Quinoa Salad
Quinoa Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 8 servings. For $2.29 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This side dish has 352 calories, 9g of protein, and 20g of fat per serving. A mixture of water, black pepper, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. 36 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 40 minutes. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. If you like this recipe, you might also like recipes such as Skip the Rice and Try Quinoa – Mexican Quinoa Salad with Black Beans and Corn, Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta), and Guest Post: Balsamic Onions Quinoa Patties & Quinoa Salad.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 avocado, peeled, seeded and diced, for garnish
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 lemon, juiced
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1 bunch Italian parsley leaves, chopped
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 1/2 cups quinoa, rinsed
1 small red onion, cut into 1/4-inch cubes
1/4 cup red wine vinegar
1 1/2 teaspoons salt
1 large tomato, cored, seeded, and diced
12 cups water
Equipment:
sauce pan
sieve
bowl
Cooking instruction summary:
Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture. When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Step by step:
1. Bring the water to a boil in a large saucepan.
2. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
3. When dry, transfer the quinoa to a large bowl.
4. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Nutrition Information:
covered percent of daily need
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