Best 3 Rainbow Quinoa Salad With Fava Beans And Herbs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a vibrant and healthy culinary experience with our rainbow quinoa salad, a delightful blend of flavors, textures, and colors. Featuring an array of fresh fava beans, crisp asparagus, sweet bell peppers, tangy cherry tomatoes, crunchy radishes, and aromatic herbs, this salad is a feast for the senses. Tossed in a zesty lemon-tahini dressing, this dish is not only visually appealing but also packed with essential nutrients, making it a wholesome and satisfying meal. With variations including a vegan option, a gluten-free alternative, and a step-by-step guide, this recipe caters to diverse dietary preferences and ensures a successful culinary adventure.

Let's cook with our recipes!

RAINBOW QUINOA SALAD WITH FAVA BEANS AND HERBS



Rainbow Quinoa Salad With Fava Beans and Herbs image

Each of the three varieties of quinoa in rainbow quinoa -- red, black and blond - has a different texture, which is one of the things I like about the blend. The black grains are the hardest and never splay, and the red grains are harder than the white grains. The mixture takes about 5 minutes longer to cook than blond quinoa alone. I like to toast the grains in a hot pan first, for a richer flavor.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 cup rainbow quinoa
2 cups water
Salt to taste
2 pounds fava beans
1/2 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh dill
2 tablespoons chopped chives
3 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
1 teaspoon Dijon mustard (optional)
Freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons grapeseed oil
Small leaves romaine lettuce, for garnish (optional)

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until the blond quinoa grains display little white spirals and the water has been absorbed. Place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork or with spoons.
  • Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.
  • Transfer the quinoa to a large bowl. Add the favas and the herbs. In a small bowl, whisk together the lemon juice, vinegar, salt to taste, garlic, optional mustard, pepper and the oils. Toss with the quinoa and fava bean mixture. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce if desired.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 14 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 663 milligrams, Sugar 14 grams

RAINBOW QUINOA SALAD



Rainbow Quinoa Salad image

Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the "Healthy Kitchens, Healthy Lives" medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 35m

Yield Serves 6 to 8

Number Of Ingredients 17

4 cups water
2/3 cup chopped dried fruit (such as apricots, raisins, cranberries, figs, currants)
1/4 cup chopped cilantro
1/4 cup chopped fresh mint
1/2 cup chopped fresh parsley
Salt to taste
1 cup red quinoa or rainbow quinoa, rinsed
1/4 cup lightly toasted pistachios
1/4 cup lightly toasted almonds, chopped
1/4 cup chopped walnuts
2 teaspoons lemon zest
1/4 cup fresh lemon juice
Salt to taste
1 small garlic clove, puréeed (optional)
1/4 teaspoon ground cinnamon
1 teaspoon pomegranate molasses
1/3 cup extra- virgin olive oil

Steps:

  • Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then , then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.
  • Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
  • Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 441 milligrams, Sugar 7 grams

RAINBOW QUINOA SALAD



Rainbow Quinoa Salad image

Make and share this Rainbow Quinoa Salad recipe from Food.com.

Provided by Mellie

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 cup quinoa
2 cups water
4 cups fresh Baby Spinach
2 chopped carrots
1 chopped yellow bell pepper
1 cup halved grape tomatoes
1 cup chopped broccoli floret
handful of chopped radish
1 chopped cucumber
1 minced garlic clove
1 beet
3/4 cup raw pumpkin seeds
1 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1 tablespoon stone ground dijon mustard
salt
fresh ground black pepper

Steps:

  • Rinse and agitate quinoa in cool water.
  • Place in a saucepan with water and bring to a boil.
  • Cover and simmer for 20 minutes or until all liquid has been absorbed. Turn off heat and let sit, covered, until ready to add to salad.
  • For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
  • Line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
  • Surround the quinoa with the vegetable mixture.
  • Peel beet, shred, and sprinkle on top of quinoa.
  • Sprinkle with pumpkin seeds.
  • In a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine. Pour over quinoa salad, top with fresh ground black pepper and enjoy!

Nutrition Facts : Calories 839, Fat 68.9, SaturatedFat 10.1, Sodium 82.1, Carbohydrate 47.7, Fiber 6.5, Sugar 4, Protein 15.1

Tips:

  • Use fresh, vibrant vegetables for the best flavor and texture.
  • Cook the quinoa according to package directions, then fluff it with a fork before using.
  • If you can't find fava beans, you can substitute another type of bean, such as chickpeas or black beans.
  • Be sure to chop the herbs finely so that they evenly distribute flavor throughout the salad.
  • Dress the salad just before serving so that the quinoa doesn't get soggy.
  • Feel free to add other ingredients to the salad, such as grilled chicken, roasted vegetables, or crumbled cheese.

Conclusion:

This rainbow quinoa salad is a delicious and healthy side dish or main course. It's packed with colorful vegetables, protein-rich quinoa, and fresh herbs. The salad is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful salad, give this rainbow quinoa salad a try!

Related Topics