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9. Easy Quinoa Salad. Time Commitment: 10 minutes Why We Love It: ready in <15 minutes, less than 500 calories, crowd-pleaser, vegetarian The chopped cucumber, cherry tomatoes and fresh spinach in ...
Serve on top of leafy greens or use as a sandwich filling. Spinach Salad with Quinoa, Chicken & Fresh Berries. Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless.
This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
Follow directions on quinoa package and make it. Should only take about 20 mins. While quinoa is cooking, arrange spinach leaves, roasted tomatoes, and feta on a plate. Spoon on cooked quinoa (as much as you want). Drizzle with dressing. Read more from Rustic Measures.
Transfer the quinoa to a large bowl and let cool. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. 3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
Made with roasted sweet potatoes, corn and black beans, this Southwest quinoa salad is vegan and gluten free, and hearty with 18g protein/serving. This article originally appeared on ...
Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer.