QUINOA WITH CARAMELIZED ONIONS
Quinoa, a fast-cooking, flavorful grain originally from South America, goes well with the rich flavor of caramelized onions in this dish. From Vegetarian Times Low-Fat & Fast.
Provided by lazyme
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse quinoa well before cooking. Prepare quinoa according to package directions.
- Meanwhile, combine onion and oil in a medium nonstick skillet.
- Cook over medium-high heat until onion is browned, about 15 minutes, stirring frequently. (If onion starts to burn, reduce heat.)
- Set aside.
- Rinse quinoa with cold water until cool; drain.
- In a large mixing bowl, combine quinoa, onion, and remaining ingredients (except tomato).
- Mix well.
- Stir in tomato.
- Serve at room temperature.
- HELPFUL HINT: Quinoa must be rinsed well before cooking to remove a natural bitter tasting but harmless coating. (The coating naturally protects quinoa from birds and insects.).
- All ingredients except tomato can be prepared, combined, and chilled up to one day ahead. Add a small amount of broth if mixture seems dry, then stir in tomato.
- Per Serving: 143 Calories; 6g Protein; 4g Fat; 23g Carbohydrates; 0 Cholesterol; 75mg Sodium; 4q Fiber.
Nutrition Facts : Calories 142.5, Fat 3.7, SaturatedFat 0.5, Sodium 3.6, Carbohydrate 22.9, Fiber 2.8, Sugar 1.1, Protein 4.9
QUINOA AND CARAMELIZED ONIONS
My family loves this. We use it as ta salad and also with gravy dishes.
Provided by Sherry Breaux
Categories Other Salads
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Set aside.
- 2. Add olive oil to large skillet and heat on medium heat. Melt butter into oil. Add sliced onion to oil and stir often until onions are nice brown caramel color.
- 3. Add all sliced peppers and continue to stir until peppers are soft. Add in quinoa and mix thoroughly. Stir in parsley. Serve warm or cold.
COLORADO QUINOA WITH CARAMELIZED ONIONS
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse quinoa in a fine sieve. Place in a pot with the water and bring to a boil. Reduce heat immediately to low simmer and cook for 25 minutes. In a separate pan, saute onions in 2 tablespoons of the butter and 2 tablespoons olive oil. When onions are soft and translucent, add the wine and cook until reduced and onions caramelize. Slice roasted chile peppers into 1/4-inch strips. In a separate pan, warm 1/4-cup olive oil and remaining 2 tablespoons butter, add cooked quinoa, tamari or soy sauce and parsley and continue to stir until all ingredients are fully incorporated. Place in serving dish, top with caramelized onions and chile pepper strips.
CARAMELIZED ONION AND MUSHROOM QUINOA
For veggie-based depth of flavor, onions and mushrooms can't be beat. Put them to good use in this quick and hearty side.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
- Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
- Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 0 g
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- Heat 2 tablespoons of the oil in a large skillet. Add the onions and cook over low heat, stirring often, until meltingly soft and deep golden, about 30 minutes; add a little bit of water as the onions begin to look dry. Season with salt and pepper and transfer to a plate.
- Heat the remaining 1 tablespoon of oil in a large saucepan. Add the quinoa and cook over high heat, stirring, until light golden and fragrant, 3 to 4 minutes. Add the water and 3/4 teaspoon of salt and bring to a boil. Cover and cook over low heat until all of the water has been absorbed and the grains are tender, 12 to 15 minutes. Fluff the quinoa with a fork and stir in the onions. Season with salt and pepper. Transfer the quinoa to a bowl and serve at once.
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