SPICED ALMOND, GRAPE AND MIXED GREEN SALAD
"This is a bite of springtime. The spiced almonds create a great texture against the juicy grapes and the grassy parsley. Use whatever combination of greens you like best here. I am partial to some arugula, romaine and spinach. You can make the dressing and gather all of these ingredients ahead of time and then just toss the salad just before you're ready to serve it." -Alex Guarnaschelli
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F.
- 2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
- 3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
- 4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
- 5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.
QUINOA SALAD WITH AVOCADO MAYO
Easy to put together and full of flavour, this healthy lunch option proides iron, folate, vitamin C and fibre. Make it vegetarian by leaving out the chicken
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 28m
Number Of Ingredients 12
Steps:
- Put the quinoa in a pan of boiling water and simmer for about 18 mins until the grains burst. Tip into a sieve and rinse under cold water.
- Meanwhile, scoop the avocado into a bowl and add the garlic, mustard and 2 tbsp lemon juice, then blitz with a hand blender or in a food processor until smooth. Add 1-2 tbsp cold water if it's too thick.
- Stir the lemon zest into the quinoa, along with the corn, salad vegetables, mint and pumpkin seeds, then flavour with a little more lemon juice. Tip onto plates or into containers. Top with the chicken, if using, and spoon over the avocado mayo.
Nutrition Facts : Calories 507 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.13 milligram of sodium
GRAPE AND QUINOA SALAD
A nice preparation for quinoa. The roasted grapes develop a really nice flavor and add a great dimension. I found this on a recipe card at the grocery.
Provided by Starrynews
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Prepare the quinoa by bringing the chicken broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes. Fluff quinoa.
- Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat. Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes. Allow to cool.
- Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
- Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined. Drizzle oil and vinegar mixture over quinoa and toss to coat.
- Serve room temperature or chilled.
Nutrition Facts : Calories 303.8, Fat 13.9, SaturatedFat 4.2, Cholesterol 17.9, Sodium 385.6, Carbohydrate 36.9, Fiber 3.8, Sugar 15.2, Protein 10
QUINOA SALAD WITH AVOCADO AND DRIED CRANBERRIES
Perfect salad to serve with grilled chicken or pork. This is an excellent buffet salad that will hold for about an hour
Provided by Abby Girl
Categories Low Cholesterol
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dressing: In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.
- Salad:.
- In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.
- Place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.
- Just before serving, peel avocados and cut into bite size chunks. Place in a bowl and toss with dressing to prevent discoloration. Add cooled quinoa, cranberry mixture, green onions and almonds.
- Make ahead: The dressing can be stored in an airtight container in the fridge for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, add the green onions and cranberry mixture, chill. Toss with the avocados just before serving.
Nutrition Facts : Calories 322.4, Fat 21.5, SaturatedFat 2.8, Sodium 223.8, Carbohydrate 29.4, Fiber 8.6, Sugar 2.4, Protein 7
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