Cocktail Recipes, Spirits, and Local Bars

Garden-Fresh Lemon Quinoa Salad

Garden-Fresh Lemon Quinoa Salad


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A super salad with a fabulous combination of flavor and textures!MORE+LESS-

Updated September 18, 2017

3

cups cooked quinoa (a little less than 1 cup uncooked—be sure to thoroughly rinse and drain the quinoa before cooking or it will taste very bitter)

1

can (14 oz.) white beans, drained and rinsed

1/2

cup diced cucumber, seeds removed

1/2

cup diced red bell pepper

2

tablespoons chopped fresh parsley

2

tablespoons chopped fresh cilantro

For the Lemon Vinaigrette:

1/4

cup extra virgin olive oil

2

tablespoons freshly squeezed lemon juice

2

tablespoons white wine vinegar

1

teaspoon fresh lemon zest

1

clove garlic, finely minced

1/4

teaspoon black pepper, freshly ground

Hide Images

  • 1

    Combine ingredients in a large salad bowl. Add vinaigrette and toss, or allow each person to add their own dressing.

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1330mg
55%
Potassium
780mg
22%
Total Carbohydrate
51g
17%
Dietary Fiber
8g
34%
Sugars
6g
Protein
13g
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
30%
30%
Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • We’ve all heard it before: Quinoa is crazy healthy.Still, here’s the thing. As inanely healthy as quinoa is, it’s not my favorite thing to eat. There, I said it. Try not to be mortally offended. And give me a chance to finish!That said… there are ways of preparing quinoa that not only make eating it tolerable, but actually enjoyable.This Garden-Fresh Lemon Quinoa Salad is a great example. It has a lot of great textures happening with the chewy quinoa, crunchy vegetables and soft white beans. Laced with the tangy flavor of lemon in an olive oil and garlic vinaigrette, this is not only an insanely healthy salad, it’s really yummy!Serve for lunch, as a light dinner with some crusty bread or a leafy green salad, or as a side dish for a larger meal.

Greek Quinoa Salad

Both offer up amazing texture and shine with every sort of dressing/seasoning combo under the sun.

I have a few tasty variations on the blog including my crazy popular Tomato Quinoa Salad and tasty Chickpea Quinoa Taco Bowls so this marvelous Mediterranean style salad is the perfect addition!

My OCD tendencies are telling me I probably need to add better photos next time I make it bc these don’t do the sheer deliciousness of this quinoa justice.

Between the bevy of fresh veggies, fluffy quinoa, and delish dressing, I’m in quinoa salad heaven over here!


Garden Fresh Quinoa Salad

A perfect weeknight salad that is versatile and can use a majority of your fresh garden ingredients.

Ingredients

  • 2 cups Water, Lightly Salted
  • 1 cup Quinoa
  • 1 whole Red Or Orange Bell Pepper, Seeds Removed, Diced
  • 1 whole Medium Sized Tomato, Seeds Removed, Diced
  • 1 whole Jalapeno, Seeds Removed, Diced
  • 1 cup Red Onion, Finely Diced
  • 1 whole Cucumber, Seeds Removed, Diced
  • 1 cup Flat-leaf Parsley, Chopped
  • 1 cup Skillet-Fried Chickpeas (optional)
  • 1 whole Lemon, Zest And Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Salt To Taste
  • ½ teaspoons Cracked Black Pepper, To Taste

Preparation

Bring lightly salted water to a boil. Add quinoa, stir, cover, reduce heat to a medium-low, and cook for about 15 minutes. The water should be absorbed and quinoa should be translucent. Taste so that it is tender. Once tender, remove from the heat, dump it into a mixing bowl, and let it cool.

Prepare diced ingredients. I will leave it up to you if you want to leave the skin on your cucumber or not. I’m a fan on skin on with my vegetables whether that be cucumbers, potatoes, or carrots. Again, I will leave it up to you. Just make sure you get rid of the seeds. Once you have all of your veggies chopped and diced, add them to the bowl of quinoa. If you are going with a bit more protein, add the skillet fried chickpeas (great for texture).

Add lemon zest, lemon juice, and olive oil. Season with a generous pinch of salt and some cracked black pepper. Give this a good stir to mix everything, and then give it a taste. Does it need more salt, pepper, or oil? If so, go for it and adjust to your liking.


Quinoa Confetti Salad With Curried Cashews

Quinoa is an ancient food. Quinoa is an awesome source of protein and fiber. It’s a complex protein and is a wonderful healing, anti-inflammatory food. Many people think of it as a grain. The part of quinoa that we eat is actually the seed of the plant, making it a gluten and grain free food. I suggest soaking your quinoa in the morning to prepare for an evening meal, or the night before if you’d like to make this in the morning. Quinoa can be bitter without soaking. Soaking opens the seed coat and allows water to better penetrate and cook the quinoa.

This salad was great on our brunch menu, and went very well with our Tuna-less Chickpea Salad. Bursting with crunch and color, this was adapted from the Rouxbe recipe http://rouxbe.com/cooking-courses/pb3-professional-plant-based-certification/task/10354/activity/31705. I’m currently enrolled in Rouxbe’s plant-based cooking course, and this was an assignment of mine. I did make some changes and created the curried cashews to top it off. The curried cashews I made were being eaten out of their bowl before they could even make it into the salad*! This salad has a great crunch, and we had left overs that remained crunchy all week. You could make half of this recipe, or make the whole recipe and enjoy your leftovers all week long.

*Note: You may eat a bunch of these curried cashews before adding, be careful not to eat them all, they add a great crunch to the salad!

Serves 10-12 side servings

Ingredients:

  • 2 cups quinoa
  • 4 cups water (plus a pinch of salt to the water)
  • 1-1 1/2 cup curried cashew nuts (recipe below), some roughly chopped and some kept whole (see how you like the texture, you just may eat a bunch of them before you add them, hence the 1-1/2 cups!)
  • 1 bunch kale, about 6 cups chopped
  • 1 cup celery, chopped
  • 1/2 cup finely chopped red onion
  • 1/4-1/2 cup chopped banana pepper, depending on the heat of your pepper
  • 1/4 cup chopped fresh parsley
  • 2 lemons 1 tbsp zest, plus 4-5 tbsp fresh juice (about 2 lemons)
  • 1 firm apple, of your choice, about 1 cup chopped
  • 2/3 cup golden raisins, soaked until plump, and then drained
  • 1/2 tsp fresh black pepper
  • 1/2-1 tsp kosher salt (to taste)

Curried Cashews:

  • 2 cups raw cashews (could even get 3 cups out of the topping, just add a little extra lemon juice to help coat)
  • 1 1/2 tbsp lemon juice
  • 1 tsp kosher salt
  • 3/4 tsp turmeric
  • 1/2 tsp cumin
  • 2 1/2 tsp garam masala (if you don’t have this, you can use a traditional curry powder)
  • 1/8-1/4 tsp cayenne (We like them spicier so we lean towards 1/4 tsp. Start with 1/8 tsp and taste after mixing, you can add more but you can’t take away)

Instructions for Cashews: Roast cashews for 8-10 min at 400 degrees. Squueze lemon juice and pour on top of cashews. Mix remaining ingredients in a bowl and toss to coat cashews. Place back on cookie sheet and into oven for 2 minutes. Let cool and store.

Instructions:

  1. Soak quinoa for at least 4 hours, or overnight
  2. To cook quinoa: place 4 cups water and quinoa in a pot, bring to boil. Reduce heat and cook until water has been absorbed, about 15 minutes. Check for texture, making sure quinoa doesn’t over cook and get mushy. If consistency tastes right, drain any remaining water if needed. Quinoa can be made several days in advance.
  3. Saute kale in a few tablespoons of water, until wilted. *Note: if you aren’t planning on serving this salad right away, save this step until right before serving to keep green color vibrant.
  4. Remove 1 cup of cooked quinoa (or use all of it for a larger serving) and set aside for a later use in the week (makes a great breakfast or as part of a smoothie). Place remaining cooked quinoa in a large bowl. Add remaining ingredients, except cashews, folding in cooked kale.
  5. This salad can be made ahead of time. If desiring bright green kale, save this step for right before serving. Cashews are best stirred in right before serving to save their crunch. We chopped most and kept some whole for better texture. Add some or all of the curried cashews, up to you!
  6. Serve on it’s own, as a side dish, or atop grilled portobello mushrooms.

Also awesome when served with our Tuna-less Chick Pea Salad for a healthy brunch!


Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

This Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette! Wow! It’s so freakin’ good, friends! Before summer slips by, and our palate wants nothing but pot roast and mashed potatoes, promise me you will make this! Promise? Okay, good!

I mean we have to take advantage of all the beautiful produce spilling out of the backyard garden and the farmers’ markets! Fresh sweet corn and crunchy sweet bell peppers along with a generous amount of garden-fresh herbs mixed with nutritious quinoa in a bright and zingy lemon and ginger vinaigrette are what my salad loving soul craves!

Fresh summer produce is a gift to our tastebuds! This Lemon-Ginger Vinaigrette is too! It’s bright and perky from the fresh lemon juice with just a hint of warmth from the minced fresh ginger. Perfection in a jar! You should probably make a double batch. Ya know, just in case you take to drinking it with a straw!

A word about quinoa

If you’ve never had quinoa, this Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette is the perfect opportunity to be introduced to it. Quinoa is chewy, tender, and full of fiber and protein. If your tastebuds ever grow tired of pasta, quinoa is a great alternative. It cooks in 20 minutes or less and is so much healthier! Before you cook quinoa be sure to rinse it with cold water for about a minute. Quinoa has a natural coating called saponin. If the saponin is not rinsed from the quinoa, it will taste bitter. No Bueno!

With Labor Day just around the corner, if you are looking for a new addition to your picnic menu may I suggest this salad paired with Watermelon Elderflower Sangria? Follow it up with a generous scoop of Blueberry & Oatmeal Creme Pie Ice Cream and that my friends is what a perfect summer day is made of!

If you enjoyed this recipe and would like to receive recipes from Yums & Kisses straight to your inbox subscribe at the bottom of the page. And for even more fun, follow me on Pinterest! Thanks for taking the time to hang out with me today! XO


Garden salad ingredients

A freshly tossed garden salad is made of a few ingredients. Feel free to add or substitute any ingredients to make it your own!

  • Leafy greens or spring mix – use your favorite type of greens for this salad.
  • Tomatoes – we love using campari tomatoes but any kind will work.
  • Cucumbers
  • Carrots
  • Red onion
  • Feta cheese – you can omit the cheese to make this recipe dairy free or substitute for another type of cheese.
  • Seasoned croutons – you can omit the croutons to make this salad lower carb or gluten free.

Garden salad dressing

The dressing, in my opinion, is really what makes this salad. It’s made with staples like olive oil, vinegar, lemon juice and other herbs that are always in my pantry. This dressing recipe is also lighter as it doesn’t contain any mayo. It cuts down on the calories but still packs the flavor to create a simple tossed salad recipe.

Combine olive oil, Parmesan cheese, white wine vinegar, lemon juice, fresh parsley, salt, pepper, garlic and Italian seasoning in a food processor or blender. Pulse until the ingredients are combined.


Light and Lemony Quinoa Salad

This Light and Lemony Quinoa Salad is the easiest thing ever. Such a healthy mix of greens, tomato, onion, herb, and protein-rich quinoa in a simple vinaigrette. So delicious with so little effort.

Yes, a SALAD! From ME. That like never happens, right? But I am in loooove with this one guys. Fresh, clean, healthy, and crowd-pleasing. Kid-approved even. A perfect side dish for anyone, or a perfect main meal for a vegetarian. Summer happiness is here, in a light and lemony vinaigrette.

So how’s your summerrrr?! Mine is flying by. I can’t even keep up. Ironman Louisville is in 3 months (oyyyy), so the training is pretty time-consuming at this point. But I’m handling that best I can – and feeling amazing actually. ? I have had no meat or dairy (save for a couple bites from my son’s cheese pizza last Saturday night at Disney – does it count if it’s at Disney?) for a month. And I. Feel. So good. Like really really unexpectedly energetic, great workouts, and no cravings whatsoever. And it has been very approachable, very dooable, and VERY TASTY. Satisfying. On so many levels. ❤

So when July 4th rolled around, I wanted to give my family the BBQ they were wanting, but have something additional that would satisfy all of us, me included. This salad was so saving. I grilled up some Honey, Bourbon, and Root Beer Glazed Baby Back Ribs for them – checked that box. Then this salad. …and just maybe, also, a batch of deviled eggs.

What makes this salad so special is 3 things I think. First, garden fresh ingredients – crisp romaine, onion, tomato, and herb are totally called for this time of year. Then the vinaigrette – a little Dijon, some lemon, garlic – so simple it’s crazy how yummy it is. Then the quinoa. …See, if you give up meat, you still need protein. And not just protein, but all 9 essential amino acids. And this magical little seed is rich in complete protein with all those aminos. Hence, happiness was had by all.

So that’s it folks. A fantastically delicious yet simple salad, perfect for yourself, your family, or scale it up for a party. Keep this recipe handy to make everyone happy.

Say it with me …Vegan once a week. Vegetarian twice a week. …It’s a start. ??


Five Fresh Fruit Salad Recipes That Aren’t Boring

The classic fruit salad dish is making a comeback. The cool cachet is blooming like a bejeweled berry. Today’s fruit salads are as perfect on the tongue as they are on the eye. Modern fruit salads are defined by unique flavors and textual contrasts like seeds and nuts.

So the next time you’re invited to a backyard barbecue, volunteer to make the fruit salad and your friends and family won’t be disappointed! From watermelon, blueberry, mint and feta salad to a quinoa fruit salad, everyone will love these five simple and delicious recipes.

Strawberry and Cucumber Salad with Lemon Cream

  • 1 lb Strawberries quartered
  • 3 Cucumbers sliced
  • 1/2 tsp Ground Cardamom
  • 1 tsp Lemon Juice
  • 1/2 cup Crème Fraîche
  • 3 tsps Sugar
  • 1/4 cup Roasted Pistachios unsalted
  • Salt to taste
  • Cayenne Pepper to taste
  • 1 lb Strawberries quartered
  • 3 Cucumbers sliced
  • 1/2 tsp Ground Cardamom
  • 1 tsp Lemon Juice
  • 1/2 cup Crème Fraîche
  • 3 tsps Sugar
  • 1/4 cup Roasted Pistachios unsalted
  • Salt to taste
  • Cayenne Pepper to taste
  1. In a medium serving bowl, toss strawberries, cucumbers, cardamom, salt and one teaspoon of sugar. Let sit 10 minutes, allowing the sugar to dissolve.
  2. Meanwhile, in a small serving bowl, mix crème fraiche, lemon juice, pinch of salt and the remaining two teaspoons of sugar (the lemon cream can be made eight hours ahead. Cover and chill in refrigerator).
  3. In a blender or food processor, pulse pistachios, cayenne pepper and salt until the nuts are finely ground.
  4. Divide fruit salad into four bowls, top with lemon cream and sprinkle with seasoned pistachios.

Plum-Fennel Salad with Honey Ginger Dressing

  • 3 Red Plums cut into thin wedges
  • 1/2 Fennel Bulb thinly sliced
  • 1 1/2 tsps Ginger finely grated
  • 1/4 cup Orange Juice
  • 1 tbsp White Wine Vinegar
  • 2 1/2 tsps Honey
  • Salt to taste
  • Extra-Virgin Olive Oil for serving
  • Sesame Seeds for serving
  • Fennel Fonds for serving
  • 3 Red Plums cut into thin wedges
  • 1/2 Fennel Bulb thinly sliced
  • 1 1/2 tsps Ginger finely grated
  • 1/4 cup Orange Juice
  • 1 tbsp White Wine Vinegar
  • 2 1/2 tsps Honey
  • Salt to taste
  • Extra-Virgin Olive Oil for serving
  • Sesame Seeds for serving
  • Fennel Fonds for serving
  1. In a medium serving bowl, whisk orange juice, honey, vinegar, one teaspoon of ginger and salt.
  2. Add plums and fennel to dressing and mix to coat. Cover and chill for 30 minutes.
  3. Toss remaining ginger into fruit salad and mix. Serve drizzled with olive oil and sesame seeds.

Honey Lime Quinoa Fruit Salad

  • 1 cup Quinoa uncooked
  • 1 1/2 cups Strawberries thinly sliced
  • 1 cup Blackberries
  • 1 cup Blueberries
  • 1 Mango diced
  • 1/4 cup Honey
  • 2 tbsps Lime Juice
  • 1 tbsps Basil chopped
  • 1 cup Quinoa uncooked
  • 1 1/2 cups Strawberries thinly sliced
  • 1 cup Blackberries
  • 1 cup Blueberries
  • 1 Mango diced
  • 1/4 cup Honey
  • 2 tbsps Lime Juice
  • 1 tbsps Basil chopped
  1. Prepare quinoa according to the instructions on package.
  2. In a large bowl, combine quinoa, strawberries, blueberries and blackberries.
  3. Meanwhile, to make the glaze, combine honey and lime juice in a small bowl. Drizzle the glaze dressing over fruit salad. Garnish with basil.

Watermelon with Yogurt, Poppy Seeds and Fried Rosemary

  • 3 lbs Watermelon cut into 2-inch pieces, remove seeds and rind
  • 1/2 cup Plain Whole Milk Greek Yogurt
  • 1 tbsp Honey
  • 3 tbsps Grapefruit Juice
  • 1 Rosemary Sprig
  • 1 tsp Poppy Seeds
  • 1 tsp Crushed Red Pepper Flakes
  • 2 tbsps Extra-Virgin Olive Oil
  • Sea Salt
  • 3 lbs Watermelon cut into 2-inch pieces, remove seeds and rind
  • 1/2 cup Plain Whole Milk Greek Yogurt
  • 1 tbsp Honey
  • 3 tbsps Grapefruit Juice
  • 1 Rosemary Sprig
  • 1 tsp Poppy Seeds
  • 1 tsp Crushed Red Pepper Flakes
  • 2 tbsps Extra-Virgin Olive Oil
  • Sea Salt
  1. In a small bowl, mix yogurt and honey.
  2. In a large bowl, toss watermelon and grapefruit juice. Season fruit mixture with flaky sea salt.
  3. Meanwhile, heat olive oil on a small skillet and fry rosemary until crisp, about 30-40 seconds.
  4. Spread yogurt on a large platter. Top with watermelon and fried rosemary.
  5. Drizzle fruit salad with olive oil and sprinkle with poppy seeds and red pepper flakes.

Blueberry and Mango Fruit Salad

  • 3 Mangoes cut into bite-size pieces
  • 4 cups Blueberries
  • 6 tbsps Sugar
  • 1 Lemon grated zest
  • 1/2 cup Orange Juice
  • 3 Mangoes cut into bite-size pieces
  • 4 cups Blueberries
  • 6 tbsps Sugar
  • 1 Lemon grated zest
  • 1/2 cup Orange Juice
  1. Peel mangos and cut into bite-size pieces.
  2. Toss mangoes, blueberries and sugar in a serving bowl.
  3. Stir in orange juice. Grate the zest and juice the lemon, and then add to serving bowl. Cover and refrigerate.

Whether you use berries from the bramble or the store, opt for a salad that’s tart or savory, or whip up something that emphasizes color and shape, these five easy-to-make recipes turn a backyard barbecue into a sweet affair.

Related articles


A really fresh lunch packed with nutritious greens

This is a fantastic protein packed nutritious lunch or dinner that can be made in batches, or prepped separately and assembled on the day of eating – just keep your herbs and veggies separate to the quinoa and dressing and add avocado just before serving

  • If quinoa is too expensive you can substitute rice, cous-cous or even pasta (just be aware the nutritional value won’t be the same)
  • Whatever greens you want – use! If you don’t like broccolli use another sturdy green vegetable (and so on so forth)
  • Pistachios can be substituted for any nut/seed you like, or left out completely
  • If you can’t get package free miso, make a nice dressing out of apple cider vinegar and a splash of lemon and some nutritional yeast
  • Leafy greens can be substituted for whatever other leafy greens you like/have access to
  • BYO bags for all of your loose veg!

1 cup quinoa (dry) – substitute for rice or cous cous if you can’t get quinoa – just adjust the water as necessary
2 cup water or stock
1/2 bunch brocollini or broccoli, sliced into bite size pieces
1/2 bunch asparagus, stalks removed, sliced into strips
1 zucchini, peeled into ribbons
1/2 C pistachios
2 chopped Shallots
Juice of 1 lime
2 Tbs miso paste, dissolved in ½ C water
1 clove Garlic, minced
1.5 Tbs ground coriander
1 tsp salt
10 leaves Basil, sliced
1/2 bunch coriander, chopped
1/2 bunch mint, chopped
2 C cooked white beans such as cannellini beans – ANY BEANS! (heck, use lentils)
1 avocado
1 Lime
1 green capsicum, finely sliced
1 C rocket, washed and spun
1 C baby spinach, washed and spun
1 lime extra to serve


Warm Quinoa and Roasted Vegetable Salad

If you are looking for something a little out of the ordinary for a holiday meal this year, I think I may have it covered. This warm salad is not only a delicious side dish, but if you are feeding people with dietary restrictions or preferences, it will go a long way toward satisfying those folks. Vegetarians? Vegans? Gluten Free? Low Glycemic? Yes, yes, yes and yes – we have it all covered. This is hearty enough to be a satisfying main dish actually and pretty much has that whole balanced diet thing covered. But, none of that matters at all if it is not completely delicious. Fortunately, we have that covered too – this stuff is amazingly yummy!

I am a little late to the quinoa party. All the cool kids have been cooking with it for a long time, and I have been meaning to grab some, if only I could remember to look. But I never seemed to think of it when I was at a store that had a hope of having any – I have to go to one of the larger towns around us to find ingredients that are out of the mainstream, and on my visits there, it slipped my mind. When I did track some down, the first thing I did was to look online for cooking directions, and I immediately made a small batch so I could get an idea of how it tastes. I enjoyed it even more that I could have hoped. At the risk of abusing a much-overused word, it’s…earthy. It’s…vegetable-ley. Rich, with a very pleasant little bitty crunch in the middle of each tiny grain.But, would Larry like it? He is a pretty adventurous eater, all things considered, but he does look a bit askance at really unfamiliar things. I gave him some of the plain stuff first and he found it interesting, which means – “what can you do with it?” It was his garden that gave me the inspiration for the rest though. As I mentioned in the last post, we have a lot of winter squash still, but a few other things are running low – this is the end of both the Brussels Sprouts and the red onions.

We have been gardening for a long time, but there is quite a thrill involved in looking at a lovely collection like this and reminding ourselves that we grew it all. Well – not the lemon of course. We are still in Upstate New York after all.
This is not a difficult dish to pull off – you cook the quinoa, you roast the veggies in a hot oven, you make a zingy lemon vinaigrette, and then you combine them all – easy! Lets go!



Comments:

  1. Zulujar

    I think this is a great idea. I agree with you.

  2. Nijin

    I squint slyly, comparing the facts ... *

  3. Derebourne

    After a while, your post will become popular. Remember my word.

  4. Mosegi

    and here there are really cool ones

  5. Corvin

    The author noted everything very aptly

  6. Niklas

    the very funny answer



Write a message