Looking for Quinoa Salad Recipe

Sorry, I don't know what's in their salad.

Try going to allrecipes.com. One of their advanced searches lets you search by ingredient.

Also try googling quinoa salad and/or the ingredients.

Morrocoan Salad

• 1 1/2 cup chicken stock
• 190g (1 cup) quinoa
• 2 tsp olive oil
• 1 red onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 2 large (about 280g) ripe tomatoes, finely chopped
• 1 x 400g can chickpeas, rinsed, drained
• 1/5 cup firmly packed coarsely chopped fresh coriander
• 2 tbs fresh lemon juice
• Freshly ground black pepper
1. Cook quinoa in stock instead of water. Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and chickpeas and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.
2. Add onion mixture, coriander and lemon juice to the couscous and toss to combine. Taste and season with pepper.

Grape & Quinoa Salad

1 1/4 cup of fat free, low sodium chicken broth
1 cup quinoa
2 cups seedless red grapes, halved
2 tbsp. olive oil, divided
2 tbsp balsamic vinegar, divided
4 oz fat-free feta, crumbled (1 cup)
1/3 cup dried currants (optional)
1/3 cup slivered almonds, coarsely chopped
1/4 cup chopped parsley
1 tbsp. diced sweet onion

1. in a medium saucepan bring broth to a boil over medium-high heat. stir in quinoa; reduce heat to low. Cook, covered 15-20 mins or until quinoa is tender. remove from heat and fluff with a fork & set aside.

2. preheat oven to 375 F. place grapes om a large bowl. drizzle with 1 tsp of the oil & 1 tbsp of the vinegar; toss and coat. Spread grapes in a single layer on a rimmed baking sheet. Bake 10-12 mins, stirring once. Remove from oven; let cook completely.

3. In a large bowl combine quinoa, grapes, feta, currents, almonds, parsley & onion. In a small bowl whisk together remaining oil & vinegar. Drizzle over quinoa mixture; toss & coat. Serve immediately or cover & refrigerate until ready to serve.

Amazing & sooo worth it!!!

Serves 6

Per serving:

280 calories
Fat: 10g
1g saturated fat
10mg cholesterol
210mg sodium
39g carbohydrate
12g fibre
12g protein

Oh, lots of good ideas. Thanks.

bump

I know nothing about Costco's quinoa salad, but I made one tonight that is off the chain. Found the recipe here: http://thediva-dish.com/uncategorized/healthy-living-class-green-drinks-sweet-eats-and-salads/ (it's a long blog post, scroll about half way down the page and you'll find it...it's the lemon quinoa chickpea salad and it is heavenly!!!). Weird that your post caught my attention since I only made this tonight and can't get over how delicious it was.

I would look up tabouleh, and make something like that using quinoa instead.
Or I would mix the cooked quinoa with 1/4 c chopped kalamata olives, a cup of chopped parsley, 3 Oz of feta, a touch of olive oil mixed with the juice of a lemon, and some lemon zest, and maybe some chopped scallions, finely diced red peppers (confetti sized) or something like that.
I kind of like making things up as I go, and tacking them in my recipes - wish I could share them more easily..

bump

Not a salad but still a great quinoa recipe

Quinoa with Black Beans

Ingredients

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

This one is wonderful and well worth the effort! From 101 Cookbooks blogspot (http://www.101cookbooks.com/archives/heathers-quinoa-recipe.html)

Heather's Quinoa Recipe

If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes. Also, a delicious alternative to the tofu in this recipe might be paneer cheese which can stand up to the heat without losing its form. Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle - still tasty, and a good fit for this recipe.


a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)

In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 - 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.