Beet Quinoa Salad

Beet Quinoa Salad
Prep Time
20 minutes prep time, 1 hour cook time
Number of Servings
Serves 4
Ingredients

Salad

  • 1 bunch of beets, including greens
  • 1 tablespoon olive oil
  • 4 scallions, white and light green parts
  • 1 cup quinoa, cooked and cooled
  • 1 small avocado, diced
  • [q:1/4] cup sunflower seeds, toasted

Dressing

  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon agave nectar
  • 3 tablespoons water
  • [q:1/8] teaspoon salt
  • [q:1/4] teaspoon pepper
  • 1 clove of garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons chives, chopped
Directions
  1. Preheat the oven to 450. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Cook for 45 to 55 minutes until you can easily piece through with a knife. Set them aside to cool.
  2. Clean and dry the greens. Chop off and discard the stems. Chop the greens.
  3. Make the dressing:
    1. Whisk together the tahini, lemon juice, vinegar, agave and water.
    2. Mix in the garlic, salt and pepper and drizzle in the olive oil while whisking.
    3. Mix in the chives.
  4. Peel and dice the beets. Add the beets, beet greens, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing. Sprinkle in the sunflower seeds and toss again.
Nutrition Info
460 Calories, 13 g Protein, 0 mg Cholesterol, 50 g Carbohydrates, 10 g Total sugars (1 g Added sugars), 13 g Fiber, 26 g Total fat (3 g sat), 244 mg Sodium, [nutrition:5] Vitamin A, Vitamin K, Folate, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), Vitamin B6, Vitamin E, Magnesium, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:2] Vitamin B3 (niacin), Vitamin C, Iron, Potassium, Zinc, [nutrition:1] Calcium

Black Bean and Two-Tomato Stew With Quinoa

Black Bean and Two-Tomato Stew With Quinoa
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 1 Tbsp olive oil or [q:1/4] cup water
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 jalapeño chile, seeded and minced
  • 1 cup uncooked quinoa, rinsed and drained
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 1 tsp dried marjoram
  • 1 tsp salt
  • [q:1/4] tsp freshly ground black pepper
  • 3 cups low-sodium vegetable broth, plus more if needed
  • [q:1 1/2] cups cooked black beans or 1 (15.5 oz) black beans, rinsed and drained
  • 1 or 2 scallions, minced
  • 2 Tbsp chopped sun-dried tomatoes
  • 2 Tbsp minced fresh Italian parsley or cilantro
  • Hot pepper sauce, for serving (optional)
Directions
  1. Heat oil or water in a large pot over medium heat. Add onion, bell pepper, garlic, and jalapeño. Cook for 5 minutes to soften.
  2. Stir in quinoa, tomatoes with their juices, marjoram, salt, pepper, and broth and bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally, until vegetables and quinoa are tender, 20 to 25 minutes. If mixture becomes too dry, add a small amount of additional broth.
  3. Stir beans, scallions, sun-dried tomatoes, and parsley into pot. Cover and remove from heat. Set aside for 5 minutes to allow flavors to blend.
  4. Serve hot with hot pepper sauce, if desired.

Red Harvest Quinoa

Red Harvest Quinoa
Prep Time
40 minutes
Number of Servings
Serves 8
Ingredients
  • 1 cup uncooked red or white quinoa
  • 1 Tbsp butter
  • [q:1/4] cup chopped red onion
  • [q:1/3] cup chopped celery
  • [q:1/2] cup coarsely chopped baking apple
  • [q:1 1/2] cup low-sodium vegetable or chicken broth
  • [q:1/2] cup orange juice
  • [q:1/2] cup sweetened dried cranberries
  • [q:1/3] cup pine nuts, toasted
  • [q:1/4] cup shredded Parmesan cheese
  • [q:1/4] tsp salt
  • 2 Tbsp finely chopped parsley
Directions
  1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear. Drain well.
  2. In a 2-quart saucepan, melt butter over medium heat. Cook onion, celery, apple, and quinoa in butter 5 minutes, stirring occasionally.
  3. Stir in vegetable stock and orange juice. Heat to boiling. Reduce heat and cover. Simmer 15 to 20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with fork.
  4. Stir in cranberries, nuts, cheese, and salt. Sprinkle with parsley.

Quinoa Salad with Pistachios and Cranberries

Quinoa Salad with Pistachios and Cranberries
Number of Servings
Serves 4
Ingredients

Salad

  • [q:1/3] cup ([q:1 1/2] ounces by weight) pistachio nuts
  • 1 cup ([q:6 1/4] ounces by weight) quinoa
  • [q:1 1/2] cups (12 ounces) water
  • [q:1/2] teaspoon fine sea salt
  • 2 stalks celery, sliced
  • 3 scallions, green tops removed, sliced
  • [q:1/4] cup ([q:1 1/4] ounces by weight) dried cranberries, coarsely chopped

Sherry Vinaigrette

  • 1 Tbsp ([q:1/2] oz) sherry vinegar
  • [q:1/4] tsp sea salt freshly ground pepper
  • 4 Tbsp medium extra virgin olive oil
  • 2 tsp water
Directions
  1. To toast the pistachio nuts, preheat the oven to 350°F. Arrange the pistachio nuts in a single layer in a small pan and roast until you can just detect their aroma and they are lightly browned, about 5 minutes. Let them cool to room temperature, then chop them coarsely. (This can be done ahead.)
  2. Toast the quinoa in a medium skillet over high heat, shaking the pan occasionally, until it lightly browns, starts to crackle, and smells a bit toasted, about 5 minutes. Transfer to a pot, add the water and the salt, cover, and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes. The water should be gone.
  3. Transfer the grain to a bowl and let it cool. Add the pistachio nuts, celery, scallions, and cranberries and toss everything together.
  4. For the Sherry Vinaigrette, add vinegar, salt and a few grindings of pepper into a small deep bowl. Slowly pour 2 tablespoons of the extra-virgin olive oil into the bowl, beating constantly with the fork. Beat in the water, then the remaining 2 tablespoons of extra-virgin olive oil. Taste for seasoning.
  5. Dress the salad with the Sherry Vinaigrette.
  6. If not serving immediately, refrigerate the salad, but bring it to room temperature before serving.
Nutrition Info
488 Calories, 13 g Protein, 0 mg Cholesterol, 60 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 8 g Fiber, 23 g Total fat (3 g sat), 331 mg Sodium, [nut:5] Phosphorus, [nut:4] Vitamin B6, [nut:3] Vitamin B1 (thiamine), Vitamin K, Folate, Magnesium, [nut:2] Vitamin B2 (riboflavin), Vitamin E, Iron, Zinc, [nut:1] Potassium

Quinoa Tabbouleh with Avocado

Quinoa Tabbouleh with Avocado
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 1 cup quinoa, rinsed very well
  • 2 cup spring or filtered water
  • Sea salt
  • [q:1/8] tsp freshly ground black pepper
  • 2 Tbsp lemon juice
  • 2 tsp extra-virgin olive oil
  • [q:1/2] tsp brown rice syrup
  • 6 to 7 sprigs flat-leaf parsley, coarsely chopped (about [q:1/3] cup)
  • 2 cloves garlic, very finely minced
  • [q:1/2] red bell pepper, roasted, cut into small dice
  • [q:1/4] red onion, cut into small dice
  • 2 to 3 plum tomatoes, seeded, cut into small dice
  • [q:1/2] cup small dice cucumber
  • [q:1/2] avocado, ripe but firm, cut into small dice
Directions
  1. Add quinoa and water to saucepan. Bring to boil over medium heat. Add pinch of salt. Cover and reduce heat to low. Cook until quinoa has absorbed all water and has opened (a small “tail” forms on each grain, like a tadpole), about 25 minutes. Transfer quinoa to mixing bowl. Fluff with fork and allow to come to room temperature.
  2. While quinoa cools, whisk together [q:1/2] teaspoon sea salt, [q:1/8] teaspoon black pepper, lemon juice, oil, and rice syrup. Set aside.
  3. When quinoa is cooled, fold in oil mixture, parsley, garlic, and all vegetables, tossing very gently to incorporate. Do no break avocado into mush.
  4. Serve within 2 hours of making this dish or it will get soggy. (If making ahead, do not add oil mixture until close to serving time.)
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