Tag Archives: Quinoa

Quinoa Tabbouleh

02 Wednesday Jul 2014

Posted by in Entertaining, Healthy, Meatless Monday, Salad, Side Dish, Weeknight Meals

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Quinoa TabboulehHave you ever found yourself with an abundance of an herb, and you don’t quite know what to do with all of it? Have you ever decided to plant something, thinking you would probably kill it, when all of a sudden you have too much of one thing?Quinoa TabboulehI feel like this has happened to a lot of home gardeners with mint. You imagine you are going to have some mojitos, maybe throw it in some tea, and that’ll be it. However…many times you are left with so much mint you just don’t know how you will EVER use it all.

This Tabbouleh salad is a great solution to your mint problem. Here we use 3 cups (!!!) mint to make a refreshing and healthy summer salad. Of course, if you don’t quite have that much mint in your garden you can easily use only 1-2 cups and you are still going to have a GREAT tabbouleh. The quinoa and cabbage really mix things up too.Quinoa Tabbouleh

Recipe
Quinoa Tabbouleh
Adapted from Bon Appétit
serves 8 

Ingredients

  • 1 cup quinoa
  • 1/4 – 1/2 medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 2 cups)
  • 1/4 – 1/2 medium head purple cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 2 cups)*
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large (we used red and yellow cherry tomatoes)
  • 3 cups coarsely chopped fresh mint
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • ½ tsp. crushed red pepper flakes
  • Kosher salt, to taste

*NOTE: you can use only green or only purple cabbage – just make sure you have about 4 cups chopped cabbage total.

Directions

  • Place rinsed, dried quinoa in a pot and add 2 cups water. Bring quinoa to a boil, then let simmer, covered, on the stove until quinoa has absorbed most of the water. Fluff quinoa with a fork and remove from heat.
  • Toss quinoa, cabbage, onion, tomatoes, mint, oil, lemon juice, and red pepper flakes in a large bowl to combine; season with salt.
  • DO AHEAD: Tabbouleh can be made 4 hours ahead. You can toss with oil and lemon juice just before serving, but I like adding it right away and letting the flavors develop. This salad is great the next day, straight out of the fridge!
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Spicy Black Bean & Quinoa Salad with Mole Vinaigrette

19 Wednesday Mar 2014

Posted by in Easy, Healthy, Meatless Monday, Salad, Side Dish, Vegetarian, Weeknight Meals

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Black Bean Quinoa Salad

 

We threw this together on a whim last night for dinner. It came together super easy and quick. It’s super healthy and flavorful. It’s totally portable and I’m probably going to bring it to work for lunch everyday. What more could you ask for, really?!?

To top it off, this salad is VEGAN!!! I was a tad skeptical of the “mole” vinaigrette, I don’t usually go for the mole dishes because I like to eat my chocolate AFTER dinner, thank you very much. But overall, the cocoa undertones are subtle and the chipotle gives it a nice spicy kick. This is not your everyday salad, although you may find yourself wishing you could eat it on a daily basis…

Recipe
Spicy Black Bean & Quinoa Salad with Mole Vinaigrette
adapted from Cooking Light
makes about 6 servings

Ingredients

For the Dressing:

  • 1 teaspoon grated orange rind
  • 3/4 teaspoon unsweetened cocoa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
  • 2 tablespoons olive oil

For the Salad:

  • 1 cup quinoa (uncooked)
  • 1/2 cup slivered almonds
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 2-4 chopped mini peppers (or chopped bell peppers, fresno peppers, etc)
  • 1/4 cup pickled jalapenos, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves

Directions

  1. Cook the quinoa: Rinse the quinoa well. Combine 1 cup quinoa and 1 cup water in a small pot and bring to a boil. Once boiling, reduce heat to low, cover, and cook for about 15 minutes until you can fluff quinoa with a fork. Let cool.
  2. Make the dressing: Combine all ingredients in a small bowl except for the olive oil; gradually add oil, stirring well with a whisk.
  3. Combine cooled quinoa and all salad ingredients except for the spinach in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

Strawberry, Pecan and Prosciutto Quinoa Salad

01 Wednesday May 2013

Posted by in Bloggerific, Easy, Entertaining, Main Dish, Salad, Side Dish

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Strawberry Pecan Quinoa Salad

Dare I say this is one of the BEST Quinoa recipes I have ever discovered?!? It’s such a fun combination of flavors and ingredients that totally compliment each other. I can’t wait to make this for a summer party!

Strawberry Pecan Quinoa Salad

I was so excited to dive into this, that I didn’t end up with any well styled photos. I was just too hungry and it all just tasted too good.

Note: this recipe tastes best the day it is made. Strawberries just aren’t quite the same after they have sat in the fridge overnight. It’s still great the next day, but if you are making it for an event or party serve it the same day.

Recipe
Strawberry, Pecan & Prosciutto Quinoa Salad
adapted from Southern Living
Makes 4 servings (more as a side dish for a party)

Ingredients 
For the Dressing:
  • 1/3 cup diced red onion
  • 3 Tbsp grapeseed oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh parsley, chopped
  • 2 tsp lemon zest
  • A pinch of salt
  • Freshly ground black pepper, to taste
For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 4 oz. prosciutto
  • 1 Tbsp. extra virgin olive oil
  • 1 cup pecans, toasted
  • 1 cup arugula
  • 1 cup quartered strawberries
  • 1 cup crumbled fat free feta cheese
Bring 2 cups water and 1 cup quinoa to a boil. Cover, reduce heat to medium-low, and simmer for 10-15 minutes, until quinoa is easily fluffed with a fork. Let cool.
Stir/Whisk together 1/3 cups diced red onion, 1 tbsp chopped fresh flat-leaf parsley, 3 tbsp grapeseed oil, 1 tbsp apple cider vinegar, 2 tsp lemon zest, 1 tbsp fresh lemon juice, salt, and pepper.
Saute 1 (4oz) package (or 3 oz, or 6 oz…whatever works!) of prosciutto in 1 tbsp hot olive oil in a large nonstick skillet over medium heat for 3 to 4 minutes or until slightly crisp; drain well, and crumble prosciutto to bite-sized pieces.
Toss together onion/dressing mixture, prosciutto, quinoa, toasted pecans halves, strawberries, feta cheese, and arugula. Serve immediately, or the day it is made.

Pineapple Cilantro Quinoa

30 Monday Apr 2012

Posted by in Easy, Healthy, Side Dish

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A super easy, summery, and fresh quinoa dish! 

Minimal ingredients…tons of flavor.

Recipe

Pinapple Cilantro Quinoa

from Sing For Your Supper

Ingredients:

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups chicken broth
  • 1 cup fresh pineapple, diced
  • 1/4 cup fresh cilantro, chopped
  • salt

Bring the chicken broth and quinoa to a boil, then reduce heat to low and cook for 20-30 minutes, until the quinoa is tender and has soaked up all the liquid. Stir in the pineapple and cilantro. Serves 4.

Greek Quinoa Salad

13 Tuesday Mar 2012

Posted by in Easy, Healthy, Salad, Side Dish, Weeknight Meals

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I first found out about Quinoa a few years ago when a friend was always making it because she had to start eating Gluten free. All I could remember thinking was, “Man, this stuff is so good, I can’t believe there isn’t any Gluten.”

There are so many different ways to use quinoa, literally, endless. Get on Pinterest right now, search for “quinoa” and get ready for your head to explode. Some of the possibilities seem insanely unique and delicious. You can compare it to rice or couscous, but many out there would obviously agree there is something special about quinoa. Maybe the craze is a fad, but one thing’s for sure – I’m gonna try as many quinoa recipes as I can.

I am partial to a super basic greek quinoa salad since it is one of the first ways I ever ate it. Adjust the recipe to your preferences –  this one is all about wingin’ it and going by taste.

Recipe

Greek Quinoa Salad

Ingredients

  • 1 cup quinoa, cooked
  • 1 large cucumber
  • 2 tomatoes, diced, or 2 cups halved cherry tomatoes
  • half of 1 red onion, diced
  • 1 green pepper, chopped
  • 1 1/2 cups halved kalamata olives
  • 1 4 oz block of feta cheese, cubed
  • splash olive oil
  • splash red wine vinegar
  • 1 tbsp. dried or fresh oregano
  • 1 tbsp. dried or fresh parsley
  • dash of salt and pepper
  1. Cook 1 cup of quinoa according to package instructions. Usually the rule is 2 parts water, 1 part quinoa. So, usually you cook 1 cup of quinoa in 2 cups of water. Bring it to a boil, then simmer, covered, for about 12-15 minutes until you can fluff quinoa with a fork. Add a spalsh of olive oil and salt and pepper, set aside and let cool.
  2. Add the chopped veggies to a large bowl. Dress with a splash of olive oil and red wine vinegar. Add more salt, pepper, oregano, and parsley to taste.
  3. Add the feta and kalamata olives. toss the mixture, then add the quinoa and toss again.
Makes a large salad that can serve about 6 as a main. Also good as a side and as leftovers.

Quinoa with Chicken, Green Olives, Roasted Red Peppers and Feta

11 Wednesday Jan 2012

Posted by in Healthy, Uncategorized

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I’m pretty sure you can put anything in Quinoa and it will turn out delicious. I had all of these ingredients layin’ around in the fridge, threw it together, and the theory still holds true – tasty!

Quinoa with Chicken, Green Olives, Roasted Red Peppers and Feta

Serves 4-6 as a side, great as leftovers for lunch
Time: 45 minutes

Ingredients

  • 1 cup quinoa
  • 2 whole cooked chicken breasts
  • 2 tbsp. extra-virgin olive oil
  • 3 tbsp. Meyer lemon juice
  • 2 tbsp. lemon zest
  • 1/2 tsp. pepper
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup roasted red peppers from the jar
  • 1/2 cup crumbled feta
  • 1/3 cup green olives

1. Add quinoa to 2 cups water and bring to a boil. Once boiling, let simmer covered for 10-15 minutes until water is absorbed and fluff quinoa with a fork.

2. Whisk oil, lemon juice and zest, pepper, and parsley together in a medium bowl. Stir in cooked chicken, feta, olives, roasted peppers and cooked quinoa.