Tag: gordon ramsay quinoa recipe

Quinoa Salad with Tibetan Herb Dressing for #SundaySupper

This quinoa salad might not look like much, but it’s deceptively flavorful! The simple combination of quinoa, blanched green beans, and grape tomatoes gets BIG flavor from a Tibetan herb dressing loaded with ginger, cilantro, garlic, and a hint of spice. Top it all off with a few slivered almonds and you have a lunch that you’ll look forward to all morning!

I’ve eaten this for lunch almost every day for the last two weeks and I’m still not tired of it. In fact, I’m completely head over heels in love with the dressing.

The dressing is based on one that I had at this year’s Big Summer Potluck and I just. can’t. get. enough! I thought about it pretty much the entire 4 hour drive home, and made it myself very shortly after. It’s thick and pesto-like and incredibly pungent from tons of fresh ginger and garlic. It smells really strong when you first make it, but it mellows out a ton after a night in the fridge, so you don’t have to worry too much about having Godzilla breath if you eat this at your desk (although a mint afterward wouldn’t be the worst idea. Especially if you have afternoon meetings.)

Quinoa Salad with Tibetan Herb Dressing

I like to spend 15 minutes on Sunday night making a big batch of this quinoa salad to eat for lunch all week. I bring the extra dressing to work with me in a small mustard jar.

Author: Lauren Keating

Serves: 4

Ingredients

  • 1 cup quinoa, rinsed very well
  • 1 cup French-style green beans, trimmed
  • ¼ cup grape tomatoes, halved
  • ¼ cup cilantro
  • 2 tablespoons freshly grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon chili sauce (like sambal oelek or sriracha)
  • 1 lemon, juiced
  • 2 tablespoons water
  • 2 tablespoons slivered almonds

Preparation

  1. Add the quinoa and 2 cups of water to a medium saucepan. Bring to a boil, then reduce heat to medium and cover. Cook 10 minutes, or until done.
  2. Fill a second pot with about 2 inches of water. Bring to a boil. Add the green beans and cook for 30 seconds, or until bright green. Drain.
  3. Add the cilantro, ginger, garlic, and chili sauce to a food processor or blender. Process until it forms a thick, pesto-like puree. Stir in the lemon juice; thin with water.
  4. Combine the warm quinoa, beans, and tomatoes in a large dish. Stir in half the dressing. Let cool completely.
  5. Top with slivered almonds immediately before serving. Serve with additional dressing.

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This week the #SundaySupper group is switching things up and focusing on lunch! There’s lots of focus on back to school right now, but even as an adult I still try to pack a lunch whenever I can. When I know that I’m having a healthy lunch, the rest of my day seems to fall in place so easily.

Here are some great lunchbox ideas from the rest of the group!

Sandwiches, Wraps and Entrees:

Munchies, Salads and Sides:

Sweet Treats:

And remember that we have a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement.

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Quinoa Dinner Rolls




Who here thinks that quinoa has the weirdest texture ever? It’s bubbly but crunchy… not my favorite thing. I pretty much avoid it at all costs. I’ve been seeing it plastered all over Pinterest lately though, which has made me rethink our relationship.

I’ve been trying to get my Dad to eat it too since he is diabetic, it would be a good grain to eat. Much better than white rice or a white roll (his achilles heal). Quinoa has fiber and protein, which are great in a diabetic diet. Talk about a hypocrit though. I can’t stand it, but I am insisting he should eat it… not a winning strategy.




Instead of jumping right into the deep end, I thought I would ease myself into the quinoa scene. So I found a recipe for Quinoa Bread Rolls.

These are high in fiber and protein and have zero saturated fat. Not only are these super HEALTHY, but they are crazy moist and yummy. Can you really go wrong with that combination? I think not.




Be very caaaaaareful though! Don’t throw the just cooked quinoa into the dough- the heat will kill the yeast and your bread won’t rise. You’ll have little quinoa rocks. Give it some time to cool.




  • 1 cup quinoa
  • 2 cups water
  • 3 teaspoons salt
  • 1½ tablespoons active dried yeast
  • 1 cup warm water
  • ½ cup honey plus 1 tablespoon, divided
  • 1 cup vegetable oil
  • 2 eggs whites
  • 2 cups whole wheat flour
  • 4 cups bread flour
  1. Place the quinoa in a pot with one teaspoon of salt and one tablespoon honey, and cover with the 2 cups of water.
  2. Bring to a simmer and cook for 15 minutes, or until quinoa has absorbed all of the water. LET COOL. Set aside ¼ cup cooked quinoa for sprinkling on top of shaped rolls.
  3. In a large bowl, dissolve the yeast in one cup of warm water. Add the remaining ½ cup of honey, eggs, and oil. Add the 2 cups of whole wheat flour and mix well.
  4. Add 2 teaspoons salt and 2 cups of the bread flour and mix well.
  5. Add quinoa and 1 more cup of flour and knead dough, adding last cup of flour as needed.
  6. Knead dough until dough is smooth and fairly stiff (with stand mixer, about 8 minutes). Place dough in oiled bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1½ hours.
  7. Preheat oven to 425°F. Punch down dough and divide into 16 equal pieces. Roll each piece into a ball, stretching the top of the roll smooth and pulling the excess dough to the underside of the roll.
  8. Place rolls, seam side down, on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise 20 minutes while the oven preheats. Brush tops of rolls with melted butter or oil, and sprinkle with reserved cooked quinoa, and coarse salt. Bake rolls for 10 minutes, then lower temperature to 375°F and continue to bake for 15 minutes more. Rolls are ready when they are dark golden brown.
  9. Serve warm. These keep well wrapped in foil for 2 days easily.
Calories: 372 Fat: 15 Carbohydrates: 53 Sugar: 10 Sodium: 454 Protein: 8

adapted from Chef In You

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