150 Vegan Favorites: grain salads

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Confetti Quinoa Salad

Wild Rice And Quinoa Salad

 

 

* Exported from MasterCook *

 

Confetti Quinoa Salad

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 62

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup quinoa -- rinsed

2 cups water

15 ounces canned red kidney beans -- drained

4 whole scallions -- trimmed and chopped

1 red bell pepper -- seeded and diced

1 jalapeño chili pepper -- seeded and minced

14 ounces canned corn kernels -- drained

2 tablespoons canola oil

2 tablespoons chopped fresh parsley

1/2 teaspoon black pepper

1/2 teaspoon salt

2 limes -- cut into wedges

 

Yield: 4 servings

 

Nutrient-dense quinoa forms a healthy foundation for this colorful salad of

beans, corn, peppers, and lime.

 

In a medium saucepan, combine the quinoa and water and bring to a simmer.

Stir the grains, cover, and cook over medium heat until all of the liquid

is absorbed, 15 to 18 minutes. Fluff the gains and set aside for 5 minutes.

 

Meanwhile, in a medium mixing bowl, combine the beans, scallions, bell

pepper, jalapeño, corn, oil, parsley, pepper, and salt. Stir in the cooked

quinoa and squeeze half of the limes into the salad. Serve the salad warm

or refrigerate for later. Squeeze the remaining lime over the top just

before serving.

 

Helpful Tip: Quinoa is available in natural food stores and well-stocked

supermarkets. Remember to first rinse the quinoa in cold water (to wash

away the natural, bitter-tasting resin that coats the grains).

 

 

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Nutr. Assoc. : 0 0 1236 0 0 20103 2873 0 0 0 0 0

 

* Exported from MasterCook *

 

Wild Rice And Quinoa Salad

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 58

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup wild rice

3 1/2 cups water

1 cup quinoa -- rinsed

3 whole scallions -- trimmed and chopped

(3 to 4)

2 cloves garlic -- minced (2 to 3)

1/2 cup roasted sweet peppers -- diced

3 tablespoons canola oil

1 tablespoon red wine vinegar

2 tablespoons chopped fresh parsley -- up to 3

1 teaspoon dried thyme

1 teaspoon Dijon-style mustard

1/2 teaspoon black pepper

1/2 teaspoon salt

 

Wild rice, a native grain of North America, is united with quinoa, an

ancient grain of South America. It is a match made in heaven.

 

Yield: 4 servings

 

In a medium saucepan, combine the wild rice and 1 1/2 cups of the water and

bring to a simmer over medium-high heat. Stir the grains, cover, and cook

over medium-low heat until the rice is tender, 40 to 45 minutes. Fluff and

set aside,

 

Meanwhile, in another medium saucepan, combine the quinoa and the remaining

2 cups of water and bring to a simmer over medium-high heat. Stir the

grains, cover, and cook over medium-low heat until all of the water is

absorbed, about 15 minutes. Fluff and set aside.

 

In a large mixing bowl, combine the wild rice, quinoa, scallions, garlic,

roasted peppers, oil, vinegar, parsley, thyme, mustard, pepper, and salt,

Chill the salad for at least 1 hour before serving.

 

Helpful Tips: Quinoa and wild rice are available in natural food stores and

well-stocked supermarkets. Remember to first rinse the quinoa in cold

water (to wash away the natural, bitter-tasting resin that coats the

grains). Roasted sweet peppers are available in jars in the relish/pickle

section of grocery stores.

 

 

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