SPICED QUINOA
This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.
Provided by Cinderella
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 64.8 g, Cholesterol 0.3 mg, Fat 15.6 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 2.3 g, Sodium 851.1 mg, Sugar 13.7 g
QUINOA WITH GARLIC, PINE NUTS AND RAISINS
Steps:
- Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
- Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
- Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
QUINOA PILAF WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 7
Steps:
- Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
- Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
- When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
CINNAMON WALNUT QUINOA WITH RAISINS - BREAKFAST WEEK
Meet the new porridge! Goldilocks is sure to eat all three bowls of this delicious "dressed up oatmeal"! Except it's not oatmeal!!! This gluten-free breakfast is sure to please the entire family, not just those who need to eat sans gluten. It's cooked quinoa with a little sweetness and cinnamon, then topped with walnuts and raisins. Move on over Wheaties...this is the new breakfast of champions! Protein from the quinoa and the nuts, small dose of fruit from the raisins, and a little bit of antioxidant from the cinnamon! Serve with some milk, or as is. Serve it with some fresh fruit, or as is.
Provided by ElizabethKnicely
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring 4 cups of water to a boil. Add the quinoa with a pinch of salt. Once it returns to a boil, reduce the heat, cover and cook for about 15 minutes.
- As the quinoa nears the end of its cooking time, stir in the sweetener and the cinnamon. Remove from heat once it has finished cooking.
- Sprinkle the chopped walnuts and raisins/cranberries over the top.
- Serve warm with or without milk or yogurt.
- Serve with a side of fresh fruit.
Nutrition Facts : Calories 467.5, Fat 14.8, SaturatedFat 1.5, Sodium 52.6, Carbohydrate 72.5, Fiber 8.6, Sugar 11.2, Protein 14.9
SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)
An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
- Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
- Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.
Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1
SEA BASS ON SPINACH WITH RAISINS AND PINE NUTS
This recipe is inspired by the book "World Food - Spain" by Beverly Leblanc.Recipes with raisins and roasted pine nuts are from the area of Barcelona and are called "a la catalana". The raisins and pine nuts give a delicious, sweet crunch to the spinach; any firm, white fish could be substituted. Be careful when roasting the pine nuts, they burn very fast!
Provided by gemini08
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the raisins in a small bowl, cover with hot water and set aside.
- Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently.
- Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save.
- Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted.
- Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm.
- Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper.
- Heat 2 tbs oil in a large non-stick skillet, add fish filets and fry over high heat ca 2-3 minutes, turn heat down to medium, turn fish filets and finish cooking until flesh is opaque and flakes easily.
- Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges.
Nutrition Facts : Calories 461.6, Fat 28.2, SaturatedFat 3.7, Cholesterol 52.9, Sodium 270.3, Carbohydrate 25.2, Fiber 6.2, Sugar 12.1, Protein 32.6
INDIAN-SPICED QUINOA WITH RAISINS AND PINE NUTS
I typically use a medium yellow onion instead of 2 shallots because that's usually what we have on hand. It's delicious either way! Also, it usually takes me a lot longer than 10 minutes for all the water to be absorbed, so just keep an eye on it and adjust the time accordingly. The recipe came from Vegan Planet.
Provided by PDX Meems
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover the cook until all the water is absorbed, about 10 minutes.
- Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.
Nutrition Facts : Calories 265.6, Fat 11.1, SaturatedFat 1.2, Sodium 5.2, Carbohydrate 36, Fiber 3.7, Sugar 5, Protein 7.3
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