PORK FRIED QUINOA
These tiny quinoa seeds really are sponges for flavor. I was really surprised how decadent and satisfying this seemed, and with only a tablespoon of vegetable oil and a handful of very lean smoked ham.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse quinoa in cold water for about 1 minute and drain well.
- Place in a saucepan and cover with 1 1/2 cup cold water and salt. Bring to a boil and reduce heat to low. Simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let sit for 5 minutes.
- Fluff quinoa with a fork and set aside.
- Heat vegetable oil in a large skillet over medium heat. Cook and stir ham, red bell pepper, and the white parts of the green onion until the ham begins to brown, about 5 minutes. Set chopped green onion tops aside. Add garlic, remove from heat, and stir until garlic becomes aromatic, 1 or 2 minutes.
- Stir in quinoa and return to stove over medium-low heat. Cook and stir until warmed through, 2 to 3 minutes. Remove from heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. Garnish with reserved green onion tops.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 30.3 g, Cholesterol 18.9 mg, Fat 12.6 g, Fiber 4.5 g, Protein 12.8 g, SaturatedFat 2.8 g, Sodium 730.5 mg, Sugar 1.2 g
QUINOA FRIED "RICE"
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 1/2 cups water, 3/4 cup rinsed quinoa and 1/2 teaspoon kosher salt to a simmer in a saucepan; cover and cook 15 minutes. Meanwhile, cook 1 chopped broccoli stalk and 4 chopped baby bell peppers in vegetable oil in a skillet until tender, 3 minutes. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger; cook 1 minute. Add the quinoa, 2 tablespoons soy sauce and 1 tablespoon each toasted sesame oil and mirin; toss.
SPICE-RUBBED PORK WITH QUINOA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
- Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.
PAN-FRIED PORK CHOPS WITH QUINOA PILAF AND DRIED FRUIT
Instead of calling for ordinary rice pilaf, Chef James Boyce of Mary Elaine's in Scottsdale, Arizona, pairs juicy pork chops and dried fruit with crunchy quinoa, a nutritional powerhouse that delivers both protein and carbs, as well as fiber, potassium and riboflavin.
Provided by NcMysteryShopper
Categories Cherries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°; In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes; Add the quinoa, wheat berries, thyme and bay leaf; Add 1 cup of the stock and bring to a simmer; Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender; Remove the pilaf from the oven and keep covered.
- Heat the olive oil in a large skillet; Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side; Transfer to a plate; Add the dried pears, apricots and cherries to the skillet and cook for 1 minute; Add the port and cook for 1 minute; Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes; Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.
- Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.
Nutrition Facts : Calories 479.1, Fat 20, SaturatedFat 5, Cholesterol 99, Sodium 264.6, Carbohydrate 33.1, Fiber 2.9, Sugar 10.2, Protein 38.4
SPICE-RUBBED PORK WITH QUINOA
Make and share this Spice-Rubbed Pork With Quinoa recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin, and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil; then roll in the spice mixture to coat. Transfer to a roasting pan and roast until thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 - 20 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with corn, scallions, salt & pepper. Slice the pork, drizzed with olive oil and serve alongside quinoa and salsa verde.
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