Currently listing 214 recipes in 9 categories!

Latest Recipes

Return to the main home page of www.fortheloveoffood.org.

You need flash installed to view this header!
ELISA'S FALL QUINOA SALAD : Submitted by: Elisa Loeser | Date Added: 26 Sep 2011
Listed in: Entrees
Recipe Pictures - Hover cursor to scroll if several images:
ELISA'S  FALL QUINOA SALAD
Ingredients

Quinoa ( pronounced keenwa) is a nutty tasting grain originally from South America. It might sound funny but it cooks just like rice, so don't be afraid to try it. This recipe toasts the grain before cooking to bring out more flavor.
1 cup Quinoa
2 cups water
2 tablespoons olive oil
8 ounces Brussels sprouts
8 ounces mushrooms
1 medium yellow onion
1/2 tsp salt
1 dash blacl pepper
1/4 cup chopped walnuts
1/4 cup sweetened dried cranberries



Cooking Instructions

DIRECTIONS
1) Rinse quinoa in colander under cold water and let soak for 15 minutes (if it was not already pre-rinsed...check package or ask store). Then drain.
2) Toast quinoa in medium-sized skillet at medium heat for 5 minutes.
3) Transfer quinoa to medium-sized pot. Add 2 cups of water. Bring to a boil.
4) While quinoa cooks, steam Brussels sprouts in medium-sized pot at medium heat for 10 minutes.
5) When quinoa comes to a boil, turn down to low heat. Let simmer for 15 minutes or until grain fully soaks up water and is fluffy.
6) Cut pre-sliced mushrooms into thirds. Sauté with 1/2 tablespoon of oil and salt/pepper in medium-sized skillet at low heat until light brown.
7) Add mushrooms to pot of quinoa once mushrooms are finished.
8) When Brussels sprouts are done, cut off ends, cut in quarters. Sauté in medium-sized skillet with 1/2 tablespoon of oil at low heat until crispy.
9) Dice medium-sized yellow onion and add to skillet with Brussels sprouts. Add salt/pepper. Cook until soft on outside and firm on inside.
10) Once finished, add Brussels sprouts and onion to pot of quinoa. Add 1 tablespoon of oil. With a wooden spoon carefully stir quinoa mixture.
11) Transfer quinoa mixture to serving dish. Add 1/4 cup of walnuts and 1/4 cup of cranberries.
*Serve immediately or store in fridge and serve cold at a later time.
NUTRITION FACTS
Serving Size: 1
Calories: 232 ....................... from fat: 80
Total Fat: 8.9 g ........Saturated Fat: 1.2 g Cholesterol: 0 g Sodium: 347 mg
Total Carbohydrates: 33.2 g ,Dietary Fiber: 5.2 g, Sugars: 7.8 g, Protein: 7.1 g
Vitamin A: 7% Vitamin C: 52% Calcium: 4% Iron: 27% *Based on a 2000 calorie diet

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.

 

Recipe Links:

Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version

Rate this Recipe:
  • Currently 2.42/5
  • 1
  • 2
  • 3
  • 4
  • 5

Rating: 2.4/5 (33 votes cast)

Comment on this Recipe:

For spam prevention, enter code: Code:

Jump to Category:

Other Recipes in this Category:

Mexican Lasagna Vegetable Lasagna Pizza- FTLOF Way Bonnie’s Ground Beef Chile Pizza - FTLOF Way II

Recipe Cloud Tags:
- Recipe Hit Count - 003117

 

 


 

Thank you, your comments will be reviewed shortly!