QUINOA WITH KUMQUATS AND LEEKS
This quinoa dish goes extremely well with fish. I bake the fish with kumquats as well. Try it with multi-colored quinoa.
Provided by JCL
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.
- Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 37.7 g, Cholesterol 2.5 mg, Fat 6.6 g, Fiber 5.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 490.8 mg, Sugar 4.9 g
GARLIC AND LEEK QUINOA
Quinoa is something that I always make for one since my husband has ZERO interest in it. Consequently, I'm always making it in addition to whatever side dish the rest of the family is having. So for me, quinoa needs to be super simple and tasty. Here is how I do it most often.
Provided by jenpalombi
Categories Grains
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan and bring to a boil.
- Reduce heat and simmer, covered, until quinoa is translucent and the water is absorbed, about 10-15 minutes.
- Stir and serve.
Nutrition Facts : Calories 162.2, Fat 2.5, SaturatedFat 0.2, Sodium 12.4, Carbohydrate 30, Fiber 2.6, Sugar 0.2, Protein 5.7
GARLIC QUINOA
This is a quick and easy, basic quinoa recipe that we use in our house instead of rice as a great side.
Provided by sjflick
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes.
- Pour chicken broth into the saucepan; add quinoa and stir. Bring the mixture to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
- Remove saucepan from heat and rest mixture 5 minutes before fluffing with a fork.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 28.5 g, Cholesterol 10.1 mg, Fat 5.7 g, Fiber 3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 502.9 mg, Sugar 0.5 g
LEEK-TOMATO QUINOA
Provided by Charlie Trotter
Categories Tomato Vegetable Side Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Basil Quinoa Leek Summer Healthy Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 2 3/4 cups
Number Of Ingredients 11
Steps:
- Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
- Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.
- *A tiny, bead-shaped, ivory-colored grain available at natural foods stores.
QUINOA PILAF WITH SWEET PEAS AND GREEN GARLIC
Quinoa's grassy flavor is beautifully complemented here by the sweet vegetables that are appearing in farmers' markets.
Provided by Martha Rose Shulman
Categories dinner, weekday, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of lightly salted water to a boil and add the peas. Turn the heat down to medium and simmer until tender, 4 to 10 minutes, depending on the size and freshness. Place a strainer over a bowl and drain the peas. Measure out 2 cups of the cooking water (add fresh water if necessary), return to the pot, add salt to taste, bring to a boil and add the quinoa. When the water comes back to a boil, cover, reduce the heat and simmer 15 minutes, or until the quinoa is tender and, in the case of white quinoa, displays a thread. Remove from the heat, drain through a strainer and return to the pot. Cover the pot with a clean dish towel and return the lid. Let sit 15 minutes.
- Heat 1 tablespoon of the olive oil over medium-low heat in a wide, heavy skillet and add the leek and sliced green garlic. Add a generous pinch of salt and cook, stirring, until tender, fragrant and translucent, 3 to 5 minutes. Add the quinoa and peas to the pan and toss together with the remaining olive oil for about 2 minutes, taking care not to mash the peas. Add the fresh herbs, grind in some pepper, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 147 milligrams, Sugar 2 grams
GARLIC CHICKEN WITH QUINOA
I based this quick and easy stir-fry recipe on a recommendation from Trader Joe's. Quinoa (pronounced keen-wah) is a South American grain, lower in carbohydrates and higher in protein and fat than white rice.
Provided by TajLV
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the quinoa in the chicken broth as you would prepare rice (stovetop, microwave, or rice cooker), mixing in the basil just before serving.
- Heat oil in a wok and stir fry the chicken till browned, about 5 minutes.
- Add vegetables; stir fry 2 minutes.
- Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp.
- Top the quinoa with the stir fry mixture and serve hot.
Nutrition Facts : Calories 620.4, Fat 32.7, SaturatedFat 6.9, Cholesterol 109, Sodium 486.3, Carbohydrate 35.1, Fiber 4.3, Sugar 1.9, Protein 45.2
POTATO, LEEK, AND QUINOA SOUP
Make and share this Potato, Leek, and Quinoa Soup recipe from Food.com.
Provided by zinkemomx2
Categories Potato
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- slice leek and rinse well.
- peel and cube potato.
- peel and chop onion.
- turn slow cooker on high to preheat.
- saute leek, onion and potato in olive oil on stove.
- add stock and bring to a boil.
- add quinoa and return to boil.
- transfer to slow cooker.
- cook on low 5-6 hours.
Nutrition Facts : Calories 154.7, Fat 3, SaturatedFat 0.4, Sodium 12.6, Carbohydrate 28.5, Fiber 3, Sugar 1.9, Protein 4.3
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