This recipe was sent to me by my Spark Buddy Dara52. She knows I love quinoa. This sounds incredible.
Quinoa Salad with Chickpeas, Walnuts & Fall Fruit If you make this salad ahead, you may need to add more salt just before serving, although keep in mind that the feta will also add salt. From Tara Duggan.
INGREDIENTS: 1 1/2 cups quinoa, rinsed 1 cup canned chickpeas, rinsed and drained 1 cup diced persimmons or pomegranate seeds (or 1/2 cup dried cranberries) 3 green onions, thinly sliced 1/2 cup walnut pieces, toasted 1 teaspoon pomegranate syrup or honey 1/2 teaspoon whole grain mustard 2 tablespoons red wine vinegar or sherry vinegar Kosher salt, to taste Freshly ground pepper, to taste 1/4 cup walnut oil or olive oil 2/3 cup crumbled feta cheese or fresh goat cheese
INSTRUCTIONS: Bring a medium pot of salted water to a boil over high heat. Add quinoa and boil until it is translucent but still has a bit of crunch, about 10 minutes. Drain and spread out on a baking sheet to cool.
Combine the quinoa with the chickpeas, fruit, green onions and walnuts in a large serving bowl.
In a small bowl, combine the syrup, mustard, vinegar and salt and pepper to taste. Slowly whisk in the walnut oil. Add the dressing to the salad and toss with a little more salt and pepper to taste.
Serve immediately or chill, covered tightly, for several hours or overnight. Top with the cheese right before serving.
PER SERVING: 306 calories, 9 g protein, 32 g carbohydrate, 16 g fat (3 g saturated), 11 mg cholesterol, 224 mg sodium, 5 g fiber.
I enjoy quinoa too (my son likes it if I use chicken broth as the liquid); I often will substitute for anything that I would use rice or barley. I will add the caveat - If I am making a higher protein/fat dish I generally don't use it just because it supplements the protein so much. I'm more likely to use it if I'm doing something meatless or with fish. I will also say that I am not so much a fan of quinoa flour (I have made recipes with all quinoa flour and it has an extremely distinctive taste like floral cornmeal which I suppose is an acquired taste). However, most recipes that call for quinoa flour only suggest 1/4 cup to the rest of the flour ingredients which is much less potent.
I just love quinoa, my favorite grain. I posted this on a couple of my different Spark Team forums as there are so few quinoa recipes. I received this one in a daily email from WHFOODS.ORG so I thought I would share.
Warm Quinoa Salad
This salad recipe is a complete vegetarian meal high in protein. The quinoa is a very nutritious grain of the ancient civilization of the Incas, and can be found in your health food store.
Prep and Cook Time: 30 minutes
Ingredients: 1 cup quinoa, rinsed 2 cups water or stock salt and pepper to taste 1 medium onion, chopped 3 cloves garlic, chopped ¼ cup chopped fresh basil ¼ cup chopped fresh cilantro 1 tomato, seeds and excess pulp removed and chopped 1 can adzuki beans, rinsed well 4 TBS lemon juice 3 TBS olive oil 3 cups shredded romaine lettuce 1 avocado cubed 1 TBS chopped pumpkin seeds salt and pepper to taste
Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper. Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin seeds. Serves 4
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