We love the color and texture of red quinoa, but regular quinoa also works well.
1 2/3 cups water
1 cup red quinoa
1/4 cup sliced almonds, toasted
2 tablespoons fresh lemon juice
2 teaspoons olive oil
2 teaspoons dark sesame oil
1/4 teaspoon kosher salt
3 green onions, thinly sliced
How to Make It
Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Stir in almonds, juice, oils, salt, and onions.
Balsamic and Grape Quinoa: Prepare quinoa as directed in main recipe; drain. Place quinoa in a bowl. Add 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon white balsamic vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 20 halved seedless red grapes, stirring to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 201; FAT 8g (sat 3g); SODIUM 133mg
Lemon-Snap Pea Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1 cup diagonally halved sugar snap peas, 1/4 cup fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon chopped fresh thyme, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring to combine. Serves 4 (serving size: about 2/3 cup) CALORIES 201; FAT 6g (sat 5g); SODIUM 131mg
Bean Salad Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1/4 cup minced red onion; 4 teaspoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 (15-ounce) can unsalted cannellini beans, rinsed and drained; and 2 diced plum tomatoes, stirring to combine. Serves 4 (serving size: about 1 cup) CALORIES 243; FAT 4g (sat 5g); SODIUM 150mg
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I first sautéed diced butternut squash in some coconut oil until lightly browned, removed from stove and added some chopped dried cherries and diced red pepper. Once the quinoa was cooked I added this mixture to it along with the dressing- I didn't have lemon juice so subbed lemon olive oil and rice wine vinegar. This is a great basic recipe to play with!
this recipe has potential, but as it is it s pretty unbalanced. The 1 cup quinoa i way too much for the dressing, you either have to half it or double everything else. It also lacked a kick, so in the end, i added a little rice vinegar and some grated ginger
I like quinoa and it's versatility. But this dish was just uninteresting. Yes it's a nice side but there just wasn't much flavor. Given all the great things you can do with quinoa I won't bother with this one again.
This is a great weeknight side dish. I used regular quinoa and substituted 1 cup diagonally sliced snap peas for the green onions. I served it with teriyaki chicken. The leftovers make a great vegan lunch the next day.
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