AVOCADO QUINOA POWER SALAD RECIPE BY TASTY
Here's what you need: water, salt, quinoa, fresh spinach, large cucumber, roma tomatoes, ripe avocados, lemon, extra virgin olive oil, pepper
Provided by Chris Salicrup
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
- Refrigerate the quinoa for 20 minutes.
- Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
- Add the lemon juice, olive oil, salt, and pepper, and mix well.
- Enjoy!
Nutrition Facts : Calories 296 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 7 grams, Protein 6 grams, Sugar 4 grams
AVOCADO & GARBANZO BEAN QUINOA SALAD
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. -Elizabeth Bennett, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook quinoa according to package directions; transfer to a large bowl and cool slightly., Add beans, tomatoes, cheese, avocado and green onions to quinoa; gently stir to combine. In a small bowl, whisk the first 5 dressing ingredients. Gradually whisk in oil until blended. Drizzle over salad; gently toss to coat. Refrigerate leftovers.
Nutrition Facts : Calories 328 calories, Fat 17g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 378mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
CALIFORNIA QUINOA & AVOCADO SALAD
The tahini and avocado combo in this dressing is totally addictive. If you have ripe avocados to use up, this is a winning recipe
Provided by Cassie Best
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 18
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
- Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
- Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
- Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.
Nutrition Facts : Calories 740 calories, Fat 44 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
QUINOA WITH ASIAN FLAVORS
Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood.
Provided by Lisa
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.9 g, Fat 6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 454.6 mg, Sugar 0.3 g
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- Heat 1 tablespoon of the olive oil in a medium sauce pan over medium-low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Add the quinoa to the onions and continue cooking, stirring constantly, for 3-4 minutes. Add the vegetable broth and stir in 1/2 teaspoon salt. Turn the heat up to high and bring to a boil. Cover the pan tightly with a lid, turn the heat down to low and simmer for 17 to 20 minutes, or until liquid is absorbed and quinoa is cooked. Transfer the cooked quinoa to a mixing bowl and chill in the refrigerator.
- When the quinoa is cool, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter the avocado chunks over top.
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