Tag Archives: quinoa

Lemony quinoa salad

LEMONY LENTIL QUINOA SALAD
Ingredients:

3/4 cup uncooked quinoa
1/3 cup olive oil
1/3 cup lemon juice (and lemon zest from 1 lemon)
1-14 ounce can lentils, rinsed and drained
2 cups cherry tomatoes, halved
2 mini cucumbers, cut lengthwise and sliced
1 bell pepper, chopped
1 bunch green onion, chopped
1/2 cup parsley
(try artichokes and black olives too)
 
Directions:

Prepare quinoa according to package directions. Allow to cool. MAKE AHEAD: Prepare quinoa the day before.
 
Whisk together olive oil and lemon juice. 
 
Mix cooked quinoa with lentils, vegetables, and parsley. Toss with olive oil and lemon juice; garnish with additional parsley if desired, and serve.
 
This salad makes for a great lunch, and will keep in the fridge for two days.

To make Quinoa:
You Need

Ingredients
1 cup uncooked quinoa (any variety — white or golden, red, or black)
Olive oil, optional
2 cups water or broth
1/2 teaspoon salt

Tools
Fine-mesh strainer
2-quart saucepan with lid
Spoon

Instructions

Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Toast quinoa in saucepan (optional): Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.
Add liquid and bring to a boil: Stir in 2 cups of water or broth and the salt. Bring to a rolling boil.
Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes, covered. Don’t peek!
Fluff and eat! Remove the lid — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.

From:
http://www.yummymummyclub.ca/blogs/nicole-macpherson-meatless-mummy-con-carne/20160809/lemony-lentil-quinoa-salad

http://www.thekitchn.com/how-to-cook-quinoa-cooking-lessons-from-the-kitchn-63344

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Moroccan sweet potato, red quinoa & chickpea salad with honey harissa dressing

Ingredients

For honey harissa dressing

  • 1⁄4 cup flaxseed oil or extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp honey mustard
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • 2 tsp harissa paste
  • 1⁄2 tsp sea salt
  • 1⁄4 tsp ground cardamom
  • 1⁄4 tsp cinnamon


For the salad

  • 2 sweet potatoes, peeled and cut into 3⁄4″ cubes
  • 1 540-ml can chickpeas, drained and rinsed
  • 1⁄2 cup beluga black lentils
  • 1 cup red quinoa, rinsed
  • 2 green onions, thinly sliced
  • 1⁄2 cup toasted pumpkin seeds
  • 1⁄2 cup chopped toasted pecan halves
  • 1⁄4 cup chopped fresh mint leaves + more for garnish
  • 1⁄4 cup dried cranberries
  • 1⁄3 cup fresh pomegranate seeds 

Directions

1 Preheat the oven to 375°F. In a small bowl, whisk together all the ingredients for the honey harissa dressing.

2
Toss 1⁄4 cup of the dressing with the sweet potatoes and spread out onto a parchment paper-lined baking sheet. Toss another 2 tablespoons of the dressing with the chickpeas and spread out onto another parchment paper-lined baking sheet. Place both baking sheets in the oven and roast for 35 to 40 minutes, until the sweet potatoes are tender.

3
In a small pot, bring the beluga lentils and 4 cups cold water to a simmer. Cook for 20 to 25 minutes, until the lentils are tender. Drain, rinse and place in a large bowl, along with the roasted sweet potatoes and chickpeas.

4 Meanwhile, in another small pot, bring the red quinoa and 4 cups water to a boil; reduce the heat and simmer for 12 minutes. Drain the quinoa and let dry in the sieve for 2 minutes. Add to the sweet potato mixture.

5
Stir in the green onions, pumpkin seeds, pecans, mint and cranberries. Drizzle with the remaining dressing and toss gently to combine. Place the warm salad on a large serving platter and garnish with the fresh pomegranate seeds and mint leaves. Serve.

Serves 6.

Note: I used regular quinoa, and green lentils, don’t overcook the lentils, they are done sooner than you think. I’d double the dressing too to have extra!!

from:

http://www.styleathome.com/food-and-entertaining/recipes/recipe-moroccan-sweet-potato-red-quinoa-and-chickpea-salad-with-honey-harissa-dressing/a/56004/2

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