5-INGREDIENT QUINOA SALAD WITH EDAMAME AND CARROTS
While this gluten-free salad is complete as is, it also serves as a canvas for other ingredients if you want to make a grain-and-vegetable bowl, a quick and easy lunchtime favorite. One tasty option includes serving it on top of a handful of fresh baby spinach and sprinkling with toasted sliced almonds or sesame seeds. If you have cooked-vegetable leftovers, toss those on, too, as well as any random garnishes you have on hand, like chopped scallions, fresh cilantro or fresh-squeezed lime.
Provided by Michelle Dudash
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot.
- Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.
- Transfer the cooled quinoa to a large bowl and add the carrots. Season with 1/4 teaspoon each salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve.
Nutrition Facts : Calories 115, Fat 4 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 55 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 5 grams
QUINOA WITH CHICKPEAS AND TOMATOES
This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
Provided by sarahhouston
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
CARROT, CHICKPEA AND QUINOA MELANGE
You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for the qunioa if it's not available to you. The next time I make this, I think I'm going to stir in some fresh chopped spinach just before serving instead of the parsley.
Provided by Geema
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add garlic, cayenne, and cumin and stir 30 seconds.
- Add carrots, garbanzos, and broth and bring to boil.
- Add quinoa and simmer, covered, 30 minutes or until quinoa has absorbed all liquid.
- Season with salt and pepper and stir in parsley.
Nutrition Facts : Calories 388.3, Fat 11.3, SaturatedFat 1.6, Sodium 405.2, Carbohydrate 60.4, Fiber 8.4, Sugar 3.3, Protein 13.8
QUINOA WITH KALE, SWEET POTATOES AND PECANS
Each time I make this we enjoy it more. It is based on a recipe from "Wild About Greens" by Nava Atlas with a few changes so it better fits our Nutritarian eating style. The recipe isn't difficult to make but it does use several pots since ingredients are cooked separately before they are put together. You can reduce prep time by using pre-chopped or frozen kale and frozen mushrooms.....For the low sodium broth, I substitute 1 1/3 cups water, 2 teaspoons VegiZest (from drfuhrman.com) and 1/8 teaspoon salt.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop pecans and set aside.
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Peel and dice sweet potato and set aside.
- Prepare celery, onion and mushrooms and set aside.
- Slice scallions and set aside.
- Combine quinoa and broth in a small sauce pan. Bring to a gentle boil, then lower heat and simmer gently until liquid is absorbed, about 15 minutes. Set aside.
- While quinoa is cooking, steam sweet potato until done but still firm. Set aside.
- While quinoa and sweet potatoes are cooking, coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add celery, onion, mushrooms and cumin. Cook until soft, stirring frequently and adding small amounts of water if needed to prevent sticking.
- Add kale and a small amount of water if needed to the pan. Cover and cook until kale is wilted and soft, stirring occasionally.
- Add quinoa, sweet potato, scallions and pecans. Combine and heat through.
Nutrition Facts : Calories 329.4, Fat 16.2, SaturatedFat 1.5, Sodium 76.8, Carbohydrate 40.6, Fiber 7.7, Sugar 4.2, Protein 10.3
CARROT QUINOA
I was experimenting with quinoa and I came up with this tasty dish full of vegetables.
Provided by rachimama21
Categories Side Dish Grain Side Dish Recipes
Time 53m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
- Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 51.7 g, Fat 17.2 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 333.2 mg, Sugar 25.1 g
CARROT & CHICKPEA VEGGIE BURGER RECIPE BY TASTY
Here's what you need: chickpeas, oats, shredded carrot, red onion, egg, salt, pepper, garlic powder, olive oil, lemon, olive oil, whole wheat burger bun, tomato, butter lettuce, red onion, avocado, mustard
Provided by Claire Nolan
Categories Dinner
Yield 6 burgers
Number Of Ingredients 17
Steps:
- In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined.
- Add lemon juice and blend again until well-combined.
- Scoop out a handful of the mixture and form into patties.
- Heat a tablespoon of olive oil over medium-high heat.
- Cook the patty 4-5 minutes on each side, or until golden brown.
- Assemble with your favorite burger toppings.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 40 grams, Fat 7 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams
QUINOA WITH CHICKPEAS AND SPINACH
Make and share this Quinoa With Chickpeas and Spinach recipe from Food.com.
Provided by FrVanilla
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the quinoa well and drain in a fine-mesh sieve. Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan. Add the sea salt, orange zest, and rinsed quinoa. Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let sit, covered, for 10 minutes to fluff up.
- While the quinoa is cooking, heat the oil in a large skillet that has a tight-fitting lid. Add the onions and saute over medium-high heat for 10 minutes, until they have softened and started to brown a bit. Add garlic and saute until golden.
- Add raisins, chickpeas, and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until the spinach has wilted. Adjust heat if necessary. Drain any excess water after cooking the spinach. Season to taste with sea salt.
- To serve, fold the vegetables into the hot, cooked quinoa. Stir in cinnamon. Garnish with the toasted pine nuts (or walnuts) and orange wedges for a final squeeze of juice.
QUINOA WITH LEEKS AND SHIITAKE MUSHROOMS
From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Grains
Time 53m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
- Stir in quinoa.
- Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
- Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
- Remove from heat; keep warm.
- Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
- Add in leek; stir/saute 6 minutes or until wilted.
- Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
- Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Nutrition Facts : Calories 513.9, Fat 17.3, SaturatedFat 1.9, Sodium 328.2, Carbohydrate 80.2, Fiber 10.2, Sugar 11.4, Protein 14.5
QUINOA WITH CHORIZO
Delicious! Flavors similar to Jumbalaya, this is a really nice side dish, or even a main meal for two.
Provided by CHRISSYG
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add chorizo to cold sauce pan, bring up to medium high heat, (to render some fat from the sausage) sautee chorizo until it begins to brown, pour off excess fat so that you have about 1tps in the pot.
- Add peppers, onion, thyme and garlic and sautee' with chorizo until it begins to soften.
- In the meantime, rinse quinoa well in a fine mesh strainer.
- Add quinoa to the pot with the other ingredients, stir to combine.
- Add chicken broth and bring to a boil.
- Turn down heat to a simmer and cover. Cook covered until quinoa is tender (about 15 minutes).
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