QUINOA SUMMER SALAD WITH FETA
This a great healthy side dish or a quick lunch, if you have more than one serving.
Provided by Elizabeth
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
- Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g
GRIDDLED CHICKEN WITH QUINOA GREEK SALAD
A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 12
Steps:
- Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
- Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
- Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium
CHICKEN QUINOA SALAD
We pile our favorite gyro fixin's into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It's a must here, too. -Leah Lyon, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended., In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.
Nutrition Facts : Calories 341 calories, Fat 19g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 590mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
COLD QUINOA SALAD WITH CHICKEN AND FETA
A nutrient-dense, filling winter salad, quinoa combines with faintly bitter radicchio, chicken and salty feta cheese
Provided by Leslie Q.
Categories < 30 Mins
Time 20m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- 1.Toss cooked quinoa, chopped radicchio, cooked chicken, cubed feta cheese, chopped red onion, pine nuts and parsley together until all ingredients are well distributed.
- 2.Dress the salad with olive oil and red wine vinegar.
Nutrition Facts : Calories 255.7, Fat 11, SaturatedFat 3.6, Cholesterol 42.9, Sodium 244.9, Carbohydrate 22.9, Fiber 3.2, Sugar 1.7, Protein 16.4
QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES
Fast and easy to make, this can be used as a main dish, side dish, or even a snack. Please use the 'real deal' Greek feta; it will add so much more flavor!
Provided by Laura Manos Emms
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
- Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 28.6 g, Cholesterol 13.8 mg, Fat 11.4 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 195.5 mg, Sugar 7.6 g
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MEDITERRANEAN QUINOA SALAD WITH FETA & CHICKPEAS
From foolproofliving.com
4.9/5 (8)Calories 378 per servingCategory Salad
- Make the vinaigrette. In a small mason jar, combine the olive oil, lemon juice, garlic, Dijon mustard, salt and pepper. Shake vigorously for 30 seconds to emulsify.
- Dress the quinoa. Place the cooked quinoa in a large bowl and drizzle half of the lemon dressing on top. Stir to combine.
- Add the prepared vegetables. Add the cherry tomatoes, cucumbers, Kalamata olives, chickpeas, and red onion. Toss together with the remaining dressing.
- Finish with Feta and greens: Add in the crumbled feta cheese and Italian parsley (or arugula). Give it a gentle toss (so as not to wilt the greens), taste for seasoning and add in if necessary.
MEDITERRANEAN QUINOA SALAD WITH FETA | FOODIECRUSH.COM
From foodiecrush.com
4.4/5 (162)Total Time 40 minsCategory SaladCalories 310 per serving
- Cook the quinoa according to package directions with 1/2 teaspoon salt added to the water. Cool completely.
- Mix together the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
- To a large serving bowl, add the quinoa, arugula, garbanzo beans, and contents of the Salad Savors package (red bell pepper, kalamata olives and feta cheese).
CHICKEN QUINOA SALAD WITH PEAS AND FETA - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (8)Total Time 40 minsCategory Lunch, SaladCalories 494 per serving
- To cook the quinoa, combine with all the ingredients except for the peas in a saucepan and bring to a simmer. Allow to cook until the water has been absorbed then turn off the heat, add the peas and cover with a lid. Allow to steam for 10 minutes. Allow to cool to room temperature.
- For the chicken, combine all the ingredients and allow the chicken to marinade for 10-30 minutes.
- Grill/pan-sear the chicken until just cooked and golden brown on both sides. Remove from the pan and allow to cool to room temperature before slicing.
- To make the salad, combine the cooked and cooled quinoa mixture with the feta and peas then dress with olive oil and lemon and season to taste.
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