PESTO QUINOA
I got this recipe from a friend who was living in Ecuador. Quinoa was a staple of her diet there; it is a great source of protein.
Provided by Sarah
Categories Side Dish Grain Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 28.7 g, Cholesterol 2.5 mg, Fat 6.1 g, Fiber 4.2 g, Protein 7.3 g, SaturatedFat 1 g, Sodium 70.3 mg, Sugar 1 g
HEARTY QUINOA AND WHITE BEAN SOUP
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.
Provided by Jeff Gordinier
Categories dinner, weekday, main course
Time 45m
Yield 6 servings (about 2 1/2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
- Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
- Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams
PESTO QUINOA SALAD
My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Cool slightly., Mix pesto, onion, oil, vinegar and salt; stir in pepper, tomatoes, cheese and quinoa. Refrigerate, covered, to allow flavors to blend, 1-2 hours. If desired, stir in basil.
Nutrition Facts : Calories 183 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 268mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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Cuisine AmericanCategory Side DishServings 6Total Time 25 mins
- Cook the quinoa (or use our Instant Pot quinoa method): Use a strainer to rinse the quinoa in cold water and shake it dry. Then place the quinoa in a saucepan with the water. Bring to a boil, then reduce the heat to low. Simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) If necessary, stir once to incorporate any uncooked grains on the top.
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- Preheat the oven to 400°F. Lightly grease an 8x8 (or an 11x7) baking dish with olive oil and set aside. Set an additional small baking sheet nearby.
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- Take the quinoa off the heat and stir in the white beans, non-dairy milk, pesto, lemon juice, salt and pepper to taste, and the chili flakes (if using). Once combined, transfer the quinoa mixture to the prepared baking dish. Bake in the oven for 20 minutes, or until slightly browned on the edges and slightly firm.
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- While the veggies are roasting, make the quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes.
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