lb medium shrimp, peeled and deveined
1/2 lb asparagus, cut into 1-inch pieces, woody bottoms discarded
1/4 cup green peas (fresh or frozen)
1/2 cup roasted cashew pieces
6 scallions, minced
1/4 cup finely chopped parsley
sea salt, to taste
ground pepper, to taste

Steps:

  • In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
  • Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
  • Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
  • Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
  • Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
  • Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
  • Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 2.4, Cholesterol 86.4, Sodium 249.3, Carbohydrate 33.8, Fiber 5.4, Sugar 6.3, Protein 20.6

QUINOA SALAD WITH ASPARAGUS



Quinoa Salad With Asparagus image

Make and share this Quinoa Salad With Asparagus recipe from Food.com.

Provided by Kiwi Kathy

Categories     Grains

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

500 ml water
150 g quinoa, rinsed, drained
olive oil flavored cooking spray
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
1 large red capsicum, halved, seeded, coarsely chopped
75 g feta, crumbled reduced-fat
40 g sunflower seeds
4 shallots, trimmed, thinly sliced
2 tablespoons parsley, chopped
1 1/2 tablespoons lemon juice, fresh
2 teaspoons honey
2 teaspoons olive oil
1 teaspoon sweet paprika
100 g baby rocket

Steps:

  • Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  • Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.
  • Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.

Nutrition Facts : Calories 364.5, Fat 14.5, SaturatedFat 4, Cholesterol 16.7, Sodium 262.2, Carbohydrate 47.1, Fiber 9.8, Sugar 9.4, Protein 17.5

QUINOA AND ASPARAGUS SALAD



Quinoa and Asparagus Salad image

I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup quinoa
1 1/2 cups water
Salt to taste
1 pound asparagus, ends trimmed
6 radishes, sliced
2 tablespoons toasted pine nuts
3 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1 ounce feta cheese, crumbled (about 1/4 cup)
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper
Lemon-scented olive oil for drizzling (optional)

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
  • Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
  • Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams

ASPARAGUS QUINOA SALAD



Asparagus Quinoa Salad image

Categories     Salad     Lunch     Quinoa     Asparagus     Boil

Yield serves 4 to 6

Number Of Ingredients 10

1 cup quinoa
2 cups water
Salt
12 spears asparagus
1/2 cup pitted kalamata olives
1 large tomato
1 lemon
1 tablespoon olive oil
Pepper
4 ounces crumbled feta cheese

Steps:

  • Put the quinoa in a strainer and rinse it for a minute or two under running water. Put the water and a pinch of salt in a medium saucepan over high heat and bring to a boil. Stir in the quinoa, lower the heat to medium-low, cover, and cook over medium-low heat for 20 minutes, or until soft. (When it's done, the quinoa seeds will have little wisps spiraling off of them-this is the germ separating from the seed.) Drain the quinoa in a strainer.
  • While the quinoa is cooking, break off and discard the tough ends of the asparagus and cut the asparagus into 1-inch pieces. Place in a saucepan, add about 1/2 inch of water, and bring to a boil. Cover and cook over medium-low heat for 3 to 4 minutes, or until barely tender. (Alternatively, if you have a microwave, place the asparagus in a microwave-safe bowl. Add a few tablespoons of water, cover with plastic wrap or wax paper, and microwave on high heat for 3 to 4 minutes, or until barely tender.) Drain the asparagus and place it under cold running water for 1 minute to cool it down.
  • Cut the kalamata olives into thin slices. Cut the tomato in half, scrape the seeds out of the tomato with a small tool or your finger, and chop into 1/2-inch pieces. Finely grate 1 teaspoon of the lemon peel. Be careful to only grate the yellow part; the white pith underneath is bitter. Squeeze 3 tablespoons of juice from the lemon.
  • Place the quinoa in a bowl with the asparagus, kalamata olives, tomato, and lemon zest and stir until combined. Whisk together the lemon juice and olive oil and pour over the quinoa mixture. Stir well and season with salt and pepper. Serve topped with the feta cheese.
  • bargain shopper
  • Grains such as quinoa, bulgur wheat, and rice are available prepackaged in most grocery stores. But you can save a substantial amount of money by purchasing them from the bulk food section at a natural food store. For that matter, many supermarkets now have bulk food sections, too.

QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE



Quinoa and Asparagus Salad with Mimosa Vinaigrette image

Provided by Melissa Roberts

Categories     Salad     Passover     Mint     Quinoa     Asparagus     Spring     Healthy     Cilantro     Lemon Juice     Green Onion/Scallion     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 15

2 large eggs
1 1/4 cups (8 ounces) quinoa
2 1/2 cups water
Kosher or fine salt
5 scallions, trimmed
1 pound asparagus, tough ends trimmed
4 tablespoons fresh lemon juice, or to taste
2 teaspoons mild honey
6 tablespoons extra-virgin olive oil
1 cup flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
Freshly ground black pepper
Special Equipment
A sharp vegetable peeler

Steps:

  • Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
  • Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
  • Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
  • Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
  • Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
  • Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
  • Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.

HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)



Heavenly Quinoa With Asparagus (Gluten-Free and Vegan) image

This dish is nourishing soul food for me. The spices make the simple ingredients come alive. My friends say they feel super-human after eating this. You may not have leftovers!

Provided by GFBaristaGeek

Categories     One Dish Meal

Time 40m

Yield 4 6 cups, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups quinoa
3 cups vegetable broth or 3 cups water
6 garlic cloves, diced
1 onion, diced any size
1/2 tablespoon olive oil
1 red pepper, diced
1 bunch asparagus
paprika
turmeric
basil
red pepper flakes
salt
spinach, if desired

Steps:

  • Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
  • Add red bell pepper and red pepper flakes briefly.
  • Add quinoa and cover with broth.
  • Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
  • Cover and let simmer ~ 25 minutes.
  • While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
  • In separate frying pan, heat oil and begin to saute asparagus.
  • About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
  • Serve asparagus cut on top of quinoa and enjoy!

Nutrition Facts : Calories 302.9, Fat 6, SaturatedFat 0.8, Sodium 23.1, Carbohydrate 51.7, Fiber 8.1, Sugar 4, Protein 12.8

ORANGE-PISTACHIO QUINOA SALAD



Orange-Pistachio Quinoa Salad image

Add this fresh and healthy quinoa recipe to your holiday spread. Its citrusy, nutty taste is simply delicious. -Jean Greenfield, San Anselmo, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/3 cups water
2/3 cup quinoa, rinsed
2 cups chopped romaine lettuce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) mandarin oranges, drained
1 medium cucumber, halved and sliced
1 cup shelled pistachios, toasted
1/2 cup finely chopped red onion
1 medium navel orange
2 tablespoons olive oil
1/2 teaspoon salt
Pinch pepper

Steps:

  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool., In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 257 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

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