Quinoa

© Eric Wolfinger

Roasted Carrot and Red Quinoa Salad

2 teaspoons sweet paprika

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cardamom

Salt

2 teaspoons sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
Salt
Freshly ground black pepper
4 large carrots, thinly sliced lengthwise
1 small red onion, thinly sliced
7 tablespoons extra-virgin olive oil
1/2 cup walnuts
1 cup red quinoa
2 cups water
2 tablespoons fresh lemon juice
5 ounces mixed salad greens
1/2 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1/2 cup dried cranberries
2 tablespoons chopped flat-leaf parsley

 

1. Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 teaspoon each of salt and black pepper. In a medium bowl, toss the carrots with the onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender.
2. Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.
3. In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
4. In a large bowl, whisk 2 tablespoons of the oil with 1 tablespoon of the lemon juice and season with salt and black pepper. Add the salad greens and toss to coat. Spread the greens on a large platter. In the same bowl, whisk the remaining 3 tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest, mustard and 1 teaspoon of the spice mix; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Spoon the quinoa salad on the greens and serve.

 

Lentil Quinoa Salad

Ingredients

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder ?
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves

Directions

Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.

Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.

To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/lentil-quinoa-salad-recipe/index.html?oc=linkback

Red Quinoa and Lentil Pilaf  

 

 

Akasha Richmond’s cauliflower-flecked pilaf is a fantastic, healthy meal in one dish. Chopped Marcona almonds add a super crunch; coconut oil, an unexpected tropical flavor.

 

1 cup French green lentils, rinsed
1 bay leaf
1 thyme sprig
1 garlic clove
1/4 onion
2 tablespoons coconut oil
1 shallot, minced
1 celery rib, minced
1 carrot, minced
1/2 cup red quinoa, rinsed
1 cup vegetable stock
Salt
Freshly ground pepper
1 pound cauliflower, coarsely grated
1/4 cup chopped flat-leaf parsley
1/3 cup coarsely chopped Marcona almonds

 

 

Add 1 tablespoon of the coconut oil to the saucepan. Add the shallot, celery and carrot and cook over low heat until softened, about 8 minutes. Add the quinoa and cook, stirring, for about 2 minutes. Add the stock, season with salt and pepper and bring to a boil. Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 18 minutes. Cover and let stand for 5 minutes.

In a large nonstick skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower and cook over moderately high heat until lightly browned in spots, about 5 minutes. In a large bowl, toss the lentils with the quinoa, cauliflower, parsley and almonds. Season with salt and pepper and serve hot or at room temperature.