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
QUINOA WITH BUTTERY ROASTED VEGETABLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Prepare the quinoa according to the package directions. Set aside to cool.
- In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
- Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly.
- Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk.
- Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside.
- To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature.
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
OVEN-ROASTED CARROTS
My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.
Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
SPICED ROASTED CARROTS AND ONION
After being tossed in a mixture of extra-virgin olive oil, honey, salt, and pepper, carrots and onions are roasted in a hot oven until they're slightly soft and caramelized. They shine in a salad like this Carrot, Avocado, and Feta with Spring Greens, or can be enjoyed as a simple side dish for roasted chicken.
Provided by Lauryn Tyrell
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. In a large bowl, whisk together ras el hanout, honey, and oil. Cut carrots in half lengthwise, then again crosswise. (If there are extra-thick pieces, halve them again lengthwise, so all are about the same size.) Cut onion in half through its root, thencut each half lengthwise into thirds, making sure to keep root intact. Toss carrots and onion with oil mixture; season with salt and pepper.
- Spread vegetables in an even layer on a rimmed baking sheet, cut-sides down. Roast, undisturbed, until cut sides are golden brown and vegetables are tender, 20 to 22 minutes. Let cool completely, then serve, or refrigerate in an airtight container up to 5 days. (Return to room temperature or gently rewarm before serving.)
ROASTED CARROTS AND RED QUINOA
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
- In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.
Nutrition Facts : Calories 345 g, Fat 14 g, Fiber 16 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 g
SIMPLE SAVORY QUINOA
A savory side dish, tasty yet simple, with carrots, celery, onions and quinoa. I always cut my veggies really small, more like mincing because I don't like chunky veggies. It is always optional to cut this small. This would probably taste great with rice as well.
Provided by jwyant89
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 3
Number Of Ingredients 11
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 27.3 g, Fat 11.1 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 195.1 mg, Sugar 4.2 g
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