Best 3 Quinoa And Sprouts Salad Recipes
**Indulge in a Symphony of Flavors with Quinoa and Sprouts Salad: A Culinary Journey for Health and Delight**
Quinoa and sprouts salad is a culinary delight that tantalizes the taste buds with its vibrant colors, textures, and a symphony of flavors. This wholesome salad is not only a feast for the senses but also a powerhouse of nutrition, making it an ideal choice for health-conscious individuals seeking a balanced and satisfying meal. With the goodness of protein-rich quinoa, crunchy sprouts, and a medley of fresh vegetables, this salad offers a delightful crunch in every bite. Drizzled with a tangy and flavorful dressing, it promises an explosion of taste that will leave you craving for more. This article presents a collection of recipes that showcase the versatility of quinoa and sprouts salad, offering a variety of options to suit different preferences and dietary needs. From classic recipes to innovative flavor combinations, these salads are sure to become a staple in your healthy eating routine.
CHILE-RUBBED CHICKEN BREAST WITH KALE, QUINOA AND BRUSSELS SPROUTS SALAD
Provided by Marcela Valladolid
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat.
- Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.
- Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing.
- In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper.
- In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
- Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately.
QUINOA AND SPROUTS SALAD
Provided by Food Network Kitchen
Time 45m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup quinoa as the label directs; fluff with a fork and let cool. Whisk 2 tablespoons whole-grain mustard, 1/4 cup lemon juice and a big pinch each of salt and pepper in a large bowl; whisk in 1/4 cup olive oil. Add the cooled quinoa, 4 ounces radish sprouts, 2 ounces trimmed broccoli sprouts, 3/4 cup chopped radishes, 1/2 cup sliced celery, 1/4 cup salted sunflower seeds and 2 tablespoons each chopped parsley and chives; toss. Season with salt and pepper.
FALL SALAD WITH QUINOA, BRUSSELS SPROUTS, AND POMEGRANATE
This is a hearty fall salad with bright flavors from pistachios, pomegranate seeds, Dijon mustard, and honey.
Provided by Collette Duck
Categories Salad Grains Quinoa Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
- Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
- Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly.
- Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.
Nutrition Facts : Calories 764 calories, Carbohydrate 91.4 g, Cholesterol 23.8 mg, Fat 38.3 g, Fiber 11.8 g, Protein 20.8 g, SaturatedFat 9.4 g, Sodium 702.1 mg, Sugar 30.7 g
Tips:
- For the best results, use fresh quinoa and sprouts. Rinse the quinoa thoroughly before cooking to remove any bitterness.
- To save time, you can cook the quinoa ahead of time and store it in the refrigerator for up to 5 days. When you're ready to make the salad, simply reheat the quinoa in a microwave or on the stovetop.
- If you don't have any sprouts on hand, you can substitute other crunchy vegetables, such as shredded cabbage, carrots, or celery.
- Feel free to add other ingredients to the salad, such as chopped nuts, seeds, or dried fruit. You can also add a dressing of your choice, such as a simple vinaigrette or a creamy dressing.
- This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.
Conclusion:
Quinoa and sprouts salad is a healthy and delicious dish that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. This salad is also very versatile, and you can easily customize it to your own taste. So next time you're looking for a healthy and satisfying meal, give this quinoa and sprouts salad a try.
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