QUINOA-CORN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
SOUTHWESTERN QUINOA SALAD
A healthy grain salad with lots of fresh flavor.
Provided by Ashley Steele
Categories Salad Grains Quinoa Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
- Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 22.1 g, Cholesterol 17.8 mg, Fat 9.8 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 196.7 mg, Sugar 2.8 g
QUINOA SALAD WITH CORN AND RED PEPPER
This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving) and is gluten- and wheat-free.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.
- Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.
- Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.
Nutrition Facts : Calories 330 g
PEPPER AND QUINOA SALAD
Put a salad of quinoa, red bell peppers and toasted pecans on the table for an easy, hearty meal.
Provided by Food Network Kitchen
Time 25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl.
- Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine.
QUINOA SALAD
Categories Salad Pepper Soy Side Low Fat Quick & Easy Low Cal Dried Fruit Quinoa Healthy Self Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 1 serving
Number Of Ingredients 12
Steps:
- Cook quinoa, cool and toss with red pepper, edamame, onion, and dried tart cherries.
- For white wine vinaigrette dressing, whisk together olive oil, white wine vinegar, Dijon mustard, and sugar. Add salt and pepper. Mix 2 tbsp dressing (or more to taste) into salad and sprinkle with 2 tbsp shelled sunflower seeds.
QUINOA AND CORN SALAD WITH TOASTED PUMPKIN SEEDS
Steps:
- Whisk together lime juice, cumin, chili powder, garlic, oil, and 1/4 teaspoon salt.
- Bring the water to a boil in a small saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all liquid, about 15 minutes. Turn off heat. Fluff quinoa with a fork. Place corn kernels on top of quinoa, cover pan, and let stand 5 minutes. Stir corn into quinoa, and transfer to a large bowl to cool.
- Add red pepper, scallions, jalapeño, and cilantro to quinoa mixture, along with 1/2 cup dressing (or to taste); toss until combined. Season with salt, if desired.
- Cut avocado in half lengthwise; remove pit. Peel avocado and thinly slice.
- Line a large serving platter with lettuce leaves. Mound quinoa salad in center. Arrange avocado and lime on the side. Sprinkle pumpkin seeds over salad. Serve immediately.
- nutrition information
- (Per Serving)
- Calories: 504
- Saturated Fat: 5.4g
- Unsaturated Fat: 31.8g
- Cholesterol: 0mg
- Carbohydrates: 39.9g
- Protein: 7.7g
- Sodium: 398mg
- Fiber: 9.4g
QUINOA SALAD WITH RED PEPPER AND CUMIN VINAIGRETTE
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet over medium heat. Add the shallots and saute for about 20 seconds. Add the corn and zucchini and saute until just tender, about 2 to 3 minutes.
- Place the quinoa in a large bowl and toss well with the corn and zucchini. Mix in the vinaigrette and season with salt and pepper to taste. Divide the salad among 4 plates, garnish with the cilantro and serve immediately.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 7 grams
QUINOA AND CORN SALAD
Try quinoa for a change of pace from rice. Paired with frozen corn and a lime vinaigrette, it's a tasty side dish that serves 12.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse quinoa in cold water; drain in fine-mesh strainer. In 1-quart saucepan, heat quinoa and 1 cup water to boiling. Reduce heat. Cover; simmer 15 to 20 minutes or until water is absorbed and quinoa is tender. Cool slightly. Meanwhile, cook corn as directed on package; cool.
- Cut cucumber in half lengthwise; remove seeds and cut into 1 1/2x1/4-inch strips. In large salad bowl, stir cucumber, celery, bell pepper, onion, cooked quinoa and corn.
- In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended. Beat in oil. Pour dressing over quinoa mixture; toss to coat. Sprinkle with cilantro.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 55 mg, Sugar 1 g, TransFat 0 g
QUINOA CORN SALAD
Make and share this Quinoa Corn Salad recipe from Food.com.
Provided by JeriBinNC
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil. Add quinoa and simmer for about 11 minutes.
- Add corn and cook another 1 to 3 minutes.
- Transfer quinoa and corn to a bowl. Stir to fluff and set aside to cool.
- Stir in basil, red peppers, onions, and olive oil. Add salt if needed. Stir in lemon juice to taste.
Nutrition Facts : Calories 254.4, Fat 7.7, SaturatedFat 1, Sodium 567.1, Carbohydrate 41.8, Fiber 4.5, Sugar 2.4, Protein 7.7
QUINOA WITH ROASTED CORN AND PEPPERS
This is a great complement to TJW's Recipe#160252, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.
Provided by Muffin Goddess
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a skillet with a lid. Once oil is hot, add the corn and yellow pepper. Season with salt and fresh-ground pepper, then cook, stirring occasionally, until veggies soften and corn begins to brown (10 minutes or so).
- Add the quinoa and stir. Continue cooking for a couple minutes. When quinoa starts popping and getting toasted, add the stock or water and bring to a boil. Stir one more time, then cover and reduce heat to low. Cook covered and undisturbed for 15 minutes.
- Uncover and check quinoa for doneness. If the grains are still hard, make sure there's still enough liquid to keep the bottom of the pan moist, cover and cook for another 5 minutes.
- When the quinoa is ready, remove from the heat and taste for seasonings. Add more salt and pepper if needed, then add the chopped herbs for garnish. This can be served warm, or it can be allowed to cool to room temperature before serving.
Nutrition Facts : Calories 292.1, Fat 9.7, SaturatedFat 1.3, Sodium 5.9, Carbohydrate 47.7, Fiber 5.4, Protein 8.5
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