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Easy Vegetarian Food Part 2 - Quinoa Salad

TimeSavorGourmet's picture
Cook up this complete vegetarian meal with a red lentil soup, quinoa salad and a creamed spinach dish that fills you and your family up as a healthy lunch or dinner. Stacy Hawkins and Kricket show you how to fix this easy vegetarian meal. It is nutritious, with a whole lot of taste and flavor.
Ingredients
  Lemon oil 1⁄3 Cup (5.33 tbs)
  Lime juice 1
  Sugar 1 Pinch
  Cooked quinoa 3 Cup (48 tbs)
  Apricots 1⁄3 Cup (5.33 tbs)
  Dried cranberries 1⁄3 Cup (5.33 tbs)
  Almond 1⁄3 Cup (5.33 tbs)
  Cilantro 1⁄3 Cup (5.33 tbs), chopped
  Spices 1 Teaspoon (Of Choice)
  Roasted garlic oil 2 Tablespoon
  All purpose flour 1 1⁄2 Tablespoon
  Garlic gusto seasoning 3 Tablespoon
  Milk 1 1⁄4 Cup (20 tbs)
  Baby spinach 2 Pound, rinsed
  Salt 1⁄4 Teaspoon
  Freshly ground ginger 1⁄2 Teaspoon
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
Directions

For the salad:
Whisk the salad dressing ingredients together in a bowl till emulsified.
Combine all the ingredients together in a bowl and toss to coat.

For the creamed spinach:
In a large frying pan, heat oil over medium heat.
Whisk the flour into the oil to make a smooth paste.
Continue whisking and add the garlic seasoning. Cook for 30 seconds more.
Whisk in the milk and cook until the mixture thickens slightly.
Add the green and stir to coat well.
Cover and cook just until tender, about 2-4 minutes.
Season with salt and pepper.
Sprinkle with parmesan cheese and serve hot.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
2
With the appetizer done, check out Stacey Hawkins and Kricket making quinoa salad with quinoa, some fruits and some flavors. Crunchy, flavorful and nutritious, a colorful salad to adorn the meal table. Watch the following video for the third recipe to complete the meal.

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