SERIOUSLY GOOD QUINOA SALAD
Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It's easy to make and tastes incredible. Whether you already love quinoa or don't cook it often, this will become your new go-to salad. We share how to cook quinoa on the stovetop in the recipe, for other methods including cooking quinoa in the microwave or a pressure/rice cooker, see our article: How to Prepare and Cook Quinoa. If you are using leftover cooked quinoa, one cup of uncooked quinoa yields three cups of cooked quinoa.
Provided by Adam and Joanne Gallagher
Categories Salad, Main
Time 25m
Yield Makes about 8 cups
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 cup, Calories 282, Fat 14g, SaturatedFat 2g, Cholesterol 0mg, Sodium 274.5mg, Carbohydrate 33g, Fiber 6.5g, Sugar 7.3g, Protein 8.8g
TURKEY-AND-QUINOA STUFFED EGGPLANT
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet in the oven and preheat to 450 degrees F. Brush the cut sides of the eggplants with 2 tablespoons olive oil and season with salt and pepper. Place cut-side down on the hot baking sheet and roast until tender, about 25 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the panko and smashed garlic; season with salt and pepper. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a bowl; stir in the cheese and half the parsley. Discard the garlic.
- Wipe out the skillet; add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the onion, minced garlic, herbes de Provence and 1/4 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the turkey, 3/4 teaspoon salt and a few grinds of pepper; cook, breaking up the meat, until lightly browned, about 4 minutes. Add the tomatoes and simmer until thickened, about 5 minutes. Stir in the quinoa and remaining parsley. Cook until hot, 1 to 2 minutes.
- Scoop out most of the flesh from each eggplant, leaving a shell. Roughly chop the flesh and stir into the turkey mixture. Stuff the eggplant shells with the turkey mixture and top with the toasted panko. Drizzle with olive oil.
Nutrition Facts : Calories 590, Fat 37 grams, SaturatedFat 7 grams, Cholesterol 88 milligrams, Sodium 992 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 29 grams, Sugar 10 grams
CHARGRILLED TURKEY WITH QUINOA TABBOULEH & TAHINI DRESSING
This superhealthy supper is packed full of vibrant and fresh ingredients
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 14
Steps:
- Tip the quinoa into a saucepan and pour over 600ml water. Cover with a lid and bring to the boil. Turn down and simmer until the water has evaporated (just as you'd cook rice) - about 20 mins. Take off the lid and leave to cool while you prepare the turkey and salad.
- Tip the cucumber, tomatoes, spring onions and herbs into a large mixing bowl. Pour over 1 tbsp olive oil and lemon juice, season well and mix everything together.
- Heat a griddle pan and, when smoking hot, rub the turkey steaks with 1 tsp olive oil. Cook for about 5 mins on each side, depending on thickness. Stir together all the dressing ingredients along with 3 tbsp water. Toss the quinoa together with the salad and arrange on plates. Cut the turkey into thick slices, pile up on the quinoa and drizzle over the dressing.
Nutrition Facts : Calories 401 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.24 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love