My Quinoa Salad

Going to a friend's house and supposed to take a salad... ran through many options in my head, but running short on time. Decided to try to make do with items already in my house... here's the "recipe"...  I thought it turned out pretty well. It's mostly veggies, with some quinoa added.

-100 calories of cooked quinoa (about a half cup, I used two small prepackaged, frozen servings I had in freezer.)
-half a can of garbanzo beans (200cal)
-a smallish tomato, seeded and chopped
-1/5 of a red pepper, chopped
-a handful of spinach, ribboned
-artichoke hearts from a jar, packed in water, about 10 quarters, sliced.
-juice from one lemon
-cumin (just shook it, but not too much, barely to taste.)

This made 3 large servings for us - I calculate it to be about 145cal per serving.

I also added about 35 cal of chopped avocado to each plate when I served it. Really good with the flavors of the salad. Add at the end though or it will totally break down as you mix.

Thought later about taking a TBS of humus and thinning it out with the lemon juice to make a thicker dressing. I like straight lemon, but not everyone does... and it doesn't exactly hold the salad together at all.

Quinoa Recipe with Roasted Brussels Sprouts, Leeks and Slivered Almonds

This elegant and easy grain dish is vegan and gluten-free. Plump golden raisins add a burst of sweetness. Slivered almonds add some crunch.

First- make your quinoa.

1 cup quinoa
2 cups water
Sea salt, to taste

Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.

Meanwhile- preheat the oven to 400 degrees F.

In a roasting pan, combine:

1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill

To serve:

2 tablespoons fresh Italian parsley, chopped
Sea salt and ground pepper, to taste

Toss the prepared Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.

Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.

Yield: Serves 4

from glutenfreegoddess

Asparagus and Baby Artichoke Quinoa Salad

(makes 4 servings)
Ingredients:
8 baby artichokes
1 tablespoon olive oil
1 cup quinoa
2 cups vegetable broth (or water)
1/2 cup asparagus and ramp pesto (regular pesto!)
1/2 pound asparagus (trimmed, cut into 1 inch pieces and blanched)
1 cup chickpeas (drained and rinsed)
1/4 cup feta (crumbled)
1 splash lemon juice

Directions:
1. Peel the leaves from the artichokes until you get to the paler tender inner 2. leaves. Cut the top third off and discard and cut the artichoke in half.
2. Heat the oil in a pan.
3. Add the artichoke hearts and saute until tender, about 6-8 minutes.
4. Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.
5. Mix everything and serve

Quinoa, Corn and Edamame Salad

Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.

For the salad:

1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalape?r serrano chile, minced
1/2 cup chopped cilantro

For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste

1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.

2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.

3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.

Yield: Serves four to six.

Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator.

Nutritional information per serving (four servings): 359 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 25 milligrams sodium (does not include salt added during cooking); 10 grams protein

Nutritional information per serving (six servings): 239 calories; 12 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 17 milligrams sodium (does not include salt added during cooking); 7 grams protein

From NYTimes

Quinoa and Squash Gratin

I’m drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I’m substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.

1 tablespoon extra virgin olive oil
1 medium onion, chopped
Salt to taste
2 to 3 garlic cloves (to taste), minced
1 1/2 pounds summer squash, diced
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
Freshly ground pepper to taste
3 large eggs
1 cup cooked quinoa
1/2 cup grated Gruyère cheese (2 ounces)

1. Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.

2. Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it’s set and the top is lightly browned. Serve hot, warm or room temperature.

Yield: Serves four to six.

Advance preparation: You can prepare the squash through Step 1 up to a day or two before you assemble the gratin. The gratin will keep for four or five days in the refrigerator and reheats well.

Nutritional information per serving (four servings): 220 calories; 12 grams fat; 4 grams saturated fat; 173 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 103 milligrams sodium (does not include salt added during cooking); 13 grams protein

Nutritional information per serving (six servings): 146 calories; 8 grams fat; 3 grams saturated fat; 116 milligrams cholesterol; 11 grams carbohydrates; 2 grams dietary fiber; 69 milligrams sodium (does not include salt added during cooking); 8 grams protein

From NYTimes

Stir-Fried Quinoa With Vegetables and Tofu

I’ve substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.

1/2 pound firm tofu, drained and sliced about 1/2 inch thick
2 broccoli crowns, broken into florets
Salt to taste
1 tablespoon soy sauce (regular or low-sodium)
1 tablespoon fish sauce (may substitute soy sauce)
2 teaspoons dark Asian sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons peanut oil or canola oil
1 medium red bell pepper, cut in thin strips
3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
1 bunch scallions, sliced very thin
5 cups cooked quinoa (1 1/3 cups uncooked)

1. Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients.

Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.

2. In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.

3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.

4. Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.

Yield: Serves four.

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator.

Nutritional information per serving: 402 calories; 16 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 50 grams carbohydrates; 9 grams dietary fiber; 657 milligrams sodium (does not include salt added during cooking); 16 grams protein

From NYTimes

BROILED HALIBUT WITH GREEN OLIVE RELISH & SPICY LEMON QUINOA

(for the quinoa)
1 cup quinoa
1/4 cup lemon juice
2 teaspoons freshly grated lemon zest
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup extra-virgin olive oil
1/2 cup toasted pine nuts
1/2 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

(for the olive relish)
1 cup green olives, pitted and coarsely chopped
2 tablespoons chopped flat-leaf parsley
Zest of 1 lemon
1 tablespoon lemon juice or champagne vinegar
1 tablespoon extra-virgin olive oil

(for the halibut)
1 lemon, sliced in half
4 center-cut halibut fillets (7 to 8 ounces)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

METHOD
Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, and pour in 2 cups of water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 10 to 15 minutes (but check the package for exact cooking times)

Meanwhile in a medium bowl add the lemon juice, lemon zest, cumin, cayenne, a grinding of black pepper, and olive oil. Whisk to combine.

Pour the cooked quinoa into the bowl with the dressing and stir until coated. Gently fold in the pine nuts and parsley then season with salt and pepper. This salad can be served warm or at room temperature.

Next make the relish. In a medium bowl, stir together olives, parsley, lemon zest, and olive oil. Done.

And finally the fish. Preheat your broiler. Slather both sides of the halibut with olive oil, spritz with lemon juice and season with salt and pepper. Place the halibut on a rimmed baking sheet and slide under the broiler and cook for about 2 minutes per side, depending on the thickness of your fish. Mine was about 1 inch.

To serve, mound the spicy lemon quinoa on a plate, top with a piece of halibut and spoon over the green olive relish.

Serves 4

from WellFed

Quinoa Mac and Cheese with Spinach

1 cup organic quinoa
3 tablespoons olive oil
8 tablespoons raw sunflower seeds
8 cloves garlic, minced
2 cups fresh spinach leaves
6 teaspoons lemon juice
1 cup grated goat Gouda cheese
Directions
Bring a pot of lightly salted water to a boil over high heat.
Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes.
Drain in a mesh strainer, and rinse until cold; set aside.
Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes.
Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes.
Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted.
Stir in the lemon juice, and all but a pinch of the cheese.
Stir until the cheese has melted.
Serve right away, sprinkled with the remaining cheese.
from cuceesprouts

Quinoa and Pomegranate Salad

Serves 3-4

Ingredients
1 cup quinoa
2 cups reduced salt chicken stock
50g baby spinach leaves, shredded
1/4 cup craisins (dried cranberries)
1/2 pomegranate, seeds extracted
1/4 cup walnuts, roughly chopped

Dressing
4 tblsp extra virgin olive oil
2 tblsp red wine vinegar
1 tblsp pomegranate molasses
salt and pepper

Method
1. To cook the quinoa: rinse the quinoa in a fine sieve, drain, then place in a medium saucepan with the chicken stock. Bring to a simmer, then cover and cook for about 10 minutes, until the quinoa is soft and the liquid has evaporated. Remove from the heat and cool slightly.
2. For the dressing: Whisk the dressing ingredients together in a jug or bowl and season to taste with salt and pepper.
3. To assemble the salad: Fluff up the quinoa with a fork, then combine with the spinach, craisins and pomegranate seeds. Pour over the dressing and toss through. Sprinkle with walnuts and serve.

From Ooh-Look

Warm Quinoa Salad with Roasted Sweet Potatoes and Sage

3 tablespoons extra-virgin olive oil, divided
2 cups cubed sweet potatoes
1 cup quinoa
2 cups vegetable broth
2 cups fresh baby spinach, chopped or torn into small pieces
2 tablespoons red wine vinegar
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves
1/4 cup slices almonds

Directions
Step 1: Preheat oven to 425 degrees F. On a rimmed baking sheet, toss cubed sweet potatoes with one tablespoon of olive oil. Bake until potatoes are tender when pricked with a form, for about 15-20 minutes.

Step 2: Meanwhile, rinse quinoa in a fine mesh sieve. Bring vegetable broth to a boil in a medium saucepan or stockpot over medium-high heat. Add the quinoa cook until mixture returns to a boil. Cover, reduce heat to a simmer and cook over low heat for 8-10 minutes. Remove the lid and add spinach for the last 2 minutes of cooking. Remove pot from heat.

Step 3: Whisk red wine vinegar, oil, thyme sage and salt together rin a large bowl. Add quinoa mixture, almonds and toss combine. Garnish with additional herbs, if desired.

From Craft

Full recipe has 1550 calories , 66g faT, 200g carb, 30g fiber, 44g protein...
With only 1TBS of oil = 1315cal, 39g fat, no change in others.
With NO oil = 1200cal, 26g fat, no change.

JT update...
Made this 2/23/11 - Roughly followed the recipe ;)  Ended up with 4.5 cups of cooked quinoa, 3 cups of roasted sweet potatoes (which took MUCH longer to roast that the recipe indicates), and 5-6 cups of greens (spinach and arugula combined).  The quinoa came out a bit too wet at this ratio.  Used chicken broth instead of veggie broth (not recommended - the flavor is strong).  Didn't add a ton of dressing because of the dampness.  Used only 1TBS of dressing, extra vinegar, and dried herbs.  Overall, I liked this, it wasn't amazing, but it was good.  Perhaps next time I'll follow the recipe more closely.  The flavor/seasonings just weren't that stellar -- needs tweaking.  Made 8 servings out of the batch @ 225cal each.  I froze the leftovers in individual servings - will report back on the effectiveness.

Quinoa Summer Salad

serves 8

2 C. water
1 1/2 C. quinoa

kernels from 3 ears of white corn
1 large (1/2 lb) zucchini, diced
1/2 lb. mini sweet peppers (or one large orange bell pepper), diced
1 pint grape tomatoes, quartered
3 large jalapenos, veins and seeds removed, diced small
1 C. cilantro leaves, chopped
juice of 1 lemon
3 Tbsp. extra virgin olive oil
1 tsp. ground black pepper
1/2 tsp. kosher salt

1. In a smallish (2 quart) saucepan, bring the water to a boil. Add the quinoa and bring back up to a simmer. Turn heat down to lowest setting, cover, and let simmer for 15 minutes. Turn off heat and let stand, covered, for another 10 minutes.

2. In a large bowl, combine the warm quinoa with the rest of the ingredients. Stir until evenly mixed.
from Opera Girl Cooks

Black Bean and Sweet Corn Quinoa Salad

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled

from My Kitchen Cafe )

Quinoa with Oranges and Yogurt

Ingredients
1/2 cup of cooked Quinoa
1/4 cup of Greek-style yogurt
1 orange, cut into chunks
1 tbsp walnuts
2 tsp of honey

Directions

Place quinoa in a bowl and top with yogurt, oranges, and walnuts. Drizzle with honey and enjoy!

Serves 1.
from Dani Spies

Quinoa Pilaf

Ingredients:

3 teaspoons olive oil – use divided
½ cup finely minced white or yellow onion (about ½ of a medium onion)
1 cup quinoa
1 garlic clove, finely minced
1½ cups water
1 teaspoon kosher or sea salt
¼ cup slivered almond
1 green onion (white and green part) finely minced
¼ cup Italian flat leaf parsley, finely minced

Directions:

Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add the minced white or yellow onion and cook for about 2 minutes or until the onions are starting to get translucent. Add the quinoa and garlic and cook for about 3 minutes. You want the quinoa to lightly toast but you do not want the garlic to get browned. Add the water and salt. Raise heat, bring to a full boil, cover pan with a lid and turn heat down to medium-low. Let simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.

While quinoa is simmering toast the almond slivers in a dry skillet over high heat until they are browned and fragrant, stirring often. Watch them carefully so they do not burn. Take off heat and set aside.

When the quinoa is done, remove from heat and let sit in pan covered for about 3 minutes. Put in serving bowl and fluff with a fork. Add the minced green onion, parsley and toasted almonds. Drizzle with remaining 2 teaspoons of olive oil and toss. Taste and add salt and pepper if needed.

Serves 4 as a side dish.
from Simply Gluten Free

Quinoa Salad with Avocado, Radishes, Cucumbers and Cumin-Lime Vinaigrette

JT Notes:  Used only one avocado, added some halved cherry tomatoes, used an english cucumber, did not bother to toss the avocado with extra lime, cooled the cooked quinoa in the fridge, left out vegesal and spike because I have no idea what they are... used kosher salt and pepper instead.  Liked the salad.  Would make ahead a bit, so the dressing can absorb some.  Would reserve some dressing to add right before serving if needed.

1 cup quinoa (rinsed well with cold water)
2 cups water
2 avocados, peeled and diced in 3/4 inch pieces
1 T fresh-squeezed lime juice (for tossing avocado)
1 cup chopped radishes (diced in 1/2 inch pieces)
1 large cucumber (diced in 1/2 inch pieces)
1/4 cup thinly sliced green onions

Dressing:
3 T fresh-squeezed lime juice
1/2 tsp. ground cumin
1/2 tsp. Spike Seasoning (or use other all purpose seasoning blend of your choice)
1/2 tsp. Vege-Sal (or use 1/4 tsp. sea salt)
2 T extra virgin olive oil


Put 1 cup quinoa into a fine-mesh strainer (or put a paper towel inside your strainer if it's not fine enough to catch the quinoa seeds.) Rinse quinoa well with cold water. Bring 2 cups water to boil in a small saucepan, stir in quinoa, reduce heat to a simmer and cook until all the water is absorbed, about 15 minutes. (Keep an eye on it, because it may take more or less than 15 minutes, depending on exactly how high you have the heat. You can also cook the quinoa in a rice cooker if you prefer.)

Let the cooked quinoa cool for a few minutes, then place in salad bowl, fluff with a fork and cool until quinoa is room temperature, about 15-30 minutes.

While quinoa cooks and cools, peel avocado, dice into 3/4 inch pieces, place in small bowl, and toss with 1 T fresh-squeezed lime juice. Peel cucumbers, leaving thin green stripes, scrape out seeds, and dice cucumbers into 1/2 inch pieces. Cut off root and stem end of radishes, wash if needed, and dice into 1/2 inch pieces. Thinly slice enough green onions to make 1/4 cup.

In a small bowl, stir together the 3 T lime juice, ground cumin, Spike Seasoning, and Vege-Sal, then whisk in the olive oil.

When quinoa has cooled to room temperature in the salad bowl, stir in the diced radishes, diced cucumbers, and thinly-sliced green onions. (Don't add avocado until the end.) Stir in enough dressing to moisten salad to your liking (you may not need all the dressing.) Gently stir in diced avocado, season to taste with salt and fresh ground black pepper, and serve immediately.

This was okay when I kept it in the fridge overnight, but I don't think it would keep for longer than a day, and it was better freshly made.
from Kalyn's Kitchen

Quinoa with Mushrooms and Spinach

1 cup of uncooked quinoa (prepared with vegetable stock according to the directions on the package)

1 package of crimini mushrooms
1/2 medium onion, diced
2 garlic cloves, chopped
2 handfuls of fresh spinach, sliced
6 or so leaves of basil, sliced


While the quinoa is cooking, saute all the ingredients except the basil in a small pan with some olive oil. When the quinoa is done, toss with the mushroom mix and stir in the basil.
from The Dainty Vegetarian