MEXICAN-SPICED VEGETABLE QUINOA
One-pot spiced vegetable quinoa loaded with bold flavors and healthy ingredients. Protein, fiber, and vegetables in each delicious spoonful.
Provided by Jessica Gavin
Categories Entree
Time 35m
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red onion, stir and cook until fragrant, 1 minute.
- Add quinoa, jalapeno, bell pepper, zucchini, black beans, tomatoes, corn, chili powder, cumin, salt, broth, and stir together.
- Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is cooked and the liquid is absorbed, about 20 to 25 minutes. You do not need to stir the quinoa as it's cooking.
- Turn off the heat and allow to sit covered for 5 minutes.
- Season with additional salt and pepper as needed, fluff quinoa and sprinkle with green onions.
Nutrition Facts : Calories 162 kcal, Carbohydrate 29 g, Protein 6 g, Fat 3 g, SaturatedFat 0.5 g, Sodium 688 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
ONE SKILLET MEXICAN QUINOA
With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
- Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g
QUINOA WITH VEGGIES
I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!
Provided by feminiSh
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.4 g, Fat 13.1 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 13.8 mg, Sugar 2 g
VEGGIE QUINOA
I blundered into this delicious mix of ingredients while trying to use up leftover vegetables in the fridge. Even friends who 'don't like vegetarian cooking' have enjoyed it. I like the slightly bitter taste of unwashed quinoa (just check for unwanted debris before you use it), but most recipes call for rinsed quinoa.
Provided by plaidpenguin
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
- While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
- Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 34.9 g, Fat 10.8 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 1.4 g, Sodium 314.6 mg, Sugar 2.8 g
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
MEXICAN QUINOA
As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.
Provided by Occasional Cooker
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
- Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.
Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g
MEXICAN QUINOA WITH CREAMY CHICKEN AND VEGETABLES
This dish has a Mexican flavor to it. The chicken mixture can also be wrapped and served in a tortilla. Garnish with crushed tortilla chips if desired.
Provided by Kristina S.
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan over medium heat. Simmer until quinoa is tender, 15 to 20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes with a wooden spoon. Add chicken; cook and stir for about 5 minutes. Pour in remaining 1/4 cup water. Cover and cook for 15 minutes.
- Stir corn, peas, peppers, and spinach into the skillet. Cover and cook for 5 minutes more. Mix milk and flour together and pour into the skillet; cook and stir for 2 minutes.
- Divide quinoa among 4 serving plates. Scoop chicken and vegetable mixture on top. Whisk lime juice and remaining garlic together in a bowl; drizzle over each serving.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 37.9 g, Cholesterol 31.5 mg, Fat 11.1 g, Fiber 4.9 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 639.1 mg, Sugar 2.5 g
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- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
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