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
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
QUINOA WITH ROASTED WINTER VEGETABLES AND PESTO
This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
- While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
- When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 6 grams
PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY
Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
- Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
- Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
- Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
- Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
- Enjoy!
Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams
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- Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Place all of the chopped veggies into a medium-size mixing bowl, drizzle with olive oil, sprinkle in the garlic powder, onion powder, chili powder, salt, and pepper. Toss to coat all of the veggies. Place the veggies in a single layer onto the baking sheet and bake in the middle rack of the oven for 20-25 minutes. Remove and set aside.
- Add the dry quinoa to a medium-size pot. Pour in the veggie stock and stir. Bring the quinoa and stock to a boil on the stovetop, cover, reduce to simmer and let that cook for 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and season with salt and pepper.
- Place all ingredients except the olive oil and pistachios into a food processor and pulse while drizzling in the olive oil until everything is combined. Add in the pistachios and pulse a few times to break them down.
- Pour the quinoa and roasted veggies into a large serving bowl and toss. Add in the pesto and stir to combine everything together. Serve warm and enjoy!!!!!
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- Cook quinoa according to the instructions on the box or bag. (Instead of water, I used chicken stock for more flavor but if you want to keep this a vegetarian dish, go with water or vegetable stock.)
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