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Continued: Recipes: quinoa salad, vegetables, burger

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  • Last update: April 30, 2014 - 1:21 PM

In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.

In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for 5 days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and frizzled leeks. Drizzle with pomegranate molasses and a little olive oil before serving.

Nutrition information per serving:

Calories 360 Fat 21 g Sodium 456 mg

Carbohydrates 37 g Saturated fat 3 g Calcium 87 mg

Protein 6 g Cholesterol 0 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2 vegetable, ½ bread/starch, 4 fat.


Serves 4.

Note: From “Quinoa Revolution,” by Patricia Green and Carolyn Hemming.

8 oz. white or cremini mushrooms

• 1 c. cherry or grape tomatoes

1 c. Spanish onion cut into 1/2-in. rings

• 8 oz. asparagus, trimmed

1 tbsp. plus 2 tsp. grapeseed oil or vegetable oil

• 1 1/3 c. water

• 2/3 c. black or red quinoa

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  • Images: ¬© Ryan Szulc Better Burger, from "Quinoa Revolution: Over 150 Healthy, Great-Tasting Recipes Under 500 Calories"

  • Grilled Tarragon Vegetable Quinoa, from “Quinoa Revolution: Over 150 Healthy, Great-Tasting Recipes Under 500 Calories”

  • Quinoa salad with roasted carrots and frizzled leeks, in New York, April 4, 2014. The dish, which also includes currants, arugula and a pomegranate-spiked dressing, is kosher for Passover because Quinoa, which is full of protein, iron, fiber, is botanically related to beets and spinach, and is not a grain. (

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