Best 3 Quinoa Salad With Roasted Carrots Frizzled Leeks Recipes
Quinoa salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and the roasted carrots and frizzled leeks add a delicious crunch and flavor. This recipe is also easy to make and can be tailored to your own preferences. For example, you can add different vegetables, such as broccoli or bell peppers, or you can use a different type of dressing. Quinoa salad is also a great way to use up leftover quinoa. The roasted carrot and frizzled leek recipes included in this article provide additional options for adding flavor and texture to your quinoa salad. The roasted carrot recipe is simple and easy to follow, and the frizzled leek recipe is a bit more involved but still very doable. Both recipes are sure to add a delicious touch to your quinoa salad.
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QUINOA SALAD
Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
- When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams
QUINOA SALAD WITH ROASTED CARROTS & FRIZZLED LEEKS RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks. In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil. Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes. While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain. In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed. In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.
ROASTED CARROTS AND RED QUINOA
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
- In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.
Nutrition Facts : Calories 345 g, Fat 14 g, Fiber 16 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 g
Tips:
- Choose the right quinoa: White quinoa is the most common, but you can also use red, black, or tri-color quinoa. Each type has a slightly different flavor and texture, so experiment to find your favorite.
- Rinse the quinoa thoroughly: This will remove the bitter-tasting saponins that coat the quinoa.
- Cook the quinoa according to the package directions: Quinoa typically takes about 15 minutes to cook.
- Roast the carrots until they are tender and caramelized: This will bring out their natural sweetness.
- Frizzle the leeks until they are crispy and golden brown: This will add a delicious savory flavor to the salad.
- Use a variety of herbs and spices: This will give the salad a more complex flavor.
- Season the salad to taste: Salt, pepper, and lemon juice are all good starting points.
- Serve the salad warm or cold: It's delicious either way.
Conclusion:
This quinoa salad is a healthy and delicious side dish or main course. It's packed with protein, fiber, and vitamins, and it's also incredibly versatile. You can easily customize it to your liking by adding different vegetables, herbs, and spices. So next time you're looking for a quick and easy meal, give this quinoa salad a try!
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