Quinoa Salad

About Quinoa Salad

About Quinoa Salad in Questions

Halibut, salad and quinoa need a wine? Tonight I am making Halibut, qunioa and a salad. What wine do I drink with this?

justme replied: "A nice chardonnay or a pinot grigio would be nice."

Inundated in SF replied: "A chardonnay (just read something about someone adding ginger and lemon to a chardonnay, probably not widely available yet) or a white zinfindel. Or even a light rose. It does depend on your taste--I drink red wine with everything because I love it. Ok, so what time should we be at your house tonight?"

adhimsa346 replied: "ROSE WINE FROM PORTUGAL, NAMASTE"

Peach PIe replied: "Sauvignon Blanc goes good with Halibut. And you said your making salad.....it also goes good with Chef salad, Cobb, Pasta and Shrimp salad. Here is a website with wine and food matching, for future use: "

I have a recipe for a Quinoa salad that calls for whit wine vinegar, but bought rice vinegar.? Can I subsitute the rice vinegar for the white wine vinegar?

Pat K replied: "You can use it. It will work just fine."

dum_cooki replied: "yea.it's not gonna make much of a difference i think"

M J replied: "the taste will be different because its not the same thing is it"

Is there a substitute for quinoa??? I am cooking dinner tonite and would like to make this quinoa salad without having to go to the store. Any ideas would be greatly appreciated for a substitute for quinoa or off to the store I shall go. Thanks

apache_ah64d replied: "Rice can be used as a substitute. Description: Quinoa, pronounced keen-wah, is not a true cereal grain, but rather the botanical fruit of an herb plant. It is treated as a grain in cooking. The grains are small yellow flattened spheres, approximately 1.5 to 2 mm in diameter. When cooked, the germ coils into a small "tail" that lends a pleasant crunch. The leaves of the quinoa plant can also be eaten. Purchasing: Quinoa has grown in popularity in the past few years and is carried in many well-stocked groceries as well as health food stores. There are several varieties of quinoa which range in color from dark brown to near white. The larger whiter varieties are most common and are considered superior. Quinoa should be stored in the refrigerator or freezer if storage beyond a month is desired. Basic Cooking Instructions: Because some of the bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold, you should thoroughly rinse the dry grain until the water runs clear. Combine 1/2 cup quinoa with 1 cup water and simmer for 15 minutes or until tender. For a nuttier taste, toast the quinoa in a hot dry pan for about 5 minutes before cooking."

FloFen replied: "I would say that you could use any grain you wanted to replace the quinoa (barley, spelt, amaranth, wheat berries, rice, etc.) Just cook the grain and add the rest of the ingredients. But be sure not call it quinoa salad anymore. ;)"

Wanna Cookie replied: "You could try couscous, rice or small pasta shapes (the type that's used in soups) but you won't get the same nutritional value, as Quinoa is very high in protein. Good luck."

mariana m replied: "I would sub couscous for quinoa, it's pretty close to the texture. You could also do barley, rice or buckwheat...whatever you have in your pantry."

Peace2007 replied: "I also think couscous would be a good substitute or millet."

can you make tasty cold salads with quinoa? i wanted to make a nice salad with roasted veggies, garlic and olive oil dressing. i don't have any cous cous though, would quinoa be ok? or would white rice be better (thats the only rice i have) x x

marathoncook replied: "quinoa is great, it is a whole grain and has tons of fiber. it would be prefect for your salad, i would suggest that you toast it in the oven before you cook it, to bring out its nutty flavor."

Infinity+1 replied: "Quinoa makes a great cold salad! Here is a link to where I found the recipe below. Enjoy! Ingredients 1 cup uncooked red quinoa 2 cups water 2 cups cherry tomatoes, halved 2 avocados, diced 1 cup artichoke hearts 1/4 cup chopped fresh basil 2 tablespoons of pine nuts, toasted 2 tablespoons of capers, to taste Caramelized onions: 1 tablespoon olive oil 1 thinly sliced red onion Basic vinaigrette dressing: 3 tablespoons balsamic vinegar 2 tablespoons fresh lemon or lime juice, with zest 2 cloves minced garlic 1/3 cup extra virgin olive oil salt and pepper to taste Serves 4-6 as a side dish Preparation Bring the quinoa and water to boil. When the water boils, reduce the heat to a simmer and cook until the water is absorbed, approximately 10 minutes. When cooked, quinoa has a texture similar to perfectly cooked pasta, or rice. Strain and rinse well under cold water. While the quinoa is cooking, in a skillet heat olive oil over medium heat and saute the onions until transparent. Prepare the vinaigrette by combining the ingredients and whisking. In a large salad bowl, toss all of the ingredients together, including caramelized onions and the vinaigrette. To Serve Serve cold or at room temperature. With very little to spoil, this would make an excellent accompaniment on a picnic. Couple this salad with fresh greens, chicken or fish for protein, and your wine of choice, and you have an excellent, healthy meal."

HaHaHarriet replied: "quinoa is excellent! It's really tasty hot and old, and did you also know it is a superfood? (Superfood: really really nutricious.) It is one of the few vegetarian foods which is a complete protein which is really good as we dont have meat. Sounds delicious, enjoy! x"

suzanne s replied: "Hi Lily quinoa contains more protein than any other grain and has a good balance of amino acids and is easy to digest.Note that quinoa should always be rinsed briefly in cold water before using to remove any bitterness.i discovered that quinoa makes a lighter alternative to bulgar wheat in my version of the famous middle eastern lemon-mint-parsley laced tabbouleh salad which is served chilled. Quinoa Tabbouleh Salad 1 1/2 cups of quinoa 3 1/2 cups of water 2 tsps of salt 1/2 cup of fresh lemon juice 1/2 cup of good olive oil 1/4 tsp of coarsely ground black pepper 1 cup of fresh parsley finely chopped 2 tbsp of fresh mint leaves finely chopped 3/4 cups of cucumbers finely diced 1/2 cup tomatoes finely chopped lettuce leaves for serving 1.Rinse the quinoa in a large fine sieve under cold water until the water runs clear.Drain the quinoa well. 2.Place the water and 1 tsp of salt in a heavy saucepan and bring it to a boil over moderate heat.Add the quinoa return to the boil,reduse the heat and simmer,covered for 10 to 15 min or until the grains are translucent and fully cooked and the quinoas spiral shaped germ ring has separated.Remove the pan from the heat and set it aside,covered,for 10 mins to allow the quinoa to firm up. 3.Spoon out the quinoa and spread it on a on a flat dish to fully cool.Then combine it with the lemon juice,olive oil,remaining salt,black pepper,parsley and mint in a large bowl.Add the cucumber,tomatoesand toss to combine all the ingredients.Chill and serve Quinoa Tabbouleh in lettuce leaves."

Shaun replied: "Sure you can make cold salads with Quinoa. Just great! here are 2 recipes......You may choose anyone of them and see for urself. for the 2nd recipe i have given you the link also. (1) 1 cups quinoa 1 cups water 1/2 cup diced cucumbers 1/2 cup diced tomatoes 1/2 cup roasted peanuts or cashew nuts 1/6 cup sliced fresh basil 1/6 cup chopped fresh parsley Vinaigrette: 1-1/2 tbsp lemon juice 1/6cup olive oil ¼ tsp black pepper salt to taste chili flakes (optional) Cook quinoa according to package. Chop all vegetables and place them in a mixing bowl. Meanwhile, mix lemon juice, oil, pepper, salt, and chili in a small bowl. Add cooked quinoa, peanuts, and vinaigrette in the mixing bowl. Toss well and chill for 2-3 hours before serving. ------------------------------------------------------------------------------------------------------ (2) Preparation and cooking time: about 35 minutes Makes enough for 6 persons 1¾ cups quinoa, about 340 grams 3½ cups water 2 teaspoons salt ½ teaspoon yellow asafetida powder ½ cup fresh lemon juice ¼ cup olive oil ½ teaspoon coarsely ground black pepper 1 cup finely chopped fresh parsley 2 tablespoon chopped fresh mint leaves, ¾ cup finely diced cucumbers ½ cup finely diced tomatoes Rinse the quinoa in a large, fine sieve under cold running water until the water runs clear. Drain the quinoa well. Place the water and one teaspoon salt in a heavy 2-litre saucepan and bring it to the boil over moderate heat. Add the quinoa, return to the boil, reduce the heat and simmer, covered, for ten to fifteen minutes, or until the grains are translucent and fully cooked, and the quinoa’s spiral-shaped germ ring has separated. Remove the pan from the heat and set it aside, covered, for 10 minutes to allow the quinoa to firm up. Spoon out the quinoa and spread it on a flat dish to fully cool. Then combine it with the yellow asafetida powder, the lemon juice and olive oil, the remaining salt, black pepper, parsley, and mint in a large bowl. Add the cucumber and tomatoes, and toss to combine all the ingredients. Serve chilled. link is: cookingwithkurma.net All the best!"

thebonniesituation replied: "Quinoa is great, rice also of course, I use both and also, couscous, bulghur, moghrabieh... See this recipe for quinoa: "

smedrik replied: "absolutely! Quinoa would even be better, nutritionally it is more complete and it has a nice flavour."

anne b replied: "Quinoa Salad Recipe 1 cup water 1 cup apple juice 1/2 tsp. cinnamon 1 cup quinoa, well rinsed and drained 2 large red apples, diced 1 cup chopped celery 1/2 cup dried cranberries (such as Craisins) 1/2 cup chopped walnuts 1 cup non-fat vanilla yogurt Place water, apple juice, cinnamon and rinsed quinoa in a saucepan and bring to a boil over high heat. Reduce heat, cover and simmer until all of the liquid is absorbed, approximately 15 minutes. Cool, transfer quinoa to a large mixing bowl and refrigerate, covered, at least 1 hour. Add apples, celery, dried cranberries and walnuts to quinoa. Mix well. Fold in yogurt. Serve immediately. Serves 8."

pipsqueak replied: "YES it would be delicious with those ingredients you mention and even more full of healthy vitality than if you used cous cous. MMMMMMM I love grain salads :-)"

Do you have a recipe for quinoa? So, I buy a box of quinoa from a store in a larger town and now I want to use it, only I have no idea what to do with it. To put things in perspective, I plan on making steak and chicken kebobs, spinach salad with lemon vinagrette and fruit skewers for desert. I figured a dish/salad (I will substitute the spinach salad if I must) with quinoa/couscous would work nicely. So... do you have a nice recipe for quinoa/couscous that's either a cool salad or a warm, yummy dish that I can prepare for us tonight?

mot replied: "My wife and I cook it all sorts of ways. It is a very versatile side dish. Plain w/ just a little salt and pepper is ok. The recipe we have been using as of late is very simple, yet tasty. All we do is cook the quinoa and when it is done, stir in a can of Rotel. Are you familiar w/ this? It's diced tomatoes, onions, garlic, jalepenos, and spices. It adds a quick, tasty spruce-up to the dish. good luck"

KF replied: "The best quinoa dish I ever made was with black beans and corn. You can find that recipe link below. I also made a wonderful pilaf which I got from a spa site. That recipe link is below, as well. Good luck!"

Thin Kaboudit replied: "Quinoa ("kee-noir") can be prepared in any of the ways you might prepare rice. You want to rinse it a couple times like rice, too, because the outside can harbor a bitter taste. The EASIEST by far way to make a yummy quinoa dish is to put the grains in 1.5 times as much chicken or vegetable stock (ie 1 cup quinoa to 1.5 cups stock) and simmer it gently for about 15-20 minutes. Bon appetit!"

Larry J replied: "A few recipes: "

couscous recipe replied: "You can use quinoa in place of couscous, as long as it has simmered for 10 minutes first but I like to use a mixture of 50/50 quinoa with either rice or couscous. I don't know why, it's just a bit much on its own. The other thing you can do is to sprout quinoa like alphalpha and then eat it raw, thus multiplying the healthy goodness of it!"

How can I spruce up brown rice or Quinoa? My husband and I are trying to eat healthier and cook at home more. Today we are making grilled salmon fillet with shredded salad and brown rice but the brown rice always tastes so bland. Does anyone have any ideas on how to make it taste better? We like quinoa too. I know I can find recipes online but just wondering if any of you have a special recipe that you like. Thanks!

Janice P replied: "I say add spices that you like to spruce up anything you eat to make it taste Better. I found you a few links Enjoy"

ivory_harlow replied: "add blackbeans, corn and salsa!"

The Wizard. replied: "I eat heaps of brown rice,don't know about Quinoa.Has'nt reached our shores yet. We can't have salt so we use Lemon Juice,which improves flavor of most things. With the rice you can also use Soy Sauce,and if you want yet more flavor try a fish sauce(from chinese food shop). Also I get heaps of help from allrecipes.com Enjoy!"

danu replied: "Baja black beans and rice Ingredients 6 cups cooked brown rice 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can corn, drained 4 fresh tomatoes, diced 1/2 cup red onion, chopped 1/2 cup cilantro, chopped 1 jalapeno pepper, seeded and diced 2 tablespoons fresh lime juice 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 2 dashes hot sauce Directions 1Cook brown rice. 2In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce. 3To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture. 4Stir together before eating. -------------------- Honey glazed chicken tacos with mango rice SERVES 4 (change servings and units) Change to: Servings US Metric 1 2 3 4 5 clear stars Write a Review! (optional) SubmitCancel Ingredients 1 ripe mango, stoned and chopped 2 ounces cheddar cheese, shredded 4 tablespoons reduced-fat sour cream 7 ounces whole grain rice 1 tablespoon rapeseed oil 7 ounces boneless skinless chicken breasts, chopped into 1in pieces 1 teaspoon chicken seasoning 1 yellow pepper, deseeded and finely chopped 1 small zucchini, finely chopped 2 tablespoons clear honey 8 taco shells Directions 1Preheat the oven to 400°F 2Cook the rice according to pack instructions. 3Meanwhile, heat the oil in a frying pan or wok and cook the chicken for 2-3 minutes, stirring in the seasoning, until the chicken starts to colour. 4Add the pepper and zucchini and continue cooking for a further 7-8 minutes, until the vegetables are soft and the chicken is cooked through. Stir in the honey and allow to bubble for 1 minute to coat the ingredients. 5Place the taco shells directly on the oven shelf and heat through for 2-3 minutes. 6Stir the mango pieces into the rice. Pile the chicken mixture into the taco shells and top with a little cheese and soured cream. 7Serve with the mango rice."

Bailey replied: "add some black beans, salsa, and corn. also teriyaki sauce mango salsa ranch dressing lemon juice cook it in chicken broth"

theresaterri replied: "I am in the same boat as you! I'm trying to cook and eat healthier myself. I was told by some family members to use a good chicken broth instead of water when making the brown rice. A good broth to use is Pacific Natural Foods Free Range Chicken Broth (low sodium). As far as a recipe goes, I just experiment with different spices and veggies. So far, my favorite is just adding some diced ripe tomatoes and a little basil mixed with the rice. Good luck! :)"

SAY HELLO replied: "Use Chicken Stock or any kind of stock instead of just plain old water."

Lizi replied: "I just made some long grain brown rice. While the rice was cooking, I sauteed a chopped green bell pepper and chopped onion in olive oil. When the rice was just about done, I added an 8 oz container of vegetable broth to it while it continued to simmer. When the rice was done, I added it to the onion and pepper and mixed it all together and added some vege-sal (an MSG-free seasoning you can get from a health food store, use sparingly) and pepper. It was yummy. If you want to make it a main dish, you could add hamburger or meatless crumbles (can you tell I'm a vegetarian?). So it came out like a rice hotdish, or fried rice without the bad stuff. Here is a link to another recipe I recently posted on my blog (there are a few). Hope you enjoy it."

Bored with quinoa? Recently started a (mostly) pescatarian diet for health reasons. I'm eating mostly veggies and fish, not a lot of cheese, skim milk, chicken about one a week and red meat about 2 times a month. I've been making lots of quinoa salads but I'm starting to get a bit bored with it. Any unique recipe ideas for me?

cody replied: "Glad to see you eating less meat. Hopefully you'll discover other reasons for eating less meat along the way :) Quinoa is really good with sauteed vegetables and a little olive oil, or stuffed with vegetables in bell peppers and then grilled or baked. Quinoa is delicious served with a salad, particularly spinach. One of my favorite ways to eat quinoa is in soup. Quinoa makes a nice, hearty protein in soup. Try making a vegetable soup with quinoa and wild rice!"

Darci replied: "I love quinoa. the way I prepare it is first cook it till done, then I lay it in the bottom of a bowl and add plain yogurt and goddess dressing by 'annies dressing" try it, its very good. Quinoa kinda a base ingredient that is mild in flavor and you can add a lot of different things to it and it would be good kinda like pasta. you could add -pesto and chopped tomatoes or -lemon juice with chives."

vijaysinghrajpoot replied: "I got this recipe from the Washington Post "food" section while I was home. Quinoa Salsa 1 cup quinoa - rinsed! 2 cups (?) water or "broth" as much fresh cilantro as you can stand, chopped 1 jalapeno pepper, seeded, deveined and chopped or to taste 1 large ripe tomato, chopped 1 small red onion, chopped Bring the broth or water to a boil. Add the quinoa and reduce to a simmer; cook for 15 to 20 minutes. When the quinoa is tender, remove from heat and drain off any excess water. Cool for a while and mix all ingredients together. Chill for at least 30 minutes before serving to allow flavors to blend. kwvegan vegan A flavorful quinoa recipe combining organic quinoa with carrots, red pepper and peas. The wonderful thing about quinoa is that it's not only very nutritious, but it also cooks fast It is different from couscous and rice in that it tastes more crunchy when cooked. If you're looking for more of a soft grain flavor, try my quinoa and butternut squash gratin or quinoa cheese cookies. You'll still get all of the health benefits of quinoa with less of the crunchy taste. Quinoa Pilaf Recipe2 Tbsp. olive oil1 medium onion, chopped finely3 cloves garlic, minced1 cup finely-diced carrots1 medium red pepper, chopped2 cups quinoa, rinsed thoroughly through a fine sieve4 cups vegetable broth1 cup frozen peas, thawedkosher salt or Maldon sea salt and pepper to tasteHeat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper. Serves 6."

Hala replied: "Quinoa salad with grapefruit and Avocado: Ingredients: 2 cups water 1 tsp salt 1 cup quinoa, washed, rinsed and drained - 250ml (when cooking quinoa: 1 part quinoa to 2 parts water) 2 tbsp chopped fresh mint leaves 2 tbsp fresh squeezed lime juice 2 tsp granulated cane suger or raw sugar pinch of freshly ground black pepper 1/3 cup vegetable oil - 75ml 1 red grapefruit, peeled, sectioned and each section cut into thirds 1 avocado, pelled, pitted and cut into cubes sliced red spanish onion (as much as you want) Method: 1. In a pot boil water. 2. Add quinoa, stirring to prevent clumps, and return to boil. Cover and reduce to simmer for 15mins or until tender and liquid is absorbed. 3. Remove from heat, let stand uncovered for about 5 mins. 4. In a small bowl, whisk together mint, lime juice, sugar, pepper and oil. 5. Add grapefruit pieces, avocado, onion and quinoa. Toss lightly to coat in dressing. Enjoy!!! =)"

Tg replied: "Salad Dressings & Toppings Ideas: 1. Prawn & Mango Salad with cocktail sauce: Cocktail sauce - Mayonaise (a little won't hurt you), Ketchup, Tabasco, squeeze of lemon. Taste. (Add a pinch of sugar if needed) Stir into cooked prawns, dice mangos and mix into a big salad. 2. Soy dressing - 1 tsp soy sauce, 1 tsp olive oil, 1 tbs white wine vinegar, lots of black pepper. (double the quantity if you're making a big salad) Honey & mustard etc. Make your own salad dressings, store bought ones are borring cos you have to finish the whole bottle, you can't control the contents & of cos there's preservatives. 3. Instead of quinoa, try brown rice, couscus, steamed corn in your salad. 4. Avocado is high in fat but again a little won't hurt you. Who says a healthy diet has to be tasteless? 5. Try cooked veggies, I like asparagus, brocolli & brussel sprouts. Use olive oil instead of butter and soy sauce instead of salt (you won't need as much to add flavour). 6. If you can get your hands on really fresh white fish, steam it with slices of ginger, pickles, soy sauce & a drop of sasame oil. Granish with red chillies (seeds removed), corinander & spring onions. Eat as a main dish or serve with rice/quinoa."

VeggieTart replied: "Have you tried millet? Here's a recipe I created: 1/4 C pine nuts 1 C millet 1/4 chopped dried apricots 1/4 dried cherries 1 tbsp nutritional yeast 1 tsp coriander 2 to 2-1/2 cups water (more water makes it fluffier) In a medium saucepan, toast pine nuts until they start to brown. Add millet and stir until there's a nutty scent. Add remaining ingredients, bring to a boil, lower to a simmer, and cook for 15 minutes or until water is absorbed. Don't forget to rinse your millet in a sieve before adding to the pot. You can use different nuts and dried fruit to make it interesting. This is more of a side dish than anything else, but it'll go nicely with some grilled tofu and some light veggies."

Celtic Tejas replied: "Try using Quinoa more like a "rice dish" instead of a salad. I use it as a base for stirfry too."

What dressing should I put on this salad? It has roast pumpkin, quinoa, baby spinach and sundried tomatoes. I use the low fat tomatoes so there's not much oil on them :) btw in case you don't know, quinoa is a seed, well it's like a grain anyhow.

m1020_2000 replied: "Balsamic vinigrette might be tasty..."

wallabe replied: "Hmm.. Something bland or thin would be nice, in my opinion. e.g., French or Italian. ;]"

Veggie4Life replied: "balsamic vinaigrette or italian dressing"

chef_renee64 replied: "For this salad, I would go with an Apple infused Balsamic Reduction with a hint of Orange Zest and minced shallot dressing. Nice blend though, sounds really interesting, mind if I make it for Christmas this year, I already have appetizers assigned to me for Thanksgiving? Thanks for the idea and I hope this dressing is what you are looking for or inspires you for more ideas and oh, by the way, have a great weekend!"

Lauren replied: "Balsamic vinaigrette goes very well with sundried tomatoes. And just on a side note, fennel matches extremely well with sundried tomatoes also. This is my favourite recipe for a balsamic vinaigrette- 1/8 ounce Basil, freshly minced 3/4 teaspoon Garlic, minced 1/2 tablespoon salt 1/2 teaspoon ground black pepper Just a little pinch of sugar 1 teaspoon honey 1/2 teaspoon Dijon mustard 3/8 cup Balsamic vinegar 1 cup Olive oil In a blender or food processor, thoroughly blend all ingredients except for the olive oil. Then using a whisk, slowly whisk in the olive oil. It has just the right amount of tang for a salad. So yum!"

Hi Test replied: "try balsamic vinegar with some good maple syrup in it, and some extra virgin olive oil...you can add some black pepper, and thin it if needed with water....it's kinda sweet so it might go well on that pumpkin, add more balsamic if you don't want it too sweet"