This quinoa salad takes Middle Eastern flavors and ties them together with sumac-laced lemon vinaigrette. Fortunately, the mix of tart, dried cherries, mint, parsley, salty feta and pomegranate seeds is enough to make you forget you're eating healthy.
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Seared scallops top spicy quinoa that's mixed with ribbons of kale and crunchy pistachios for a quick and easy weeknight meal.
When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner.
A quick and easy stew of butternut squash, kale, and toasted quinoa, made in a single skillet.
Quinoa, chickpeas, and shrimp are flavored with harissa and topped with crunchy cucumbers. Finished with some lemon and cilantro, it makes a quick and easy meal that comes together in less than 30 minutes, with minimal prep work to boot.
Creamy, easy make-ahead zucchini and quinoa soup flavored with dill.
This week's lunchbox was borne out of a desire to make and eat my favorite potato salad for lunch, followed by the begrudging conclusion that just potato salad does not a responsible lunch make. So I added some things—handfuls of arugula and a base of black quinoa—to turn a side dish craving into a full-fledged meal.
Maximize the bounty of summer's stone fruit with these plum cakes from Le Pain Quotidien. Made with quinoa flour and quinoa pearls, they're a sweetly textured treat.
Stuffed peppers have a reputation for being stogy and full of overcooked meat and/or mushy rice. Yet there's no reason why they need to be filled with such uninspired ingredients, or even any meat at all. Shauna James Ahern's recipe for the dish in Gluten-Free Girl Every Day is, in fact, practically vegan. The bulk of her stuffing is steamed quinoa enlivened with sweet caramelized onions, yellow raisins, and wholesome kale. She adds a bit of garlic and cumin for earthiness, but otherwise leaves well enough alone. A hot oven adds char and deeper flavor to the peppers, making this cute entree worlds away from the heavy original.
Jeweled rice is a magnificent dish. Adorned with dried fruit, toasted nuts, rose petals, and pomegranate seeds, it is a panoply of flavors and colors. In Lousia Shafia's The New Persian Kitchen, the jeweled rice is made even more compelling with a combination of grains included. The mixture of quinoa and brown basmati rice adds an earthy complexity to the dish that counters the sweet and rich flavors from the toppings.
A quick and hearty meal of salmon cooked with quinoa, arugula, and feta cheese. The trick is to sear the salmon skin first, then add it back to the pan at the very end just until barely cooked through.
Somewhere between saucy and soupy, this dish is just shy of a full-blown curry. Quinoa, mushrooms and shrimp are cooked in coconut milk and curry powder so they're infused with flavor--and then finished with fresh basil. Adding coconut milk makes the quinoa extra brothy, so it won't dry out when you reheat it the next day.
Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds.
Braised broccoli rabe cooked in a skillet with quinoa-based pasta makes a quick, healthy, one-skillet meal.
When asparagus is truly in season, like at this exact moment, the vegetable is so sweet and tender it doesn't even need to be cooked. Just thinly slice the stalks, dress them with a vinaigrette, and you're left with a stunningly simple fresh asparagus salad. The only catch is that they are often light, bordering on the insubstantial. This recipe from Mindy Fox's Salads: Beyond the Bowl solves that problem by adding red quinoa.
This earthy-tasting warm quinoa salad with shiitake mushrooms and crunchy pecans is hearty and wholesome. Serve it as a main course and no one will ever miss the meat.
Lovers of oatmeal raisin cookie should try these similarly soft, sweet and nutty cookies.
This unconventional shrimp and quinoa salad with Vietnamese flavorings is nutritious and light. Also, wonderfully satisfying.
It's a bright, beautiful bowl of roasted dumpling squash, baby spinach, and quinoa, tossed together with a zingy cilantro-lime dressing and a few crunchy pepitas. Is it a salad? Sure, you could call it that if you feel like it, and even serve it chilled. But if you're in the mood for a warming main at dinner, you could also serve it hot.