Colorful Quinoa Salad Recipe

For this colorful Quinoa salad recipe,
is the TOTAL TIME:

Prep: 30 min. + cooling

and the YIELD: 8 servings.

ingredients

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 2 cups fresh baby spinach, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 medium cucumber, seeded and chopped
  • 1 medium sweet orange pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 2 green onions, chopped
  • DRESSING:
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon grated lime peel
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt

Directions

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely. Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

    Nutritional Facts

    3/4 cup: 143 calories, 5g fat (1g saturated fat), 0 cholesterol, 88mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

    Enjoy your tasteful Quinoa Salad.

    http://www.tasteofhome.com/recipes/colorful-quinoa-salad

    Summer Salad with Morocco Quinoa

    “If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.”

    Ingredients

    Directions

    Prep 15 m, Cook 15 m, Ready In 4 h 30 m

    1. Bring water to a boil in a pot; add white MoroccoQuinoa®. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
    2. Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
    3. Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

    MoroccoQuinoa® is distributed by Domaine Lion Agriculture SARL. http://domainelion.com

    Laura Violet

    Recipe : Hot and Zesty Quinoa

    quinoa,healthfood,superfood,moroccoquinoa,glutenfree,proteïn,recipe

    TOTAL TIME for this recipe : 25 min.
    MAKES: 4 servings
    Recipe ingredients
    • 1 cup water
    • 1/2 cup quinoa, rinsed
    • 1 small onion, finely chopped
    • 1 teaspoon olive oil
    • 2 garlic cloves, minced
    • 1 can (10 ounces) diced tomatoes and green chilies
    • 2 tablespoons chopped marinated quartered artichoke hearts
    • 2 tablespoons grated Parmesan cheese
    Directions
    1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
    2. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes and green chilies. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Stir in quinoa and artichoke; heat through. Sprinkle with cheese. Yield: 4 servings.
    photo and recipe by Taste of Home
    For more Quinoa recipes click here.

    PUFFED Morocco Quinoa

    Rinse the quinoa and drain well.
    Put the quinoa in a dry pan and set on fire.
    Stirring leaves you dry quinoa.
    When the quinoa as well as dry you pour a little olive oil and stir through.
    Toast the quinoa in about 10 minutes until crisp and golden.
    Stir occasionally intervening to make the quinoa cooks evenly and puffs and prevent burn in this way.
    When you hear the quinoa literally puffing you know that the quinoa is ready.
    Taste it first cautious one and if you quinoa crunchy and delicious than you spoon the quinoa on a plate and let cool.

    MoroccoQuinoa® in rice paper rolls

    Create a kaleidoscope of color and flavor with these rice paper rolls which are gluten free, low in fat and kilo-joules.

    INGREDIENTS

    • 100g (1/2 cup) MoroccoQuinoa®
    • 225ml water
    • 30g palm sugar, finely chopped
    • 5 teaspoons fish sauce
    • 1 tablespoon tamarind puree
    • 1 small garlic clove, crushed
    • 2 teaspoons lime juice
    • 3/4 teaspoon fresh ginger, finely grated
    • 400g beef rump steak
    • 2 green shallots, thinly sliced
    • 12 rice paper sheets, 22cm in diameter
    • 1 long fresh red chilli, thinly sliced diagonally
    • 12 large fresh mint leaves
    • 150g bean sprouts
    • 12 fresh coriander sprigs Select all ingredients

    METHOD

    • Step 1
      Place MoroccoQuinoa® and 185ml (3/4 cup) water in a saucepan over medium-low heat. Bring to a simmer. Simmer, stirring, for 10-12 minutes or until quinoa is tender. Cool slightly.
    • Step 2
      For sauce, place sugar, fish sauce, tamarind, garlic and remaining water in a saucepan over medium-low heat. Cook, stirring, for 3 minutes. Simmer for 2 minutes or until thickened slightly. Transfer to a bowl. Stir in juice and ginger. Cool.
    • Step 3
      Heat a chargrill over medium-high heat. Spray steak with olive oil. Season. Cook, turning, for 4 minutes for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.
    • Step 4
      Stir shallot and 3 tsp sauce into quinoa. Dip 1 rice paper sheet in cold water for 10 seconds or until starting to soften. Drain on a clean tea towel. Place on a work surface. Place 2 chilli slices and a mint leaf along centre. Top with a little quinoa mixture, bean sprouts, steak and coriander. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining sheets. Serve with the remaining dipping sauce.

      NUTRITION

      • 1618 kj
        ENERGY
      • 8g
        FAT TOTAL
      • 2g
        SATURATED FAT
      • 3g
        FIBRE
      • 33g
        PROTEIN
      • 43g
        CARBS (TOTAL)
      All nutrition values are per serve

      NOTES

      For a tasty Asian dressing, combine a little of the leftover tamarind with lemon juice, fresh lemongrass, brown sugar and fish sauce.

    Author: Katrina Woodman. Image credit: Jeremy Simons.

    Product availability and info of MoroccoQuinoa® ; Email to domainelion@gmail.com or Whatsapp, call 00212 6 5259 1798

     

     

    Veggie-Quinoa Soup

                                                                                                                      ACTIVE TIME 45 mins. TOTAL TIME 55 mins.

    YIELD Serves 8 (serving size: 1 1/3 cups).

    Ingredients
    • 1 cup uncooked quinoa
    • 2 tablespoons olive oil
    • 1/4 cup diced white onion
    • 1/4 cup diced carrot
    • 1/4 cup diced red bell pepper
    • 4 garlic cloves, sliced
    • 1 teaspoon fresh rosemary, minced
    • 3/4 teaspoon ground cumin
    • 6 cups unsalted chicken stock
    • 1/4 cup diced russet potato
    • 1/4 cup diced peeled sweet potato
    • 1/4 cup diced peeled celery root
    • 1/2 cup diced zucchini
    • 1/2 cup thinly sliced Brussels sprouts
    • 1/4 cup roughly chopped fresh flat-leaf parsley
    • 1 teaspoon kosher salt

    How to Make It                                                                                                                Preheat oven to 325°F.

    1. Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.
    2. Heat a large stockpot over medium. Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly. Stir in stock, potatoes, celery root, and toasted quinoa. Increase heat to high; bring to a boil. Cover and reduce heat to medium; cook 12 minutes. Stir in zucchini and Brussels sprouts; cook until vegetables and quinoa are tender, about 2 minutes. Stir in parsley and salt.
    Product availability and info ; Email to domainelion@gmail.com or Whats-app, call 00212 6 5259 1798
    Photo: Greg Dupree; Styling: Ginny Branch Stelling

    Healthy Vegan Quinoa Pancakes

    Healthy Vegan Quinoa Pancakes

    Ingredients:1 ½ cups all-purpose flour
    2 tsp baking powder
    1 tsp baking soda
    1 tbsp brown sugar
    1 tbsp maple syrup
    pinch of salt
    1 ½ cup of vegan milk with 1 tbsp vinegar
    1 tsp vanilla extract
    3 tbsp coconut oil
    ½ cup dry quinoa
    1 tbsp vegan butter

    Optional:
    Maple syrup for topping
    Fruit

    Directions:

    Cook ½ dry quinoa in 1 ½ cups of water until the quinoa is nice and fluffy about 15 minutes.
    Combine the milk with the vinegar and set aside for a few minutes. Meanwhile sift all the dry ingredients into a large bowl and combine.
    In the bowl with the milk add the maple syrup, vanilla and oil and stir well.
    Add the quinoa to the dry ingredients and combine the liquids with the dry ingredients and mix.
    Heat a pan with vegan butter or coconut oil and drop 3 tbsp worth of batter into the pan. Cook until bubbles form on the top and the sides turn brown, then flip and cook for another minute on medium heat.
    Serve on a plate and drizzle with syrup if you like.

    Enjoy!