ASIAN QUINOA
I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. -Sonya Labbe, Santa Monica, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first eight ingredients; bring to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. , Remove from the heat. Add the red pepper, water chestnuts, peas and onions; fluff with a fork. Cover and let stand for 10 minutes.,
Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
QUINOA WITH ASIAN FLAVORS
Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood.
Provided by Lisa
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.9 g, Fat 6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 454.6 mg, Sugar 0.3 g
CHICKEN, SESAME AND QUINOA SALAD
This delicious, colorful salad is a great way to introduce whole grains to your kids!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the quinoa according to package directions, set aside to cool.
- Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
- Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.
Nutrition Facts : Calories 250 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 470 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 14 grams
ASIAN QUINOA SALAD
This bright and healthy Asian Quinoa Salad is great for an easy lunch or dinner. It is also great to take to parties! It is always a hit! Adapted from Two peas and their pod.
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
- Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
- In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
- Pour the dressing over the quinoa salad and stir to combine.
- Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.
Nutrition Facts : Calories 331.3, Fat 11.7, SaturatedFat 1.5, Sodium 1204.9, Carbohydrate 41.8, Fiber 7.8, Sugar 3.5, Protein 17.6
ASIAN QUINOA STIR-FRY
This filling and gluten-free vegetarian dinner is full of colourful vegetables, with a tangy sauce of lime juice, garlic and tamari
Provided by Natasha Corrett
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 18
Steps:
- Cook the quinoa following pack instructions and leave to cool.
- In a large frying pan or wok, pour in the sesame oil, onion, garlic, ginger, ground coriander and tamari and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp water. Leave to fry for 1 min more, add the pepper and fry for another 2 mins.
- Add 4 tbsp water then after 2 mins, add the green beans and 125ml water.
- After another 2 mins, add the courgette, 125ml water and leave to cook for 3 mins, then take off the heat.
- Make the dressing by putting all the ingredients in a jug and whisking until smooth. Mix the quinoa into the veg, add the dressing and mix together with the sesame seeds. Stir through the coriander to serve.
Nutrition Facts : Calories 465 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.8 milligram of sodium
ASIAN FRIED QUINOA DELIGHT
Adapted from Guy Fieri's new cookbook, this is the bomb! A great way to fix quinoa, with lots of flavor. Enjoy!
Provided by Sharon123
Categories Grains
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large cast iron skillet(or other heavy skillet) over high heat, toast the quinoa until lightly golden, 5-6 minutes, stirring frequently. Add the water or stock and reduce heat to medium. Cover and cook until the quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
- Wipe out the skillet and heat 1 1/2 tbls. of the olive oil over medium high heat. Add the onions and cook until well browned and soft, about 20-30 minutes, stirring occasionally.
- Stir in the shallots(if you don't have shallots, just use more green onions) and cook 2 minutes, then add the garlic, ginger, and green onion and cook for 3-4 minutes more.
- Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and mix well. Move the mixture to a bowl and keep warm.
- Heat the remaining 1 1/2 tbls. of oil in the skillet over medium high heat and add the quinoa. When it is heated through, pour the eggs over the quinoa and stir fry until the eggs are cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed. Enjoy!
ASIAN QUINOA SALAD
An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.
Provided by jodster52
Categories Salad Grains Quinoa Salad Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
- Mix cabbage, carrots, edamame, and green onions together in a large bowl.
- Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 39.1 g, Fat 6.4 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 584.9 mg, Sugar 7.2 g
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