Tag: gordon ramsay quinoa recipes

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

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.
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.
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.
Combine the warm quinoa, beans, and tomatoes in a large dish. Stir in half the dressing. Let cool completely.
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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Smothered Chicken and Quinoa Skillet

Ooey, gooey melted cheese tops this smothered chicken and quinoa skillet, based loosely on pollo fundido.

We’re currently halfway through the Tabasco Challenge, and I hope everyone is enjoying these recipes as much as I am.

I was determined to not end up with five recipes that more or less tasted the same; having such a limited list of ingredients to work with really forced me to play with different grains and greens in order to come up with unique flavors and I’m pretty impressed with how everything came out. The other challenge participants have also been coming up with some incredible creations, so if you haven’t had enough spice yet I’d definitely encourage you to check them out:

All Day I Dream About Food
Eat Good 4 Life
FoodieCrush
Handle the Heat
How To: Simplify
Macheesmo
Modern Day Moms
Shockingly Delicious
Table for Two
What’s Gaby Cooking

Although this smothered chicken and quinoa skillet follows as similar format (chicken+whole grain+tomato+Tabasco) to the chicken and faro that I posted the other day, the two dishes taste completely different. Where the farro recipe has a rustic Italian feel, this cheesy chicken dish is full-on Mexican. I actually based it loosely on my recipe for pollo fundido, adding quinoa to bulk it up and make it seem like more of a complete meal. While you could certainly scoop this up with tortilla chips, it absolutely isn’t necessary.

Like the other recipes I’ve posted so far, it’s also really easy – perfect for a weeknight after work (even a Monday!)

Smothered Chicken and Quinoa Skillet

Author: Lauren Keating

Serves: 6

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 small yellow onion, diced
1 can black beans, drained
12 ounces chopped tomatoes in puree
1 cup water
1 tablespoon Tabasco® original red sauce
1 cup uncooked quinoa
6 ounces sharp cheddar, shredded
Optional: Scallions for garnish

Preparation

Heat the oil in a large, seep sided skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned – 7-8 minutes. Add the onion and cook until just softened – 4-5 minutes. Pour in the beans, tomatoes, water and Tabasco; bring to a boil. Stir in the quinoa; cook 15 minutes or until quinoa is cooked and most of the liquid has evaporated (it should look thick and saucy).
Spread an even layer of cheddar cheese over the top of the skillet. Melt cheese under the broiler for 5-8 minutes or until bubbly and beginning to brown. Garnish with scallions, if desired.
Serve immediately.

Nutrition Information

Calories: 495 Fat: 15.8 Carbohydrates: 45 Fiber: 11 Protein: 42

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Disclosure: I received monetary compensation to develop recipes as part of the Tabasco 10-Ingredient Challenge.

GREEK QUINOA SALAD

This salad was originally my go to pasta salad recipe, but we discovered we like it even better with quinoa. I cook the quinoa in the rice maker the night before, or in the morning, so it’s cool when I’m ready to assemble the salad. Like most salads, this one can be adjusted for the tastes of your family. If you don’t like kalamata olives, you can use sliced black olives instead. If you want to make a pasta salad, use one package of spiral noodles, cooked, drained and cooled. It helps to mix in a little dressing while the noodles are cooling to keep them from sticking together. I like the tri-color “wacky mac”.

Greek Quinoa Salad

5 cups cooked quinoa
1 package cherry tomatoes, halved
2 cucumbers, chunked
One half Cup red onion, chopped
1 cup feta cheese, crumbled
1/2 cup pitted kalamata olives, drained

Dressing

1/2 cup olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp black pepper
1 tsp salt
1/2 tsp sugar
2/3 cup red wine vinegar

Combine dressing ingredients in a jar and shake well to mix.

Cook the quinoa and cool in the fridge. (Just use the instructions on the package. I like to cook it the night before, then store it in the fridge overnight so that when I go to assemble the salad, it’s cool.) Slice the tomatoes and drained olives in half. Chunk the cucumbers and finely chop the red onion. Combine in bowl and toss with dressing. Gently stir in feta cheese crumbles. Serves approximately 12.