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Quinoa Salad

Quinoa Salad
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Quinoa Salad

Quinoa Salad

This quinoa salad is the perfect summer salad for a potluck; bright, flavorful, and healthful. Use fresh vegetables and fresh mint for even more flavor.

Yields6 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

Ingredients

 2 Rachael Ray Low-Sodium All Natural Chicken Stock
 1 cup quinoa
 kosher salt
 ¼ cup Colavita Extra Virgin Olive Oil
 2 zucchini, cut into eighths lengthwise, then crosswise into ½-inch pieces
 2 (or substitute yellow squash), cut into eighths lengthwise, then crosswise into ½-inch pieces
 1 clove garlic, finely chopped
 1 tsp curry powder
 1 15 oz. can chickpeas, drained and rinsed
  cup thinly sliced scallion greens
 ¼ cup toasted pine nuts
 3 tbsp lemon juice
 3 tbsp chopped fresh mint
 1 tsp lemon zest
 freshly ground black pepper

Directions

1

Put the broth, quinoa, and 1½ tsp. salt in a medium pot, cover, and bring to a boil. Reduce the heat and simmer until just tender, about 13 minutes. Transfer the cooked quinoa to a large serving bowl.

2

Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini, garlic, curry powder, and 1 tsp. salt. Sauté until the zucchini is just tender, about 5 minutes. Transfer to the bowl with the quinoa.

3

Stir the chickpeas, scallions, pine nuts, lemon juice, mint, lemon zest, ¼ tsp. pepper, and remaining 1 Tbs. olive oil into the salad. Season to taste with additional salt and pepper if desired. Serve warm or room temp.

Ingredients

 2 Rachael Ray Low-Sodium All Natural Chicken Stock
 1 cup quinoa
 kosher salt
 ¼ cup Colavita Extra Virgin Olive Oil
 2 zucchini, cut into eighths lengthwise, then crosswise into ½-inch pieces
 2 (or substitute yellow squash), cut into eighths lengthwise, then crosswise into ½-inch pieces
 1 clove garlic, finely chopped
 1 tsp curry powder
 1 15 oz. can chickpeas, drained and rinsed
  cup thinly sliced scallion greens
 ¼ cup toasted pine nuts
 3 tbsp lemon juice
 3 tbsp chopped fresh mint
 1 tsp lemon zest
 freshly ground black pepper

Directions

1

Put the broth, quinoa, and 1½ tsp. salt in a medium pot, cover, and bring to a boil. Reduce the heat and simmer until just tender, about 13 minutes. Transfer the cooked quinoa to a large serving bowl.

2

Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini, garlic, curry powder, and 1 tsp. salt. Sauté until the zucchini is just tender, about 5 minutes. Transfer to the bowl with the quinoa.

3

Stir the chickpeas, scallions, pine nuts, lemon juice, mint, lemon zest, ¼ tsp. pepper, and remaining 1 Tbs. olive oil into the salad. Season to taste with additional salt and pepper if desired. Serve warm or room temp.

Quinoa Salad

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