RECIPE | MOROCCAN SPICED WALNUT/DATE QUINOA SALAD – FISHER NUTS
Provided by: Fisher Nuts
Prep time: 25 minutes
Cook time: 5 minutes
Yield: 6 Servings
|1 1/2 cup traditional or pearl quinoa|
|2 1/4 cups vegetable or chicken broth|
|1 tablespoon tahini sesame paste|
|1/2 teaspoon corlander|
|1/2 teaspoon cumin|
|1/2 teaspoon turmeric|
|1 1/2 cup Fisher® Walnut Halves and Pieces|
|1/4 cup olive oil|
|2 tablespoons apple cider vinegar|
|2 tablespoons fresh squeezed orange juice, plus 1 teaspoon zest|
|1 tablespoon honey|
|1 teaspoon minced garlic|
|1/8 teaspoon ground black pepper|
|1/8 teaspoon ground cayenne pepper|
|3/4 cup coarsely chopped dates|
|1/2 cup chopped parsley|
|For food safety, gently rub produce under cold running water.|
- Pre-heat oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Place quinoa and broth in a medium saucepan and bring to a boil over medium-high heat; cover, reduce heat to medium-low and simmer until quinoa is tender and liquid has been absorbed, about 15 to 20 minutes; set aside to cool.
- Meanwhile, combine tahini, coriander, cumin and turmeric in a medium bowl; stir in walnuts. Place walnuts on the prepared baking sheet and roast for 5-8 minutes (amazing aroma will take over the kitchen). Remove from oven to cool. Reserve 4 walnut halves for garnish and coarsely chop remaining walnuts; set aside.
- Whisk olive oil, cider vinegar, orange juice, orange zest, honey, garlic and peppers until well blended. Stir chopped dates into dressing; set aside.
- Combine cooled cooked quinoa, roasted chopped walnuts, dressing and chopped parsley in a serving bowl. Garnish with reserved roasted walnut halves. Enjoy!
QUINOA SALAD WITH ASPARAGUS, DATES, AND ORANGE RECIPE | MYRECIPES
Provided by: Joan Nathan
Yield: 8 servings (serving size: 3/4 cup)
|1 teaspoon olive oil|
|½ cup finely chopped white onion|
|1 cup uncooked quinoa|
|2 cups water|
|½ teaspoon kosher salt|
|1 cup fresh orange sections (about 1 large orange)|
|¼ cup chopped pecans, toasted|
|2 tablespoons minced red onion|
|5 dates, pitted and chopped|
|½ pound (2-inch) slices asparagus, steamed and chilled|
|½ jalapeño pepper, diced|
|2 tablespoons fresh lemon juice|
|1 tablespoon extravirgin olive oil|
|¼ teaspoon kosher salt|
|¼ teaspoon freshly ground black pepper|
|1 garlic clove, minced|
|2 tablespoons chopped fresh mint|
|Mint sprigs (optional)|
- To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
- To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.
Calories 164 calories, CarbohydrateContent 24.7 g, FatContent 6.3 g, FiberContent 3.4 g, ProteinContent 4.3 g, SaturatedFatContent 0.7 g, SodiumContent 186 mg
MAKE-AHEAD BROCCOLI AND QUINOA SALAD RECIPE | BON APPÉTIT
Provided by: Claire Saffitz
Yield: 6 servings
|½ cup dried white or red quinoa, rinsed|
|2 small or 1 large head of broccoli, stalk end trimmed (about 1 pound)|
|6 pitted dates (preferably not Medjool), chopped|
|3 scallions, thinly sliced|
|4 ounces sharp cheddar, cut into ¼-inch pieces (about 1 cup)|
|⅓ cup salted, roasted almonds, chopped|
|1½ teaspoons crushed red pepper flakes|
|¼ cup olive oil|
|3 tablespoons (or more) fresh lemon juice|
- Bring a medium saucepan of salted water to a boil over high heat. You’re going to cook the quinoa like pasta, so the exact quantity of water doesn’t matter—just make sure saucepan is at least half full. Add ½ cup quinoa and return to a boil, then reduce heat to medium and cook at a gentle boil or lively simmer, uncovered, until you start to see the curly tail separate from the individual grains, 12–15 minutes. Even though you’re cooking the quinoa uncovered, you’re going to use the lid later, so make sure it’s within reach.
- Taste quinoa and make sure it’s tender. If it’s still a little crunchy, cook another 2 minutes, then taste again. Once tender, drain quinoa in a fine-mesh strainer–keep saucepan close at hand–and shake off as much excess water as possible. Turn off your stove.
- Immediately dump drained quinoa back into saucepan. Return to stove and cover, placing 2 layers of paper towels underneath lid. The paper towel is there to absorb liquid as quinoa continues to steam, making it fluffy instead of wet and soggy. Let sit on stove (make sure the burner is turned off) while you assemble the rest of the salad.
- Hold head of broccoli by the stalk in your non-dominant hand over a large bowl. Rotating the stalk as you work, use your knife to shave off thin layers from the floret end, holding knife almost parallel to the buds and taking off just the tiny buds at first. Then use knife to shave off thin layers of the florets until you reach the thicker stems.
→ More intel on this revolutionary broccoli chopping technique
- You’re going to trim and chop up the stalk because it’s (arguably) the most delicious part of the broccoli. Start by snapping off any remaining stems sticking out of the stalk. Using a vegetable peeler, remove fibrous outer layer of stalk until you get to the tender light green interior (you may have to go around with peeler several times). Chop up stalk and add to bowl.
- Toss in 6 dates, 3 scallions, 4 oz. cheese, ⅓ cup almonds, 1½ tsp. red pepper, and quinoa. Add several generous pinches of salt and toss to combine.
→ Want to customize your quinoa salad? Just follow this simple formula
- Add ¼ cup oil and 3 Tbsp. lemon juice and toss to combine. Taste and add more salt, if needed.
- Cover salad with plastic wrap, pressing it directly onto the surface. Let salad sit at least 30 minutes before serving (or transfer salad to an airtight container and chill up to 3 days). This allows the dates to soften and other ingredients to soak up all the lemon juice, oil, and seasonings.
- Before serving, toss salad together, then taste and season with more salt and lemon juice, if needed.